Pengaruh rasio CMC dan gum arab serta konsentrasi madu pada pembuatan sorbet jambu biji merah (Psidium guajava) dan semangka (Citrullus lanatus) = The effect of CMC and arabic gum ratio and honey concentration in the making of red guava (Psidium guajava) and watermelon (Citrullus lanatus) sorbet

Felicia, Felicia (2021) Pengaruh rasio CMC dan gum arab serta konsentrasi madu pada pembuatan sorbet jambu biji merah (Psidium guajava) dan semangka (Citrullus lanatus) = The effect of CMC and arabic gum ratio and honey concentration in the making of red guava (Psidium guajava) and watermelon (Citrullus lanatus) sorbet. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sorbet merupakan salah satu makanan penutup beku dengan bahan dasar buahbuahan. Penggunaan jambu biji merah dan semangka dalam pembuatan sorbet dilakukan untuk memberikan nilai tambah pada sorbet yang dihasilkan, yaitu mengandung vitamin C dan antioksidan. Selain itu, penggunaan bahan penstabil, yaitu CMC dan gum arab, serta madu dilakukan untuk memperbaiki tekstur yang kasar pada sorbet dan agar sorbet yang dihasilkan tidak mudah meleleh. Jambu biji merah dan semangka terlebih dahulu diolah menjadi puree dengan variasi rasio jambu biji merah : semangka 1:3, 1:2, 1:1, 2:1, dan 3:1. Sampel dilakukan analisis vitamin C dan aktivitas antioksidan. Rasio buah yang terpilih adalah puree dengan rasio jambu biji merah : semangka 3:1 yang memiliki nilai vitamin C 20,86±1,51 mg/100 g dan IC50 23.315,85±1.666,20 ppm. Sorbet dibuat dengan variasi rasio CMC : gum arab 1:0, 2:1, 1:1, 1:2, dan 0:1 serta konsentrasi madu 0 (kontrol), 17,5, dan 35%. Sampel dilakukan analisis vitamin C, aktivitas antioksidan, overrun, waktu leleh, pH, total asam tertitrasi, total padatan terlarut, dan warna. Formulasi sorbet yang terpilih adalah sorbet dengan rasio CMC : gum arab 2:1 dan konsentrasi madu 35%. Sorbet tersebut memiliki nilai vitamin C 9,49±0,33 mg/100 g, IC50 21.956,09±2.028,37 ppm, overrun 11,43±0,15%, waktu leleh 18,28±0,42 menit, pH 4,60±0,00, total asam tertitrasi 3,81±0,13 g/L, total padatan terlarut 31,45±0,64°Brix, dan nilai °Hue 25,07±1,86. / Sorbet is one of the frozen desserts with fruits as its main ingredient. Red guava and watermelon are used to make sorbet with added value in terms of vitamin C and antioxidants. Stabilizers such as CMC and arabic gum, and honey are also used in the making of sorbet to produce sorbet with a soft texture and does not melt easily. Red guava and watermelon are processed into puree with variations of red guava : watermelon 1:3, 1:2, 1:1, 2:1, and 3:1. Samples are analyzed for vitamin C content and antioxidant activity. The selected fruit ratio is puree with a ratio of red guava : watermelon 3:1 which has vitamin C content of 20.86±1.51 mg/100 g and IC50 value of 23,315.85±1,666.20 ppm. Sorbet is made with variations of CMC : arabic gum 1:0, 1:2, 1:1, 2:1, and 0:1, and honey concentrations of 0 (control), 17.5, and 35%. Samples are analyzed for vitamin C content, antioxidant activity, overrun, melting time, pH, total titratable acidity, total soluble solid, and color. The selected sorbet formulation is sorbet with a ratio of CMC : arabic gum 2:1 and 35% honey concentration which has vitamin C content of 9.49±0.33 mg/100 g, IC50 value of 21,956.09±2,028.37 ppm, overrun of 11.43±0.15%, melting time of 18.28±0.42 minutes, pH value of 4.60±0.00, total titratable acidity of 3.81±0.13 g/L, total soluble solids of 31.45±0.64°Brix, and °Hue value of 25.07±1.86.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Felicia, FeliciaNIM01034170033feliciaparman@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201eveline.fti@uph.edu
Uncontrolled Keywords: Antioxidant activity ; CMC : arabic gum ratio ; honey concentration ; overrun ; red guava : watermelon ratio
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: Users 6756 not found.
Date Deposited: 11 Feb 2021 04:24
Last Modified: 11 Feb 2021 04:24
URI: http://repository.uph.edu/id/eprint/16893

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