Karakteristik Gizi Roti Manis Ubi Jalar dengan Penambahan Bubur Rumput Laut | Nutritional characteristics of sweet potato bread with the addition of seaweed porridge

Penelitian ini bertujuan untuk mengetahui pengaruh penggunaan tepung ubi jalar (Ipomea batatas) dengan penambahan rumput laut K. alvarezii terhadap karakteristik gizi roti manis. Percobaan yang dipakai menggunakan Rancangan Acak Lengkap (RAL) dua ulangan. Parameter yang uji adalah karakteristik kimia/gizi yang terdiri atas kadar air, abu, protein, lemak, karbohidrat dan serat. Hasil penelitian menunjukkan penambahan bubur rumput laut memberikan pengaruh nyata pada kadar air, protein, lemak dankarbohidrat tetapi tidak memberikan pengaruh nyata pada kadar abu dan serat. Nilai gizi pada produk berkisar antarayaitu kadar air 23,22-26,93%; abu 2,25%-2,30%; protein 3,84-5,66%; lemak 11,18-12,58%; karbohidrat 50,66-56,33% dan serat 2,49-3,15%. This study aims to determine the effect of using sweet potato flour (Ipomea batatas) with the addition of K. alvarezii seaweed to the nutritional characteristics of sweet bread. The experiment used a completely randomized design (CRD) of two replications. The test parameters are chemical / nutritional characteristics consisting of water, ash, protein, fat, carbohydrate and fiber content. The results showed the addition of seaweed porridge had a significant effect on water content, protein, fat and carbohydrate but did not have a significant effect on ash and fiber content. The nutritional value of the product ranges from water content 23.22-26.93%; ash 2.25% -2.30%; protein 3.84-5.66%; fat 11.18-12.58%; carbohydrates 50.66-56.33% and fiber 2.49-3.15%. Katakunci: Roti manis; rumput laut; Kappaphycus alvarezii; ubi jalar; Ipomea batatas; gizi. Keywords: Sweet bread; seaweed; Kappaphycus alvarezii; sweet potato; Ipomea batatas; nutrition