Karakteristik fisikokimia dan sensori permen jelly dengan rasio karagenan dan tepung porang = Physicochemical and sensory characteristics of jelly candy with the ratio of carrageenan and porang flour

Satrio, Muhammad Iqbal (2022) Karakteristik fisikokimia dan sensori permen jelly dengan rasio karagenan dan tepung porang = Physicochemical and sensory characteristics of jelly candy with the ratio of carrageenan and porang flour. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Umbi Porang (Amorphophallus Puelleri) memiliki kandungan glukomanan yang mempunyai kemampuan untuk mengikat air dan dapat membentuk gelling agent, sehingga mampu meningkatkan keelastisan dan kekenyalan. Hambatan yang terdapat pada pemanfaatan umbicporangcadalahckalsium oksalat yang terkandung cukup tinggi. Permen jelly merupakan makanan yang memiliki kalori tinggi berbahan dasar air, gula, dan sirup fruktosa. Bahan pembentuk gel yang digunakan dalam pembuatan permen jelly sangat berpengaruh terhadap tekstur permen karena tekstur pada permen jelly yang dihasilkan akan memiliki teksturckenyal sesuai dengan penambahan pembentuk gel yang digunakan. Tujuan dari penelitian adalah untuk mengetahui efek penggunaan umbi porang dan karagenan terhadap karakteristik fisik dan sensori permen jelly. Penelitian dilakukan menggunakan rasio karagenancdan tepung porang. Tepung porang dibuat menggunakan umbi porang yang terlebih dahulu direndam di dalam larutan NaCl 8% dilanjutkan dengan perlakuan perendaman menggunakan etanol untuk menurunkan konsentrasi kalsium oksalat. Penelitiancdilakukan dengan menggunakan rancangan acak lengkap (RAL) 1 faktor yaitu 4 variasi rasio karagenan:tepung porang (100:0, 75:25, 50:50, 25:75).peningkatan konsentrasi tepung porang cenderung meningkatkan hardness dari permen jelly. Konsentrasi tepung porang yang meningkat menyebabkan warna dari permen jelly semakin coklat dan lightness menjadi semakin rendah. Karakteristik permen jelly dari formulasi rasio karagenan:tepung porang 75:25 dengan skoring kekenyalan sebesar 3.46 ± 1.22, penerimaan keseluruhan 5.46 ± 0.89, dan total gula reduksi sebesar 16.5 ± 0.09. / Porang tubers (Amorphophallus �uelleri) contain glucomannan which can bind water and can form a gelling agent, so it can increase elasticity and suppleness. The obstacle found in the use of porang tubers is calcium oxalate which is contained quite high. Jelly candy is a high-calorie food based on water, sugar, and fructose syrup. The gelling ingredients used in making jelly candy greatly affect the texture of the candy because the texture of the resulting jelly candy will have a chewy texture according to the addition of the gelling used. The purpose of the study was to determine the effect of using porang and carrageenan tubers on the physical and sensory characteristics of jelly candy. The study was conducted using the ratio of carrageenan and porang flour. Porang flour is made using porang tubers which are first soaked in an 8% NaCl solution followed by soaking treatment using ethanol to lower the concentration of calcium oxalate. The study was conducted using a complete randomized design (RAL) of 1 factor, namely 4 variations in the ratio of carrageenan: porang flour (100:0, 75:25, 50:50, 25:75). The increased concentration of porang flour causes the color of the jelly candy to become browner and the lightness to become lower. Jelly candy characteristics of the formulation of carrageenan ratio:porang flour 75:25 with a chewiness score of 3.46 ± 1.22, overall receipt of 5.46 ± 0.89, and total reduction sugar of 16.5 ± 0.09.

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