Formulasi selai berbasis rumput laut (eucheuma cottonii) dengan penambahan pewarna alami = Formulation of seaweed jam (eucheuma cottonii) with natural coloring agent addition

Nadia, Nadia (2018) Formulasi selai berbasis rumput laut (eucheuma cottonii) dengan penambahan pewarna alami = Formulation of seaweed jam (eucheuma cottonii) with natural coloring agent addition. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Selai adalah salah satu produk pangan semi basah yang merupakan pengolahan bubur buah dan gula yang dibuat dari campuran dari 45% berat sari buah dan 55% berat gula. Pada penelitian ini, Eucheuma cottonii digunakan sebagai bahan utama karena memiliki kandungan serat pangan dan iodium yang tinggi. Pigmen antosianin dari buah naga merah dan ubi jalar ungu dapat dijadikan sebagai pewarna alami dalam selai. Tujuan dari penelitian ini adalah mempelajari pengaruh penambahan pewarna alami terhadap karakteristik selai rumput laut secara fisik, sensori, dan kimia. Hasil penelitian menunjukkan bahwa formulasi selai terbaik melalui hasil sensori dan analisis fisik adalah perbandingan rumput laut dan gula sebanyak 140:60. Dan hasil menunjukkan konsentrasi ekstrak buah naga merah dan ubi jalar ungu berturut-turut pada konsentrasi 900 ppm dan 600 ppm mendapat nilai hedonik terbaik. Konsentrasi terbaik ekstrak buah naga merah mengandung 9.99% serat sedangkan ekstrak ubi ungu mengandung 9.17% serat / Jam is one of semi-dried food product which is made from fruit palm and sugar with the mixture of 45% juice and 55% sugar. In this research, Eucheuma cottonii used as main ingredient because it contains dietary fiber and high level of iodine. Anthocyanin pigment from red dragon fruit and purple sweet potato can be used as natural coloring agents in the jam. The objective of this research was to study the influence of adding natural coloring agents toward characteristics of seaweed jam by evaluating sensory, physical and chemical properties. The result showed that using seaweed and sugar on ratio 140:60 gave the best formulation based on sensory and physical analysis. Also, the result showed that the best concentration to get the best sensory evaluation was by using red dragon fruit and purple sweet potato’s extract in the concentration of 900 ppm and 600 ppm respectively. The best concentration of red dragon fruit’s extract contains 9.99% fiber while the best concentration of purple sweet potato’s extract contains 9.17% fiber.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Nadia, NadiaNIM00000005969FRANSISKANADIAA@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSantoso, JokoNIDN0022096706UNSPECIFIED
Thesis advisorSinaga, Wenny Silvia LorenNIDNUNSPECIFIED
Uncontrolled Keywords: selai; Eucheuma cottonii; pewarna alami;jam; natural coloring
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: 21 Oct 2020 07:52
Last Modified: 21 Oct 2020 07:52
URI: http://repository.uph.edu/id/eprint/11591

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