KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN JELI DENGAN PERBEDAAN KONSENTRASI KARAGENAN, GLUKOMANAN, DAN TEPUNG PISANG TERFERMENTASI
DOI:
https://doi.org/10.21776/ub.jtp.2023.024.01.5Keywords:
Glukomanan; Karagenan; Minuman jeli; Pati resistan; Tepung pisang terfermentasiAbstract
Tepung pisang mentah (TPM) merupakan salah satu bahan pangan sumber pati resistan, namun memiliki rasa astringent sehingga kurang diminati untuk dikonsumsi. Salah satu cara yang dapat dilakukan untuk mengurangi rasa tersebut yaitu fermentasi. Selain itu fermentasi juga dapat meningkatkan jumlah kadar pati resistan pada TPM. TPM terfermentasi dapat disubstitusikan ke produk minuman jeli sebagai bentuk diversifikasi produk dan meningkatkan mutunya. Faktor yang menentukan mutu produk minuman jeli yaitu komposisi dan konsentrasi gelling agents serta bahan lain yang ditambahkan. Tujuan penelitian ini yaitu mengetahui pengaruh variasi konsentrasi karagenan, glukomanan, dan TPM terfermentasi terhadap karakteristik fisik, kimia, dan organoleptik minuman jeli yang dihasilkan dan menentukan formulasi terbaik minuman jeli yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL). Faktor yang digunakan dalam penelitian yaitu variasi perbandingan rasio karagenan dan glukomanan sebagai gelling agents (1:1, 1:2, 2:1, 1:0) (b/b) dan variasi konsentrasi TPM terfermentasi yang ditambahkan dalam pembuatan minuman jeli (2%, 4%, 6%) dengan total kombinasi perlakuan sebanyak 12 perlakuan dan setiap perlakuan dilakukan pengulangan 3 kali. Hasil penelitian menunjukkan bahwa perlakuan perbedaan konsentrasi karagenan, glukomanan, dan TPM terfermentasi dalam pembuatan minuman jeli berpengaruh nyata terhadap nilai sineresis; hardness; cohesiveness; springiness; kadar pati resistan; dan parameter organoleptik warna; tekstur; keseluruhan, namun tidak berpengaruh nyata terhadap organoleptik aroma; rasa dan total populasi Lactobacillus bulgaricus pada minuman jeli. Perlakuan formulasi terbaik berdasarkan uji efektivitas yaitu perlakuan K1T3 yang terdiri dari konsentrasi TPM terfermentasi 6% dan rasio karagenan glukomanan sebagai gelling agents 1:1.
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