SWEET POTATO CREAM SOUP AS AN ALTERNATIVE HEALTHY BREAKFAST MENU

  • Ai Mahmudatussa'adah Universitas Pendidikan Indonesia, Indonesia
  • Tati Setiawati Universitas Pendidikan Indonesia, Indonesia
  • Sudewi Universitas Pendidikan Indonesia, Indonesia
  • Ade Juwaedah Universitas Pendidikan Indonesia, Indonesia
Keywords: Breakfast, Cream soup, Ipomoea batatas, Sweet Potato, QDA

Abstract

Breakfast is an important thing for everyone. Breakfast requires a complete nutritional composition. Cream of sweet potato soup is an alternative to a proper healthy meal. Sweet potato (Ipomoea batatas L) contains carbohydrates, vitamins, minerals, fiber, oligosaccharides, and other phytochemicals that are good for health. Sweet potato production is very abundant, but its utilization is not maximal yet. The purpose of this research was to produce sweet potato cream soup. The study was done by experimental method and organoleptic test by using Quantitative Descriptive Analysis (QDA) method and evaluation of the final product by using a hedonic method. The steps in this study include prescription cream soup analysis, focus group discussion (FGD), trial and evaluation with QDA method, the final product is tested receiving power by using hedonic test. The results showed cream of sweet potato soup has nutritional adequacy as a breakfast menu, has the characteristics of savory, shiny, sweet potato and spice. Cream of sweet potato soup is favored bay panels. Thus cream of sweet potato soup is perfect for a healthy breakfast.

References

Adolphus, K., Lawton, C., & Dye, L. (2013). The effects of breakfast on behavior and academic performance in children and adolescents. Front Hum Neurosci 2013; 7: 425.

Alam, M. K. (2021). A comprehensive review of sweet potato (Ipomoea batatas [L.] Lam): Revisiting the associated health benefits. Trends in Food Science & Technology, 115, 512–529.

Bechoff, A., Dufour, D., Dhuique-Mayer, C., Marouzé, C., Reynes, M., & Westby, A. (2009). Effect of hot air, solar and sun drying treatments on provitamin A retention in orange-fleshed sweetpotato. Journal of Food Engineering, 92(2), 164–171.

Bengtsson, A., Namutebi, A., Alminger, M. L., & Svanberg, U. (2008). Effects of various traditional processing methods on the all-trans-β-carotene content of orange-fleshed sweet potato. Journal of Food Composition and Analysis, 21(2), 134–143.

Bian, L., & Markman, E. M. (2020a). What should we eat for breakfast? American and Chinese children’s prescriptive judgments about breakfast foods. Cognitive Development, 54, 100873.

Bian, L., & Markman, E. M. (2020b). What should we eat for breakfast? American and Chinese children’s prescriptive judgments about breakfast foods. Cognitive Development, 54, 100873. https://doi.org/10.1016/j.cogdev.2020.100873

Corder, K., van Sluijs, E. M., Ridgway, C. L., Steele, R. M., Prynne, C. J., Stephen, A. M., Bamber, D. J., Dunn, V. J., Goodyer, I. M., & Ekelund, U. (2014). Breakfast consumption and physical activity in adolescents: Daily associations and hourly patterns. The American Journal of Clinical Nutrition, 99(2), 361–368. https://doi.org/10.3945/ajcn.111.027607

de la Hunty, A., Gibson, S., & Ashwell, M. (2013). Does regular breakfast cereal consumption help children and adolescents stay slimmer? A systematic review and meta-analysis. Obesity Facts, 6(1), 70–85.

Deshmukh-Taskar, P. R., Nicklas, T. A., O’Neil, C. E., Keast, D. R., Radcliffe, J. D., & Cho, S. (2010). The relationship of breakfast skipping and type of breakfast consumption with nutrient intake and weight status in children and adolescents: The National Health and Nutrition Examination Survey 1999-2006. Journal of the American Dietetic Association, 110(6), 869–878.

Fayet-Moore, F., Kim, J., Sritharan, N., & Petocz, P. (2016). Impact of breakfast skipping and breakfast choice on the nutrient intake and body mass index of Australian children. Nutrients, 8(8), 487.

