Fatimah Az-Zahra, - (2024) PENGARUH GLUKOMANAN SEBAGAI PENGENTAL TERHADAP AKTIVITAS ANTIOKSIDAN DAN ATRIBUT SENSORI SELAI TERUNG BELANDA (Solanum betaceum Cav.) DENGAN PEMANIS STEVIA (Stevia rebaudiana Bertoni.). S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Terung belanda merupakan buah yang mengandung senyawa antioksidan alami, seperti beberapa mineral, flavonoid, vitamin C, E, dan A. Terung belanda mengandung air yang cukup tinggi dan memiliki kulit buah yang tipis sehingga mudah mengalami kerusakan. Pembuatan selai dapat menjadi salah satu cara untuk memperpanjang umur simpan terung belanda. Selai merupakan produk olahan bertekstur semibasah dari buah-buahan yang dicampur dengan gula. Gula dapat meningkatkan daya oles selai, tetapi sukrosa sebagai jenis gula yang umumnya digunakan pada pembuatan selai memiliki indeks glikemik 65. Oleh sebab itu, sukrosa diganti dengan pemanis stevia yang memiliki indeks glikemik rendah. Stevia tidak memiliki sifat pengental sehingga glukomanan ditambahkan untuk memperbaiki daya oles selai. Penelitian ini bertujuan untuk mengetahui pengaruh perbedaan konsentrasi glukomanan terhadap selai terung belanda yang menggunakan pemanis stevia. Metode yang digunakan dalam penelitian ini meliputi preparasi pemanis stevia dan produksi selai dengan penambahan glukomanan tiga varian, yaitu 1,00 gr (G1S), 1,25 gr (G2S), dan 1,50 gr (G3S). Hasil produksi kemudian dianalisis warna, pH, sineresis, aktivitas antioksidan, dan sensori. Hasil penelitian menunjukkan penambahan glukomanan menurunkan nilai L* dan a*, sedangkan nilai b* tidak berbeda nyata. Hasil analisis pH menunjukkan ketiga variasi selai terung belanda tidak berbeda nyata, yaitu berada pada rentang 4,24-4,34. Hasil analisis sineresis menunjukkan penambahan glukomanan menurunkan nilai sineresis produk. Hasil analisis aktivitas antioksidan produk berada pada rentang 70,07%-70,57%. Hasil analisis sensori menunjukkan bahwa panelis menyukai warna dan tekstur produk G1S dan G2S, panelis kurang menyukai rasa ketiga produk, dan panelis menyukai daya oles ketiga produk. Eggplant is a fruit that contains natural antioxidant compounds, such as several minerals, flavonoids, vitamins C, E, and A. Eggplant contains high water content and has a thin skin that is easily damaged. Making jam can be one way to extend the shelf life of eggplant. Jam is a semi-wet textured processed product from fruits mixed with sugar. Sugar can increase the spreadability of jam, but sucrose as a type of sugar commonly used in jam making has a glycemic index of 65. Therefore, sucrose is replaced with stevia sweetener which has a low glycemic index. Stevia does not have thickening properties so glucomannan was added to improve the spreadability of the jam. This study aims to determine the effect of different concentrations of glucomannan on eggplant jam using stevia sweetener. The method used in this research includes the preparation of stevia sweetener and jam production with the addition of glucomannan in three variants, namely 1.00 gr (G1S), 1.25 gr (G2S), and 1.50 gr (G3S). The production results were then analyzed for color, pH, sineresis, antioxidant activity, and sensory. The results showed that the addition of glucomannan decreased the L* and a* values, while the b* value was not significantly different. The results of pH analysis showed that the three variations of eggplant jam were not significantly different, which was in the range of 4.24-4.34. The results of the syneresis analysis showed that the addition of glucomannan decreased the syneresis value of the product. The results of antioxidant activity analysis were in the range of 70.07%-70.57%. Sensory analysis results showed that panelists liked the color and texture of G1S and G2S products, panelists disliked the taste of the three products, and panelists liked the spreadability of the three products.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | https://scholar.google.com/citations?hl=en&user=lVBGw4MAAAAJ ID SINTA Dosen Pembimbing: Zackiyah: 6683065 Ali Kusrijadi: 6071327 |
| Uncontrolled Keywords: | Aktivitas antioksidan, atribut sensori, glukomanan, selai terung belanda, stevia (Stevia rebaudiana Bertoni.). Antioxidant activity, sensory attributes, glucomannan, eggplant jam, stevia (Stevia rebaudiana Bertoni.). |
| 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: | Fatimah Az-Zahra |
| Date Deposited: | 22 Sep 2024 15:49 |
| Last Modified: | 22 Sep 2024 15:49 |
| URI: | http://repository.upi.edu/id/eprint/125586 |
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