Sifat Organoleptik, sifat Fisik, serta kadar β-Karoten dan α-Tokoferol Emulsi Buah Merah (Pandanus conoideus)

Zita Letviany Sarungallo, Murtiningrum, Harry Triely Uhi, Mathelda Kurniaty Roreng, Aprida Pongsibidang

Abstrak

Penelitian ini bertujuan untuk mengevaluasi  sifat organoleptik dan sifat fisik, serta kandungan β-karoten dan α-tokoferol dari emulsi buah merah (pandanus conoideus). Emulsi buah merah dibuat dengan menggunakan rasio minyak dan air 7:3 dengan perlakuan jenis pengemulsi yaitu F0 (CMC (Carboxyl methyl cellulose) 0,2 %), F1 (Tween 80 0,5%, CMC 0,20%, sodium benzoat 0,06%, ethylene diamine tetra acetic acid (EDTA) 0,02%, esens orange citrus 1,5% dan gula 15%, dengan tingkat kesukaan terhadap warna dengan nilai 4,5 (suka sampai sangat suka), rasa 3,8 (netral sampai suka), aroma 3,8 (netral sampai suka), tekstur 4,1 (suka), dan daya alir 6,1 (kental). Emulsi minyak buah merah secara fisik berwarna merah oranye, beraroma orange citrus, berasa manis, bertekstur kental, viskositas 20,5 dPa.s, ph 6,4 dan kestabilan 100%  pada penyimpanan 30 hari suhu kamar. Kandungan  β -karoten dan α-tokoferol masing-masing sebesar 14 mg/kg dan 229,4 mg/kg.

The Organoleptic Properties, Physical Properties, and the level of β-Carotene dan α-Tocopherol of Red Fruit  (Pandanus conoideus) Oil Emulsion

Abstract

The objective of this study was to determine the organoleptic and physical properties, and the level of β-carotene and α-tocopherol of red fruit (pandanus conoideus) emulsion. The emulsion was made by mixing red fruit oil and water in ratio of 7:3, with addition of some emulsifier as treatments, namely 0.20 % of CMC (Carboxyl methyl cellulose) (F0), 0.55 of Tween 80 and 0.2% of CMC (F1), and 0.5% of tween  20 and 0.2 5 of CMC (F2). Based  on the organoleptic evaluation, the most preferred formulation of red fruit  emulsion was F1, which have complementary ingredients, namely 0.5% of tween 80, 0.20% of CMC, 0.06 % of sodium benzoat, 0.025 of ethylene diamine tetra acetic acid (EDTA), 1.5% of orange citrus essence, and 155 of sugar. The acceptance scores of the formulation for color, taste, flavour, and texture wre 4.5 (like-extremely like), 3.8 (neutral-like), 3.8 (neutral-like), and 4.1 (like), respectively, and the level of viscosity was thick with organoleptic score of 6.1 (thick). Physically, red fruit emulsion has red orange in color, citrus in flavour, sweet in taste, viscous in texture, viscosity 20.5 dPa.s, pH 6.4, and stability 100% in storage for 30 days at room temperature. The contens of β-carotene and α-tocopherol were 14 mg/kg and 229.4% mg/kg respectively.

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