Pemanfaatan kolagen ikan dalam pembuatan minuman sari buah nanas madu berkarbonasi dengan penambahan carboxymethyl cellulose sebagai penstabil = Utilization of fish collagen in carbonated honey pineapple juice drink making with the addition of carboxymethyl cellulose as a stabilizer

Geralda, Nadia (2024) Pemanfaatan kolagen ikan dalam pembuatan minuman sari buah nanas madu berkarbonasi dengan penambahan carboxymethyl cellulose sebagai penstabil = Utilization of fish collagen in carbonated honey pineapple juice drink making with the addition of carboxymethyl cellulose as a stabilizer. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kolagen ikan merupakan protein kompleks yang terdiri dari asam amino, termasuk glisin, prolin, dan hidroksiprolin. Salah satu pangan fungsional yang diminati saat ini adalah minuman fungsional berbasis kolagen. Sari nanas madu merupakan produk yang cocok diolah menjadi minuman kolagen karena nanas madu banyak tumbuh di Indonesia dan mengandung banyak nutrisi. Tujuan dari penelitian ini adalah untuk memanfaatkan kolagen ikan dalam pembuatan sari buah nanas madu berkarbonasi, menentukan konsentrasi kolagen dan konsentrasi CMC yang menghasilkan minuman sari nanas madu berkarbonasi dengan karakteristik terbaik, menentukan umur simpan produk terbaik minuman sari nanas madu berkarbonasi, serta membandingkan produk terbaik dengan produk kontrol. Penelitian dilakukan dalam dua tahap. Pada penelitian tahap satu dilakukan pembuatan minuman sari nanas madu berkarbonasi dengan variari konsentrasi kolagen (1%, 2%, 3%, 4%, dan 5%) dan variasi konsentrasi CMC (0,01%, 0,02%, 0,03%, 0,04%, dan 0,05%). Setelah itu dilakukan uji kadar protein, kadar vitamin C, stabilitas, viskositas, uji hedonik, dan uji skoring untuk menentukan perlakuan terbaik. Perlakuan minuman sari nanas madu berkarbonasi dengan penambahan kolagen 5% dan CMC 0,05% merupakan perlakuan terbaik dengan nilai protein sebesar 4,53 ± 0,04%, kadar vitamin C sebesar 0,35 ± 0,03 mg/ml, viskositas sebesar 8,38 ± 0,18 cPs, dan nilai uji hedonik keseluruhan 5,13 ± 1,01. Pada tahap kedua dilakukan analisis accelerated shelf life dan uji multiple comparison test untuk perlakuan terbaik minuman kolagen nanas madu berkarbonasi. Minuman kolagen sari nanas madu berkarbonasi dapat disimpan dengan stabil selama 12 hari pada suhu 25°C dan memiliki karakteristik yang setara dengan produk kontrol/Fish collagen is a complex protein consisting of amino acids, including glycine, proline and hydroxyproline. One of the functional foods currently in demand is collagen-based functional drinks. Pineapple juice is a product that is suitable for processing into collagen drinks because honey pineapple grows widely in Indonesia and contains many nutrients. The aims of this research were to, determine the collagen concentration and CMC concentration which produces a carbonated pineapple juice drink with the best characteristics, determine the shelf life of the best product carbonated pineapple juice drink, and compare the best product to control product. The research was carried out in two stages. In the first stage of the research, a carbonated pineapple juice drink was made with varying concentrations of collagen (1%, 2%, 3%, 4% and 5%) and varying concentrations of CMC (0.01%, 0. 02%, 0.03%, 0.04%, and 0.05%). The protein content, vitamin C levels, stability, viscosity, hedonic tests and scoring tests were carried out to determine the selected formulation. The carbonated pineapple juice drink treatment with the addition of 5% collagen and 0.05% CMC was the best treatment with a protein content of 4.53 ± 0.04%, vitamin C content of 0.35 ± 0.03 mg/ml, viscosity of 8.38 ± 0.18 cPs, and the overall hedonic test value was 5.13 ± 1.01. In the second stage, accelerated shelf life test and multiple comparison tests were carried out for the best treatment of carbonated pineapple collagen drink. The carbonated honey pineapple juice collagen drink can be stored stably for 12 days at 25°C and has sensory characteristics (aroma, taste, and viscosity) that were not significantly different from the control product

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