Widyawati, Paini Sri, Ristiarini, Susana, Darmoatmodjo, L. M. Y. D, Siregar, Christie Paulien and Lianel, Andreas Lukita (2020) Pengaruh Penggunaan Air Seduhan Beluntas Terhadap Perubahan Sifat Fisika Dan Kimia Jelly Drink Beluntas. Pengaruh Penggunaan Air Seduhan Beluntas Terhadap Perubahan Sifat Fisika Dan Kimia Jelly Drink Beluntas, 19 (1). pp. 44-51. ISSN 2613-909X, Journal Nasional Terindeks Sinta 4
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Abstract
Jelly is a kind of semi solid beverage that generally has clear appearance and chewy texture. Jelly is made by fruits extract and sugar using boiling technique with the addition of gelling agent to form its chewy texture. Pluchea indica Less is an herb plant that is usually consumed as vegetable. This commodity is used because it contains phytochemical compounds, such as tannins, sterols, phenols, flavonoids, terpenoids, saponins, alkaloids and cardiac glycosides. The pluchea leaves can used as an herb tea that has potentially as antioxidant and antidiabetic sources. Brewing of the herb tea can be applied to make jelly drink so that can produce a functional pluchea jelly drink. The using of pluchea leaves as material to make jelly drink can increase benefit to health body. The study was done to know the effect of Pluchea indica Less brewing using to physic and chemical properties changes in pluchea jelly drink. The research design used a randomized design group (RAK) with single factor i.e. the concentration of pluchea leaves powder in steeping water consisting of 6 treatment levels 0, 1, 2, 3, 4, dan 5% (w/v). Each treatment was repeated five times. The test parameters included pH, syneresis on 1, 4 and 7 storage day, suction power, texture, and colour. Data showed that pluchea brewing concentration increasing to make jelly drink caused the significant effect to physic and chemical properties from jelly drink. The higher concentration of pluchea brewing caused the higher decreasing of pH, hardness and cohesiveness values of jelly drink. Whereas sineresis value was decreased concomitant pluchea brewing concentration increasing. The pluchea brewing addition caused jelly drink had brown color. At 1% concentration of pluchea brewing was gotten the highest suction power and springiness values.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Jelly drink, Pluchea indica Less, physic and chemical properties |
| Subjects: | Agriculture and Food Technology |
| Divisions: | Journal Publication |
| Depositing User: | F.X. Hadi |
| Date Deposited: | 15 Jan 2021 05:05 |
| Last Modified: | 23 Apr 2021 02:05 |
| URI: | http://repository.ukwms.ac.id/id/eprint/24032 |
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