Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT
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Selai Apel Malang (Mallus sylvestris Mill) Rendah Kalori dengan Substitusi Gula Menggunakan Stevia

Catharina Vincentia  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Indonesia
*Diana Lestari  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Indonesia
Stella Magdalena  -  Program Studi Teknologi Pangan, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya, Indonesia

Citation Format:
Abstract

Selai buah pada umumnya memiliki gula tinggi dan dapat meningkatkan resiko diabetes. Maka dibuat selai buah dengan pemanis alternatif stevia. Penelitian ini bertujuan untuk mengamati masa simpan selai, menguji sifat fisikokimia selai apel dengan substitusi stevia, membandingkan kadar gula reduksi selai apel, menganalisis penerimaan sensori dan daya oles dari selai, serta membuat informasi nilai gizi selai. Selai dibuat menggunakan pemanis sebanyak 18% dengan substitusi stevia sebanyak 4 g dan 8 g. Pengujian masa simpan dilakukan dengan mengamati perubahan sensori dan pH yang terjadi selama penyimpanan. Uji sifat fisikokimia dilakukan dengan pengukuran aw, total padatan terlarut, dan analisis warna, uji gula reduksi dilakukan dengan metode 3,5-dinitrosalicylic acid (DNS), uji penerimaan dan daya oles selai dilakukan menggunakan dengan uji sensori hedonik dan ranking, serta informasi nilai gizi dibuat berdasarkan analisis proksimat. Selai apel yang dihasilkan memiliki pH 3. Selai dengan substitusi stevia menghasilkan selai dengan warna yang lebih cerah. Selai kontrol dapat bertahan selama 1 minggu dan selai dengan substitusi stevia dapat bertahan selama 2 minggu pada suhu ruang. Nilai aktivitas air selai dengan substitusi sevia diketahui lebih rendah, serta total padatan terlarut yang lebih tinggi secara signifikan dibandingkan dengan selai kontrol. Kadar gula reduksi selai apel dengan substitusi stevia diketahui lebih rendah dari selai apel kontrol dengan perbedaan yang signifikan. Uji hedonik selai menunjukkan aftertaste dan daya oles dari selai kontrol lebih disukai dibandingkan dengan selai dengan substitusi 8 g stevia, namun selai kontrol tidak memiliki perbedaan yang nyata dengan selai dengan substitusi 4 g stevia. Analisis proksimat selai dengan substitusi 4 g stevia menunjukkan produk tersebut mengandung energi yang tergolong rendah dengan sebesar 30 Kal, Karbohidrat 8 g, serta protein dan lemak 0 g per takaran saji 20 g.

Fruit jams usually have high sugar content and can increase diabetes risk. Therefore, fruit jams with an alternative sweetener such as stevia are being made. This research aims to observe the shelf-life of the jam,  test the physicochemical attribute of apple jam with stevia substitution, compare reducing sugar content between apple jams, analyze sensory acceptability and spreadability of the jam, and to make the nutrition fact of jam product. The jams were made using 18% sweetener with 4 g and 8 g stevia substitution. The shelf-life testing was carried out by observing the sensory changes and pH that occur during storage. The physicochemical properties test was carried out by measuring aw, total dissolved solids, and color analysis, the reducing sugar test was run using the 3.5-dinitrosalicylic acid (DNS) method, the acceptance test and spreadability of the jam was examined using with hedonic and ranking sensory testing, the jam’s nutrition fact was made based on the proximate analysis. The apple jams have a pH of 3. Jams with stevia substitution have a lighter color. Control jam can be stored up to 1 week and jams with stevia substitution can be stored up to 2 weeks. The jams with stevia have lower water activity and higher total dissolved solids significantly compared to the control jam. The hedonic test of jam showed that the aftertaste and spreadability of control jam were preferred compared to jam with substitution of 8 g of stevia, but the control jam had no significant difference with jam with 4 g substitution of stevia. Proximate analysis of the jam with substitution of 4 g stevia shows that the product contains relatively low energy with 30 calories of energy, 8 g carbohydrates, and 0 g of protein and fat per 20 g of serving size.

Fulltext
Keywords: informasi nilai gizi; selai apel rendah kalori; sifat fisikokimia; stevia; uji organoleptik

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