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EFEKTIVITAS KONSENTRASI ASAM SITRAT PADA EKSTRAKSI PIGMEN ANTOSIANIN DARI BUNGA TELANG (Clitoria ternatea) DAN APLIKASINYA PADA PERMEN JELLY SIRSAK

Marpaung, Trevira Aulia Belqies (2018) EFEKTIVITAS KONSENTRASI ASAM SITRAT PADA EKSTRAKSI PIGMEN ANTOSIANIN DARI BUNGA TELANG (Clitoria ternatea) DAN APLIKASINYA PADA PERMEN JELLY SIRSAK. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Blue pea flower (Clitoria ternatea) is the family of Fabaceae, an ornamental plant and can be found in the yard or forest edge. The blue color of the flower shows the presence of the anthocyanin and potentially as a natural pigment in the food product one of which is the jelly candy. Soursop jelly candy is one of functional food product because it contains high enough vitamin C which can function as antioxidant. The quality of soursop jelly candy with the addition of blue pea flower extract is determined by several components, namely blue pea flower extract and carrageenan (gelling agent). This research consists of two stages. Stage I aims to determine the effectiveness of solvents with different concentrations in pigment extraction. Stage II is done with the aim to know the presence or absence of interaction of various concentrations of carrageenan and the flower extract of the jelly candy from the soursop. This research method used randomized block design with two stages of research, that is stage I of pigment flower extraction research with solvent concentration factor that is aquades and aquades : citric acid (1%, 3%, 5%). Stage I research parameters include pH, antioxidant activity, total anthocyanin, and color intensity. Stage II concerning application of blue pea flower extract on soursop jelly candy with concentration factor of carrageenan addition and blue pea flower extract. Stage II research parameters were water content, total dissolved solid (TPT), antioxidant activity, total anthocyanin, color intensity, texture, and organoleptic of the produced jelly candy. The results of the first stage is showed that the use of aquadest solvent : 5% citric acid on the extraction of the pigment was the most effective and relatively sufficient treatment to be applied to the soursop jelly candy. The second stage is showed that there was an interaction between the treatment of the concentration of carrageenan addition and the blue pea flower extract on the parameter of water content, total anthocyanin, antioxidant activity, total soluble solid (TPT), color intensity including brightness (L), Hue (a+), and chroma (b+), organoleptic: scent score, texture score (gel strength), appearance score, and favorite score of candy jelly soursop. Based on tested parameters, 3% carrageenan treatment and 7.5% (M3B4) flower extract were the best results based on TPT value of 35.67oBrix, total anthocyanin 1.07 mg/100 mL, antioxidant activity 48.43%, brightness (L) 34.33, hue (a +) 6.60, and chroma 1.37, moisture content 32.11%, texture 0.37 N, organoleptic taste 2.77 (acid), scent (3.10), texture (gel strength) 1.73 (quite chewy), 3.67 appearance (interesting), and likes 3,27 (quite like).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311066
Keywords: Jelly Candy, Pigment, Anthocyanin
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 31 Dec 2018 07:06
Last Modified: 31 Dec 2018 07:06
URI : http://eprints.umm.ac.id/id/eprint/42756

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