Pemanfaatan kulit dan daging buah naga merah (Hylocereus polyrhizus) dalam pembuatan jelly drink = Utilization of red dragon fruit (Hylocereus polyrhizus) pulp and peel in the making of jelly drink

Sutrisno, Eunike Jasmine Kurnia (2021) Pemanfaatan kulit dan daging buah naga merah (Hylocereus polyrhizus) dalam pembuatan jelly drink = Utilization of red dragon fruit (Hylocereus polyrhizus) pulp and peel in the making of jelly drink. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jelly drink merupakan salah satu jenis minuman berbentuk semi padat atau gel yang terbuat dari sari buah serta memiliki tekstur gel yang lunak. Buah naga merah merupakan salah satu jenis buah yang banyak dikembangkan di Indonesia. Sebesar 30-35% bagian dari buah naga merah merupakan kulit yang biasa dibuang sebagai sampah. Namun, kulit buah naga merah memiliki aktivitas antioksidan yang cukup tinggi. Tujuan utama penelitian ini adalah untuk memanfaatkan kulit buah naga dalam pembuatan jelly drink. Jelly drink dibuat dengan menggunakan rasio sari kulit:daging buah naga yang terdiri dari tiga level (25:75, 50:50, dan 75:25) serta konsentrasi karagenan yang terdiri dari tiga level (0,3%, 0,4%, dan 0,5%). Semua jelly drink dilakukan analisis pH, sineresis, warna (lightness dan °Hue), tekstur (hardness, springiness, dan gumminess), aktivitas antioksidan, total fenolik, total flavonoid, dan uji organoleptik (skoring dan hedonik). Sari kulit buah naga memiliki nilai IC50, total fenolik, dan total flavonoid sebesar 3747,327 mg/L, 223,581 mg GAE/L, dan 62,071 mg QE/L secara berturut-turut. Sedangkan sari daging buah naga memiliki nilai IC50, total fenolik, dan total flavonoid sebesar 6431,662 mg/L, 157,963 mg GAE/L, dan 23,887 mg QE/L secara berturut-turut. Penggunaan kulit buah naga merah dalam pembuatan jelly drink dapat meningkatkan aktivitas antioksidan, total fenolik, dan total flavonoid. Namun, kandungan pektin pada kulit buah naga merah tidak berpengaruh pada hardness dan gumminess jelly drink. Tekstur jelly drink dipengaruhi oleh penggunaan karagenan, dimana seiring dengan peningkatan konsentrasi karagenan, nilai hardness dan gumminess semakin meningkat. Jelly drink terpilih menggunakan rasio sari kulit:daging buah naga 75:25 dan konsentrasi karagenan 0,5% dengan pH 4,828, tingkat sineresis 0,785%, lightness 36,872, °Hue 5,433°, hardness 32,167 g, springiness 0,882, gumminess 10,666, IC50 16691,708 mg/L, total fenolik 222,830 mg GAE/L, dan total flavonoid 53,307 mg QE/L. / Jelly drink is a semi-solid or gel beverage made from fruit juice and has a soft gel texture. Red dragon fruit widely cultivated in Indonesia. Around 30-35% part of red dragon fruit is the peel which is usually disposed as garbage. However, red dragon fruit peel had an adequate level of antioxidant activity. The main objective of this research was to utilize red dragon fruit peel in the making of jelly drink. Jelly drinks were made using ratio of red dragon fruit peel:pulp juice consisting of three levels (25:75, 50:50, and 75:25) and carrageenan concentration consisting of three levels (0.3%, 0.4%, and 0.5%). All jelly drinks were analyzed for pH, syneresis, color (lightness and °Hue), texture (hardness, springiness, and gumminess), antioxidant activity, total phenolic content, total flavonoid content, and organoleptic test (scoring and hedonic test). Red dragon fruit peel juice had IC50, total phenolic content, and total flavonoid content of 3747.327 mg/L, 223.581 mg GAE/L, dan 62.071 mg QE/L respectively. Meanwhile, red dragon fruit pulp had antioxidant activity, total phenolic content, and total flavonoid content of 6431.662 mg/L, 157.963 mg GAE/L, dan 23.887 mg QE/L respectively. The addition of red dragon fruit peel increased the antioxidant activity, total phenolic, and total flavonoid. However, the pectin content in the red dragon fruit peel had no effect on the hardness and gumminess of jelly drink. The texture of jelly drink was influenced by carrageenan concentration. When the carrageenan concentration increased, the hardness and gumminess values also increased. Selected jelly drink was made using ratio of red dragon fruit peel:pulp juice 75:25 and carrageenan concentration 0.5% with a pH of 4.828, syneresis of 0.785%, lightness of 36.872, °Hue of 5.433°, hardness of 32.167 g, springiness of 0.882, gumminess of 10.666, IC50 of 16691.708 mg/L, total phenolic content of 222.830 mg GAE/L, and total flavonoid content of 53.307 mg QE/L.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Sutrisno, Eunike Jasmine KurniaNIM01034170050eunikejsmn@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Thesis advisorSinaga, Wenny Silvia LorenNIDN0314108701UNSPECIFIED
Uncontrolled Keywords: aktivitas antioksidan; IC50; jelly drink; kulit buah naga; total fenolik; total flavonoid
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 6772 not found.
Date Deposited: 17 Feb 2021 03:32
Last Modified: 17 Feb 2021 03:32
URI: http://repository.uph.edu/id/eprint/19651

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