JELLY DRINK BUAH SIWALAN KAYA ANTIOKSIDAN (KAJIAN KONSENTRASI EKSTRAK KULIT DAN DAGING BUAH NAGA MERAH DENGAN KONSENTRASI KARAGENAN)
| Main Author: | Novayanti, Iin Dwi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/40554/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/40554/2/BAB%20I.pdf http://eprints.umm.ac.id/40554/3/BAB%20II.pdf http://eprints.umm.ac.id/40554/4/BAB%20III.pdf http://eprints.umm.ac.id/40554/5/BAB%20IV.pdf http://eprints.umm.ac.id/40554/6/BAB%20V.pdf http://eprints.umm.ac.id/40554/7/LAMPIRAN.pdf http://eprints.umm.ac.id/40554/ |
Daftar Isi:
- Jelly drink is inovation product of siwalan to improve value add and functional food. The addition of pigments in jelly drinks to limit the use of synthetic colors. Source of pigment is the red dragon friuts (Hyclocereus costaricensis) containing anthocyanin pigments that contribute to the formation of red color and act as antioxidants in capturing free radicals in the body. Jelly drinks are usually made from juice containing pectin or replaced by other hydrocolloids, especially carrageenan. This study aims to investigate the interaction caragenan concentration to red dragon pigment and siwalan. This research used Factorial Randomized Block Design indicated two fator, first proportion of extract red dragon with siwalan (0 ml: 200 ml, 30 ml: 170 ml, 40 ml: 160 ml, and 50 ml: 150 ml), and the second factor is the carrageenan concentration (0.2%, 0.3%, and 0.4%). Parameters observed were moisture content, pH, total soluble solid (TSS), viscosity, texture, sineresis, color intensity (L, a, b), antioxidant activity, total anthocyanin, and organoleptic (appearance, aroma, taste and mouthfeel) The results showed, there are significant interaction among caragenan concentration to red dragon pigment and siwalan. Particularly, on antioxidant activity, total anthocyanin, viscosity, texture, sineresis, color intensity (L, a, b), TSS, mouthfeel score. The pigment consentration had significant on pH, moisture content, TSS, appearance score, and taste score. Carrageenan concentration has significant on moisture content, pH and taste score. The best jelly drink was obtained at the treatment A3D3 (50 ml pigment, 0,4% carrageenan). The quality of jelly drink has been favored by consumers in organoleptic terms, and high in antocyanin content 0,301 mg/L and antioxidant activity 48,25%.