Lau, Elke Katherine (2022) Karakteristik sorbet buah jambu biji merah (Psidium guajava Linn) dan belimbing manis (Averrhoa Carambola) dengan variasi jenis pemanis dan konsentrasi CMC = Characteristics of red guava (Psidium guajava Linn) and starfruit (Averrhoa Carambola) sorbet with different sweetener and CMC concentration. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Pola makan yang sehat sangat penting untuk mencegah penyakit degeneratif yang disebabkan oleh kerusakan oksidatif dalam tubuh, sehingga diperlukan konsumsi antioksidan eksogen dari buah-buahan yang kaya akan vitamin. Tujuan umum dari penelitian ini yaitu untuk memanfaatkan buah jambu biji merah dan belimbing manis sebagai sumber antioksidan dan vitamin C pada pembuatan sorbet. Penelitian ini terbagi menjadi tahap pendahuluan, tahap pertama, dan tahap kedua. Penelitian tahap pendahuluan dilakukan untuk mengetahui aktivitas antioksidan dan vitamin C dari buah jambu biji merah (Psidium guajava L.) dan belimbing manis (Averrhoa carambola). Pada tahap pertama, dilakukan analisis aktivitas antioksidan dan nilai vitamin C puree dengan rasio buah yang berbeda. Rasio buah yang terbaik adalah rasio 3:1, dengan aktivitas antioksidan (IC50) 4151,68 ± 36,79 ppm dan 132,73 ± 3,86 mg/100 g vitamin C. Rasio puree terbaik kemudian digunakan dalam penelitian tahap kedua, yaitu pembuatan sorbet dengan penambahan jenis pemanis (sukrosa, stevia, madu) dan konsentrasi penstabil CMC (0%, 0,3%, 0,4%, dan 0,5%). Sorbet terbaik dihasilkan dengan pemanis madu dan konsentrasi CMC 0,5% yang menghasilkan aktivitas antioksidan sebesar 22.195,46 ± 22,07 ppm dan kandungan vitamin C sebesar 30,44 mg/100 g. Perlakuan ini memiliki nilai pH 4,64 ± 0,01, overrun sebesar 29,53 ± 0,66%, waktu leleh selama 35,45 ± 0,12 menit, total padatan terlarut 8,70 ± 0,00 °Brix, dan nilai °Hue sebesar 38,50 ± 1,18 yang menunjukkan warna merah. Analisis sensori menunjukkan bahwa sorbet terbaik memiliki nilai penerimaan keseluruhan sebesar 4,87 ± 1,01 yang sedikit disukai oleh panelis./A healthy diet is essential for preventing degenerative illnesses produced by oxidative damage in the body, which necessitates the consumption of exogenous antioxidants from vitamin-rich fruits. The general objective of this research is to utilize red guava and star fruit as a source of antioxidant and vitamin C in sorbet production. This research is divided into preliminary, first, and second stages. Preliminary research was conducted to determine the antioxidant activity and vitamin C of guava (Psidium guajava L.) and starfruit (Averrhoa carambola). In the first stage, the antioxidant activity and vitamin C value of puree were analyzed with different fruit ratios. The optimal fruit ratio was found to be 3:1, with antioxidant activity (IC50) of 4151.68 ± 36,79 ppm and 132.73 ± 3.86 mg/100 g of vitamin C. The best puree ratio was utilized in the second research stage, the sorbet-making process, along with various sweeteners (sucrose, stevia, honey) and CMC stabilizer concentrations (0%, 0.3%, 0.4%, and 0.5%). The best sorbet treatment was discovered to be honey sweetened with a CMC concentration of 0.5%, resulting in the highest antioxidant activity of 22,195.46 ± 22.07 ppm and vitamin C content of 30.44 mg/100 g. This treatment has a pH value of 4.64 ± 0.01, overrun of 29.53 ± 0.66%, melting time of 35.45 ± 0.12 minutes, total dissolved solids of 8.70 ± 0.00 °Brix, and °Hue value of 38.50 ± 1.18, indicating the color red. The sensory analysis showed that the best sorbet had an overall acceptance score of 4.87 ± 1.01, which was slightly liked by the panelists.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Lau, Elke Katherine NIM01034190075 katherinelau2402@gmail,com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Siregar, Tagor M. NIDN0304016902 tagor.siregar@uph.edu |
Uncontrolled Keywords: | aktivitas antioksidan; Averrhoa carambola; pemanis; penstabil; Psidium guajava L.; sorbet; vitamin C |
Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Elke Katherine Lau |
Date Deposited: | 18 Jan 2023 03:19 |
Last Modified: | 18 Jan 2023 03:19 |
URI: | http://repository.uph.edu/id/eprint/52709 |