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All Journal Food and Agro-industry (FAGI) Journal Food and Agro-industry (FAGI) Journal
Nabila Kilka Ramadhan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Environmental Science Materials Science & Nanotechnology

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KARAKTERISTIK FISIKOKIMIA DAN SENSORI SELAI BENGKUANG DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH SEBAGA PEWARNA ALAMI Nadya Mara Adelina; Wasiatul Maghfiroh; Bidadari Kiara Ramadhani Lubis; Nabila Kilka Ramadhan
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agricultural Technology

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Abstract

Bengkuang (Pachyrhizus erosus) memiliki potensi yang besar untuk dapat dikembangkan menjadi produk olahan, seperti selai, karena nilai gizinya yang tinggi. Namun, produk yang dihasilkan dari bengkuang cendrung memiliki karakteristik sensori yang kurang disukai, terutama pada parameter warna. Kulit buah naga merah (Hylocereus polyrhizus) merupakan limbah yang mengandung berbagai zat gizi seperti serat, vitamin C, dan antosianin. yang merupakan pigmen berwarna merah. Pemanfaatan limbah kulit buah naga merah sebagai pewarna alami pada selai bengkuang bertujuan untuk meningkatkan penerimaan sensori dan meningkatkan zat gizi produk. Penelitan ini menggunakan empat formula selai bengkuang dengan perbedaan rasio penambahan kulit buah naga. Penambahan rasio kulit buah naga secara signifikan menurunkan kadar air dan pH produk selai yang dihasilkan. Sedangkan nilai total padatan terlarut, kandungan vitamin C, kadar antosianin, dan aktivitas antioksidan meningkat seiring dengan meningkatkan penggunaan rasio kulit buah naga pada selai. Pada uji organoleptik, formula 40% bengkuang dan 60% kulit buah naga memiliki skor yang paling tinggi (suka-sangat suka) di semua parameter yang diujikan (warna, rasa, aroma, tekstur, keseluruhan). Formula ini memiliki karakteristik yaitu memiliki warna merah keunguan, kadar air 21.67%, nilai pH 3.27, total padatan terlarut 65.14%, kadar antosianin 2.70 mg/100gram, kadar vitamin C 42.77 mg/100 gram, dan IC50 terhadap senyawa radikal DPPH 44.52 mg/mL. Pembuatan selai bengkuang dengan penambahan kulit buah naga ini diharapkan dapat memaksimalkan penggunaan bengkuang yang masih terbatas dan memberikan nilai tambah terhadap limbah kulit buah naga yang dihasilkan.
KARAKTERISTIK FISIKOKIMIA DAN SENSORI SELAI BENGKUANG DENGAN PENAMBAHAN KULIT BUAH NAGA MERAH SEBAGA PEWARNA ALAMI Nadya Mara Adelina; Wasiatul Maghfiroh; Bidadari Kiara Ramadhani Lubis; Nabila Kilka Ramadhan
The Journal of Teknologi Pangan Vol 3 No 2 (2022): Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering
Publisher : Faculty of Agriculture Science & Technology

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Abstract

Jicama (Pachyrhizus erosus) has a huge potential to be developed as an ingredient of processed food. The high content of nutrition compounds possessed by jicama could be utilized to produce health products, such as jam. However, the product developed using jicama has a less attractive sensory characteristic, especially for their color. On the other hand, dragon fruit peel is a waste product containing high fiber, vitamin C, and anthocyanin, which is the natural red pigment that can be used as natural colorant. The utilization of dragon fruit peel as a natural colorant for jicama jam aimed to improve the sensory properties and nutritional compounds of product. This research used four formulas of jicama jam with various ratios of additional dragon fruit peel. These results showed that the increasing ratio of dragon fruit peel to jam could significantly decrease the water content and acidity value (pH). However, total dissolved solids, vitamin C content, anthocyanin content, and antioxidant activity increased significantly as the increasing of dragon fruit peel ratio. Results for the sensory analyses concluded that the formula of jam with 40% of jicama and 60% of dragon fruit peel has the highest scores for all parameters evaluated among the others (color, taste, texture, aroma, overall). This formula has the characteristic of red-purple in color, water content 21.67%, acidity 3.27, total dissolved solids 65.14%, anthocyanin content 2.70 mg/100 g, vitamin C content 42.77 mg/100g, and IC50 for DPPH radical scavenging 44.52 mg/mL. This research was expected to boost the utilization of jicama and to improve the additional value of waste dragon fruit peel.
Co-Authors Bidadari Kiara Ramadhani Lubis Nadya Mara Adelina Wasiatul Maghfiroh