Formulasi minuman isotonik berbasis air kelapa (Cocos nucifera L.) dan sari jambu biji merah (Psidium guajava L.) dengan penambahan bahan penstabil

Kimberly, Katlyn (2023) Formulasi minuman isotonik berbasis air kelapa (Cocos nucifera L.) dan sari jambu biji merah (Psidium guajava L.) dengan penambahan bahan penstabil. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minuman isotonik adalah salah satu jenis minuman fungsional yang mampu mengembalikan cairan tubuh yang hilang selama beraktivitas fisik. Air kelapa dapat dimanfaatkan sebagai minuman isotonik alami karena kandungan karbohidrat, sodium, magnesium, dan potassium yang seimbang, serta indeks rehidrasinya yang baik. Jambu biji merah ditambahkan dalam minuman isotonik karena mengandung asam-asam organik yang berperan sebagai pengontrol pH, serta memberi rasa dan warna. Penambahan bahan penstabil pada minuman isotonik diperlukan untuk menstabilkan suspensi pulp dari buah jambu biji merah. Tujuan penelitian ini adalah untuk mengetahui pengaruh varietas air kelapa dan konsentrasi sari jambu biji merah, serta pengaruh jenis dan konsentrasi bahan penstabil terhadap karakteristik fisikokimia minuman isotonik. Berdasarkan hasil penelitian, formulasi minuman isotonik yang paling disukai panelis adalah minuman isotonik dengan air kelapa hijau dan sari jambu biji merah 50%, dengan nilai hedonik warna 5,87, rasa 5,87, aroma 5,90, dan keseluruhan 5,87. Formulasi terpilih ini memiliki kadar gula sukrosa sebesar 7,14%, pH 4,31, total padatan terlarut 11,4oBrix, dan viskositas 18,17 cP. Kadar gula sukrosa formulasi ini sudah memenuhi standar minuman siotonik dalam SNI 01-4452-1998, namun pH-nya melebih batas SNI. Selain itu, minuman isotonik terpilih ini memiliki rata-rata kadar kalium sebesar 973,7 mg/kg dan natrium sebesar 120 mg/kg, maka kadar kaliumnya melebihi standar yang ditetapkan pada SNI 01-4452-1998. Gum arab dan xanthan gum ditambahkan pada minuman isotonik terpilih sebagai bahan penstabil. Jenis dan konsentrasi bahan penstabil yang menghasilkan minuman isotonik terbaik adalah 0,1% gum arab dengan nilai pH 4,39, total padatan terlarut 11,7oBrix, dan viskositas 17,7 cP. Produk yang dihasilkan belum sepenuhnya memenuhi standar minuman isotonik yang ditetapkan oleh SNI, namun produk yang dihasilkan dapat dikategorikan sebagai minuman fungsional./Isotonic drinks are a type of functional beverage that can restore lost body fluids during physical activity. Coconut water can be used as a natural isotonic drink because it has a balanced carbohydrate, sodium, magnesium, and potassium content, as well as a good rehydration index. Red guava is added to isotonic drinks because they contain organic acids which act as pH controllers, as well as giving flavor and color. The addition of a stabilizer to isotonic drinks is needed to stabilize the pulp suspension from red guava fruit. The purpose of this study was to determine the effect of coconut water varieties and red guava extract concentrations, as well as the effect of the type and concentration of stabilizers on the physicochemical characteristics of isotonic drinks. Based on the results of the study, the most preferred formulation of the isotonic drink by the panelists was the isotonic drink made with green coconut water and 50% red guava juice with hedonic values of 5,87 for color, 5,87 for taste, 5,90 for aroma, and 5,87 for overall. This selected formulation has a sucrose content of 7.14%, pH value of 4.31, total soluble solid of 11.4oBrix, and viscosity of 18.17 cP. The sucrose content of this formulation complies with the standard for siotonic drinks in SNI 01-4452-1998, but the pH exceeds the SNI limits. In addition, this selected isotonic drink has an average potassium level of 973,7 mg/kg and sodium level of 120 mg/kg, so the potassium level exceeds the standard set in SNI 01-4452-1998. Arabic gum and xanthan gum are added to the selected isotonic drink as stabilizers. The type and concentration of stabilizer that produced the best isotonic drink was 0.1% arabic gum with a pH value of 4.39, a total soluble solid of 11.7oBrix, and a viscosity of 17.7 cP. The finished product has not completely met the standards of isotonic drinks made by SNI, but the product can be categorized as funcional drinks.

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