Karakteristik fisikokimia, sensori, dan aktivitas antioksidan marshmallow labu siam (Sicyos edulis Jacq.) = Physicochemical characteristics, sensory, and antioxidant activity of chayote marshmallow (Sicyos edulis Jacq.)

Wiradnata, Cindy Pricilla (2022) Karakteristik fisikokimia, sensori, dan aktivitas antioksidan marshmallow labu siam (Sicyos edulis Jacq.) = Physicochemical characteristics, sensory, and antioxidant activity of chayote marshmallow (Sicyos edulis Jacq.). Bachelor thesis, Universitas Pelita Harapan.

Preview	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (111kB) | Preview
Preview	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (415kB) | Preview
Preview	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (727kB) | Preview
Preview	Text (Chapter1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (851kB) | Preview
	Text (Chapter2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (974kB)
	Text (Chapter3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (575kB)
	Text (Chapter4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (1MB)
	Text (Chapter5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (415kB)
Preview	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial Share Alike. Download (165kB) | Preview
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (2MB)

Abstract

Labu siam termasuk ke dalam jenis sayuran buah yang memiliki banyak manfaat kesehatan, namun masih terbatas konsumsinya. Marshmallow adalah salah satu produk yang cukup populer dan disukai oleh anak-anak serta remaja, namun memiliki nilai fungsional yang relatif rendah. Penggunaan labu siam sebagai sumber dari senyawa bioaktif diharapkan dapat menghasilkan produk marshmallow dengan nilai tambah dari segi kesehatan dan meningkatkan konsumsi labu siam. Penelitian ini bertujuan untuk melihat potensi pemanfaatan labu siam dalam produk marshmallow dengan mempelajari pengaruh pemanasan dan konsentrasi jus labu siam terhadap karakteristik fisikokimia, sensori, dan aktivitas antioksidan marshmallow labu siam. Penelitian dilakukan dalam 2 tahap. Tahap pendahuluan dilakukan dengan 1 faktor (pemanasan) dan bertujuan untuk mengetahui pengaruhnya terhadap karakteristik fisikokimia dan aktivitas antioksidan jus labu siam. Kandungan total padatan terlarut, pH, total senyawa fenolik, dan aktivitas antioksidan dari jus labu siam digunakan sebagai parameter analisis dalam tahap pendahuluan. Tahap utama dilakukan dengan 2 faktor, yaitu pemanasan (mentah dan kukus) dan konsentrasi jus labu siam (50%, 60%, 70%, 80%, 90%, dan 100%) serta bertujuan untuk mengetahui pengaruh kedua faktor tersebut terhadap karakteristik fisikokimia, sensori, dan aktivitas antioksidan marshmallow labu siam. Total senyawa fenolik, aktivitas antioksidan, tekstur (hardness dan springiness), densitas, serta uji organoleptik yang mencakup uji hedonik dan uji skoring digunakan sebagai parameter analisis dalam tahap utama. Hasil analisis menunjukkan bahwa pengukusan meningkatkan total padatan terlarut jus labu siam, namun menurunkan pH, total senyawa fenolik, dan aktivitas antioksidan jus labu siam (0,47 ± 0,05 mg AAE/g sampel). Selain itu, pengukusan meningkatkan densitas dari marshmallow labu siam, namun menurunkan total senyawa fenolik dan aktivitas antioksidan dari marshmallow, sedangkan peningkatan konsentrasi jus labu siam meningkatkan total senyawa fenolik, aktivitas antioksidan, hardness, dan densitas dari marshmallow labu siam, namun cenderung menurunkan springiness dari marshmallow yang dihasilkan. Formulasi marshmallow yang dipilih sebagai yang terbaik adalah marshmallow dengan perlakuan labu siam mentah pada konsentrasi 100% yang memiliki aktivitas antioksidan sebesar 0,45 ± 0,01 mg AAE/g sampel dan secara keseluruhan dapat diterima oleh panelis. / Chayote belongs to a type of fruit-vegetable that has many health benefits, but its consumption is still limited. Marshmallow is a product that is quite popular and liked by children and teenager, but has a relatively low functional value. The use of chayote as a source of bioactive compounds was expected to produce marshmallow products with health benefits and increases chayote consumption. This study was aimed to observe the potential utilization of chayote in marshmallow products by studying the effect of heating and the concentration of chayote juice on the physicochemical characteristics, sensory, and antioxidant activity of chayote marshmallows. The research was conducted in 2 stages. The preliminary stage was carried out with 1 factor (heating) and aimed to determine the effect on the physicochemical characteristics and antioxidant activity of chayote juice. The content of total dissolved solids, pH, total phenolic compounds, and antioxidant activity of chayote juice were used as the parameters of analysis in this preliminary stage. The main stage was carried out with 2 factors, namely heating (raw and steamed) and the concentration of chayote juice (50%, 60%, 70%, 80%, 90%, and 100%) and aimed to determine the effect of these two factors on the physicochemical characteristics, sensory, and antioxidant activity of chayote marshmallows. Total phenolic compounds, antioxidant activity, texture (hardness and springiness), density, and organoleptic tests including hedonic and scoring test were used as the parameters in the main stage. The results showed that the steaming process increased the total dissolved solids of chayote juice, but decreased pH, total phenolic compounds, and antioxidant activity of chayote juice (0,47 ± 0,05 mg AAE/g sample). In the application to marshmallow, the steaming process increased the density of chayote marshmallows, but decreased the total phenolic compounds and antioxidant activity of marshmallows, meanwhile increasing the concentration of chayote juice increased the total phenolic compounds, antioxidant activity, hardness, and density of chayote marshmallows, but tended to decrease the springiness of the resulting marshmallows. The marshmallow formulation chosen as the best was the marshmallow using raw chayote juice at a concentration of 100% which had 0,45 ± 0,01 mg AAE/g sample of antioxidant activity and the overall hedonic score was slightly liked by the panelists.

Actions (login required)

View Item