Asih Alif Viana Sumarno, Nur (2024) KARAKTERISTIK ORGANOLEPTIK, FISIKOKIMIA, DAN MIKROBIOLOGI MINUMAN INSTAN BUBUK DENGAN VARIASI KONSENTRASI EKSTRAK BEKATUL FERMENTASI DAN SUKROSA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Instant powdered drinks is processed product with the characteristics of being dissolve, has a low moisture content, and being practical in serving. Almost all instant drinks on the market high sugar content and low bioactive compounds, so it’s necessary to add fermented rice bran extract which is high in bioactive compounds. The purpose of this research is to determine the organoleptic, physicochemical and microbiological characteristics of instant drinks with variations of fermented rice bran extract and sucrose. The design used in this research was a completely randomized factorial design consisting of two factors, namely fermented rice bran extract (60,50,40%) and sucrose (20,25,30%). Based on organoleptic tests, the taste value is 4.23 – 4.89 (neutral), color 3.94 – 4.80 (slightly dislike-neutral), aroma 3.77 – 4.49 (slightly dislike-neutral), aftertaste 4.29 – 4.94 (neutral), and overall 4.46 – 4.91 (neutral). The method for determining the selected instant drinks used the de garmo method which obtained four selected instant drinks. The research results obtained water content 4.26 – 5.04%, ash content 1.75 – 3.17%, total titrated acid 1.09 – 2.18%, total sugar 21.95 – 36.58%, total calories 3.59-3.72 kcal/g, total phenols 48.44 – 52.77 mg GAE/g, total flavonoids 39.73 – 56.35 mg QE/g, antioxidant activity 92.86 – 94.30%, vitamin C content 1.83 – 2.77%, water activity 0.49 – 0.58, total dissolved solids 8.35 – 8.70°Brix, pH 5.15 – 5.25, yield 23.06 – 26.67%, bulk angle 27.61 – 29.23°, solubility 78.95 – 81.69%, water absorption index 13.48 – 14.54 g/mL, L* 69.63 – 76.81, a* 8.36 – 4,68, b* 29.18 – 19.67, chroma 20.11 – 30.35, and °Hue 74.02 – 76.65.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Minuman bubuk instan merupakan produk olahan yang mempunyai ciri mudah larut, mempunyai kadar air rendah, dan praktis dalam penyajian. Hampir semua minuman instan yang beredar di pasaran memiliki kandungan gula yang tinggi dan senyawa bioaktif yang rendah, sehingga perlu ditambahkan ekstrak bekatul fermentasi yang mengandung senyawa bioaktif tinggi. Tujuan penelitian ini adalah untuk mengetahui karakteristik organoleptik, fisikokimia dan mikrobiologi minuman instan dengan variasi fermentasi ekstrak bekatul dan sukrosa. Rancangan yang digunakan dalam penelitian ini adalah rancangan acak lengkap faktorial yang terdiri dari dua faktor yaitu ekstrak bekatul fermentasi (60,50,40%) dan sukrosa (20,25,30%). Berdasarkan uji organoleptik nilai rasa 4,23 – 4,89 (netral), warna 3,94 – 4,80 (agak tidak suka-netral), aroma 3,77 – 4,49 (agak tidak suka-netral), aftertaste 4,29 – 4,94 (netral), dan keseluruhan 4,46 – 4,91 (netral). Metode penentuan minuman instan terpilih menggunakan metode de garmo yang diperoleh empat minuman instan terpilih. Hasil penelitian diperoleh kadar air 4,26 – 5,04%, kadar abu 1,75 – 3,17%, total asam titrasi 1,09 – 2,18%, total gula 21,95 – 36,58%, total kalori 3,59-3,72 kkal/g, total fenol 48,44 – 52,77 mg GAE/ g, total flavonoid 39,73 – 56,35 mg QE/g, aktivitas antioksidan 92,86 – 94,30%, kandungan vitamin C 1,83 – 2,77%, aktivitas air 0,49 – 0,58, total padatan terlarut 8,35 – 8,70°Brix, pH 5,15 – 5,25, rendemen 23,06 – 26,67%, sudut curah 27,61 – 29,23°, kelarutan 78,95 – 81,69%, indeks serapan air 13,48 – 14,54 g/mL, L* 69,63 – 76,81, a* 8,36 – 4,68, b* 29,18 – 19,67, kroma 20,11 – 30. 35 , dan °Warna 74,02 – 76,65. | |||||||||
| Uncontrolled Keywords: | fermented rice bran extract, sucrose, instant drink, functional compound ekstrak bekatul fermentasi, sukrosa, minuman instan, senyawa fungsional | |||||||||
| Subjects: | Q Science > QC Physics Q Science > QD Chemistry Q Science > QR Microbiology |
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| Divisions: | 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan 04-Fakultas Pertanian |
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| Depositing User: | Nur Asih Alif Viana Sumarno | |||||||||
| Date Deposited: | 11 Sep 2024 13:57 | |||||||||
| Last Modified: | 11 Sep 2024 13:57 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/42010 |
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