Pemanfaatan bubuk ekstrak bunga rosella merah (hibiscus sabdariffa l.) sebagai pewarna alami pada permen jelly = Utilization of red roselle flower (hibiscus sabdariffa l.) extract powder as a natural colorant in jelly candy

Lauren, Patricia Amanda (2021) Pemanfaatan bubuk ekstrak bunga rosella merah (hibiscus sabdariffa l.) sebagai pewarna alami pada permen jelly = Utilization of red roselle flower (hibiscus sabdariffa l.) extract powder as a natural colorant in jelly candy. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Permen jelly merupakan salah satu jenis makanan selingan berbasis gula yang cukup banyak dikonsumsi, karena warna dari permen jelly tersebut cukup menarik. Beberapa permen jelly dibuat dengan bahan pewarna sintetis yang lebih membahayakan kesehatan manusia karena dapat menimbulkan penyakit apabila dikonsumsi secara berlebihan dalam jangka waktu lama secara terus menerus. Bunga rosella merah merupakan salah satu sumber antosianin yang dapat memberikan warna merah sehingga dapat digunakan sebagai alternatif pewarna alami pada permen jelly. Bunga rosella merah dibuat menjadi bubuk ekstrak dengan cara dihancurkan, dimaserasi, disaring, dipekatkan, ditambahkan maltodekstrin, dikeringkan dengan menggunakan freeze dryer, diperkecil ukurannya, dan diayak. Permen jelly dibuat dari bubuk ekstrak bunga rosella merah dengan konsentrasi 3%, 5%, dan 7% serta gelatin dengan konsentrasi 6%, 8%, 10%, dan 12%. Hasil penelitian menunjukkan bahwa 7% bubuk ekstrak bunga rosella merah dengan 12% gelatin menghasilkan permen jelly dengan formulasi terbaik. Formulasi terbaik ini memiliki nilai total antosianin sebesar 6,90 ± 0,08 mg/L, lightness sebesar 20,81 ± 0,47, oHue sebesar 16,17 ± 0,57, kadar air sebesar 52,28 ± 4,61, hardness sebesar 662,81 ± 3,51 g, gumminess sebesar 609,52 ± 7,31, chewiness sebesar 577,31 ± 23,55, cohesiveness sebesar 0,92 ± 0,01, serta warna sangat merah (2,70 ± 0,85), tekstur sangat kenyal (2,58 ± 1,06), dan rasa asam (3,08 ± 1,21) untuk penilaian uji skoring dan warna agak disukai (5,83 ± 0,75), tekstur agak disukai (5,45 ± 1,24), rasa netral (4,55 ± 1,28), dan penerimaan keseluruhan yang netral (4,95 ± 1,13) untuk penilaian uji hedonik. / Jelly candy is one of the sugar-based food products that is widely consumed, because the color of jelly candy is quite interesting. Some jelly candies are made with syntethic colorant, which are more harmful to human health because it can cause disease if it consumed in excessive amounts over a long period continuously. Red roselle flowers are a source of anthocyanins that can give a red color so they can be used as an alternative natural colorant in jelly candy. Red roselle flowers are made into extract powder by crushing, maceration, filtering, concentrating, adding maltodextrin, drying with freeze dryer, reducing the size, and sieving. Jelly candy is made from red roselle flower extract powder with a concentration of 3%, 5%, and 7% and gelatin with a concentration of 6%, 8%, 10%, and 12%. The results showed that 7% red roselle flower extract powder with 12% gelatine produces jelly candy with the best formulation. This formulation has a total anthocyanin value of 6.90 ± 0.08 mg/L, lightness of 20.81 ± 0.47, oHue of 16.17 ± 0.57, water content of 52.28 ± 4.61, hardness of 662.81 ± 3.51 g, gumminess of 609.52 ± 7.31, chewiness of 577.31 ± 23.55, cohesiveness of 0.92 ± 0.01, and very red color (2.70 ± 0.85), very chewy texture (2.58 ± 1.06), and a sour taste (3.08 ± 1.21) for the scoring test and had a slightly liked of color (5.83 ± 0.75), slightly liked of texture (5.45 ± 1.24), neutral of taste (4.55 ± 1.28), and neutral of overall acceptance (4.95 ± 1.13) for the hedonic test.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lauren, Patricia AmandaNIM01034170103patricialaurenn@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSoedirga, Lucia CrysanthyNIDN0325098702lucia.soedirga@uph.edu
Uncontrolled Keywords: antosianin; bubuk ekstrak; gelatin; permen jelly; rosella merah
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 6818 not found.
Date Deposited: 15 Feb 2021 09:35
Last Modified: 15 Feb 2021 09:35
URI: http://repository.uph.edu/id/eprint/18485

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