PEMBUATAN SELAI RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) SEBAGAI PEMANIS ALAMI

Mala Nurlativah, - (2024) PEMBUATAN SELAI RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) SEBAGAI PEMANIS ALAMI. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh substitusi gula stevia (Stevia rebaudiana) dalam formulasi selai rumput laut merah (Eucheuma cottonii) dan menentukan formulasi terbaiknya berdasarkan nilai uji sensori (hedonik) dan nilai gizi (proksimat) serta nilai indeks glikemik nya. Penelitian ini menggunakan metode kuantitatif deskriptif dengan Rancangan Acak Lengkap (RAL) yang terdiri dari 4 perlakuan: F0 (100% gula sukrosa), F1 (75% gula sukrosa dan 25 % stevia), F2 (50% gula sukrosa dan 50 % stevia) dan F3 (25% gula sukrosa dan 75 stevia). Hasil penelitian menunjukkan subtitusi gula stevia berpengaruh (p<0,05) terhadap penilaian atribut aroma dan warna. Namun tidak berpengaruh (p>0,05) terhadap penilaian atribut rasa dan tekstur. Formulasi selai terbaik terdapat pada perlakuan F3 dengan penambahan 25% gula sukrosa dan 75% stevia. Hasil analisis proksimat formulasi selai terbaik menunjukkan nilai kadar protein 0,45%, kadar lemak 0,33%, kadar abu 0,41%, kadar air 90,15%, karbohidrat 8,67%, dan kalori sebesar 39,46 ± 0,84 kkal. Hasil uji indeks glikemik sebesar 17,35%. Berdasarkan hasil penelitian selai rumput laut dengan penambahan gula stevia termasuk dalam kategori rendah kalori. Kata kunci: Eucheuma cottonii, Stevia rebaudiana, Indeks glikemik, Proksimat This study aims to determine the effect of stevia sugar substitution (Stevia rebaudiana) in the formulation of red seaweed (Eucheuma cottonii) jam and determine the best formulation based on sensory test values (hedonic) and nutritional values (proximate) as well as its glycemic index value. This study used a descriptive quantitative method with a completely randomized design (CRD) consisting of 4 treatments: F0 (100% sucrose sugar), F1 (75% sucrose sugar and 25% stevia), F2 (50% sucrose sugar and 50% stevia) and F3 (25% sucrose sugar and 75% stevia). The results showed that stevia sugar substitution had an effect (p<0.05) on the assessment of aroma and color attributes. However, it had no effect (p>0.05) on the assessment of flavor and texture attributes. The best jam formulation was found in treatment F3 with the addition of 25% sucrose sugar and 75% stevia. The results of proximate analysis of the best jam formulation showed a protein content of 0.45%, fat content of 0.33%, ash content of 0.41%, water content of 90.15%, carbohydrates of 8.67%, and calories of 39.46 ± 0.84 kcal. Glycemic index test results amounted to 17.35%. Based on the results of the study, seaweed jam with the addition of stevia sugar is included in the low calorie category. Keywords: Eucheuma cottonii, Stevia rebaudiana, Glycemic index, Proximate.

Item Type:	Thesis (S1)
Uncontrolled Keywords:	PEMBUATAN SELAI RUMPUT LAUT (Eucheuma cottonii) DENGAN PENAMBAHAN EKSTRAK DAUN STEVIA (Stevia rebaudiana) SEBAGAI PEMANIS ALAMI
Subjects:	L Education > L Education (General)
Divisions:	UPI Kampus Serang > S1 Pendidikan Kelautan dan Perikanan
Depositing User:	Mala Nurlativah Mala
Date Deposited:	26 Sep 2024 03:50
Last Modified:	26 Sep 2024 03:50
URI:	http://repository.upi.edu/id/eprint/125199

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