ANALISIS EFISIENSI PENGOLAHAN TERHADAP AKTIVITAS ANTOSIANIN UBI JALAR UNGU (var.Ayamurasaki) PADA BERBAGAI TINGKATAN PROSES

Abstract

The potential of purple sweet potato as a raw material for the food industry is very large, considering the abundant material resources available, due to easy cultivation and a short harvest period, besides that purple sweet potato also has high flexibility in processing, its nutritional content is quite complete even some substances among them is very important for the body because it functions physiologically namely anthocyanins and carotenoids as antioxidants. The study used a randomized block design (RBD) with a single factor and treatment, namely making chips, dried noodles, flour and purple sweet potato jelly candy. Furthermore, organoleptic testing and analysis of the financial feasibility of the product are carried out. Statistical analysis of research data using various analysis methods (Analysis of Variant or Anova). The results showed that purple sweet potato products in the manufacture of flour, chips and dried noodles produced ingredients that could still be maintained. The highest anthocyanin content obtained in flour products was 190,938 mg/g, the highest antioxidant activity in flour products was 20,019%. Organoleptically flour products have a level of consumer acceptance. Means that the flour products have a high selling value, ready to be efficient, durable and beneficial to health. Besides that, purple sweet potato products in the financial feasibility analysis are stated to meet the eligibility requirements with a BEP value of Rp.206,904,198.00, the payback period value is achieved at 1 year 2 months, the NPV value is Rp. 1,017,378,075.12. and the business efficiency value of kelor leaf extract (R / C) is 1.5. This means that the business is efficient and profitable in accordance with the criteria of business efficiency, namely if the value of R / C> 1.