STUDI PEMBUATAN MINUMAN JELLY WORTEL (DAUCUS CAROTA) KAYA VITAMIN A (KAJIAN VARIETAS WORTEL DAN KONSENTRASI KARAGENAN
| Main Author: | Milyardianti, Al Fianita Meike |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40517/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40517/2/BAB%20I.pdf http://eprints.umm.ac.id/40517/3/BAB%20II.pdf http://eprints.umm.ac.id/40517/4/BAB%20III.pdf http://eprints.umm.ac.id/40517/5/BAB%20IV.pdf http://eprints.umm.ac.id/40517/6/BAB%20V.pdf http://eprints.umm.ac.id/40517/7/lampiran.pdf http://eprints.umm.ac.id/40517/ |
Daftar Isi:
- Deficiency vitamine A or KVA deficiency is a health problem in many developing countries, one of which is Indonesia. Carrots are known to have a high vitamine A content. Carrot are not much popular because of the taste. Alternative to carrot processing is to process into a jelly beverage. This study to determine the effect of carrot varieties and the effect of carrageenan concentrations on jelly drinks. This study uses Nested Design consisting of two factors (treatment) with three replications. The first treatment of carrot varieties consisting of 3 levels, ie Sumber Brantas), Kuroda and Brastagi. The second treatment of carrageenan concentration consisted of 3 levels, ie 0.2%, 0.3%, and 0.4%. The parameters were water content, pH value, TPT value, antioxidant activity, carotenoid content, gel consistency, color intensity, sineresis and organoleptic test (appearance, suction, taste and mouthfeel). The results showed that there was a very significant effect on the use of carrot varieties to water content, TPT value, antioxidant activity, total carotenoid, gel consistency, color intensity, sineresis and organoleptic test (appearance and taste). The concentration of carrageenan added has significant effect on water content, pH value, TPT value, antioxidant activity, carotenoid content, gel consistency, sineresis and organoleptic test (appearance, suction and mouthfeel). The best quality of jelly beverage is produced from W2K3 treatment (Kuroda carrot and 0.4% carrageenan concentration). The treatment has a pH value of 4.77, total dissolved solids 21.70%, water content 81.24%, antioxidant activity 54%, total karatenoid 11746.13, consistency gel 5.91 N, sineresis 24 hours 8.65%, sineresis 48 hours 16.45%, sineresis 72 hours 24,55%, brightness level (L) 38,13, redness level (a +) 9,10, yellowishness level (b +) 8,03, score 4,66 appearance (interesting ), suction score 4.67 (easy to suck), taste score 3.73 (delicious) and mouthfeel score 3.78 (felt gel). The quality of the jelly drink of this research has been in accordance with the standard SNI 01-3552-1994 on the value of TPT, and the consumer's desire on the preferred appearance and taste score.