Pengaruh rasio sari daun torbangun dan sari kacang merah, dan suhu pemasakan terhadap karakteristik antioksidan, fisikokimia, dan sensori permen jeli daun torbangun-kacang merah = Effect of ratio of torbangun leaf and red kidney bean filtrate, and cooking temperature towards the antioxidant, physicochemical, and sensory characteristic of torbangun leaf-red kidney beans jelly candy

Bella, Brigitta (2019) Pengaruh rasio sari daun torbangun dan sari kacang merah, dan suhu pemasakan terhadap karakteristik antioksidan, fisikokimia, dan sensori permen jeli daun torbangun-kacang merah = Effect of ratio of torbangun leaf and red kidney bean filtrate, and cooking temperature towards the antioxidant, physicochemical, and sensory characteristic of torbangun leaf-red kidney beans jelly candy. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun torbangun (Plectranthus amboinicus [Lour.] Spreng.) belum banyak dimanfaatkan dalam pengolahan produk pangan, sedangkan kacang merah (Phaseolus vulgaris) belum banyak menjadi pilihan utama masyarakat. Berdasarkan hasil penelitian sebelumnya, daun torbangun dan kacang merah memiliki senyawa yang berpotensi sebagai antioksidan. Tujuan dari penelitian ini adalah memanfaatkan sari daun torbangun dan sari kacang merah dalam pembuatan permen jeli yang memiliki aktivitas antioksidan terbaik. Perlakuan dalam pembuatan permen jeli adalah rasio sari daun torbangun:sari kacang merah pada 5 taraf (1,38:0, 0:2,28, 1:1,65, 1,5:4,95, dan 2:1,65) dan suhu pemasakan pada 3 taraf (70, 80, dan 90oC). Pada setiap permen jeli dilakukan analisis karakteristik antioksidan (total kandungan fenolik, total kandungan flavonoid, dan aktivitas antioksidan), analisis fisikokimia (kadar air, warna, pH, total padatan terlarut, sineresis, dan tekstur), dan analisis sensori (uji skoring dan uji hedonik). Permen jeli terpilih adalah dengan rasio sari daun torbangun:sari kacang merah 1,38:0 dan suhu pemasakan 80oC. Dengan perlakuan ini, permen jeli memiliki nilai IC50 sebesar 22737,90±314,62 mg/L, total fenolik sebesar 1,46±0,05 mg GAE/g, total flavonoid sebesar 0,61±0,02 mg QE/g, kadar air sebesar 40,27±0,48%, dan warna merah kekuningan dengan nilai oHue sebesar 83,71±0,77. Hedonik keseluruhan memiliki nilai 4,64±1,06 hingga 5,41±0,88 yang menandakan panelis netral hingga agak suka terhadap permen jeli. / Torbangun leaves (Plectranthus amboinicus [Lour.] Spreng.) have not yet commonly utilized in product development, while red kidney beans (Phaseolus vulgaris) have not become the food choice of society. Previous studies showed that torbangun leaf and red kidney bean posses compounds of potential antioxidant properties. The aim of this research was to utilize torbangun leaves and red kidney beans in the making of jelly candy with the best antioxidant capacity. The jelly candy is treated with different ratio between torbangun leaf filtrate to red kidney bean filtrate of five levels (1,38:0, 0:2,28, 1:1,65, 1,5:4,95, and 2:1,65) and cooking temperature of three levels (70, 80, and 90oC). All samples are subjected to antioxidant properties analysis (total phenolic content, total flavonoid content and antioxidant activity), physchochemical analysis (moisture content, color, pH, total soluble solid, syneresis, and texture) and sensory analysis (scoring test and hedonic test). The best antiodixidant properties amogst samples tested was jelly candy with ratio of 1,38:0 and cooking temperature at 80oC. With this treatment, jelly candy sample had IC50 value of 22737,90±314,62 mg/L, total phenolic content of 1,46±0,05 mg GAE/g, total flavonoid content of 0,61±0,02 mg QE/g, moisture content of 40,27±0,48%, dan yellowish red color with a oHue value of 83,71±0,7. Overall hedonic value is 4,64±1,06 to 5,41±0,88 which indicates panelist response as neutral to slightly like towards the jelly candy sample.

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