ANALISIS TEKSTUR DAN UJI AKTIVITAS ANTIOKSIDAN JELLY DRINK SEMANGKA DENGAN PENAMBAHAN ALBEDO SEMANGKA (CITRULLUS LANATUS) DAN BUAH CIPLUKAN (PHYSALIS ANGULATE L.)

ZAHRANI, SASHI KIRANA and Yuliana, Indah (2024) ANALISIS TEKSTUR DAN UJI AKTIVITAS ANTIOKSIDAN JELLY DRINK SEMANGKA DENGAN PENAMBAHAN ALBEDO SEMANGKA (CITRULLUS LANATUS) DAN BUAH CIPLUKAN (PHYSALIS ANGULATE L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Jelly drink is one type of beverage that is often consumed by teenagers and can be developed as a healthy drink source of natural antioxidants. Natural antioxidants that can be added to the drink are watermelon albedo and ciplukan fruit. Using watermelon albedo and ciplukan fruit can replace fruit flavors commonly used in jelly drinks in general. In addition to antioxidant potential, the typical texture of jelly drink is one of the important components that affect its quality and acceptability. The purpose of this study was to determine the texture and antioxidant activity (IC50) of watermelon jelly drink formula with the addition of watermelon albedo and ciplukan fruit. This research used experimental method with RAL (Completely Randomized Design) pattern with 4 levels of treatment. The treatment in this study was the difference in the addition of watermelon albedo juice and ciplukan fruit, namely F1 (48%: 12%), F2 (36%: 24%), F3 (24%: 36%), and F4 (12%: 48%). The results showed that there are no significant differences in antioxidant activity, color organoleptic, and aroma organoleptic in each jelly drink formula. But there are very significant differences in the value of texture, organoleptic flavor and organoleptic texture of each jelly drink formula. Based on organoleptic tests, texture analysis, and antioxidant activity tests, F3 (24% watermelon albedo juice: 36% ciplukan juice) was obtained as the selected jelly drink formulation with a texture value of 128.4 gf (harder than the texture of commercial jelly drinks) and IC50 44353 ppm with antioxidant activity classified as very weak. The recommendation in this study is for further antioxidant source jelly drink formulation research to use a combination of watermelon and sweet star fruit because their antioxidant activity is stronger than ciplukan fruit and their interaction is synergistic.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Albedo, Antioksidan, Ciplukan, Jelly Drink, Tekstur
Subjects:	R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Sashi Kirana Zahrani
Date Deposited:	29 Feb 2024 06:31
Last Modified:	29 Feb 2024 06:31
URI:	http://repository.unsri.ac.id/id/eprint/141193

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