KARAKTERISTIK FISIK, KIMIA,FUNGSIONALITAS, DAN ORGANOLEPTIK PERMEN JELI EKSTRAK GAMBIR (Uncaria gambir Roxb)

HUDA, DIAN NURUL and Pambayun, Rindit and Santoso, Budi (2014) KARAKTERISTIK FISIK, KIMIA,FUNGSIONALITAS, DAN ORGANOLEPTIK PERMEN JELI EKSTRAK GAMBIR (Uncaria gambir Roxb). Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to analyze the physical, Chemical, functional and organoleptic characteristic of jelly candy which is made of Gambier extract (JJncaria gambir Roxb). This research has been done at the Laboratory of Agricultural Chemistry And Laboratory of Microbiology, Department of Agricultural Technology, Faculty of Agriculture, University of Sriwijaya, Indralaya from November 2013 until October 2014. Factorial Completely Randomized Design was applied on this research with the consentration of Gambier extract (2%, 3%, and 4%) and gelatin (15%, 20%, and 25%) as factor treatment. The observed parameter consist of physical (solubility, density, texture, and colour), Chemical (ash, moisture, total soluble solid, and fenolic content), functional (antioxidant activity and antimicrobia activity on Streptococcus mutans dan Staphylococuus aureus), and organoleptic characteristic (colour, texture, flavour and taste). The result of this research showed that the addition of gambier extract significantly affected the texture, colour (lightness, chroma, and hue), solubility, density, organoleptic (colour, texture, flavour, and taste), the growth of Staphylococcus aureus , fenolic, ash and total soluble solid. The addition of gelatin significantly affected the texture, colour (lightness, chroma, and hue), solubility, density, organoleptic (colour, texture, flavour, and taste), the growth of Staphylococcus aureus and Streptococcus mutans, pH, fenolic, ash and sugar content. The treatment of A1B3 (2% gambier extract and 25% gelatin) was the best treatment with 1,60 gf of texture, 53,16% of lightness, 35,5% of chroma, 72,63° of hue, 269,61 mg/L- of fenolic content, 50,03% of moisture content, 0,89% of ash content, 22,60 ^brix of total soluble solid and 4,28 of pH. The antioxidant activity of A1B3 was 0,02 IC50, while the growth of Staphylococcus aureus was 2,33 mm and Streptococcus mutans was 4,66 mm, with the score of organoleptic test were (3,08 for colour, 2,8 for texture, 2,48 for flavour and 2,64 for taste.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Karakteristik, Jeli Permen
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	19 Apr 2024 06:26
Last Modified:	19 Apr 2024 06:26
URI:	http://repository.unsri.ac.id/id/eprint/143221

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