Pengembangan jelly drink herbal dengan pemanfaatan jamu beras kencur = Developmentation of herbal jelly drink using rice and and aromatic ginger herbal drink

Wongso, Jacques David (2021) Pengembangan jelly drink herbal dengan pemanfaatan jamu beras kencur = Developmentation of herbal jelly drink using rice and and aromatic ginger herbal drink. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jamu beras kencur dikenal masyarakat luas sebagai minuman herbal fungsional dalam bentuk jamu. Produk jelly drink dipilih sebagai bentuk pengolahan jamu beras kencur untuk menghilangkan paradigma bahwa jamu adalah minuman yang memiliki rasa dan bau yang kurang disukai. Tujuan utama dalam penelitian ini adalah pembuatan jamu beras kencur dan mengetahui pengaruh perbedaan jenis beras putih, merah, dan hitam terhadap nilai fungsionalnya serta untuk mengetahui pengaruh penambahan karagenan dengan konsentrasi 0,5, 0,75, dan 1% terhadap karakteristik jelly drink yang dibuat dari jamu beras kencur. Berdasarkan penelitian yang telah dilakukan, jamu terpilih adalah jamu beras kencur yang dibuat menggunakan beras hitam dengan nilai IC50 sebesar 5.143,70±945,16 ppm dan total fenolik sebesar 187,34±4,19 mg GAE/L. Konsentrasi karagenan yang berbeda berpengaruh nyata terhadap sifat fisikokimia produk jelly drink diantaranya nilai pH, total padatan terlarut dan sineresis jelly drink. Jelly drink terpilih adalah jelly drink dengan penambahan karagenan 1% dan memiliki nilai pH 6,54±0,23, total padatan terlarut tertinggi sebesar 19,73±0,30 °Brix, serta nilai sineresis terendah yaitu 0,5194±0,14 mg/menit. / Rice and aromatic ginger herbal drink (jamu beras kencur) is known to the public as functional herbal drink in the form of jamu. Jelly drink was chosen as the after product of rice and aromatic ginger herbal drink to get rid of common paradigm that herbal drink has a distinctive flavor and aroma that are unpleasant. Main objectives of this research are making of rice and aromatic ginger herbal drink and to find out the effect of different kind of rice used (white, brown, and black rice) towards its functional value also to find out the effect of adding different carrageenan concentration (0,5, 0,75, and 1%) towards characteristics of jelly drink that is made using rice and aromatic ginger herbal drink. Based on research that has been done, rice and aromatic ginger herbal drink that was made using black rice has the highest IC50 value of 5.143,70±945,16 ppm and total phenolic content of 187,34±4,19 mg GAE/L. Different carrageenan concentration has significant effect on jelly drink physicochemical properties such as pH value, total soluble solid and jelly drink syneresis value. Jelly drink that was chosen is made using 1% added carrageenan and has pH value of 6,54±0,23, highest total soluble solid which is 19,73±0,30 °Brix, also the lowest syneresis value, which is 0,5194±0,14 mg/minute.

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