Siska, Siska (2019) Kajian karakteristik fisikokimia dan sensori jelly drink berbasis sari buah dan albedo semangka (citrullus lanatus) = Physicochemical characteristic and sensory of jelly drink based on watermelon (Citrullus lanatus) pulp and rind. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Semangka (Citrullus lanatus) memiliki kandungan vitamin C, karotenoid, serat pangan, selain itu memiliki senyawa fitokimia, asam amino citrulline, dan senyawa antioksidan. Tujuan dari penelitian ini adalah membuat jelly drink dengan berbahan dasar sari semangka. Penelitian ini terbagi menjadi dua tahap yaitu tahap I dan tahap II. Tahap pertama yaitu dilakukan variasi rasio sari buah:albedo semangka (1:0, 2:1, 1:1, 1:2 dan 0:1). Hasil penelitian tahap I menunjukkan bahwa rasio sari buah:albedo semangka 1:1 merupakan perlakuan terpilih karena memiliki kadar serat pangan total tertinggi sebesar 4,83%, kadar karotenoid sebesar 1,25 ppm dan kadar vitamin C sebesar 22,20 ppm. Hasil terpilih pada tahap I yaitu rasio sari buah:albedo semangka 1:1 kemudian dilanjutkan untuk penelitian tahap II dengan variasi konsentrasi campuran hidrokoloid (0,52; 0,61; dan 0,71%) dan konsentrasi gula (9, 13, dan 16,6%). Penelitian tahap II menunjukkan bahwa jelly drink dengan konsentrasi campuran hidrokoloid 0,61% dan gula 13% merupakan perlakuan terpilih karena memiliki sineresis 8,85%, total padatan terlarut sebesar 18,37°Brix, hardness 218,37 g, cohesiveness sebesar 0,32, hasil hedonik sebesar 4,90 pada parameter daya sedot dan 5,77 pada parameter keseluruhan.
Item Type: | Thesis (Bachelor) | ||||||||
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Additional Information: | SK 34-15 SIS k 2019; 31001000239104 | ||||||||
Uncontrolled Keywords: | Jelly drink; semangka; sari buah semangka; sari albedo; hidrokoloid; gula; serat pangan; karotenoid; vitamin C | ||||||||
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 |
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Depositing User: | Users 3 not found. | ||||||||
Date Deposited: | 13 Nov 2020 08:23 | ||||||||
Last Modified: | 11 Oct 2021 01:16 | ||||||||
URI: | http://repository.uph.edu/id/eprint/12285 |
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