UTILIZING EXPERIMENTAL COMBINATION DESIGN: OPTIMIZATION OF FOOD BAR RECIPE BASED ON PURPLE SWEET POTATO

Authors

  • Tri Dewanti Widyaningsih Universitas Brawijaya
  • Kiki Fibrianto Universitas Brawijaya
  • Trifena Honestin Ministry of Agriculture of the Republic of Indonesia
  • Catherine Novita Sari Sigalingging Universitas Brawijaya

DOI:

https://doi.org/10.21776/ub.jtp.2023.024.03.6

Keywords:

Mixture Design, Moringa, Mung Bean, Optimization, Purple Sweet Potato

Abstract

Modern food technology can create nutritious goods that are useful and simple to consume. Food bars are convenient, calorie-dense, and healthy items. It is usually made from a variety of culinary ingredients combined and then molded into a sturdy, handy product. The goal of this study is to create a food bar using a blend of dried strawberries (DS), moringa flour (MF), mung bean flour (MBF), and purple sweet potato paste (PSPP). The formulation of DS, MBF, MF, and PSPP was improved by utilizing a mixture design of experiments with Minitab software. The predicted outcomes of this formulation are maximal antioxidant activity, maximum total flavonoids, and maximum total phenolic. Using 54.84% purple sweet potato paste (PSPP), 6.21% moringa flour (MF), 33.95% mung bean flour (MBF), and 5.00% dried strawberries (DS) allowed for an ideal maximal antioxidant activity. The antioxidant activity was 16.44 mg TE/g; the total flavonoid was 11.35 mg QE/g; and the total phenolic was 10.70 mg GAE/g.

Author Biographies

Tri Dewanti Widyaningsih, Universitas Brawijaya

Department of Agricultural Product Technology, Faculty of Agricultural Technology

Kiki Fibrianto, Universitas Brawijaya

Department of Agricultural Product Technology, Faculty of Agricultural Technology

Trifena Honestin, Ministry of Agriculture of the Republic of Indonesia

Ministry of Agriculture of the Republic of Indonesia

Catherine Novita Sari Sigalingging, Universitas Brawijaya

Department of Agricultural Product Technology, Faculty of Agricultural Technology

 

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Published

2023-12-31

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