KAJIAN PENAMBAHAN SARI JAHE MERAH (Zingiber officinale var. Rubrum) DAN PERBEDAAN JENIS GELLING AGENT TERHADAP MUTU DAN AKTIVITAS ANTIOKSIDAN JELLY DRINK BELIMBING WULUH (Averrhoa blimbi L)
| Main Author: | Adawiyah, Robiatul |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/50663/46/PENDAHULUAN.pdf http://eprints.umm.ac.id/50663/1/BAB%201.pdf http://eprints.umm.ac.id/50663/2/BAB%202.pdf http://eprints.umm.ac.id/50663/3/BAB%203.pdf http://eprints.umm.ac.id/50663/4/BAB%204.pdf http://eprints.umm.ac.id/50663/5/BAB%205.pdf http://eprints.umm.ac.id/50663/6/LAMPIRAN.pdf http://eprints.umm.ac.id/50663/ |
Daftar Isi:
- Belimbing wuluh is one of the plants with a very high level of production, but the use of this fruit is very minimal. Organic acid content and pectin in belimbing wuluh are suitable to b processed into functional drinks, in the form of jelly drinks. Jelly drink are semi-solid beverage product made from fruit juice with the addition of hydrocolloid compounds (carrageenan and agar. In Indonesia, the development of people with degenerative diseases is quite high, with diet and lifestyle of the people not healthy. One method of coping that can be done to consume antioxidant drinks. Jelly starf drink added with red ginger can be used as an alternative to get antioxidant drinks.This research aims to determine the effect of the intraction of different concentration of ginger with different types of gelling agent. This study used factorial Completely Randomized Design with 2 factors, namely factor I : concentration of ginger extract (5%, 10%, dan 15%), factor II : type of gelling agent (agar 0,85% and agar 0,85%). Parameters analyzed included water content, pH, TPT, vitamin C, antioxidant activity, viscosity, syneresis, and organoleptics include taste, suction power, and mouthfeel.The results showed that the best jelly drink was produced from J2G1 treatment (10% ginger concentration and gelling agent agar), with a moisture content of 86,3%; PH 2,47; total dissolved solids 15,23°Brix; vitamin C 6,82 mg/g; antioxidant activity 40,56%; syneresis 2,40 mg/minutes; organoleptic taste 3,26; suction power 4,93; and mouthfeel 3,43.