Published July 17, 2025 | Version v1
Preprint Open

Optimasi Tepung Ubi Ungu (Ipomoea batatas L.) Teriradiasi Gamma Dosis 0–15 kGy sebagai Substituen Gandum dalam Formulasi Biskuit Ransum TNI Profortis-B

Authors/Creators

  • 1. ROR icon Politeknik Teknologi Nuklir Indonesia

Description

OPTIMASI TEPUNG UBI UNGU (IPOMOEA BATATAS L.) TERIRADIASI GAMMA DOSIS 0-15 KGY SEBAGAI SUBSTITUEN GANDUM DALAM FORMULASI BISKUIT RANSUM TNI PROFORTIS-B.Peningkatan jumlah personel TNI menuntut ketersediaan ransum yang tidak hanya tahan lama, tapi juga bernilai gizi tinggi dan aman. Biskuit Profortis-B menjadi salah satu ransum andalan, namun bahan utamanya masih bergantung pada tepung gandum impor. Sementara itu, Indonesia memiliki potensi lokal seperti ubi ungu (Ipomoea batatas L.) yang kaya antioksidan, namun belum dimanfaatkan optimal. Sayangnya, karakteristik tepung ubi ungu belum menyerupai gandum, terutama dari segi elastisitas dan kemampuan mengembang. Penelitian ini mengevaluasi pemanfaatan iradiasi gamma (0–15 kGy) untuk memodifikasi karakteristik tepung ubi ungu agar layak digunakan dalam biskuit Profortis-B. Pengujian dilakukan secara fisik dan kimia meliputi uji gluten, mikroba, dan baking. Hasil menunjukkan tepung ubi ungu tetap bebas gluten di semua dosis, sementara iradiasi mampu menurunkan jumlah mikroba secara signifikan. Daya kembang adonan menurun seiring peningkatan dosis, sehingga cocok sebagai subtituen gandum untuk bahan baku biskuit Profortis-B. Dengan memadukan teknologi iradiasi dan bahan lokal, formulasi ini berpotensi mendukung ketahanan pangan nasional sekaligus menyediakan alternatif ransum steril dan tahan lama bagi TNI dan masyarakat dengan kebutuhan pangan bersyarat. 

Abstract (En)

OPTIMIZATION OF GAMMA-IRRADIATED PURPLE SWEET POTATO FLOUR (IPOMOEA BATATAS L.) AT 0–15 KGY AS A WHEAT SUBSTITUTE IN THE FORMULATION OF TNI PROFORTIS-B RATION BISCUITS.The increasing number of Indonesian National Armed Forces (TNI) personnel demands a ration that is not only long-lasting but also nutritious and safe. Profortis-B biscuits are one of the mainstay rations, but their primary ingredient still relies on imported wheat flour. Meanwhile, Indonesia has underutilized local potential, such as purple sweet potatoes (Ipomoea batatas L.), which are rich in antioxidants. Unfortunately, the characteristics of purple sweet potato flour do not yet resemble wheat, particularly in terms of elasticity and rising ability. This study evaluates the use of gamma irradiation (0–15 kGy) to modify the properties of purple sweet potato flour so it can be used in Profortis-B biscuits. Physical and chemical tests were conducted, including gluten, microbial, and baking analysis. Results showed that the flour remained gluten-free at all irradiation doses, while microbial counts decreased significantly. The rising ability of the dough declined with higher doses, making it more suitable as a wheat substitute for Profortis-B biscuit formulation. By combining irradiation technology with local ingredients, this formulation has the potential to support national food security and provide a sterile, long-shelf-life ration alternative for both TNI personnel and the general public with special dietary needs.

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Optimization of Gamma-Irradiated Purple Sweet Potato Flour (Ipomoea batatas L.) at 0–15 kGy as a Wheat Substitute in the Formulation of TNI Profortis-B Ration Biscuits.pdf

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Additional details

Additional titles

Translated title (En)
Optimization of Gamma-Irradiated Purple Sweet Potato Flour (Ipomoea batatas L.) at 0–15 kGy as a Wheat Substitute in the Formulation of TNI Profortis-B Ration Biscuits

Dates

Submitted
2025-07-17

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