Pengurangan rasa pahit dengan garam dan karbon aktif pada pembuatan minuman serbuk instan buah pare menggunakan metode spray drying = Reduction of bitter taste with salt and activated carbon in the making of bitter gourd instant powdered drink using spray drying method

Yefrianda, Cindy Aurelia (2024) Pengurangan rasa pahit dengan garam dan karbon aktif pada pembuatan minuman serbuk instan buah pare menggunakan metode spray drying = Reduction of bitter taste with salt and activated carbon in the making of bitter gourd instant powdered drink using spray drying method. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Buah pare memiliki khasiat yang baik untuk kesehatan karena mengandung komponen bioaktif sehingga berpotensi untuk dijadikan produk pangan fungsional dan obat-batan, namun karena rasa pahitnya membuat tingkat penerimaan konsumen yang rendah. Minuman serbuk instan merupakan produk pangan yang banyak disukai namun umumnya memiliki kandungan gula yang tinggi dan berdampak kurang baik bagi tubuh manusia. Tujuan penelitian ini adalah membuat minuman serbuk instan pare dengan melakukan perendaman dalam larutan garam (10%, 15%, dan 20%) dan karbon aktif (1%, 3%, dan 5%) untuk menurunkan rasa pahitnya dengan menggunakan teknologi spray drying. Hasil penelitian menunjukkan konsentrasi perendaman terpilih adalah perendaman garam 10% dan karbon aktif 5%, kemudian hasil sari buah dari perendaman tersebut dikeringkan menggunakan metode spray drying dengan suhu 150°C dan penambahan maltodekstrin 15%. Konsentrasi serbuk pare terpilih dari hasil perendaman garam adalah konsentrasi serbuk 11 g yang memiliki kandungan saponin 1,724±0,044 mg/ml dan kandungan fenolik sebesar 0,051±0,001 mg/ml. Sedangkan konsentrasi serbuk pare terpilih dari hasil perendaman karbon aktif adalah konsentrasi serbuk 11 g yang memiliki kandungan saponin sebesar 1,746±0,039 mg/ml dan kandungan fenolik sebesar 0,042±0,000 mg/ml. Nilai skoring dan hedonik rasa pahit dari sari buah pare gajih perendaman garam 10% mengalami peningkatan setelah diolah menjadi serbuk pare gajih (formulasi 9), dari 3,378±1,277 menjadi 5,514±0,870 dan 3,351±1,495 menjadi 5,676±1,270. Dari 9 formulasi yang ada, terpilih dari uji skoring dan hedonik pada masing-masing perendaman garam dan karbon aktif adalah formulasi 9 yang mengandung serbuk pare 11 g, 3,5 g maltodekstrin, dan 0,5 g stevia. / Bitter gourd fruit has good health benefits because it contains bioactive components, so it has the potential to be used as a functional food product and medicine, but its bitter taste caused the low consumer acceptance. Instant powdered drinks are popular amongst customer, but generally have a high sugar content and have an adverse impact on the human body. The aim of this research is to make an instant bitter gourd powder drink by soaking it in a salt solution (10%, 15%, and 20% separately) and activated carbon (1%, 3%, and 5% separately) to reduce the bitter taste using spray drying technology. The result of this research showed that the best soaking concentration is at 10% salt soaking and 5% activated carbon, then the fruit juice produced from soaking method was dried using spray drying method at 150°C with the addition of 15% maltodextrin. The selected powder concentration from salt soaking method was bitter gourd powder with 11 g concentration which had a saponin content of 1.724 ± 0.044 mg/ml and a phenolic content of 0.051 ± 0.001 mg/ml. Meanwhile, the selected concentration of bitter gourd powder from soaking in activated carbon was a bitter gourd powder with 11 g concentration which had a saponin content of 1.746 ± 0.039 mg/ml and a phenolic content of 0.042 ± 0.000 mg/ml. The scoring and hedonic value of bitter taste on bitter gourd juice soaked in 10% salt increased after being processed into bitter gourd powder drink (formulation 9), from 3.378 ± 1.277 to 5.514 ± 0.870 and 3,351 ± 1,495 to 5,676 ± 1,270. Out of 9 existing formulations, formulation 9 with 11 g bitter gourd powder, 3.5 g maltodextrin and 0.5 g stevia was selected from the scoring and hedonic tests for each salt and activated carbon immersion.

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