Pemanfaatan cincau hijau (Premna oblongifolia M.) sebagai bahan baku dan gelling agent dalam pembuatan jelly drink = utilization of green grass jelly (Premna oblongifolia M.) as main ingredient and gelling agent in the making of jelly drink

Christofanie, Jane (2021) Pemanfaatan cincau hijau (Premna oblongifolia M.) sebagai bahan baku dan gelling agent dalam pembuatan jelly drink = utilization of green grass jelly (Premna oblongifolia M.) as main ingredient and gelling agent in the making of jelly drink. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jelly drink atau minuman jeli merupakan salah satu minuman yang disukai masyarakat, namun tidak memiliki nilai tambah dalam hal sifat fungsionalnya. Pada penelitian ini, jelly drink dikembangkan menjadi pangan fungsional dengan menggunakan bahan dasar bubuk daun cincau hijau dan gula stevia sebagai pengganti gula pasir. Bubuk daun cincau dibuat dengan cara mengeringkan dan mengecilkan ukuran daun cincau segar, kemudian dianalisis aktivitas antioksidan, total fenolik, total flavonoid, rendemen, dan kadar airnya. Kandungan dari bubuk cincau hijau yang digunakan pada penelitian ini adalah memiliki IC50 71,20±3,51 ppm, total fenolik 52,23 mg GAE/ml, total flavonoid 11,47 mg QE/ml, rendemen 22,54±1,42%, dan kadar air 5,99±0,01%. Jelly drink dibuat dengan faktor jumlah bubuk daun cincau (5%, 6%, dan 7%) dan karagenan (0%, 0,1%, 0,3%, dan 0,5%) untuk memilih formulasi terbaik berdasarkan penerimaan tekstur, daya sedot, penerimaan keseluruhan, dan aktivitas antioksidannya. Formulasi dari jelly drink terpilih adalah jelly drink dengan 6% bubuk daun cincau dan 0,3% karagenan. Jelly drink terpilih memiliki kandungan IC50 33.436,21±848,21 ppm, total fenolik 0,56±0,01 mg GAE/ml, total flavonoid 0,22±0,05 mg QE/ml, nilai °Hue 64,08±3.24, kadar air 94,7±0,07%, kadar abu 0,41±0%, kadar protein 0,47±0,02%, kadar karbohidrat 4,43±0,06%, kadar lemak kurang dari 0,02%, paling disukai secara keseluruhan oleh panelis, dan merupakan pangan rendah kalori dengan energi total sebesar 5,87 kkal/30g. / Jelly drink is one of the beverages product that are popular and liked by the society, but have no added functional value. In this research, jelly drink will be developed by using green grass jelly powder as main material and the usage of stevia as sugar substitute. Green grass jelly powder is made by drying and reducing the size of green grass leaf, then its antioxidant activity, total phenolic, total flavonoid, yield, and water content is analyzed. The green grass jelly powder has IC50 71,20±3,51 ppm, total phenolic 52,23 mg GAE/ml, total flavonoid 11,47 mg QE/ml, yield 22,54±1,42%, and water content 5,99±0,01%. Jelly drink is made with 2 factors: the amount of green grass jelly powder (5%, 6%, dan 7%) and the amount of karagenan (0%, 0,1%, 0,3%, dan 0,5%) to choose the best formulation based on the acceptance of texture, suction power, overall, and its antioxidant activity. The selected jelly drink formulation is made from 6% grass jelly powder and 0,3% karagenan. The chosen jelly drink has IC50 33.436,21±848,21 ppm, total phenolic 0,56±0,01 mg GAE/ml, total flavonoid 0,22±0,05 mg QE/ml, °Hue value 64,08±3.24, water content 94,7±0,07%, ash content 0,41±0%, protein content 0,47±0,02%, carbohydrate content 4,43±0,06%, fat content less than 0,02%, overall most preferred by panelists, and can be defined as a low calorie jelly drink with total energy 5,87 kcal/30g.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Christofanie, JaneNIM01034170013janechristofanie24@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501UNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: aktivitas antioksidan; cincau hijau; jelly drink; karagenan; rendah kalori
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 6741 not found.
Date Deposited: 22 Feb 2021 11:59
Last Modified: 22 Feb 2021 11:59
URI: http://repository.uph.edu/id/eprint/22228

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