Pengaruh rasio sari buah dan konsentrasi karagenan terhadap karakteristik minuman jeli kulit buah naga merah dan jambu biji merah = The effect of fruit juice ratio and carrageenan concentrations on characteristics jelly drink made from red dragon peels and red guava fruit

Amalia, Meilinda (2021) Pengaruh rasio sari buah dan konsentrasi karagenan terhadap karakteristik minuman jeli kulit buah naga merah dan jambu biji merah = The effect of fruit juice ratio and carrageenan concentrations on characteristics jelly drink made from red dragon peels and red guava fruit. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kulit buah naga merah dan buah jambu biji merah adalah buah yang mudah mengalami kerusakan yang mengandung pigmen, vitamin C, dan senyawa antioksidan. Minuman jeli adalah produk pangan berbentuk semi padat yang berfungsi sebagai minuman yang dapat menunda lapar. Penelitian ini bertujuan untuk memanfaatkan kulit buat naga merah dan buah jambu biji merah dalam pembuatan minuman jeli dengan variasi rasio sari buah dan konsentrasi karagenan yang diharapkan memiliki antioksidan dan vitamin C alami serta pigmen yang memberikan warna secara alami pada minuman jeli. Minuman jeli menggunakan variasi rasio sari kulit buah naga merah : sari jambu biji merah, yaitu 1:0, 3:1, 1:1, 1:3, dan 1:0 dan konsentrasi karagenan sebesar 0,1%, 0,2%, dan 0,3%. Minuman jeli akan dilakukan analisis vitamin C, pH, total padatan terlarut, sineresis, warna, tekstur, dan uji organoleptik (skoring dan hedonik). Penentuan formulasi minuman jeli terbaik berdasarkan uji organoleptik dan akan dianalisis aktivitas antioksidan, total fenolik, dan total flavonoid. Formulasi minuman jeli terbaik dengan rasio sari kulit buah naga merah : sari jambu biji merah 1:3 dengan konsentrasi karagenan 0,2%. Hasil uji organoleptik skoring, yaitu rasa manis, tekstur kenyal, dan warna merah, serta hedonik yang disukai panelis berdasarkan rasa, tekstur, warna, dan penerimaan keseluruhan. Minuman jeli tersebut memiliki aktivitas antioksidan 25.822,05 ppm, total fenol 0,1021 mg GAE/mL, total flavonoid 0,0444 mg QE/mL, vitamin C 6,6552 mg/100g, pH 5,2525, total padatan terlarut 2,9 oBrix, sineresis 1,39 mg/menit, lightness 38,29, dan nilai oHue 15,33. / Red dragon peels and red guava fruit are perishable fruits that contains pigment, vitamin C, and antioxidant compounds. Jelly drinks are semi-solid food products that serve as drinks that can delay hunger. This research was aimed to utilize the red dragon peels and red guava fruit in jelly drinks production with variations in the ratio of fruit juice and concentration of caragenan which is expected to have natural antioxidants and vitamin C and pigments that give a natural color to jelly drinks. Jelly drinks use a variation in the ratio of red dragon fruit juice: red guava juice, namely 1:0, 3:1, 1:1, 1:3, and 1:0 and carrageenan concentrations of 0.1%, 0.2%, and 0.3%. Jelly drinks will be analyzed for vitamin C, pH, total soluble solids, syneresis, color, texture, and organoleptic tests (scoring and hedonics). Determination of the best jelly drink formulations based on organoleptic tests and will be analyzed antioxidant activity, total phenolics, and total flavonoids. Formulation of the best jelly drink with a ratio of red dragon fruit skin juice: red guava juice 1:3 with a concentration of 0.2% carrageenan. Organoleptic test results of scoring, namely sweetness, chewy texture, and red color, as well as hedonics favored by panelists based on taste, texture, color, and overalls. The jelly drink has antioxidant activity of 25,822.05 ppm, total phenol 0.1021 mg GAE/mL, total flavonoids 0.0444 mg QE/mL, vitamin C 6.6552 mg/100g, pH 5.25, total dissolved solids 2.9 oBrix, syneresis 1.39 mg/min, lightness 38.29, and oHue value 15.33.

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