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x

DAFTAR ISI

Halaman
HALAMAN JUDUL............................................................................................... i
LEMBAR PERSETUJUAN ................................................................................. ii
LEMBAR PENGESAHAN ................................................................................. iii
RIWAYAT HIDUP .............................................................................................. iv
PERUNTUKAN..................................................................................................... v
PERNYATAAN KEASLIAN .............................................................................. vi
RINGKASAN....................................................................................................... vii
SUMMARY......................................................................................................... viii
KATA PENGANTAR .......................................................................................... ix
DAFTAR ISI .......................................................................................................... x
DAFTAR TABEL................................................................................................ xii
DAFTAR GAMBAR .......................................................................................... xiii
DAFTAR LAMPIRAN ...................................................................................... xiv
I

PENDAHULUAN
1.1 Latar Belakang ...................................................................................... 1
1.2 Tujuan.................................................................................................... 3
1.3 Manfaat.................................................................................................. 3
1.4 Hipotesa................................................................................................. 3

II

TINJAUAN PUSTAKA
2.1 Ubijalar Ungu ........................................................................................ 4
2.2. Antioksidan ......................................................................................... 10
2.3. Proses Pengolahan ............................................................................... 30

III

METODOLOGI
3.1 Waktu dan Tempat Penelitian ............................................................. 39
3.2 Bahan dan Alat .................................................................................... 39
3.3 Metode ................................................................................................ 40
3.4 Pelaksanaan ......................................................................................... 41
3.5 Pengamatan ........................................................................................ 43

IV

HASIL DAN PEMBAHASAN


4.1 Bahan Baku ......................................................................................... 48
4.2 Ubi Jalar Hasil Pengolahan ................................................................. 52

xi

KESIMPULAN DAN SARAN


5.1 Kesimpulan.......................................................................................... 67
5.2 Saran ................................................................................................. 67

DAFTAR PUSTAKA .......................................................................................... 68


LAMPIRAN ......................................................................................................... 74

xii

DAFTAR TABEL

No.

Teks

Halaman

1.

Komposisi Kimia Ipomoea batatas L............................................................. 6

2.

Produksi Ubijalar per Tahun .......................................................................... 8

3.

Koefisien Absorbtivitas Antosianin ............................................................. 21

4.

Rerata Hasil Analisa Fisik dan Kimia Ekstrak Ubi Jalar Ungu Tanpa
Pengolahan ................................................................................................. 48

5.

Rerata Kadar Air Ubi Jalar Ungu Akibat pengaruh Proses Pengolahan pada
Setiap Varietas.............................................................................................. 53

6.

Rerata Kadar Antosianin Ekstrak Ubi Jalar Ungu Hasil Pengolahan pada
Setiap Varietas.............................................................................................. 57

7.

Rerata Total Fenol Ekstrak Ubi Jalar Ungu Hasil Pengolahan pada Setiap
Varietas......................................................................................................... 60

8.

Rerata Aktivitas Antioksidan Ekstrak Ubi Jalar Ungu Hasil Pengolahan pada
Setiap Varietas.............................................................................................. 64

xiii

DAFTAR GAMBAR

No.

Teks

Halaman

1.

Klasifikasi Antioksidan ................................................................................ 14

2.

Struktur Utama Antosianin........................................................................... 17

3.

Jenis Antosianin Utama Pada Ubijalar Ungu Varietas Ayamurasaki .......... 18

4.

Struktur Molekul DPPH ............................................................................... 27

5.

Diagram Alir Penelitian................................................................................ 44

6.

Diagram Alir Pembuatan Tepung Ubijalar Ungu......................................... 45

7.

Diagram Alir Proses Pengukusan Ubi Jalar Ungu ....................................... 46

8.

Diagram Alir Proses Penggorengan Ubi Jalar Ungu.................................... 46

9.

Diagram Alir Proses Ekstraksi ..................................................................... 47

10.

Grafik Korelasi Antara Kadar Antosianin dengan Total Fenol.................... 62

xiv

DAFTAR LAMPIRAN

No.

Teks

Halaman

1.

Prosedur Analisa........................................................................................... 74

2.

Data Pengamatan dan Analisa Keragaman Kadar Air ................................. 79

3.

Data Pengamatan dan Analisa Keragaman Kadar Antosianin Ekstrak Ubi


Jalar Hasil Pengolahan ................................................................................. 81

4.

Data Pengamatan dan Analisa Keragaman Total Fenol Ekstrak Ubi Jalar
Ungu Hasil Pengolahan ................................................................................ 83

5.

Data Pengamatan dan Analisa Keragaman Aktivitas antioksidan Ekstrak Ubi


Jalar Ungu Hasil Pengolahan........................................................................ 85

6.

Gambar Produk............................................................................................. 88