DEVELOPMENT OF CHICKEN PORRIDGE BASED ON ORANGE SWEET POTATO (IPOMOEA BATATAS L.) AND WHITE RICE

Abstract

Objective: This study aims to evaluate the level of preference (organoleptic characteristics), nutritional value, and antioxidant content of porridge formulated with orange sweet potatoes and white rice as local ingredients to enhance nutritional quality. Method: An experimental approach using a Completely Randomized Design (CRD) was conducted with four porridge formulations. Sensory evaluation was performed using a 9-point hedonic scale, while nutritional analyses—including carbohydrates, protein, fat, moisture, ash, fiber, and antioxidant levels—were determined following the Association of Official Agricultural Chemists (AOAC) and Diphenylpicrylhydrazil (DPPH) methods. Results: The optimal formulation (F2), composed of 150 g orange sweet potato, 100 g white rice, and 500 ml chicken broth, demonstrated favorable sensory acceptance and provided per 100 g: 65.18% moisture, 0.52% ash, 1.09% fat, 9.66% protein, 23.54% carbohydrates, 142.67 total calories, and 9.79% antioxidants. Novelty: This research introduces the utilization of orange sweet potatoes as a functional ingredient in porridge formulation, highlighting its potential to enhance antioxidant capacity and nutritional value, thereby promoting the development of locally based, health-oriented functional foods.