Karakteristik sorbet buah jambu biji merah (Psidium guajava Linn) dan belimbing manis (Averrhoa Carambola) dengan variasi jenis pemanis dan konsentrasi CMC = Characteristics of red guava (Psidium guajava Linn) and starfruit (Averrhoa Carambola) sorbet with different sweetener and CMC concentration

Lau, Elke Katherine (2022) Karakteristik sorbet buah jambu biji merah (Psidium guajava Linn) dan belimbing manis (Averrhoa Carambola) dengan variasi jenis pemanis dan konsentrasi CMC = Characteristics of red guava (Psidium guajava Linn) and starfruit (Averrhoa Carambola) sorbet with different sweetener and CMC concentration. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pola makan yang sehat sangat penting untuk mencegah penyakit degeneratif yang disebabkan oleh kerusakan oksidatif dalam tubuh, sehingga diperlukan konsumsi antioksidan eksogen dari buah-buahan yang kaya akan vitamin. Tujuan umum dari penelitian ini yaitu untuk memanfaatkan buah jambu biji merah dan belimbing manis sebagai sumber antioksidan dan vitamin C pada pembuatan sorbet. Penelitian ini terbagi menjadi tahap pendahuluan, tahap pertama, dan tahap kedua. Penelitian tahap pendahuluan dilakukan untuk mengetahui aktivitas antioksidan dan vitamin C dari buah jambu biji merah (Psidium guajava L.) dan belimbing manis (Averrhoa carambola). Pada tahap pertama, dilakukan analisis aktivitas antioksidan dan nilai vitamin C puree dengan rasio buah yang berbeda. Rasio buah yang terbaik adalah rasio 3:1, dengan aktivitas antioksidan (IC50) 4151,68 ± 36,79 ppm dan 132,73 ± 3,86 mg/100 g vitamin C. Rasio puree terbaik kemudian digunakan dalam penelitian tahap kedua, yaitu pembuatan sorbet dengan penambahan jenis pemanis (sukrosa, stevia, madu) dan konsentrasi penstabil CMC (0%, 0,3%, 0,4%, dan 0,5%). Sorbet terbaik dihasilkan dengan pemanis madu dan konsentrasi CMC 0,5% yang menghasilkan aktivitas antioksidan sebesar 22.195,46 ± 22,07 ppm dan kandungan vitamin C sebesar 30,44 mg/100 g. Perlakuan ini memiliki nilai pH 4,64 ± 0,01, overrun sebesar 29,53 ± 0,66%, waktu leleh selama 35,45 ± 0,12 menit, total padatan terlarut 8,70 ± 0,00 °Brix, dan nilai °Hue sebesar 38,50 ± 1,18 yang menunjukkan warna merah. Analisis sensori menunjukkan bahwa sorbet terbaik memiliki nilai penerimaan keseluruhan sebesar 4,87 ± 1,01 yang sedikit disukai oleh panelis./A healthy diet is essential for preventing degenerative illnesses produced by oxidative damage in the body, which necessitates the consumption of exogenous antioxidants from vitamin-rich fruits. The general objective of this research is to utilize red guava and star fruit as a source of antioxidant and vitamin C in sorbet production. This research is divided into preliminary, first, and second stages. Preliminary research was conducted to determine the antioxidant activity and vitamin C of guava (Psidium guajava L.) and starfruit (Averrhoa carambola). In the first stage, the antioxidant activity and vitamin C value of puree were analyzed with different fruit ratios. The optimal fruit ratio was found to be 3:1, with antioxidant activity (IC50) of 4151.68 ± 36,79 ppm and 132.73 ± 3.86 mg/100 g of vitamin C. The best puree ratio was utilized in the second research stage, the sorbet-making process, along with various sweeteners (sucrose, stevia, honey) and CMC stabilizer concentrations (0%, 0.3%, 0.4%, and 0.5%). The best sorbet treatment was discovered to be honey sweetened with a CMC concentration of 0.5%, resulting in the highest antioxidant activity of 22,195.46 ± 22.07 ppm and vitamin C content of 30.44 mg/100 g. This treatment has a pH value of 4.64 ± 0.01, overrun of 29.53 ± 0.66%, melting time of 35.45 ± 0.12 minutes, total dissolved solids of 8.70 ± 0.00 °Brix, and °Hue value of 38.50 ± 1.18, indicating the color red. The sensory analysis showed that the best sorbet had an overall acceptance score of 4.87 ± 1.01, which was slightly liked by the panelists.

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