Pemanfaatan pektin kulit buah naga merah dalam pembuatan permen jelly = Utilization of red dragon fruit peel pectin in the making of jelly candy

Marchellin, Marchellin (2021) Pemanfaatan pektin kulit buah naga merah dalam pembuatan permen jelly = Utilization of red dragon fruit peel pectin in the making of jelly candy. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit buah naga merah merupakan limbah hasil dari pemanfaatan buah naga. Namun, kulit buah naga merah mengandung pektin yang dapat diperoleh melalui proses ekstraksi. Pada penelitian ini, pektin dari kulit buah naga merah dimanfaatkan dalam pembuatan permen jelly. Tujuan dari penelitian ini adalah untuk menentukan konsentrasi hidrokoloid (3,5%; 4%; 4,5%) dan rasio pektin kulit buah naga merah dan karagenan terpilih (2:1, 1:1, 1:2) sebagai sumber hidrokoloid terhadap sifat fisika, kimia, dan sensori. Pektin kulit buah naga merah yang dihasilkan dalam penelitian ini merupakan pektin metoksil rendah dengan nilai lightness 41,45±0,26, rendemen 13,84±0,67%, berat ekivalen 1110,78±16,19 mg, kadar metoksil 3,44±0,09%, dan kadar asam galakturonat 35,38±0,34%. Berdasarkan penelitian ini, permen jelly dengan konsentrasi hidrokoloid sebesar 4,5% dan rasio pektin:karagenan 1:2 menghasilkan permen jelly dengan nilai hardness (421,59±7,94) dan chewiness (117,54±2,61) tertinggi, dengan kadar air sebesar 45,83±2,68% serta nilai hedonik tekstur (5.26±1.31) dan penerimaan keseluruhan tertinggi (5.11±1.21) yang menandakan permen jelly sedikit disukai panelis. Permen jelly dengan penambahan 4,5% pektin:karagenan 1:2 memiliki aktivitas air 0,92±0,01 dan kadar abu 1,19±0,04%. / Red dragon fruit peel is a waste from the utilization of red dragon fruit. However, red dragon fruit peel contains pectin which can be obtained by extraction. In this research, pectin from red dragon fruit peel used in the making of jelly candy. The aim of this study was to determine the preferred concentration of hydrocolloid (3.5%, 4%, 4.5%) and ratio of red dragon fruit peel pectin and carrageenan (2:1, 1:1, 1:2) as the source of hydrocolloid toward the physical, chemical, and sensory properties of jelly candy. The pectin from red dragon fruit peel produced in this research is low methoxyl pectin with the lightness value of 41.45±0.26, yield of 13.84±0.67%, equivalent weight of 1110.78±16.69 mg, methoxyl content of 3.44±0.09%, and the galacturonic acid of 35.38±0.34%. The result showed that jelly candy with the addition of 4.5% pectin:carrageenan with ratio 1:2 exhibited the highest hardness (421.59±7.94) and chewiness (117.54±2.61) value with the water content of 45.83±2.68% and significantly higher hedonic texture (5.26±1.31) and overall acceptance (5.11±1.21) that indicate a slightly like. Jelly candy with addition 4,5% pectin:carrageenan 1:2 have the water activity and ash content of 0.92±0.01 and 1.19±0.04% respectively.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Marchellin, MarchellinNIM01034170007ignaciamarch@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSoedirga, Lucia CrysanthyNIDN0325098702lucia.soedirga@uph.edu
Uncontrolled Keywords: hidrokoloid; karagenan; kulit buah naga merah; pektin; permen jelly
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 6737 not found.
Date Deposited: 15 Feb 2021 01:49
Last Modified: 15 Feb 2021 01:49
URI: http://repository.uph.edu/id/eprint/16910

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