Karakteristik Fisikokimia Minuman Jeli berdasarkan Perbedaan Konsentrasi Hidrokoloid dan Pemanis = Physicochemical Characteristics of Jelly Drink Based on Differences of Hydrocolloid and Sweetener Concentration

Aristio, Albert Otto (2021) Karakteristik Fisikokimia Minuman Jeli berdasarkan Perbedaan Konsentrasi Hidrokoloid dan Pemanis = Physicochemical Characteristics of Jelly Drink Based on Differences of Hydrocolloid and Sweetener Concentration. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minuman jeli adalah minuman fungsional dengan sifat gel yang lunak dan mudah untuk dihisap dan ditelan. Minuman jeli terbuat dari air, hidrokoloid, dan pemanis, melalui proses pencampuran, pemanasan, dan pendinginan. Karakteristik fisikokimia minuman jeli dipengaruhi beberapa faktor diantaranya adalah konsentrasi hidrokoloid dan konsentrasi pemanis. Tujuan dari kajian pustaka berikut adalah untuk mengevaluasi karakteristik produk minuman jeli dari berbagai bahan baku, serta mengetahui pengaruh perbedaan konsentrasi hidrokoloid dan konsentrasi pemanis terhadap karakteristik fisikokimia minuman jeli. Analisis dilakukan pada minuman jeli berbahan dasar rosela-sirsak, nanas, murbei, belimbing wuluh, cincau, okra, sari jahe, serta minuman jeli berbasis protein dari ikan lele dan susu kerbau. Hidrokoloid yang digunakan pada minuman jeli terdiri dari karagenan, umbi porang, konyakku, dan pektin. Pemanis yang digunakan terdiri dari sukrosa, stevia, sukralosa, dan gula kelapa. Penambahan hidrokoloid yang semakin tinggi (0,1% – 1,25%) akan meningkatkan pH (2,38 – 5,45), meningkatkan hardness (32,35 N -96,87 N), gumminess (15,5 – 54,39), dan springiness (0,82 – 1,77), meningkatkan gel strength (241,67 gf – 451,73 gf) meningkatkan viskositas (0,0157 dPas-1 – 27,65 dPas-1), dan menurunkan tingkat sineresis minuman jeli (0,24% - 17,12%) , namun tidak berpengaruh terhadap kadar gula reduksi minuman jeli. Penambahan pemanis yang semakin tinggi (0,02% - 40%) akan menurunkan pH (4,82 – 5,15), meningkatkan tekstur gel strength (104,22 – 122,59 gf), meningkatkan viskositas (1,63 – 11,2 dPas-1), meningkatkan kadar gula reduksi (1,24% – 8,68%), dan meningkatkan tingkat sineresis minuman jeli (0,16% – 17,12%). Secara keseluruhan, konsentrasi hidrokoloid dan pemanis berpengaruh pada karakteristik fisikokimia minuman jeli. / Jelly drink is a functional drink with gel properties that is soft and easy to be sucked and swallowed. Jelly drink is made from water, hydrocolloid, and sweetener, through the process of mixing, heating, and cooling. The physicochemical characteristics of jelly drinks are influenced by several factors, including the concentration of hydrocolloids and the concentration of sweeteners. The purpose of the following literature review is to evaluate the product characteristics of jelly drinks from various raw materials, and to determine the effect of differences in hydrocolloid concentration and sweetener concentration on the physicochemical characteristics of jelly drinks. The analysis was carried out on jelly drinks made from roselle-soursop, pineapple, mulberry, starfruit, grass jelly, okra, ginger juice, and protein-based jelly drinks from catfish and buffalo milk. The hydrocolloids used in the jelly drink consisted of carrageenan, porang tubers, konyakku, and pectin. The sweeteners used consist of sucrose, stevia, sucralose, and coconut sugar. The addition of higher hydrocolloids (0.1% – 1.25%) will increase pH (2.38 – 5.45), increase hardness (32.35 N -96.87 N), gumminess (15.5 – 54 .39), and springiness (0.82 – 1.77), increased gel strength (241.67 gf – 451.73 gf) increased viscosity (0.0157 dPas-1 – 27.65 dPas-1), and decreased the level of syneresis of jelly drinks (0.24% - 17.12%), but did not affect the reducing sugar content of jelly drinks. The addition of higher sweeteners (0.02% - 40%) will lower the pH (4.82 - 5.15), increase the texture of the gel strength (104.22 - 122.59 gf), increase the viscosity (1.63 - 11 ,2 dPas-1), increased reducing sugar content (1.24% – 8.68%), and increased syneresis level of jelly drink (0.16% – 17.12%). Overall, the concentration of hydrocolloids and sweeteners affect the physicochemical characteristics of jelly drinks.

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