Pengaruh Variasi Metode dan pH Blansing Daun Ubi Jalar Kuning (Ipomoea batatas L.) terhadap Karakteristik Fisikokimia Tepung Daun Ubi Jalar Kuning

Shintawati, Dewi and Prof. Dr. Erryana Martati, S.TP., M.P. (2025) Pengaruh Variasi Metode dan pH Blansing Daun Ubi Jalar Kuning (Ipomoea batatas L.) terhadap Karakteristik Fisikokimia Tepung Daun Ubi Jalar Kuning. Sarjana thesis, Universitas Brawijaya.

Abstract

Daun ubi jalar mempunyai kandungan gizi yang tinggi dan ketersediaannya melimpah. Namun, pemanfaatannya masih terbatas akibat umur simpan daun yang pendek dan rendahnya minat masyarakat terhadap konsumsi daun ini. Pengeringan menjadi solusi terbaik karena dapat memperpanjang umur simpan dan bisa diaplikasikan pada produk pangan. Perlu dilakukan blansing sebelum pengolahan untuk mempertahankan kandungan kimia daun dengan cara menginaktifkan enzim. Oleh karena itu, perlu dilakukan penelitian mengenai variasi metode dan pH blansing terhadap karakteristik fisikokimia tepung daun ubi jalar. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) dengan satu faktor yaitu tanpa blansing, blansing uap, blansing air panas pH 5,0 – 9,0. Percobaan dilakukan sebanyak tiga kali ulangan, sehingga didapatkan 21 satuan percobaan. Daun yang telah diblansing, dikeringkan, dihaluskan, dan diayak untuk menghasilkan tepung daun ubi jalar. Pengujian yang dilakukan pada tepung daun ubi jalar yakni uji rendemen, kadar air, warna, aktivitas antioksidan, total fenol, dan total flavonoid. Data yang dihasilkan dianalisis menggunakan ANOVA (Analysis of Variance) dengan selang kepercayaan 95% dan uji lanjut metode Tukey.

English Abstract

Sweet potato leaves have high nutritional content and are abundantly available. However, their utilization is still limited due to their short shelf life and low public interest in their consumption. Drying is the best solution because it can extend the shelf life and can be applied to food products. Blanching is necessary before processing to maintain the chemical content of the leaves by activating enzymes. Therefore, it is necessary to conduct research on variations in blanching methods and pH on the physicochemical characteristics of sweet potato leaf flour. The experimental design used was Randomized Group Design (RAK) with one factor, namely no blanching, steam blanching, hot water blanching pH 5,0 - pH 9,0. The experiment was conducted three times so that there were 21 experimental units. The leaves that have been blanched, dried, pulverized, and sieved to produce sweet potato leaf flour. Tests carried out on sweet potato leaf flour are yield, water content, color, antioxidant activity, total phenols, and total flavonoids. The resulting data were analyzed using ANOVA (Analysis of Variance) with 95% confidence interval and Tukey's further test method.

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