Gharbi, M., Drysdale, J. H., Lishman, H., Goudie, R., Molokhia, M., Johnson, A. P., Holmes, A. H., & Aylin, P. (2019). Antibiotic management of urinary tract infection in elderly patients in primary care and its association with bloodstream infections and all cause mortality: Population based cohort study. Bmj, 364.

Hidayat, B., & Ahza, A. (n.d.). Sugiyono. 2007. Karakterisasi Tepung Ubi Jalar (Ipomoea batatas L.) Varietas Shiroyotaka serta kajian Penggunaannya sebagai Sumber Pangan Karbohidrat. Jurnal Teknologi Dan Industri Pangan, 18(1).

Khomsan, A. (2005). Food and Nutrition for Health 2 (Pangan dan Gizi untuk Kesehatan 2). Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Bogor, Indonesia.

Kovalskys, I., Fisberg, M., Previdelli, A. N., Pereira, J. L., Zimberg, I. Z., Guajardo, V., Fisberg, R., Ferrari, G., Gómez, G., & Rigotti, A. (2021). Breakfast in Latin America: Evaluation of Nutrient and Food Group Intake Toward a Nutrient-Based Recommendation. Journal of the Academy of Nutrition and Dietetics.

Micha, R., Peñalvo, J. L., Cudhea, F., Imamura, F., Rehm, C. D., & Mozaffarian, D. (2017). Association between dietary factors and mortality from heart disease, stroke, and type 2 diabetes in the United States. Jama, 317(9), 912–924.

Mitchell, M., Brunton, N. P., & Wilkinson, M. G. (2011). Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup. Food Research International, 44(4), 1036–1043.

Ruhmayanti, N. A., & Yasin, Y. K. (2018). ANALISIS ENERGI DAN ZAT GIZI MAKRO PADA MENU SARAPAN TERHADAP STATUS GIZI REMAJA DI SMP NEGERI 1 KABILA KABUPATEN BONE BOLANGO.

Sandercock, G., Voss, C., & Dye, L. (2010). Associations between habitual school-day breakfast consumption, body mass index, physical activity and cardiorespiratory fitness in English schoolchildren. European Journal of Clinical Nutrition, 64(10), 1086–1092.

Selokela, L. M., Laurie, S. M., & Sivakumar, D. (2022). Impact of different postharvest thermal processes on changes in antioxidant constituents, activity and nutritional compounds in sweet potato with varying flesh colour. South African Journal of Botany, 144, 380–388.

Sivapatham, V. (2016). The Effect Of Breakfast On Academic Performance And Behaviour In School Children From Batticaloa District. Second International Conference on Health and Medicine.

Szajewska, H., & Ruszczyński, M. (2010). Systematic review demonstrating that breakfast consumption influences body weight outcomes in children and adolescents in Europe. Critical Reviews in Food Science and Nutrition, 50(2), 113–119.

Teow, C. C., Truong, V.-D., McFeeters, R. F., Thompson, R. L., Pecota, K. V., & Yencho, G. C. (2007). Antioxidant activities, phenolic and β-carotene contents of sweet potato genotypes with varying flesh colours. Food Chemistry, 103(3), 829–838.

Tomlins, K., Owori, C., Bechoff, A., Menya, G., & Westby, A. (2012). Relationship among the carotenoid content, dry matter content and sensory attributes of sweet potato. Food Chemistry, 131(1), 14–21.

Waramboi, J. G., Dennien, S., Gidley, M. J., & Sopade, P. A. (2011). Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation properties. Food Chemistry, 126(4), 1759–1770.

Zhou, X., Hartvig, D. L., Perez-Cueto, F. J., & Bredie, W. L. (2021). Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers. Food Quality and Preference, 88, 104069.

Published
2021-12-29
How to Cite
Mahmudatussa’adah, A., Setiawati, T., Sudewi, & Ade Juwaedah. (2021). SWEET POTATO CREAM SOUP AS AN ALTERNATIVE HEALTHY BREAKFAST MENU. Indonesian Journal of Applied Research (IJAR), 2(3), 179-185. https://doi.org/10.30997/ijar.v2i3.166