Effect of Porang Flour and Low-Calorie Sugar Concentration on The Physico-Chemical Characteristics of Jelly Drinks

Abstract

Jelly drink is a fiber-rich drink sourced from hydrocolloid which aims to provide a distinctive viscosity. Hydrocolloids commonly used in the production of jelly drinks are agar, carrageenan, and glucomannan. The use of porang flour in the production of jelly drinks has not been widely reported. This study aims to determine the effect of porang flour and low-calorie sugar concentrations on jelly drinks. This study was prepared using a completely randomized design with a concentration of porang flour (0.25%; 0.50%; 0.75% and 1.00%) combined with low-calorie sugar concentrations (1.00% and 2, 00%). The parameters observed were color, viscosity, pH, and Total Dissolved Solid (TDS). The results showed that the treatments had a significant effect on the viscosity, pH, TDS, and color of the resulting jelly drink. The increase of porang flour concentration would increase the viscosity and pH values of jelly drink-produced. The use of 1% porang flour produced jelly drinks with the highest viscosity. Products with the best characteristics from the treatment of 1% porang flour combined with 2% low-calorie sugar with a viscosity of 600.25 cP; pH 2,235 and TDS 4,900. With the characteristics color, L 28.29; a -6.8917; b 8,3633; C 6.9067 and H 177.17. The average total sugar content ranged from 2,080-3.870% and the soluble fiber content of the jelly porang drink ranged from 0.1450-1.3926%.

Quality of Levilactobacillus brevis DSM02 Fermented Goat Milk with The Addition of Porang Flour (Amorphophallus oncophyllus)

“…Research (Herawati and Kamsiati, 2022) supports the fact that porang flour has a dietary fiber content of 3.55%. This study's dietary fiber amount is consistent with studies by Suryana et al (2022), which found that jelly drinks containing porang powder had a fiber content of about 0.145%. According to (Aller et al, 2011), glucomannan in porang flour is a source of dietary fiber and may increase viscosity (Herawati and Kamsiati, 2022;Aller et al, 2011), crude dietary fiber is part of food that cannot be digested by the body or hydrolyzed by chemicals such as strong acids and bases.…”

“…The decrease in water content in fermented goat milk causes the free water content used by bacteria to grow to be reduced, thus inhibiting the growth of lactic acid bacteria. It is supported by research Suryana et al (2022) that protein can form gels where polymer chains create networks and then trap water to form a strong and rigid structure. The ability of proteins to bind water in substantial amounts may constrict the interparticle space, thereby entrapping and solidifying the water within the solution.…”

“…According to Suryana et al (2022), proteins are able to bind significant volumes of water into gels, which narrows the gaps among particles and increases the amount of water that is bound and entrapped. Handayani et al (2022) that state the activity of microorganisms in the breakdown of starch that causes water bound to the material to be free.…”

“…The viscosity of porang flour is very high, and it is very beneficial for health by slowing the rate of digestion and absorption of carbohydrates so that it affects insulin activity and can be used as a functional food (Harmayani et al, 2014). Suryana et al (2022) Research states that the higher the porang flour addition to a yogurt drink, the higher the viscosity and pH of the yogurt drink. Based on the description above, it is necessary to research to determine the effect of adding porang flour on the quality of Levilactobacillus brevis DSM02 fermented goat milk.…”

FORMULASI PENAMBAHAN TEPUNG GLUKOMANAN DARI PORANG (Amorphophallus muelleri Blume) DAN GULA AREN (Arenga pinnata) PADA PEMBUATAN SUSU KEDELAI MENGGUNAKAN RANCANGAN METODE MIXTURE OPTIMAL CUSTOM DESIGN

“…Hasil ANOVA untuk semua respon total gula dan stabilitas susu kedelai akibat pengaruh formula susu kedelai, glukomanan porang dan gula aren dapat dilihat pada Glukomanan merupakan polisakarida tersusun atas molekul glukosa dan mannosa yang merupakan senyawa hidrokolloid yang menyebabkan gel pada suatu system campuran makanan. Glukomanan kebanyakan merupakan ingredient utama pada produk minuman seperti: jelly drink (Suryana et al, 2022). Teori ini sesuai mendukung data Tabel 3, dimana penambahan tepung GM porang pada susu kedelai (AB) dan susu kedelai yang diberi GM porang dan gula aren (BC) berpengaruh nyata terhadap kestabilan susu kedelai.…”