EKSTRAKSI PIGMEN KULIT APEL ANNA (Mallus domestica) SEBAGAI PIGMEN ALAMI PADA JELLY DRINK APEL DENGAN PENAMBAHAN KONSENTRASI PIGMEN DAN KARAGENAN
| Main Author: | Oktaviananta, Yesicha Shella |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42251/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/42251/2/BAB%20I.pdf http://eprints.umm.ac.id/42251/3/BAB%20II.pdf http://eprints.umm.ac.id/42251/4/BAB%20III.pdf http://eprints.umm.ac.id/42251/5/BAB%20IV.pdf http://eprints.umm.ac.id/42251/6/BAB%20V.pdf http://eprints.umm.ac.id/42251/7/LAMPIRAN.pdf http://eprints.umm.ac.id/42251/ |
Daftar Isi:
- The natural pigments of apple Anna rind can be utilized as natural dyes in processing into a jelly drink. It is also a new performance in utilization of Anna apple as the product of jelly drink. The degree of pigment concentration and the carrageenan concentration can produce the desired characteristic of the jelly drink. The aims of the study is to determine the interaction effect between the concentration degree of pigment and concentration degree of carrageenan and others factors in processing into jelly drink The Nested design is used in this study which consists of two kinds of (treatments) and the repetition of the treatments are conducted three times. The first treatment is dividing the the concentration of Anna apple rind into three levels, which are (P1) 3%; (P2) 5%; (P3) 7%. The second treatment is the proportion level of carrageenan concentration which are (K1) 0,2%; (K2) 0,3%; (K3) 0,4%. The analysis process is to define the intensity of texture, color, viscosity, syneresis, total antosyanin, activity of antiocsidant, quality of water, pH, TPT and organoleptic test (shape, taste, aroma, computation and mouthfeel). The results showed that there was a significant interaction between pigment concentration and carrageenan concentration on the level of brightness (L), level of redness (a+), water content, pH value, TPT, total anthocyanin, antioxidant activity and suction power score. The pigment concentration affects the yellowish level (b +), appearance score and taste score. Carrageenan concentration affects the consistency of the gel, viscosity, sineresis, and mothfeel score. The best treatment for Anna apple jelly drink was obtained by adding Anna apple skin pigment with a concentration of 7% and 0.4% carrageenan concentration (P3K3), which has a brightness level (L) 35.93, redness level (a +) 2.53, brightness level ( b +) 10,40, gel consistency value 0,819 N, viscosity value 10,33 dpas, sineresis value 12,50%, total anthocyanin value 2,69 mg / L, antioxidant activity value 59,17%, water content 81,78%, pH 3,10, TPT 21,00 ̊Brix, Appearance score score is 4.06 (attractive), scoring score is 3.36 (quite like), suction value score is 3.31 (quite easy to suck), organoleptic value is 2.76 (not good), and organoleptic value of mouthfeel 3,46 (enough feels gel).