Pemanfaatan ubi jalar ungu dalam pembuatan bubble pearls dengan variasi bahan pengikat dan konsentrasi xanthan gum = Utilization of purple sweet potato in bubble pearls using different binder and xanthan gum concentration

Florencia, Bernadette (2021) Pemanfaatan ubi jalar ungu dalam pembuatan bubble pearls dengan variasi bahan pengikat dan konsentrasi xanthan gum = Utilization of purple sweet potato in bubble pearls using different binder and xanthan gum concentration. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (866kB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (181kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (828kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (146kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (405kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (568kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (146kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (238kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)

Abstract

Salah satu bentuk minuman siap santap yang sering dikonsumsi oleh kaum milenial merupakan bubble drink. Bagian utama dari bubble drink adalah bubble pearls. Bubble pearls memiliki bentuk bulatan kecil seperti kelereng, dan umumnya terbuat dari tepung tapioka dan gula dengan hidrokoloid sebagai bahan tambahan. Tepung tapioka memiliki tesktur yang kenyal karena kandungan amilopektinnya yang tinggi. Begitu pula dengan tepung sagu dan tepung maizena yang juga memiliki kandungan amilopektin yang tinggi. Xanthan gum merupakan salah satu hidrokoliod yang memiliki kemampuan membentuk gel pada konsentrasi yang rendah. Bubble pearls umumnya memiliki rasa yang hambar dan kekurangan kandungan nutrisi yang penting bagi tubuh. Pemanfaatan ubi ungu dalam pembuatan bubble pearls diharapkan mampu meningkatkan kandungan nutrisi dan nilai sensori dari bubble pearls. Tujuan dari penelitian ini adalah mengetahui pengaruh jenis bahan pengikat dan rasio ubi ungu:bahan pengikat, serta pengaruh konsentrasi xanthan gum dalam pembuatan bubble pearls ubi ungu. Hasil penelitian menunjukkan bahwa penggunaan tepung sagu pada rasio 70:30 memiliki karakteristik tekstur terbaik. Penggunaan xanthan gum pada bubble pearls ubi ungu pada konsentrasi 0% menjadi formulasi terbaik. Formulasi bubble pearls ubi ungu terbaik memiliki nilai hardness 1016,22 g, nilai gumminess 522,33, nilai chewiness 645,92, kadar air 46,57%, kadar abu 0,36%, kadar lemak 0,51%, kadar protein 0,05%, kadar karbohidrat 52,51%, serta nilai IC50 19.491 ppm. / One form of ready-to-eat drink that is often consumed by millennials is a bubble drink.. The main part of bubble drink is bubble pearls. Bubble pearls are in the form of small sphere, and generally made from tapioca flour and sugar with hydrocolloids as additives. Tapioca flour is likely to produce chewy texture due to its high amylopectin content. Likewise with sago flour and cornstarch which also contain high concentration of amylopectin. Xanthan gum is one of hydrocolloids which has the ability to form a gel at low concentrations. Bubble pearls generally have a bland taste and lack essential nutrients for the body. Utilization of purple sweet potato in the making of bubble pearls is expected to increase the nutritional content and sensory value of bubble pearls. The aim of this research was to determine the effect of the type of binder and the ratio of purple sweet potato:binder, and the effect of xanthan gum concentration in the manufacture of purple sweet potato bubble pearls. The results showed that the use of sago starch at a ratio of 70:30 had the best texture characteristics. The use of xanthan gum in purple sweet potato bubble pearls at a concentration of 0% is the best formulation. This formulation has hardness value of 1016.22 g, gumminess 522.33, chewiness 645.92, 46,57% moisture content, 0,36% ash content, 0,51% fat content, 0,05% protein content, 52,51% carbohydrate, and IC50 value of 19.491 ppm.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Florencia, BernadetteNIM01034170105bernadetteflorencia@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorMatita, Intan CidarbulanNIDN0318128804intan.matita@uph.edu
Thesis advisorMastuti, Titri SiratantriNIDN0320117902titri.mastuti@uph.edu
Uncontrolled Keywords: boba; ubi ungu; xanthan gum
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 5298 not found.
Date Deposited: 01 Mar 2021 03:55
Last Modified: 01 Mar 2021 03:55
URI: http://repository.uph.edu/id/eprint/25002

Actions (login required)

View Item View Item