Pemanfaatan sari jahe dalam pembuatan jeli stik dengan variasi jenis gelling agent = Utilization of ginger juice in jelly stick with variations type of gelling agent

Setiawanto, Aurelie Fedora (2021) Pemanfaatan sari jahe dalam pembuatan jeli stik dengan variasi jenis gelling agent = Utilization of ginger juice in jelly stick with variations type of gelling agent. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jeli stik merupakan produk semi padat yang dibuat dengan adanya penambahan gelling agent. Produk ini mudah dikonsumsi, praktis, dan digemari masyarakat. Penelitian ini menggunakan jahe sebagai bahan utama karena banyak terdapat di Indonesia dan memiliki antioksidan yang tinggi. Tujuan umum penelitian ini adalah memanfaatkan sari jahe dalam pembuatan produk jeli stik. Penelitian terbagi menjadi dua tahap. Pada tahap I, sari jahe dibuat menggunakan tiga jenis jahe, yaitu jahe emprit, jahe gajah, dan jahe merah yang akan dianalisis aktivitas antioksidan, total fenolik, dan total flavonoid. Sari jahe terpilih adalah sari jahe yang terbuat dari jahe merah dengan nilai IC50¬ 33537,24±807,34 ppm, total fenolik 0,57±0,02 mg GAE/ml, dan total flavonoid 0,07±0,00 mg QE/ml. Pada tahap II, jeli stik dibuat menggunakan jenis gelling agent berbeda, yaitu karagenan, karagenan:pektin (1:1), karagenan:pektin (1:2), karagenan:pektin (2:1), karagenan:konjak (1:1), karagenan:konjak (1:2), dan karagenan:konjak (2:1). Sampel tersebut akan dianalisis fisikokimia (tekstur, warna, sineresis, total padatan terlarut) dan organoleptik. Jeli stik terbaik kemudian akan dianalisis aktivitas antioksidan, total fenolik, total flavonoid, proksimat (kadar air, abu, lemak, protein, karbohidrat), dan kadar serat pangan. Jeli stik terbaik didapatkan pada jeli yang dibuat menggunakan karagenan:konjak (2:1). Jeli tersebut memiliki nilai hardness (336,02±16,06), springiness (0,96±0,01), cohesiveness (0,65±0,00), gumminess (219,1±10,86), dan chewiness (209,53±11,78), sineresis 2,39±0,09%, total padatan terlarut 12,1±0,26 ºbrix, nilai ºHue 85,22±1,40, dan secara keseluruhan paling disukai oleh panelis. Jeli stik terbaik memiliki nilai IC50 63685,97±1990,85 ppm, total fenolik 0,27±0,01 mg GAE/ml, total flavonoid 0,04 ± 0,00 mg QE/ml, kadar air 71,3%, kadar abu 0,87%, kadar lemak 1,1%, kadar protein 0,87%, kadar karbohidrat 25,87%, dan kadar serat pangan 2,38%. / Jelly stick is a semi-solid product which made with the addition of a gelling agent. This product is easy to consume, practical, and liked by society. This research uses ginger as the main ingredient because it is widely available in Indonesia and has high antioxidants. The general objective of this research is to utilize ginger juice in the manufacture of jelly stick products. The research is divided into two stages. In stage I, ginger juice is made using three types of ginger, namely small white ginger (emprit), big white ginger (gajah), and red ginger, which will be analyzed for the antioxidant activity, total phenolic, and total flavonoid. The selected ginger juice is made from red ginger with a value of IC50 33537.24 ±807.34 ppm, total phenolic 0.57 ± 0.02 mg GAE/ml, and the total flavonoid 0.07±0.00 mg QE/ml. In stage II, jelly stick is made using different types of gelling agents, namely carrageenan, carrageenan:pectin (1:1), carrageenan:pectin (1:2), carrageenan:pectin (2:1), carrageenan:konjac (1:1), carrageenan:konjac (1:2), and carrageenan:konjac (2:1). The sample will be analyzed physicochemically (texture, color, syneresis, total soluble solid) and organoleptic. The best jelly stick will then be analyzed for antioxidant activity, total phenolic, total flavonoid, proximate (moisture, ash, fat, protein, carbohydrate content), and dietary fiber content. The best jelly stick is found in jellies made using carrageenan:konjac (2:1). The jelly has values of hardness (336.02±16.06), springiness (0.96±0.01), cohesiveness (0.65±0.00), gumminess (219.1±10.86), and chewiness (209.53±11.78), syneresis 2.39 ± 0.09%, total soluble solid 12.1±0.26 ºbrix, ºHue value 85.22±1.40, and overall most favored by panelists. The best jelly stick has an IC50 value of 63685,97±1990,85 ppm, total phenolic 0.27±0.01 mg GAE/ml, total flavonoid 0.04±0.00 mg QE/ml, water content of 71.3%, ash content of 0.87%, fat content of 1.1%, protein content of 0.87%, carbohydrate content of 25.87%, and food fiber content of 2.38%.

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