Penggunaan Bunga Kecombrang (Etlingera Elatior) Dalam Proses Formulasi Permen Jelly

Muawanah, Anna; Djajanegara, Ira; Sa’duddin, A; Sukandar, Dede; Radiastuti, Nani

doi:10.15408/jkv.v2i4.270

Cited by 16 publications

(16 citation statements)

References 4 publications

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“…Aktivitas antioksidan teh daun tin menurun dari 92,982% menjadi 83,765% saat diberi perlakuan blanching selama 15 menit. Perlakuan pemanasan dapat mempercepat oksidasi terhadap antioksidan yang terkandung dalam bahan dan mengakibatkan penurunan aktivitas antioksidan dengan tingkatan yang berbeda sesuai dengan jenis komponen yang berperan dalam antioksidasi (Muawanah et al, 2012). Aktivitas antioksidan dalam teh daun tin dipengaruhi oleh total fenol (Tabel 3) dan kadar tanin (Tabel 4).…”

Section: Aktivitas Antioksidanunclassified

PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica)

Amanto

Aprilia

Nursiwi

2020

J. Teknol. Hasil. Pertanian

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The fig (ficus carica) leaves contain various active compounds such as flavonoids, phenols, tannins, and quercetin. The fig leaf is used as raw material for making tea. In the manufacture of green tea the blanching process is carried out to inactivate the enzyme polyphenol oxidase. The purpose of this study was to determine the effect of blanching and the age of leaves on the physical characteristics (color), chemical characteristics (moisture content, total phenol, tannin content, and antioxidant activity), and sensory characteristics (color, taste, aroma, and overall). Fig leaf tea was processed following the processing of green tea, namely withering, rolling, drying and sorting. The study used two factors, namely blanching duration (0.5,10,15 minutes) and the age of leaves (young leaf : pick leaf 2 and 3 and mature leaf : pick leaf 4 and 5). The results showed that blanching duration and the age of leaf significantly affected physical (color steeping) and chemical characteristics (water content, phenol, tannin, and antioxidant activity) of fig leaf tea. The longer blanching the lower L value and a value while the b value will be higher. The longer blanching, the lower the chemical characteristics (water content, phenol, tannin, and antioxidant activity) of fig leaf tea. The older the leaves (pick leaf 4 and 5) increased the L value, but decreased the a and b value. The older the leaves the moisture content, tannin content, and antioxidant activity of fig leaf tea decreased. The sensory characteristics, blanching duration did not significantly affect the liking of colors and aromas but significantly affected the liking level of taste and overall of the fig leaf tea. The age of leaves did not significantly affect the liking level of color, aroma, and overall, but significantly affected the liking level of the taste of the fig leaf tea.

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Section: Aktivitas Antioksidanunclassified

PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica)

Amanto

Aprilia

Nursiwi

2020

J. Teknol. Hasil. Pertanian

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“…the texture of candy progresses from runny, soft and chewy to hard and brittle as the moisture content decreases and emulsifier is not added (Ergun et al, 2010). High moisture content causes soft texture of the food materials (Muawanah et al, 2012). Anggraini and Hermansyah (2015) added that Dracaena angustifolia leaves aqueous extract does not have gelling properties.…”

Section: Texture Profilementioning

confidence: 99%

Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant

Evanuarini

Utama

Jaya

2020

JITEK

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The leaf of Dracaena angustifolia has been used widely not only as natural food colorant but also as a natural source of vitamin C. The objective of this study was to obtain the best addition level of Dracaena angustifolia leaves aqueous extract as natural food colorant for milk toffee based on its effect on texture, color, vitamin C and reducing sugar content. Milk toffee was formulated with different addition levels of Dracaena angustifolia leaves aqueous extract as treatment; 3%, 4%, 5%, 6% on weight/milk volume basis, and compared to control (0%). Higher addition level of Dracaena angustifolia leaves aqueous extract to milk toffee resulted in higher (P<0.01) L*, a*, b* values, and softer texture. Vitamin C and reducing sugar content were increased by the addition of 4% extract. However, there were no further differences on vitamin C and reducing sugar content when the addition level was increased up to 6%. Therefore, among treatments, the highest addition level used in this study (6%) is suggested as the best addition level according to texture, color, vitamin C content and reducing sugar content of milk toffee. The addition of natural food colorant, which contains antioxidant, e.g. Dracaena angustifolia leaves aqueous extract, also promotes the diversification of milk toffee.

