Pemanfaatan belimbing wuluh (Averrhoa bilimbi) dan jambu biji merah (Psidium guajava) dalam pembuatan sorbet = Utilization of belimbing wuluh (Averrhoa bilimbi) and red guava (Psidium guajava) in the making of sorbet

Rahadi, Michelle Victoria (2021) Pemanfaatan belimbing wuluh (Averrhoa bilimbi) dan jambu biji merah (Psidium guajava) dalam pembuatan sorbet = Utilization of belimbing wuluh (Averrhoa bilimbi) and red guava (Psidium guajava) in the making of sorbet. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Belimbing wuluh (Averrhoa bilimbi) merupakan buah yang mengandung vitamin C dan aktivitas antioksidan yang cukup tinggi. Jambu biji merah (Psidium guajava) merupakan buah klimaterik yang mengandung vitamin C paling tinggi dibandingkan dengan buah lainnya. Belimbing wuluh dan jambu biji merah merupakan buah yang mudah rusak sehingga dilakukan pemanfaatan dalam pembuatan sorbet. Sorbet merupakan produk pangan beku yang terbuat dari hancuran buah atau puree dengan campuran air, bahan penstabil, dan sukrosa. Penelitian ini bertujuan untuk mengetahui pengaruh belimbing wuluh dan jambu biji merah dalam pembuatan sorbet dengan variasi konsentrasi CMC dan konsentrasi sukrosa. Sorbet ini dibuat dengan variasi rasio belimbing wuluh : jambu biji merah, yaitu 100:0 (kontrol), 75:25, 50:50, 25:75, 0:100 (kontrol) menggunakan konsentrasi CMC 0% (kontrol), 0,50%, dan 1,00% dan konsentrasi sukrosa 0% (kontrol), 15%, 20%, dan 25%. Sampel tersebut akan dianalisis vitamin C, aktivitas antioksidan, total padatan terlarut, pH, total asam tertitrasi, overrun, waktu pelelehan, dan warna. Formulasi sorbet terbaik adalah sorbet dengan rasio belimbing wuluh : jambu biji merah 25:75, konsentrasi CMC 1,00% dan sukrosa 20%. Sorbet tersebut memiliki kandungan vitamin C 11,21 mg/100g, nilai IC50 19.979,62 ppm, total padatan terlarut 24,05°Brix, nilai pH 4,57, total asam tertitrasi 4,83 g/L, overrun 27,83%, waktu pelelehan 16,94 menit, dan warna dengan nilai °Hue 31,64. / Belimbing wuluh (Averrhoa bilimbi) is a fruit that has high vitamin C content and antioxidant activity. Red guava (Psidium guajava) is a climateric fruit that has the most vitamin C content compared to the other fruits. Belimbing wuluh and red guava are easily damaged fruit so they are used to make sorbet. Sorbet is a frozen food made from crushed fruits or puree with the addition of water, stabilizer, and sucrose. This research was aimed to utilize ratio belimbing wuluh and red guava in sorbet production with variations of CMC concentration and sucrose concentration. The sorbet was made with several variations of ratio belimbing wuluh and red guava with ratio 100:0 (control), 75:25, 50:50, 25:75, and 0:100 (control) with concentration of CMC 0% (control), 0.50%, and 1.00% and concentration of sucrose 0% (control), 15%, 20%, dan 25%. The samples were analyzed vitamin C content, antioxidant activity, total soluble solids, pH, total titratable acidity, overrun, melting time, and color. The selected formulation is sorbet with ratio belimbing wuluh : red guava 25:75, concentration of CMC 1.00%, and concentration of sucrose 20%. The selected sorbet has vitamin C content 11.21 mg/100g, IC50 19,979.62 ppm, 24.05°Brix total soluble solids, 4.57 pH value, total titratable acidity 4.83 g/L, 27.83% overrun value, 16.94 minute of melting time, and 31.64 °Hue value.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Rahadi, Michelle VictoriaNIM01034170030michellevictoriar@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: konsentrasi CMC; konsentrasi sukrosa; rasio belimbing wuluh: jambu biji merah; sorbet; 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
Depositing User: Users 6753 not found.
Date Deposited: 10 Feb 2021 12:32
Last Modified: 10 Feb 2021 12:32
URI: http://repository.uph.edu/id/eprint/16952

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