FirdaAmriliaHuwaida (2016) Pengaruh Proporsi Puree Bit Merah : Sari Jeruk Dan Konsentrasi Madu Terhadap Aktivitas Antioksidan Serta Sifat Fisiko-Kimia Organoleptik Velva Bit Merah Jeruk. Sarjana thesis, Universitas Brawijaya.
Abstract
Bit merah (Beta vulgaris) mengandung pigmen betalain (pigmen berwarna merah keunguan) yang telah diketahui memiliki efek antiradikal dan antioksidan yang tinggi. Pembudidayaan bit merah sudah banyak dilakukan di Indonesia. Namun, kurang dari 1% jumlah penduduk Indonesia yang mengonsumsi bit. Oleh karena itu, diperlukan upaya diversifikasi produk, yaitu velva bit merah jeruk, sehingga diharapkan dapat menjadi alternatif untuk menarik minat masyarakat dalam mengonsumsi bit merah. Velva merupakan frozen dessert non-dairy yang terbuat dari hancuran buah (puree) dengan campuran air dan sukrosa, memiliki wujud menyerupai es krim. Penambahan sari jeruk mandarin dalam pembuatan velva bit merah jeruk ini dilakukan untuk mencegah rasa dan aroma earthy-like-flavour yang berasal dari bit merah. Sementara itu, madu digunakan sebagai pemanis pengganti sukrosa dalam pembuatan velva. Berdasarkan hasil penelitian sebelumnya, penggunaan madu dalam velva ubi jalar oranye mampu mempertahankan aktivitas antioksidan dan kadar beta-karoten. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh proporsi puree bit merah : sari jeruk dan konsentrasi madu terhadap aktivitas antioksidan serta sifat fisiko-kimia organoleptik velva bit merah jeruk. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) disusun secara faktorial dengan dua faktor. Faktor I adalah proporsi puree bit merah : sari jeruk terdiri dari 3 level (1:1, 1:2, dan 2:1). Faktor II adalah konsentrasi madu terdiri dari 3 level (15%, 20%, dan 25%). Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 27 satuan percobaan. Hasil penelitian menunjukkan faktor proporsi puree bit merah : sari jeruk dan konsentrasi madu memberikan pengaruh yang berbeda nyata (α = 0,05) terhadap aktivitas antioksidan (IC50), total betasianin, total fenol, kadar vitamin C, total asam, pH, total padatan terlarut (TPT), viskositas, overrun, daya leleh, kadar air, warna kemerahan (a*), dan warna kekuningan (b*) velva bit merah jeruk, sedangkan interaksi kedua faktor menunjukkan perbedaan yang nyata (α = 0,05) pada parameter aktivitas antioksidan, total fenol, total asam, viskositas, dan total padatan terlarut (TPT) produk velva. Kombinasi perlakuan terbaik berdasarkan parameter fisik, kimia, dan organoleptik adalah velva dengan proporsi puree bit merah : sari jeruk 2 : 1 dan konsentrasi madu 25% dengan aktivitas antioksidan nilai IC50 18.174,67 ppm; total betasianin 9,18 mg/L; total fenol 238,86 mgGAE/g; vitamin C 22,18 mg/100g; total asam 0,48%; total padatan terlarut 24,10% Brix; pH 4,21; kadar air 74,08%; overrun 22,36%; daya leleh 12,15 menit/10g; warna kemerahan (a*) 27,36; warna kekuningan (b*) 2,20; dengan tingkat kesukaan rasa sebesar 2,55 (tidak suka); aroma 2,13 (tidak suka); warna 3,58 (agak suka); dan tekstur 2,55 (tidak suka).
English Abstract
Red beet (Beta vulgaris) contains betalain, purplish red pigment known to have high antioxidant activity and antiradical effect. Red beet cultivation has been done in Indonesia. However, less than 1% of the Indonesian population who consume red beet. Therefore, product diversification effort is required. Red beet orange velva, which is expected to be an alternative to the public interest on consumption of red beet. Velva is a non-dairy frozen dessert made from crushed fruit (puree) with a mixture of water and sucrose, have a form resembling ice cream. The addition of mandarin oranges in red beet orange velva production is done to prevent earthy-like-flavor derived from red beet. Meanwhile, honey is used as a substitute for sucrose in the production of velva. Recent study showed honey was able to maintain the antioxidant activity and beta-carotene of orange sweet potato velva. This study aimed was to determine the influence of the proportion of red beet puree : orange juice and honey concentration on antioxidant activity and physico-chemical sensory properties of red beet orange velva. The method used was a randomized block design (RBD) arranged as factorial with two factors. The first factor is proportion of red beet puree : orange juice consists of 3 levels (1:1, 1:2, and 2:1). The second factor is honey concentration consists of 3 levels (15%, 20%, and 25%). Each treatment was repeated 3 times to obtain 27 units of trial. The results showed the proportion of red beet puree : orange juice and honey concentration gave a significantly different effect (α = 0,05) of antioxidant activity (IC50), total betacyanin, total phenols, vitamin C, total acid, pH, total dissolved solids (TDS), viscosity, overrun, melting rate, water content, redness (a*), and yellowish color (b*) red beet orange velva, while the interaction of both factors showed significant differences (α = 0,05) on the parameters of activity antioxidants, total phenols, total acid, viscosity, and total dissolved solids (TDS) velva products. The combination of the best treatment based on physical, chemical, and sensory properties was velva with the proportion of red beet puree : orange juice 2 : 1 and concentration of 25% honey with antioxidant activity IC50 value 18.174,67 ppm; total betacyanin 9,18 mg/L; total phenols 238,86 mgGAE/g; vitamin C 22,18 mg/100g; total acid 0,48%; total dissolved solids of 24,10% Brix; pH 4,21; the water content of 74,08%; overrun 22,36%; melting rate 12,15 minutes/10g; redness (a*) 27,36; and yellowish color (b*) 2,20; with a preference level of taste 2,55 (dislike), flavour 2,13 (dislike), color 3,58 (slightly like), and texture 2,55 (dislike).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2016/378/051607450 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Sugiantoro |
| Date Deposited: | 17 Oct 2016 14:07 |
| Last Modified: | 24 Oct 2021 14:12 |
| URI: | http://repository.ub.ac.id/id/eprint/150939 |
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