| dc.identifier.citation | Agarwal, V., Kochhar, A., and Sachdeva, R. 2010. Sensory and nutritional evaluation of sweet milk products prepared using stevia powder for diabetics. Studies on Ethno-Medicine, 4 (1): 9-13. BSN, 2008, SNI 3547.2-2008, Kembang Gula Bagian 2: lunak. Debnath, M. 2008. Clonal propagation and antimicrobial activity of an endemic medicinal plant Stevia rebaudiana. Journal of Medicinal Plants Research 2 (2), 045-051. Elisabeth, D.A. A., Widyaningsih, M.A., dan Kariada, I. K., 2007, Pemanfaatan Umbi Ubi Jalar sebagai Bahan Baku Pembuatan Es Krim, Balai Pengkajian Teknologi Pertanian (BPTP) Bali, ntb.litbang.pertanian.go.id/ind/2007/TP H/pemanfaatanumbi.doc. Diakses tanggal 16 Januari 2015 Figlewicz, D.P., Ioannou, G., Bennett Jay, J., Kittleson, S., Savard, C., Roth, C.L. 2009. Effect of moderate intake of sweeteners on metabolic health in the rat. Physiol. Behav. 98: 618-624. Harismah, K. Azizah, S., Sarisdiyanti, M., Fauziyah, R. N., 2014, Potensi Stevia Sebagai Pemanis Non Kalori pada Yoghurt, Jurnal.unimus.ac.id/index.php/psn1201 2010/article/view/1191/1244. Diakses 30 September 2014 Koswara, S., 2013, Teknologi Pengolahan Umbi‐Umbian Bagian 5: Pengolahan Ubi Jalar, Modul Southeast Asian Food And Agricultural Science and Technology (SEAFAST) Center, Research and Community Service Institution, Bogor Agricultural University. https://seafast.ipb.ac.id/tpcproject/wp-content/uploads/2013/10/5pengolahan-ubijalar.pdf. diakses 2 Januari 2015 Kienle, U., tanpa tahun, Basic Formulas For The Use Stevia Natural Sweetener In Foodstuffs. https://www.unihohenheim.de/fileadmin/einrichtungen/ stevia/downloads/forschung/foodstuff. pdf, diakses tanggal 5 Mei 2014. Pratiwi, P.A., Roekistiningsih, Kusuma T.S., tanpa tahun, Mutu gizi (energi dan serat kasar) dan mutu organoleptik brownies jambu biji dengan pemanis daun stevia (Stevia rebaudiana), halaman 1-7. Majalah_Pedina Anindya Pratiwi_0910733009.pdf,old. fk. ub.ac.id/artikel/id/filedownload/gizi/m ajalah_pedinaanindyapratiwi_0910733 009.pdf. Diakses 12 September 2013 Raini, Mariana dan Isnawat Ani, 2011,Kajian: Khasiat Dan Keamanan Steviasebagai Pemanis Pengganti Gula,Media Litbang Kesehatan 21(4), 145156 Savita, S.M., K. Sheela, Sharan Sunanda,A.G. Shankar dan ParamaRamakrishna, 2004, Stevia rebaudianA functional component for foodindustry, J. Hum. Ecol., 15(4): 261264. Winarti, S., Sarofa, U., dan Anggrahini, D.,2008, Ekstraksi dan Stabilitas WarnaUbi Jalar Ungu (Ipomoea Batatas L.,)sebagai Pewarn a Alami, Jurnal TeknikKimia, 3 (1): 207-214. Weber, A. dan Hekmat, S. 2013. The effectof Stevia rebaudiana on the growth andsurvival of Lactobacillus rhamnosusGR-1 and sensory properties ofprobiotic yogurt. Journal of FoodResearch. 2 (2): 136-142 Winarno, F.G. 2004. Kimia pangan dan gizi,Edisi kesebelas, PT Gramedia PustakaUtama. Jakarta. kms.ipb.ac.id/.../ekstraksi%20dan%20 Stabilitas%20warna%20ubi%20jala. Diakses 16 Januari 2015 | en_US |
| dc.description.abstract | Sweet potato (Ipomoea batatas L.) providing a supply of calories, vitamins, minerals for human
nutrition. Also the high concentration of anthocyanin and β-carotene in sweet potato, combined
with the high stability of the color extract make it a promising and healthier alternative to
synthetic coloring agents in food systems. Sweet potato is consumed in several ways, mainly
directly with no industrial processing. The most traditional method is simple cooking, consumed
with or without the use of seasoning, substituting bread and other starchy foods. The cooked
and mashed potato sweet is used in the making of conserves and salty dishes such as:
traditional cake, porridge, sweet pies, and also pudding, as the main ingredient or as a partial
substitute for the wheat or agar flour. Pudding is usually a dessert, but it can also be
a savory dish. Stevia rebaudiana Bertoni is one of the most non caloric natural sweeteners
known to mankind. The dried leaves of stevia contain diterpene glycosides, non-toxic, highpotency
sweeteners
and
may
substitute
sucrose
as
well
as
other
synthetic
sweeteners,
being
300
times
sweeter than sucrose. Agar is derived from the polysaccharide agarose, which forms the
supporting structure in the cell walls of certain species of algae, and which is released on
boiling. In this paper we describe the use of stevia in sweet potato jelly with regard to
evaluating organoleptic. A control of 100% sucrose was made for a comparison along with four
additional variables. The variables consisted of sucrose and stevia 1:1, 1:2, 1:3, and 0:4. The
five samples were measured and their effects on sensory acceptability of product were
investigated. This work has shown that the average panelists generally responded with a high
level of acceptance for sweet potato jelly containing sucrose and stevia in jelly. | en_US |
