Robiah Nurlatifah, - (2024) PENGARUH PENAMBAHAN JELLY POWDER PADA CENDOL UBI UNGU TERHADAP AKTIVITAS ANTIOKSIDAN DAN ATRIBUT SENSORI. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Cendol merupakan makanan tradisional berbasis karbohidrat yang cukup popular di Indonesia. Umumnya cendol terbuat dari tepung beras dan tepung tapioka. Untuk menambah fungsional dari cendol tersebut ditambahkan ubi ungu sedangkan untuk meningkatkan kesukaan panelis ditambahkan jelly powder. Ubi ungu mengandung prebiotik dan pigmen antosianin yang memberikan warna ungu serta memiliki manfaat sebagai antioksidan, antihipertensi, dan pencegah gangguan hati, sedangkan jelly powder terbuat dari glukomanan yang mempunyai nilai swelling tinggi sehingga memberikan tekstur kenyal dan kepuasan konsumen meningkat. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan variasi massa jelly (0 g = formula 1/kontrol; 10 g = formula 2; 15g = formula 3; 20 g = formula 4) pada cendol ubi ungu terhadap tingkat kesukaan berdasarkan atribut sensori (warna, tekstur, aroma, dan rasa) dan aktivitas antioksidannya. Metode penelitian yang dilakukan yaitu analisis fitokimia ubi ungu, analisis warna menggunakan aplikasi smarthphone yaitu Color Picker AR, analisis sensori berupa analisis hedonik, dan aktivitas antioksidan dengan metode DPPH. Hasil penelitian menunjukkan analisis fitokimia ubi ungu positif mengandung flavonoid, saponin, tannin, dan triterpenoid. Analisis warna pada produk dengan penambahan variasi massa jelly memberikan warna yang berbeda. Produk yang paling disukai berdasarkan analisis sensori atribut warna yaitu pada kontrol, tekstur pada formula 2, aroma pada kontrol, dan rasa pada formula 4. Aktivitas antioksidan dengan penambahan jeli pada produk memberikan hasil yang tinggi dengan nilai rata-rata 80,86%. Cendol is a traditional carbohydrate-based food that is quite popular in Indonesia. Generally, cendol is made from rice flour and tapioca flour. To increase the function of the cendol, purple sweet potato is added while jelly powder is added to increase the panelists' liking. Purple sweet potato contains prebiotics and anthocyanin pigments that provide a purple color and have benefits as antioxidants, antihypertensives, and prevention of liver disorders, while jelly powder is made from glucomannan which has a high swelling value to provide a chewy texture and increase consumer satisfaction. This study aims to determine the effect of adding jelly mass variations (0 g = formula 1/control; 10 g = formula 2; 15g = formula 3; 20 g = formula 4) to purple sweet potato cendol on the level of liking based on sensory attributes (color, texture, aroma, and taste) and antioxidant activity. The research methods carried out were phytochemical analysis of purple sweet potato, color analysis using a smartphone application, Color Picker AR, sensory analysis in the form of hedonic analysis, and antioxidant activity using the DPPH method. The results showed that the phytochemical analysis of purple sweet potato positively contained flavonoids, saponins, tannins, and triterpenoids. Color analysis on the product with the addition of jelly mass variation gives a different color. The most preferred product based on sensory analysis of color attributes is in the control, texture in formula 2, aroma in the control, and taste in formula 4. Antioxidant activity with the addition of jelly to the product gave high results with an average value of 80.86%.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?hl=en&user=ztLrJTAAAAAJ ID SINTA Dosen Pembimbing: Zackiyah: 6683065 Ali Kusrijadi: 6071327 |
| Uncontrolled Keywords: | Antioksidan, Cendol, Jelly, Ubi jalar ungu (Ipomoea batatas L.), Warna. Antioxidant, Cendol, Jelly, Purple sweet potato (Ipomoea batatas L.), Color. |
| Subjects: | L Education > L Education (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Robiah Nurlatifah |
| Date Deposited: | 12 Sep 2024 09:02 |
| Last Modified: | 12 Sep 2024 09:02 |
| URI: | http://repository.upi.edu/id/eprint/124472 |
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