Stabilitas Fisik Jelly Oximata Kaya β-karoten dan Tokoferol Selama Penyimpanan

Abstract

Jelly Oximata merupakan pangan fungsional kaya β-karoten dan tokoferol dengan formulasi serbuk labu kuning dan serbuk buah naga merah dengan penambahan minyak sawit merah komersial. Tujuan dari penelitian ini untuk mengetahui pengaruh penambahan konsentrasi minyak sawit merah (MSM), suhu penyimpanan, dan hari pengamatan terhadap berat jenis, derajat keasaman, dan struktur gel pada Jelly Oximata. Metode pengujian berat jenis dan derajat keasaman adalah rancangan acak kelompok kombinasi perlakuan yang terdiri dari (1) konsentrasi MSM komersial (0; 0,15%; 0,30% dan 0,45%), (2) suhu penyimpanan pada suhu ruang (28^°C) dan suhu refrigerator (7^°C), serta (3) hari pengamatan (1, 7 dan 14 hari). Pengamatan struktur gel menggunakan mikroskop optik. Hasil penelitian menunjukkan formulasi optimal Jelly Oximata terdapat pada konsentrasi MSM 0,15% yang disimpan pada suhu refrigerator (7 ^oC) selama 14 hari. Hasil pengamatan berat jenis jelly oximata terbaik sebesar 4,58 ± 0,40. Pada nilai derajat keasaman (pH) Jelly Oximata berada pada kisaran 4,03 - 3,74 yang berarti produk bersifat asam. Dan hasil pengamatan struktur gel dari Jelly Oximata yang ditambahkan MSM komersial sebanyak 0,45% berwarna kuning pekat, MSM muncul dipermukaan dan karagenan membentuk struktur gel sendiri. Konsentrasi minyak sawit merah, suhu penyimpanan, dan hari pengamatan berpengaruh terhadap berat jenis, derajat keasaman dan struktur gel.

Oximata jelly is a functional food rich in β-carotene and tocopherol with the formulation of pumpkin powder and red dragon fruit powder with the addition of commercial red palm oil. The purpose of this study was to determine the effect of adding red palm oil concentration (MSM), storage temperature, and observation days on density, degree of acidity, and gel structure in Jelly Oximata. The method of testing specific gravity and degree of acidity was a randomized design combination group treatment consisting of (1) commercial MSM concentrations (0; 0.15%; 0.30% and 0.45%), (2) storage temperature at room temperature ( 28 ° C) and refrigerator temperature (7 ° C), and (3) observation days (1, 7 and 14 days). Observation of the gel structure using an optical microscope. The results showed that the optimal formulation of Jelly Oximata was at an MSM concentration of 0.15% stored at refrigerator temperature (7 oC) for 14 days. The best observation results for the specific gravity of jelly Oximata were 4.58 ± 0.40. At the value of the pH, Jelly Oximata is in the range of 4.03 - 3.74 which means the product is acidic. And the results of observations of the gel structure of Jelly Oximata added by 0.45% commercial MSM were dark yellow, MSM appeared on the surface and carrageenan formed its gel structure. The concentration of red palm oil, storage temperature, and day of observation influenced the density, degree of acidity, and gel structure.