Inovasi Pemanfaatan Ubi Jalar Ungu (Ipomoea batatas L.) dalam Pembuatan Es Krim bagi Ibu Rumah Tangga

  • Fahrullah Fahrullah Universitas Muhammadiyah Gorontalo
  • Susan Mokoolang Universitas Muhammadiyah Gorontalo
  • Yusriyah Atikah Gobel Universitas Muhammadiyah Gorontalo
  • Meity M. Mokoginta Universitas Muhammadiyah Gorontalo
Abstract views: 225 , PDF (Bahasa Indonesia) downloads: 0
Keywords: Ice Cream, Purple Sweet Potatoes, Diversification, Lamahu.

Abstract

Purple sweet potato is not only fresh but can also be added to ice cream products. Diversification of ice cream can be done by adding purple sweet potato which is a traditional food that contains antioxidants and anthocyanins which are good for health. This community service aims to provide knowledge about the various benefits of purple sweet potato from a health aspect. This activity is carried out by means of lectures, discussions and training in product manufacturing. The results obtained are that the housewives of Lamahu village already know the good nutritional content of purple sweet potatoes and can make ice cream products that will train their abilities and can increase family income.

Downloads

Download data is not yet available.

References

Ekoningtyas, E. A., Triwiyatini., & Nisa, F. (2016). Potensi kandungan kimiawi dari ubi jalar ungu (Ipomoea batatas L) sebagai bahan identifikasi keberadaan plak pada permukaan gigi. Jurnal Kesehatan Gigi, 3(1): 1-6.

Jannah, M., Rizka, M. S., & Arya, U. (2016). Pengaruh penambahan tape ubi ungu dan jamur kuping terhadap daya terima, overrun dan titik leleh es krim. Jurnal Teknologi Pangan, 7(2): 74-85. doi: https://doi.org/10.35891/tp.v7i2.508

Khaldun, I., Erlidawati., & Munzair. (2013). Kestabilan zat warna alami dan umbi ketela ungu (Ipomoea batatas). Journal of Chemistry & Chemistry Education, 1(1) .34 – 40.

Marshall, R. T., & Goff. Formulating dan manufacturing ice cream and other frozen desserts. Food Technology,57(5): 32-45.

Rachmawanti, D., & Handajani, S. (2011). Es krim ubi jalar ungu (Ipomoea batatas): Tinjauan sifat sensoris, fisiki, kimia dan aktivitas antioksidannya. Jurnal Teknologi Hasil Pertanian, 4(2): 94-103. doi: https://doi.org/10.20961/jthp.v0i0.13572

Samber, N. L., Semangun, H., & Prasetyo. B. (2013). Ubi jalar ungu papua sebagai sumber antioksidan. Proceeding Biology Education Conference, 10(3): 1-5.

Ticoalu, G. D., Yunianta., & Maligan, J. M. (2016). Pemanfaatan ubi ungu (Ipomoea batatas) sebagai minuman berantosianin dengan proses hidrolisis enzimatis. Jurnal Pangan dan Agroindustri, 4(1): 46-55.

PlumX Metrics

Published
2022-01-01
How to Cite
Fahrullah, F., Mokoolang, S., Gobel, Y. A., & Mokoginta, M. M. (2022). Inovasi Pemanfaatan Ubi Jalar Ungu (Ipomoea batatas L.) dalam Pembuatan Es Krim bagi Ibu Rumah Tangga . Jurnal ABDINUS : Jurnal Pengabdian Nusantara, 6(1), 163-169. https://doi.org/10.29407/ja.v6i1.15713