Pemanfaatan ekstrak bit merah (beta vulgaris l.) dan sari jambu biji merah (psidium guajava l.) dalam pembuatan permen jeli = Utilization of beetroot extract(beta vulgaris l.) and guava (psidium guajava l.) juice in the making of jelly candy

Agustina, Agustina (2018) Pemanfaatan ekstrak bit merah (beta vulgaris l.) dan sari jambu biji merah (psidium guajava l.) dalam pembuatan permen jeli = Utilization of beetroot extract(beta vulgaris l.) and guava (psidium guajava l.) juice in the making of jelly candy. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bit merah adalah sayuran yang mengandung betasianin yang berperan sebagai antioksidan, namun jarang dikonsumsi secara langsung karena rasanya kurang disukai. Senyawa betasianin dapat digunakan sebagai pewarna alami pada produk pangan. Buah jambu biji merah memiliki kandungan vitamin C yang tinggi dan juga berperan sebagai antioksidan. Jambu biji merah lebih dapat diversifikasi menjadi produk pangan. Dalam penelitian ini, jambu biji merah dan bit merah diaplikasikan dalam pembuatan produk pangan yaitu permen jeli, dengan cara mengekstrak betasianin dari bit, membuat sari jambu biji merah, dan memformulasikan untuk mendapatkan karakteristik fisik, kimia, dan sensori terbaik. Perbedaan faktor perlakuan yang digunakan untuk mendapatkan ekstrak bit merah adalah rasio sampel:pelarut (1:10, 1:20, 1:30) dan lama maserasi (1 hari, 2 hari, 3 hari). Pelarut yang digunakan adalah etanol food grade. Ekstrak terpilih adalah dengan perlakuan rasio sampel:pelarut 1:20 dan lama maserasi 2 hari yangmenghasilkan rendemen 26,05 %, kadar betasianin 82,78 mg/100g dan IC50 0,076 %. Pada pembuatan permen jeli diformulasikan perbedaan penambahan konsentrasi ekstrak (0,5%, 1%, 1,5%) dan rasio karagenan:konjak (2:1, 1:1, dan 1:2) sebagai gelling agent. Perlakuan terpilih dalam pembuatan permen jeli adalah penambahan ekstrak pada konsentrasi 1,5% dengan rasio karagenan:konjak 2:1. Karakteristik permen jeli dipengaruhi kedua faktor perlakuan. / Beetroot is a vegetable that contain betacyanin which acts as an antioxidant, however it is rarely consumed directly because of the flavor. Betacyanin compound can be used as natural dye in food products. Guava contain high vitamin C that also acts as an antioxidant. Guava can be diversified into food products. In this research, guava and beetroot were applied in the making of jelly candyby extracting betacyanin from beetroot, making guava juice, and formulateit to obtain the best physical, chemical, and sensory characteristics. The different treatment used to obtain beetroot extract were the ratio of sample:solvent (1:10, 1:20, 1:30) and maceration time (1 day, 2 days, 3 days). The solvent was ethanol food grade. The selected extract was treated with the ratioof sample:solvent 1:20 with 2 days maceration time. The result were yield 26,05 %, betacyanin content 82,78 mg/100g and IC50 0,076 %. In the making of jelly candy, the different addition of extract concentration (0,5%, 1%,1,5%) and ratio of carrageenan:konjac (2:1, 1:1,1:2) as gelling agent were formulated. The selected treatment for making jelly candy were addition of extract concentration at 1,5% with ratio of carrageenan:konjac2:1. The characteristics of jelly candy was influenced by both treatments.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Agustina, AgustinaNIM00000005032AGUSTINAS0108@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Uncontrolled Keywords: Beetroot extract; carrageena konjac; guava juice; jelly candy; natural dye; Ekstrak bit merah; karagenan konjak; permen jeli; pewarna alami; sari jambu biji merah
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mr Samuel Noya
Date Deposited: 19 Oct 2020 04:45
Last Modified: 19 Oct 2020 04:45
URI: http://repository.uph.edu/id/eprint/11446

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