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“…Asam sitrat menjaga agar pH permen jelly yang dihasilkan dalam keadaan asam. Hal ini diperkuat juga oleh Muawanah et al (2012), penambahan asam sitrat selain menambah rasa, juga akan menurunkan pH. Menurut Lees dan Jackson (2004), nilai pH permen jelly yaitu pH 4,3 hingga pH 6.…”

Section: Phunclassified

Kajian Pembuatan Permen Jelly dari Buah Tanjung (Mimusops elengi L)

Husna¹,

Nilda²,

Manik³

2018

J. Tek. Ind. Pert. Ind.

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Tanaman tanjung (Mimusops elengi L.) merupakan tanaman pelindung yang banyak ditanam diperkarangan kantor, sekolah maupun dipingir-pinggir jalan dan hutan kota. Bagian tanaman tanjung yang biasa dimanfaatkan yaitu bunga, daun, akar dan kulit batang sedangkan buahnya tidak termanfaatkan sama sekali. Buah tanjung memiliki rasa sepat sehingga masyarakat tidak menyukainya. Rasa sepat pada buah bisa dikurangi dengan merendam buah dengan larutan kapur sirih. Salah satu cara yang dilakukan agar buah tanjung tidak terbuang yaitu dengan mengolahnya menjadi permen jelly. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman buah tanjung dengan larutan kapur dan konsentrasi gula terhadap karakteristik permen jelly yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK Faktorial) dengan 2 faktor. Faktor pertama yaitu lama perendaman buah tanjung dengan larutan kapur (J) dengan 3 taraf yaitu 12 jam (J1), 24 jam (J2) dan 36 jam (J3). Faktor kedua yaitu konsentrasi gula (G) dengan 3 taraf yaitu 70% (G1), 90% (G2) dan 110% (G3). Setiap perlakuan diulang sebanyak 3 kali ulangan sehingga diperoleh 27 satuan percobaan. Hasil penelitian lama perendaman buah tanjung berpengaruh sangat nyata terhadap rasa dan berpengaruh nyata terhadap tekstur permen jelly yang dihasilkan. Semakin lama perendaman buah tanjung maka rasa kelat pada buah tanjung akan semakin berkurang. Konsentrasi gula yang berpengaruh sangat nyata terhadap kadar air permen jelly buah tanjung. Semakin besar konsentrasi gula yang ditambahkan maka kadar air permen jelly yang dihasilkan semakin rendah. Interaksi lama perendaman buah tanjung dan konsentrasi gula berpengaruh nyata terhadap rasa permen jelly yang dihasilkan. Berdasarkan nilai organoleptik, buah tanjung yang direndam dengan larutan kapur sirih selama 24 jam dan konsentrasi gula 90% merupakan kombinasi perlakuan terbaik dalam pembuatan permen jelly buah tanjung, yang menghasilkan permen jelly dengan kadar air 10,58%, pH 4,42, organoleptik warna 3,63 (suka), aroma 3,77 (suka), rasa 4,33 (suka) dan tekstur 4,66 (sangat suka).Kata kunci: buah tanjung, konsentrasi gula, lama perendaman, larutan kapur, permen jelly

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Penggunaan Bunga Kecombrang (Etlingera Elatior) Dalam Proses Formulasi Permen Jelly

Cited by 16 publications

References 4 publications

PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica)

PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica)

Texture, Color, Vitamin C and Reducing Sugar Content of Milk Toffee Added with Dracaena angustifolia Leaves Aqueous Extract as Natural Colorant

Kajian Pembuatan Permen Jelly dari Buah Tanjung (Mimusops elengi L)

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