Karakteristik Permen Jelly Dengan Penambahan Iota Karagenan Dari Rumput Laut (Karakteristik Permen Jelly Dengan Penambahan Iota Karagenan Dari Rumput Laut)

Abstract

ABSTRAKPermen jelly merupakan permen yang memiliki tekstur kenyal. Tekstur ini terbentuk karena adanya pembentuk gel yaitu gelatin. Penggunaan gelatin dalam permen jelly masih diperdebatkan status kehalalannya, karena adanya unsur babi dalam gelatin. Sementara itu, sumber alternatif lain yang memberikan tekstur kenyal di permen jelly adalah karagenan, tetapi belum jelas sejauh mana dapat menggantikan gelatin. Tujuan dari penelitian ini adalah mengetahui pengaruh iota karagenan yang diekstrak dari Eucheuma spinosum terhadap sifat fisik dan kimia permen jelly dan formulasi terbaik dari permen jelly. Bahan yang digunakan dalam penelitian ini adalah gelatin dan tepung iota karagenan yang diekstrak dari rumput laut E. spinosum. Metode penelitian yang digunakan yaitu experimental laboratories dengan desain percobaan rancangan acak lengkap (RAL) dengan 4 perlakuan yang berbeda yaitu Gelatin : Iota Karagenan = 8% : 0% (A), Gelatin : Iota Karagenan = 0% : 8% (B ), Gelatin : Iota Karagenan = 6% : 2% (C), dan Gelatin : Iota Karagenan = 2% : 6% (D). Hasil dari penelitian ini didapatkan permen jelly terbaik sebagai alternatif pengganti gelatin yaitu perlakuan B dengan kekuatan gel 1.109,27 g.cm2 dan nilai hedonik sebesar 6,84 ≤ µ ≤ 7,52. Kadar air semua perlakuan belum memenuhi standar SNI (20%). Kadar abu semua perlakuan memenuhi standar SNI (3%). Untuk aw dan pH produk tersebut berkisar 0,84–0,89 dan 3–4 .Kata kunci: Gelatin, Eucheuma spinosum, Tepung Iota Karagenan, Permen JellyABSTRACTJelly candy which has chewy texture. This texture was formed by the gelling agent of gelatin. The use of gelatin in jelly candy still debated of halal status, because there were elements of pork in gelatin. While other alternative source which gives chewy texture in jelly candy was carrageenan, but carrageenan were used in making jelly candy was not extent to be replace of gelatin. The aim of this study was to determine the effect of iota carrageenan extracted from Eucheuma spinosum to physical and chemical characteristics of jelly candy and the best formulation of jelly candy. The materials used in the research were gelatin and powder of iota carrageenan extracted from seaweed E. spinosum. The method used was experimental laboratories by using completely randomized design (CRD) with 4 different treatments was Gelatin : Iota carrageenan = 8% : 0% (A), Gelatin : Iota carrageenan = 0% : 8% (B ), Gelatin : Iota carrageenan = 6% : 2% (C), and Gelatin : Iota carrageenan = 2% : 6% (D). The result showed that the best jelly candy as an alternative to gelatin performed by treatment B with gel strength of 1109,27 g.cm2 and the results for sensory was 6,84 ≤ µ ≤ 7,52. The water content of all treatment did not comply with ISO standard (20 %). Ash content of all treatment comply with ISO standard (3 %). For aw and pH of the products were ranged from 0.84–0.89 and 3–4, respectively.Keywords: Gelatin, Eucheuma spinosum, Iota Carrageenan Powder, Jelly Candy

Effect of Gelatin and Citric Acid Concentration on Chemical and Organoleptic Properties of Jelly Citrus

“…for jelly candy, which is a maximum of 20%. The commercial jelly candy has a moisture content value of 13.81% [13]. The moisture content value in this study still above the requirements is probably due to the duration for cooking and drying of the jelly product.…”

“…It plays a critical role in forming biomolecules then energy sources. Protein is also a source of amino acids that contain elements of C, H, O, and N, which are not owned by fat or carbohydrate [13,21]. From Table 1, it can be seen, in general, the protein content of jelly citrus increase with the higher concentration of gelatin used.…”

EVALUASI KONSENTRASI KAPUR TOHOR (CaO) TERHADAP MUTU SEMI REFINED CARRAGEENAN RUMPUT LAUT Kappaphycus alvarezii

“…SRC merupakan produk setengah jadi yang memiliki tingkat kemurnian lebih rendah dibandingkan RC (Putra, 2017). Hidrokoloid SRC dimanfaatkan sebagai bahan pembentuk gel, penstabil, dan pengental (Ega et al, 2016;Rismandari et al, 2017). Kualitas SRC bergantung pada beberapa parameter ekstraksi misalnya suhu ekstraksi, konsentrasi bahan kimia, rasio rumput laut dengan pelarut, waktu ekstraksi, teknik pemisahan polisakarida rumput laut, dari bahan lain seperti selulosa dan garamgaram lainnya (Suryani et al, 2015).…”

Pengaruh Konsentrasi Karagenan pada Sifat Fisika dan Kimia Sediaan Gummy Jamu Kunyit Asam

“…The moisture content in this study was higher than the comparative (commercial) moisture content made of gelatin which had a water content of 7.83%. This difference is due to the manufacture of turmeric acid jamu that used contains high concentration of sugar so carrageenan difficult to dissolve compared to gelatin (Rismandari et al, 2017). The effect of different carrageenan concentrations on moisture content of gummy can be determined by the One Way Anova test.…”

“…Gummy produced has met the quality standards of jelly candy in the Indonesian National Standard 3574-2-2008 based on parameters of moisture content, sugar content and ash content. Meanwhile in research conducted by Rismandari et al (2017) in making gummy with the combination of gelatin and carrageenan, the best hedonic results were obtained at a combination of 0% gelatin and 8% carrageenan. According to Badan Pengawas Obat dan Makanan Indonesia Regulation No.…”