Siti Susanti, V. P. Bintoro, Danur Restu Amanullah
{"title":"Karakteristik Fisik, Total Padatan dan Hedonik Velva Nangka dengan Penambahan Gum Arab Sebagai Penstabil","authors":"Siti Susanti, V. P. Bintoro, Danur Restu Amanullah","doi":"10.35799/jis.v21i2.33861","DOIUrl":null,"url":null,"abstract":"Velva nangka (VN) merupakan ekstensifikasi usaha pengolahan nangka sebagai hidangan pencuci mulut beku yang disukai. VN yang berkualitas menggunakan bahan penstabil yaitu kombinasi Carboxyl Methil Celullose (CMC) dan Gum Arab (GA). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan GA sebagai bahan penstabil tunggal terhadap karakteristik fisik (overrun dan waktu pelelehan), total padatan dan hedonik VN. GA dengan variasi konsentrasi 0; 0,25; 0,5; 0,75; dan 1% terhadap total adonan digunakan sebagai penstabil pada pembuatan VN. Penambahan GA berpengaruh nyata pada karakteristik fisik dan total padatan serta hedonik tekstur namun tidak mempengaruhi rasa dan aroma VN. VN dengan penstabil GA 1% mempunyai overrun terendah (P<0,05) sedangkan GA >0,25-1% menghasilkan VN dengan waktu pelelehan lebih lama dan total padatan lebih tinggi (P<0,05). Penambahan GA >0,5-1% menghasilkan VN dengan tekstur yang makin disukai (P<0,05). Penambahan penstabil GA lebih dari 0,25% dalam adonan mampu menghasilkan VN berkualitas baik ditinjau dari karakteristik fisik dan total padatan dengan tekstur yang disukai.Kata kunci: Gum arab; nangka; penstabil; velva Characteristic of Physicals, Total Solids and Hedonik of Jackfruit Velva with Addition of Arabic Gum as StabilizerABSTRACTJackfruit velva (JV) is a business extensification of the jackfruit processing as a preferred frozen dessert. Good quality JV used a stabilizer such as combination of Carboxyl Methyl Cellullose (CMC) and Arabic Gum (AG). This study aimed to get more insight the effect of AG addition as a single stabilizer to the physical characteristics (overrun and melting time), total solids and hedonic JV. AG in various concentration of 0; 0.25; 0.5; 0.75; and 1% of the total dough was used as a stabilizer in the JV manufacture. The addition of AG significantly affected the physical characteristic, total solids and texture hedonic without any effect on the flavor and aroma of JV. JV with 1% AG stabilizer had the lowest overrun (P<0.05) while >0.25-1% AG resulted in JV with longer melting time and higher total solids (P<0.05). The addition of >0.5-1% AG resulted JV more favorable texture (P<0.05). The addition of more than 0.25% AG stabilizer in the dough was able to produce good quality JV in the aspects of physical characteristics and total solids with a preferred texture.Keywords: Arabic gum; jackfruit; stabilizer; velva","PeriodicalId":17715,"journal":{"name":"JURNAL ILMIAH SAINS","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"JURNAL ILMIAH SAINS","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35799/jis.v21i2.33861","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Velva nangka (VN) merupakan ekstensifikasi usaha pengolahan nangka sebagai hidangan pencuci mulut beku yang disukai. VN yang berkualitas menggunakan bahan penstabil yaitu kombinasi Carboxyl Methil Celullose (CMC) dan Gum Arab (GA). Penelitian ini bertujuan untuk mengetahui pengaruh penambahan GA sebagai bahan penstabil tunggal terhadap karakteristik fisik (overrun dan waktu pelelehan), total padatan dan hedonik VN. GA dengan variasi konsentrasi 0; 0,25; 0,5; 0,75; dan 1% terhadap total adonan digunakan sebagai penstabil pada pembuatan VN. Penambahan GA berpengaruh nyata pada karakteristik fisik dan total padatan serta hedonik tekstur namun tidak mempengaruhi rasa dan aroma VN. VN dengan penstabil GA 1% mempunyai overrun terendah (P<0,05) sedangkan GA >0,25-1% menghasilkan VN dengan waktu pelelehan lebih lama dan total padatan lebih tinggi (P<0,05). Penambahan GA >0,5-1% menghasilkan VN dengan tekstur yang makin disukai (P<0,05). Penambahan penstabil GA lebih dari 0,25% dalam adonan mampu menghasilkan VN berkualitas baik ditinjau dari karakteristik fisik dan total padatan dengan tekstur yang disukai.Kata kunci: Gum arab; nangka; penstabil; velva Characteristic of Physicals, Total Solids and Hedonik of Jackfruit Velva with Addition of Arabic Gum as StabilizerABSTRACTJackfruit velva (JV) is a business extensification of the jackfruit processing as a preferred frozen dessert. Good quality JV used a stabilizer such as combination of Carboxyl Methyl Cellullose (CMC) and Arabic Gum (AG). This study aimed to get more insight the effect of AG addition as a single stabilizer to the physical characteristics (overrun and melting time), total solids and hedonic JV. AG in various concentration of 0; 0.25; 0.5; 0.75; and 1% of the total dough was used as a stabilizer in the JV manufacture. The addition of AG significantly affected the physical characteristic, total solids and texture hedonic without any effect on the flavor and aroma of JV. JV with 1% AG stabilizer had the lowest overrun (P<0.05) while >0.25-1% AG resulted in JV with longer melting time and higher total solids (P<0.05). The addition of >0.5-1% AG resulted JV more favorable texture (P<0.05). The addition of more than 0.25% AG stabilizer in the dough was able to produce good quality JV in the aspects of physical characteristics and total solids with a preferred texture.Keywords: Arabic gum; jackfruit; stabilizer; velva