Karakteristik Jeli Stik dengan Variasi Rasio Semangka dan Okra serta Jenis Gelling Agent = Characteristics of jelly stick with various ratio of watermelon and okra and type of gelling agent

Alfian, Nathania Putri (2021) Karakteristik Jeli Stik dengan Variasi Rasio Semangka dan Okra serta Jenis Gelling Agent = Characteristics of jelly stick with various ratio of watermelon and okra and type of gelling agent. Bachelor thesis, Universitas Pelita Harapan.

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

Download (1MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (91kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (300kB) | Preview
[img]
Preview
Text (Chapter 1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (155kB) | Preview
[img] Text (Chapter 2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (427kB)
[img] Text (Chapter 3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (252kB)
[img] Text (Chapter 4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (333kB)
[img] Text (Chapter 5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (84kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (248kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)

Abstract

Jeli stik merupakan produk pangan dalam bentuk semi padat yang berasal dari sari buah atau sayur dengan penambahan bahan pembentuk gel (gelling agent). Jeli stik mudah untuk dikonsumsi, dibawa berpergian serta banyak disukai masyarakat. Pada penelitian ini digunakan semangka dan okra sebagai bahan baku karena kedua bahan ini tergolong cukup mudah ditemui, memiliki banyak manfaat bagi tubuh. Penggunaan buah semangka juga dapat menutupi aroma dan rasa khas okra yang kurang disukai. Jenis gelling agent juga merupakan bahan penting yang digunakan sehingga didapatkan jeli stik yang sesuai. Tujuan unum dalam penelitian ini adalah mengetahui karakteristik jeli stik dari semangka dan okra dengan berbagai jenis gelling agent. Pada penelitian ini jeli stik dibuat dengan perbandingan rasio semangka dan okra 60:40, 50:50, 40:60 serta penggunaan gelling agent karagenan, karagenan:konjak, dan karagenan:pektin. Sampel yang didapatkan akan melalui analisis fisikokimia yang meliputi tekstur, sineresis, total padatan terlarut (TPT), warna, serta uji skoring dan hedonik. Analisis lanjutan dilakukan pada jeli stik terbaik berupa analisis aktivitas antioksidan, total fenol, total flavonoid, kadar abu, kadar air, kadar protein, kadar lemak, kadar karbohidrat serta kadar serat pangan total. Jeli stik yang terbaik adalah jeli stik dengan rasio semangka dan okra 60:40 dengan jenis gelling agent karagenan:konjak. Jeli stik ini memiliki tekstur paling mendekati jeli stik kontrol dengan springiness (0,95±0,01) dan cohesiveness (0,70±0,02), total padatan terlarut sebesar 9,53±0,32 °brix, nilai °Hue sebesar 22,34±0,97, dan dengan warna merah, tekstur kenyal, warna yang agak disukai dan kesukaan keseluruhan yang netral dari panelis. Jeli stik terbaik juga memiliki nilai IC50 sebesar 82226,96±6297,9 ppm, total fenolik sebesar 0,157±0,01 mg GAE/ml, total flavonoid sebesar 0,022±000 mg QE/ml dan kadar serat pangan 2,885% atau 2,885g/100g / Jelly stick is food product in semi-solid form derived from fruit or vegetable juices with the addition of gelling agent. Jelly sticks are easy to eat, carry around and loved by the public. In this research, watermelon and okra were used as raw materials because these two ingredients are quite easy to find and have many benefits for human body. The use of watermelon can also mask the unplesant aroma and taste of okra. The type of gelling agent is also an important ingredient to make jelly stick. The general objective of this research is to determine the characteristics of jeli stik from watermelon and okra with various types of gelling agent. Jelly stick is made with a ratio of water melon and okra 60:40, 50:50, 40:60 and the use of gelling agent carrageenan, carrageenan:konjac, and carrageenan:pectin. The samples obtained will go through physicochemical analysis which includes texture, syneresis, total dissolved solid (TDS), color, as well as scoring and hedonic test. Further analysis was carried out on the best jelly sticks in the form of analysis if antioxidant activity, total phenol, total flvonoid, ash content, water content, protein content, fat content, carbohydrate content and total dietary fiber content. The best jelly sticks are jelly sticks with a ratio of watermelon and okra 60:40 with a carrageenan:konjac as gelling agent. This jelly stick has the closest texture to control jelly stick with springiness (0,95±0,01) and cohesiveness (0,70±0,02), total soluble solid 9,53±0,32 °brix, °Hue value 22,34±0,97, with a red color, chewy texture, slightly preferred color and neutral overall preference from the panelist. The best jelly stick also had IC50 value of 82226,96±6297,9 ppm, total phenolics of 0,157±0,01 mg GAE/ml, total flavonoids of 0,022±000 mg QE/ml and food fiber content of 2,885% or 2,885g/100g

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Alfian, Nathania PutriNIM01034170059nathaniaputriia@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorMastuti, Titri SiratantriNIDN0320117902titri.mastuti@uph.edu
Uncontrolled Keywords: jeli stik; semangka; okra; karagenan; konjak; pektin
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 5119 not found.
Date Deposited: 19 Aug 2021 10:20
Last Modified: 22 Feb 2022 05:47
URI: http://repository.uph.edu/id/eprint/42050

Actions (login required)

View Item View Item