Kurniawati, Nindi (2021) RESPON PEMBERIAN SARI DAUN KELOR (Moringa oleivera) DAN JAHE EMPRIT (Zingiber officinale var. Amarum) TERHADAP MUTU MINUMAN JELLY. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Jelly drink is a product made from the main ingredient in the form of hydrocolloid which when mixed with water will produce a chewy texture. Hydrocolloid is a polymer that is soluble in water, capable of forming colloids and thickening the solution or forming a gel from the solution. Types of hydrocolloids commonly used for the manufacture of jelly drinks such as agar, carrageenan, pectin, alginate, modified starch, and gelatin. The components of carrageenan, agar and alginate are processed products made from seaweed. The purpose of this study was to determine the use of Moringa leaf extract and emprit ginger extract in the manufacture of jelly drinks that can produce jelly drink characteristics that meet the standards. This study used a randomized block design (RAK) arranged in a factorial manner, with the first factor being the concentration of Moringa leaf extract (5%; 7.5%; 10%), and the second factor being the concentration of emprit ginger extract (3%; 4%; 5 %). The jelly drink quality parameters tested were water content, ash content, antioxidant, total phenol, pH, organoleptic. The results showed that there was an interaction between Moringa leaf extract and emprit ginger extract on the water content of jelly drinks with an average of 80.52-85.31%. The use of different concentrations of Moringa leaf extract significantly affected the ash content with an average of 0.15-0.23%, antioxidants 21.09-37.91%, total phenol 0.04-0.05%, pH 7.08-7 ,41, namely taste score 3,20-3,64%, color 3,20-3,51%. The difference in the concentration of emprit ginger extract significantly affected the ash content of 0.16-0.21%, total phenol 0.04-0.05%, pH 7.19-7.31. The best jelly drink was obtained from the R2P1 treatment (7.5% Moringa leaf extract and 3% emprit ginger extract) with 85.31% water content, 0.15% ash content, 29.89% antioxidant activity, 0.040 total phenol value. pH 7.30, taste score 3 (pretty good), color score 4 (interesting), preference score 4 (like).

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201610220311153
Thesis Advisors:	Elfi Anis Saati (0021066601), Mochammad Wachid (0721068201)
Keywords:	jelly drink, jelly drink, Moringa leaves, emprit ginger
Subjects:	L Education > LB Theory and practice of education Q Science > QD Chemistry T Technology > TP Chemical technology
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201610220311153 nindikurniawati
Date Deposited:	09 Sep 2021 04:03
Last Modified:	09 Sep 2021 04:03
URI :	http://eprints.umm.ac.id/id/eprint/78734

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