PENGARUH PENAMBAHAN EKSTRAK KELOPAK ROSELA DAN KARAGENAN TERHADAP KARAKTERISTIK MINUMAN JELI TEH HIJAU
Daftar Isi:
- The purpose of this research was to determine the effect of addition roselle petal extract (Hibiscus sabdariffa L.) and carrageenan to physical, chemical and organoleptic characteristics of green tea (Camellia sinensis) jelly drink. The research was conducted in Agriculture Chemistry Laboratory and Sensory Laboratory of Agricultural Technology Department of Agriculture Faculty Sriwijaya University, Indralaya. This research was conducted in November 2017 until May 2018. This research used Factorial Randomized Complete Random Design (RALF) with two factors of treatment, factors A concentration factor of roselle petal extract (A1 = 10%, A2 = 20% and A3 = 30%) and factors B concentrations of carrageenan (B1 = 0.4%, B2 = 0.5% and B3 = 0.6%). Parameters observed include physical characteristics (viscosity and color), chemical (total dissolved solids, pH, total acid and antioxidants) and organoleptic tests used hedonic test (color, texture and taste). The addition of roselle petal extract of 20% can significantly reduce of lightness, yellowness, pH and IC50 values. This is due to the content of chlorophyll and feofitin in green tea extract become unstable due to acid and pigment antosianin in roselle petal extract. While addition of roselle petal extract of 20% can increase the value of redness, viscosity and total acid significantly. The high content of anthocyanin and acid in rosellepetal extract can stabilize the color of redness and viscosity. The addition of carrageenan concentration of 0.5% can increase the viscosity, redness, pH, total dissolved solids and IC50 significantly. Carbohydrate groups in carrageenan can bind water and antioxidants from green tea that can reduce antioxidant activity in it, and have a neutral pH that tends to alkaline. While the addition of carrageenan by 0.5% can reduce the value of lightness and total acid significantly, because the carbohydrate group in the carrageenan can produce a dark color when heated. The best treatment based on organoleptic test is found in A3B2 treatment with Universitas Sriwijaya favorable color, texture and taste characteristics of panelist, and has stability of redness color, viscosity, total acid and has high antioxidant value.