Formulation of purple sweet potato (Dioscorea alata) nugget as low glycemic index alternative food

Nur Evirda Khosyiati; Rizal Justian Setiawan; Khakam Ma'ruf; Nur Azizah; Darmono Darmono

doi:10.35724/ag.v15i2.6969

Nur Evirda Khosyiati Culinary Technology Education, Faculty of Engineering, Yogyakarta State University
Rizal Justian Setiawan Asia and China Studies, School of Law and Politics, National Chung Hsing University & Marketing Management, Faculty of Management, Indonesia Open University, Indonesia
Khakam Ma'ruf Industrial Engineering, Faculty of Engineering, Gadjah Mada University, Indonesia
Nur Azizah International Public Health, School of Public Health, China Medical University & Public Health, School of Medicine, National Cheng Kung University, Taiwan
Darmono Darmono Civil Engineering Education, Faculty of Engineering, Yogyakarta State University, Indonesia

DOI: https://doi.org/10.35724/ag.v15i2.6969

Keywords: Alternative Food, Nugget, Flour, Organoleptic Test, Purple Sweet Potato

Abstract

The threat of a food crisis is a serious problem in Indonesia, which can be caused by an imbalance between food availability and demand. On the other hand, purple sweet potato (Dioscorea alata) can be used as an alternative source of raw materials for making various types of food. This study aims to develop a nugget formulation using purple sweet potato as an alternative food source with a low glycemic index. The research employed a Completely Randomized Design (CRD) with four treatment groups and four replications. The treatments consisted of varying proportions of purple sweet potato flour and tapioca flour, such as P1 (10%:90%), P2 (40%:60%), P3 (60%:40%), and P4 (90%:10%). The parameters evaluated included pH, cooking loss, and organoleptic properties (color, aroma, texture, shape, and taste). Results indicated that the pH values of the nuggets ranged from 5.0 to 5.8, remaining within the acceptable range for processed foods. Cooking loss increased with the rising proportion of purple sweet potato flour, with the highest value observed in treatment P4 (32%) and the lowest in P1 (11%). The organoleptic evaluation revealed that treatment P1 received the highest score for color, while treatment P2 was rated the highest score for aroma (score: 2.8), texture (2.8), shape (2.9), and taste (3.1). Purple sweet potato nuggets offer several health benefits due to their content of bioactive compounds such as water-soluble polysaccharides, dioscorin, and diosgenin, which function as immunomodulators and contribute to the prevention of metabolic disorders. Overall, this study highlights the potential of purple sweet potato as a nutritionally rich alternative raw material in the development of functional food products aimed at supporting food security in Indonesia.

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