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KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN TINGGI ANTIOKSIDAN DARI PERBEDAAN PROPORSI BUBUR APEL ROME BEAUTY (Malus sylvestris Mill.) DAN BUBUR ROSELLA (Hibiscus sabdariffa L.)

Safitri, Fabella Diayu (2020) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN TINGGI ANTIOKSIDAN DARI PERBEDAAN PROPORSI BUBUR APEL ROME BEAUTY (Malus sylvestris Mill.) DAN BUBUR ROSELLA (Hibiscus sabdariffa L.). Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Jam slices is a semi-solid food in the form of sheets and made from the process of fruits and sugar followed by or without the addition of acids, pectin, flavorings, and colorants. It has certain advantages compared to spread jam, such as the practicality in serving, jam slices also has a high shelf life, easy to produce and the nutrients doesn’t change much. The natural colorant used in this jam slices made from rosella flowers because rosella due to consist of phenolic compounds, anthocyanins and high antioxidants. The study aimed to determine the effect of the difference in proportion between rome beauty apple porridge and rosella porridge on the physicochemical and organoleptic qualities of apple jam slices. The study used a simple Randomized Complete Block Design (RCBD) with one factor and 2 replications. The proportion factor consist of seven levels namely 100 (P0) 95:5 (P1); 90:10 (P2); 85:15 (P3); 80:20 (P4); 75:25 (P5); 70:30 (P6) of the apples and rosella. The data was obtained based on statistical analysis results using a variance (α = 5%), followed by a Duncan real distance difference test (DMRT). The results showed that the jam slices of the difference in proportion between apple porridge and rosella porridge produced the best results on the P3 treatment (80:20). The treatment had a water content of 48.25%; pH value of 3.27; texture 3.86 N; sineresis 7.3 %; antioxidant activity 87.91%; anthocyanins 1.36 mg/L, brightness level (L) 31.5; redness rate (a+) 1.8 ; yellowish level (b) 3.80; organoleptic taste 5,3 (tasty); organoleptic color 4,7 (interesting); and organoleptic robustness 5,1 (sturdy).

Item Type: Thesis (Undergraduate (S1))
Student ID: 201610220311085
Thesis Advisors: Elfi Anis Saati (0021066601), Devi Dwi Siskawardani (0716128903)
Keywords: Anthocyanin pigment extract, apple, and slices jam
Subjects: Q Science > Q Science (General)
Q Science > QD Chemistry
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201610220311085
Date Deposited: 19 Nov 2020 02:59
Last Modified: 19 Nov 2020 02:59
URI : http://eprints.umm.ac.id/id/eprint/70112

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