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.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Kimberly, Katlyn 01034190028 katlynkimberly21@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Cornelia, Melanie NIDN0308115501 melanie.cornelia@uph.edu |
Uncontrolled Keywords: | air kelapa;gum arab;jambu biji merah;minuman isotonik;xanthan gum |
Subjects: | T Technology > T Technology (General) 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: | Katlyn Sifra Kimberly |
Date Deposited: | 21 Aug 2023 07:30 |
Last Modified: | 21 Aug 2023 07:30 |
URI: | http://repository.uph.edu/id/eprint/57908 |