Pengaruh Lama Pemasakan Dan Konsentrasi Karagenan Terhadap Sifat Fisik, Kimia Dan Organoleptik Selai Lembaran Mix Fruit (Belimbing Dan Apel)

Mawarni, Sandi Ayu; Yuwono, Sudarminto Setyo

doi:10.21776/ub.jpa.2018.006.02.4

Cited by 20 publications

(21 citation statements)

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“…The highest spicy taste score was obtained for jelly sticks made from carrageenan:pectin (1:1), which was 4.93±0.91 which indicated a spicy taste. Carrageenan and pectin have no taste [41,42]. The spicy taste of jelly sticks is due to the non-volatile oleoresin component of ginger juice [24].…”

Section: Organoleptic Testmentioning

confidence: 99%

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

Mastuti¹,

Setiawanto²

2022

Advances in Biological Sciences Research

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Jelly stick is a semi-solid product which is made with the addition of a gelling agent. Jelly sticks have a different texture compared to ordinary jelly. This product is easy to consume, more sticky and chewy. Ginger is widely available in Indonesia, has high antioxidants and can enhance human immunity especially during the Covid-19 pandemic. The general objective of this research is to utilize ginger juice in the manufacture of jelly stick products that have texture like commercial ones. The research is divided into two stages. The first stage aims to determine the type of ginger that will be used for jelly sticks. The types of ginger are small white ginger (emprit), big white ginger (gajah), and red ginger. The selected ginger juice is red ginger juice with a value of antioxidant activity IC50 33537.24±807.34 ppm, total phenolic 571.37 ± 19.20 mg GAE/L, and total flavonoid content was 73.43 ± 2.40 mg QE/L. In second stage, jelly stick was made using different types of gelling agents. There were carrageenan, carrageenan:pectin (1:1), carrageenan:pectin (1:2), carrageenan:pectin (2:1), carrageenan:konjac (1:1), carrageenan:konjac (1:2), and carrageenan:konjac (2:1). The samples were analyzed for texture, color and organoleptic test. The best red ginger jelly stick was jelly made using carrageenan:konjac (2:1). The red ginger jelly stick had values of hardness, springiness, cohesiveness, gumminess and chewiness closest to the commercial one. The best jelly stick had an antioxidant activity IC50 value of 63685.97±1990.85 ppm, total phenolic 266.50 mg GAE/L, total flavonoid 42.81 mg QE/L and dietary fiber content was 2.38%

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Section: Organoleptic Testmentioning

confidence: 99%

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

Mastuti¹,

Setiawanto²

2022

Advances in Biological Sciences Research

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“…Winarno (2008) and Lean (2006) in Joseph, Lalujan, and Sumual (2017) stated that vitamin C is more vulnerable than any other vitamins, having high water solubility and also easily decomposed by oxidation as a result of light or heat exposure. This condition is also explained in the research conducted by Mawarni and Yuwono (2018) which stated that increasing temperature and the cooking duration will decrease vitamin C levels of a food product since this vitamin can be easily damaged due to the heating process. Different sugar addition of each treatment also leads to vitamin C loss of the ingredient.…”

Section: Water Content and Vitamin C Contentmentioning

confidence: 90%

Processing Bilimbi Into Jumbo Raisin With Different Sugar Additions

Lestari¹,

Ilmannafian²,

Saripah³

2021

JPA

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Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.

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“…Proses pemanasan karagenan, tepung beras ketan putih dan CMC mempengaruhi warna dodol. Semakin lama waktu pemasakan akan meningkatkan tingkat kecerahan dan menurunkan tingkat kekuningan karena terjadi reaksi pencoklatan non enzimatis (reaksi maillard) [5]. Hal serupa terjadi pada tepung beras ketan putih yang mengalami reaksi maillard saat pemasakan.…”

Section: A Warnaunclassified

The Effect of Gracilaria verrucosa Seaweed Flour Proportion with White Glutinous Rice Flour (Oryza sativa Glutinosa) and CMC (Carboxy Methyl Cellulose) Concentration on Physical and Chemical Characteristics of Seaweed Dodol

Elfahira

Hudi

Nurbaya

2022

PELS

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Gracillaria verrucosa seaweed is one type of agar-producing red algae (agarophyte) that has the potential to be developed because it can be cultivated in polyculture in ponds together with shrimp and crab rearing. Gracillaria verrucosa seaweed is usually used as a raw material for making gelatin, but it would be better to develop it in its processing so that it can produce products that have better economic value and nutritional value by utilizing Gracillaria verrucosa seaweed, and one of these preparations is dodol. This study used factorial RAK (Randomized Block Design) which was repeated 3 times, with the first factor being the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour (P) 75%: 25%, 50%: 50%, and 25%: 75%. The second factor is the concentration of CMC (K) 2%, 4%, and 6%. The data were analyzed using analysis of variance and then continued with the BNJ test (Honest Significant Difference) at 5% level. The best treatment was obtained in the P3K3 treatment (the proportion of Gracilaria verrucosa seaweed flour with white glutinous rice flour 75%: 25% and CMC concentration 6%) with color profile L (lightness) 43.1; color profile *a (redness) 4.9; color profile *b (yellowness) 10.6; 1.66N texture water content 37.40%; free fatty acid content of 0.28%; reducing sugar content 0.4%; antioxidant activity 368.6 g/ml.

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Pengaruh Lama Pemasakan Dan Konsentrasi Karagenan Terhadap Sifat Fisik, Kimia Dan Organoleptik Selai Lembaran Mix Fruit (Belimbing Dan Apel)

Cited by 20 publications

References 0 publications

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

Characteristic of Red Ginger Jelly Stick with Variation Type of Gelling Agent

Processing Bilimbi Into Jumbo Raisin With Different Sugar Additions

The Effect of Gracilaria verrucosa Seaweed Flour Proportion with White Glutinous Rice Flour (Oryza sativa Glutinosa) and CMC (Carboxy Methyl Cellulose) Concentration on Physical and Chemical Characteristics of Seaweed Dodol

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