KARAKTERISTIK FISIKOKIMIA DAN SENSORI VELVA TOMAT (Lycopersicum esculentum Mill) DENGAN PEMANIS MADU

Abstract

The purpose of this study was to know the effect of variations in the concentration of honey to the physical characteristics (overrun, melting rate, and total soluble solids), chemical characteristics (moisture content, dietary fiber, vitamin C, lycopene, and antioxidant activity), and sensory characteristics (preference test and the intensity of sweetness) velva tomatoes produced. This study used a Completely Randomized Design (CRD) with one factor, the variation of the concentration of the use of honey (15%, 25%, and 35%). The data were statistically analyzed by One Way ANOVA, the results obtained if there is a significance difference, then followed by DMRT at = 0.05 level. Intensity of sweetness data were analyzed using one-way ANOVA at = 0.05 level. If there is a significance difference, then later followed by Tukey test. The use of honey to give effect to the physicochemical characteristics of velva tomato is a decrease overrun and moisture content, there is also an increased melting rate, dietary fiber, vitamin C, total dissolved solids, lycopene, and antioxidant activity. The utilization of honey gives a decrease of score from panelist on parameter color and flavor, but gives a increase of score on parameter taste, texture, and overall. In the sweetness intensity test it is known that velva tomato with concentration of honey 15% has sweetnees intensity is higher better than sucrose 25%, and velva tomato with concentration of honey 25% and 35% has sweetnees intensity is lower better than sucrose 25%.

The physiochemical properties of kefir using honey concentrations

“…The higher the addition of honey, sweeter the kefir becomes. This is because the honey with carbohydrates in the product act as a sweetener, which is consistent with view of Sapriyanti et al (2014) (19) whostated that honey is a sweet liquid and can be used as a sweetener in food products. As a sweetener, honey can improve the acceptance of a food by covering the unpleasant taste.…”

The Effect of Addition of Polysaccharide on Characteristics of Low Sugar Cucumber Sorbet

“…Dissolved solids contained in a food product consist of water-soluble components, such as fructose, glucose, sucrose, and water-soluble protein. The increase in the TDS value is also associated with a decrease in water content (Sapriyanti, Nurhartadi, and Ishartani, 2014).…”

Uji Sensorik Es Krim yang Diberi Tambahan Madu Sebagai Pemanis

“…Fruktosa dan glukosa mencakup 85 -90% dari karbohidrat yang terdapat dalam madu dan hanya sebagian kecil oligosakarida dan polisakarida [8]. Madu telah digunakan sebagai bahan pemanis pada olahan lain seperti di dalam minuman sari buah naga [9], es krim kacang hijau [10] dan velva tomat [11]. Terkait dengan hal tersebut maka perlu dilakukan pengkajian tentang penggunaan madu sebagai pemanis dalam pembuatan es krim.…”