FORMULASI EKSTRAK DAUN KELOR (Moringa oleifera) DAN SARI NANAS MADU (Ananas comosus L.)TERHADAP KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY
| Main Author: | SAWSAN ZAKI, 1514051069 |
|---|---|
| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2020
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/63913/1/ABSTRAK.pdf http://digilib.unila.ac.id/63913/2/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/63913/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/63913/ |
Daftar Isi:
- Permen jelly adalah produk olahan yang banyak disukai dan dapat dikonsumsi segala usia. Inovasi penambahan sayuran dan buah dapat meningkatkan nilai fungsionalnya. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi ekstrak daun kelor dan sari buah nanas madu terhadap sifat sensori permen jelly yang dihasilkan serta mendapatkan formulasi ekstrak daun kelor dan sari nanas madu yang menghasilkan permen jelly dengan sifat kimia terbaik sesuai SNI 3547.2-2008. Penelitian disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 4 ulangan dan 6 perlakuan formulasi ekstrak daun kelor dan sari buah nanas madu yaitu sebesar (100:0)%, (80:20)%, (60:40)%, (40:60)%, (20:80)%, dan (0:100)%. Data dianalisis dengan ANARA dan dilanjutkan dengan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Pengamatan pada penelitian ini meliputi sifat sensori (aroma, tingkat kejernihan, tekstur, rasa manis, dan penerimaan keseluruhan). Permen jelly terbaik kemudian dilakukan pengujian kesukaan bepasangan dibandingkan dengan produk komersial dan pengujian kimia meliputi (kadar air, kadar abu, kadar gula reduksi, kadar sukrosa dan aktivitas antioksidan). Hasil penelitian menunjukkan bahwa formulasi 20% eksrtak daun kelor : 80% sari buah nanas madu menghasilkan permen jelly dengan sifat sensori terbaik yang memiliki skor rasa manis 4,38 (manis), tingkat kejernihan 3,96 (sedikit jernih), aroma 3,74 (sedikit langu), tekstur 3,59 (sedikit kenyal), kadar air 11,97%, kadar abu 2,74%, kadar gula reduksi 2,98%, sukrosa 34,98% dan aktivitas antioksidan 56,97%. Tingkat kesukaan panelis terhadap produk permen jelly yang dihasilkan masih lebih rendah dibandingkan permen jelly komersial. Kata kunci : ekstrak daun kelor, permen jelly, dan sari buah nanas madu. ABSTRACT Jelly candy is a product that preferred and could be consumed by all ages. The innovation of adding vegetables and fruit could increase their functional value. This research aimed to find out the formulation effect of moringa leaf extract and honey pineapple juice on the jelly candy sensory properties and to obtain the formulation of moringa leaf extract and honey pineapple extract which produces the best jelly chemical properties based of SNI 3547.2-2008. The treatment in this research was prepared by Completely Block Randomized Design (CBRD) with 4 replications and 6 formulation treatments of moringa leaf extract and honey pineapple juice as much as (100:0)%, (80:20)%, (60:40)%, (40:60)%, (20:80)%, and (0:100)%. The data obtained were analyzed by ANARA and followed by the Honestly Significant Difference test (HSD) at a 5% level. Observations included sensory properties (smell, level of clarity, texture, sweetness, and overall acceptance). The best jelly candy from the sensory test was carried out by pair tested and chemically tested include the moisture content, ash content, reducing sugar content, sucrose content, and antioxidant activity. Data obtained from chemical testing are presented in the table and analyzed descriptively. The results showed that formulation of 20% moringa leaf extract and 80% honey pineapple juice was the best jelly candy with a sensory score of taste 4,38 (sweet), clarity 3,96 (deep clear), smell 3,74 (deep unpleasant), texture 3,59 (deep chewy), overall acceptance 4,36 (likes), water content of 11,97%, ash content of 2,74%, reducing sugar content of 2,98%, sucrose content of 34,98% which is compatible with SNI 3547.2-2008 and antioxidant activity of 56,97%, and acceptance level jelly candy of 26%. Keywords : honey pineapple juice, jelly candy, and moringa leaves extract.