Pengaruh hidrokoloid karagenan dan pemanis stevia (Stevia rebaudiana)terhadap karakteristik fisikokimia dan sensori selai lembaran apel Malang varietas Manalagi = Effect of hydrocolloid carrageenan and sweetener stevia (Stevia rebaudiana) on physiochemical and sensory characteristics of sheeted Malang apple variety Manalagi

Nathaniel, Nathaniel (2021) Pengaruh hidrokoloid karagenan dan pemanis stevia (Stevia rebaudiana)terhadap karakteristik fisikokimia dan sensori selai lembaran apel Malang varietas Manalagi = Effect of hydrocolloid carrageenan and sweetener stevia (Stevia rebaudiana) on physiochemical and sensory characteristics of sheeted Malang apple variety Manalagi. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Selai lembaran merupakan hasil dari modifikasi selai oles yang memiliki bentuk semi padat sehingga menjadi selai lembaran dengan tekstur yang plastis, padat dan tidak lengket. Pada umumnya, selai lembaran terbuat dari bubur buah dengan penambahan gula sukrosa, hidrokoloid, dan asam sitrat sehingga pembentukan tekstur pada selai lembaran dapat terbentuk dengan baik. Pada percobaan ini, selai lembaran dibuat dari karagenan 1,5%,1,75% dan 2% serta dengan penambahan rasio gula sukrosa:stevia 30:0,15 dan 25:0,10. Tujuan dari percobaan ini adalah untuk mengetahui pengaruh konsentrasi karagenan serta rasio gula sukrosa:stevia terhadap karakter fisikokimia dan sensori selai lembaran. Karakteristik kimia yang dianalisa adalah total padatan terlarut dan pH, dan kemudian karakteristik fisik yang dianalisa adalah warna (lightness, dan hue) serta tekstur. Kemudian, selai lembaran dilakukan uji sensori berupa uji skoring dan uji hedonik sehingga selai lembaran terbaik dapat terpilih. Selai lembaran terpilih akan dilakukan uji proksimat untuk diketahui kandungan nutrisinya. Pemilihan selai lembaran terbaik berdasarkan nilai skoring tekstur, hedonik tekstur, hedonik keseluruhan, dan kekerasan selai lembaran tertinggi. Hasil analisis menunjukkan bahwa selai lembaran terbaik adalah dengan penambahan konsentrasi karagenan 1,75% dengan rasio gula sukrosa:stevia 25:0,10. Selai lembaran terbaik memiliki nilai skor tekstur 2,63±1,01, 5,14±1,31 untuk nilai hedonik tekstur, 5,26±1,10 untuk nilai hedonik keseluruhan dan 1250,90±39,42 g untuk nilai kekerasan selai lembaran./Sheeted jam is the result of a modified spread jam that has semi-solid shape to a sheeted jam with flexible, solid, and non sticky texture. In general, sheeted jam is made from a mixture of fruit pulp with addition of sucrose sugar, hydrocolloid, and citric acid so the formation of the texture on the sheeted jam can be formed well. In this study, the sheeted jam is made from carrageenan 1,5,1,75 and 2% with the addition of sucrose:stevia ratio of 30:0,15 and 25:0,10. The objective of this study is to determine the effect of carrageenan concentration and the ratio of sucrose:stevia sugar on the physichochemical and sensory characteristics of sheeted apple jam. The chemical property analyzed were total soluble solid and pH,then the physical property analyzed color (lightness, dan hue) and texture.Furthermore, the sensory test consisted of scoring and hedonic were analyzed so the best sheeted jam can be chosen. The selected apple sheeted jam were then analyzed with proximate analysis to know it’s nutrition value. The best sheeted apple jam was chosen based on the highest value of scoring texture, hedonic texture, overall hedonic, and hardness. The results showed that the best sheeted apple jam was the one with addition of carrageenan concentration 1,75% carrageenan concentration with the addition of sucrose:stevia ratio of 25:0,10. The scoring test value of the best sheeted apple jam is 2,63±1,01, 5,14±1,31 for hedonic texture, 5,26±1,10 for overall hedonic and 1250,90±39,42 g for hardness value.

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