Pengaruh Konsentrasi Dan Jenis Gelling Agent Terhadap Sifat Fisikokimia Jelly Drink Jeruk Bali (Citrus Maxima)
DOI:
https://doi.org/10.21776/ub.jkptb.2021.009.03.09Abstract
Jeruk bali (Citrus maxima) mengandung vitamin C 26.36 mg/100 g dan serat 0.32 % b/b Namun, jeruk bali mengandung tanin dan saponin yang menyebabkan adanya rasa pahit pada jeruk bali. Pengolahan jeruk bali menjadi jelly drink diharapkan dapat membantu memenuhi kebutuhan vitamin C dan serat pangan yang berasal dari gelling agent yang ditambahkan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi dan jenis gelling agent terhadap sifat fisikokimia jelly drink jeruk bali serta mengetahui formulasi jelly drink jeruk bali dengan kadar serat dan vitamin C tertinggi. Penelitian ini menggunakan 2 faktor yaitu konsentrasi gelling agent 0.8%, 1%, dan 1.2% serta jenis gelling agent yaitu kappa karagenan dan jelly powder. Sifat fisikokimia yang diuji adalah vitamin C, serat, viskositas, kadar air, dan pH dengan uji statistik two-way anova. Hasil penelitian menunjukkan bahwa konsentrasi gelling agent mempengaruhi sifat fisikokimia jelly drink jeruk bali. Sedangkan, jenis gelling agentmempengaruhi kadar serat, viskositas, dan pH jelly drink jeruk bali. Kadar vitamin C dan serat pangan tertinggi terdapat pada formulasi penambahan kappa karagenan 1.2% dengan vitamin C sebesar 69.27% g/ml dan serat pangan sebesar 0.794% b/b.
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