Karakteristik Sensoris dan Kimia Selai Mangga Lalijiwa (Mangifera indica) Dengan Menggunakan Pemanis Stevia (Stevia rebaudiana) Rendah Kalori

Authors

  • Meylia Aisyah Putri Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret, Indonesia
  • Khusnul Khotimah Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret, Indonesia
  • Lativa Lisya Maghfira Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret, Indonesia
  • Anis Asmediana Program Studi Teknologi Hasil Pertanian, Sekolah Vokasi, Universitas Sebelas Maret, Indonesia

DOI:

https://doi.org/10.20961/jaht.v1i1.262

Abstract

Mango jam is made by adding sugar into mango which play a role as sweetener and thickener of the jam. Sugar contains high calorie which not beneficial for a people with diabetics. However, stevia is used as an alternative to replace sugar which expected to have lower calories, so the jam is safe to be consumed including for diabetics. The aim of this study was to determine the optimum concentration of stevia sweetener in lalijiwa mango jam especially in the sensory and chemical characteristics. The study used one factor complete randomized design with the comparison of mango and stevia of A1 (95%:5%), A2 (90%:10%), A3 (85%:15%), A4 (80%:20%) with a total amount of 250 gr. The results showed that from the overall parameters, sample A1 was the most preferred. While the chemical composition showed that the moisture, vitamin c, total dissolved solid, and total calories was 38,44%; 8,376 mg/100gr; 25 (°Brix); 905,941 cal/g; respectively.

Keywords:

calorie, mango, stevia sweetener

References

Y. Oktavianto, Sunaryo, and A. Suryanto, “KABUPATEN KEDIRI CHARACTERIZATION OF PLANT MANGO ( Mangifera Indica L .) CANTEK , IRENG, EMPOK, JEMPOL,” J. Produksi Tanam. 2015;3(2):91–97.

Fathnur, “UJI ORGANOLEPTIK SELAI MANGGA ( Mangifera indica l.),” J. Agrisistem. 2019;15(2):87–92.

L. C. Mandey and C. F. Mamuaja, “Teknologi Produksi Jam Mangga (Mangifra Indica,” J. Ilmu Dan Teknol. Pangan. 2016;4(1):28–35.

W. W. Agustina and M. N. Handayani, “Pengaruh Penambahan Wortel (Daucus carota) terhadap Karakteristik Sensori dan Fisikokimia Selai Buah Naga Merah (Hyloreceus polyrhizus),” EDUFORTECH. 2016;1(1).

L. Buchori, “Pembuatan Gula Non Karsinogenik Non Kalori Dari Daun Stevia,” J. React. 2007;11(1):57–60.

K. Das, R. Dang, and P. E. Rajasekharan, “Establishmet and Maintenance of Callus of Stevia Rebaudiana Bertoni Under Aseptic Environment,” Nat. Prod. Radient. 2006;5(5):373–376.

E. T. Damayanti and P. Kurniawati, “Perbandingan Metode Penentuan Vitamin C pada Minuman Kemasan Menggunakan Metode Spektrofotometer UV-Vis Dan Iodimetri,” in Prosiding Seminar Nasional Kimia dan Pembelajaranya. 2017, pp. 258–266.

Y. Mulyaningsih and J. Rosida, “Membandingkan Hasil Analisis Energi Total,” Temu Tek. Fungsional Non Peneliti, 2002 pp. 93–97.

C. R. Santerre, T. F. Leach, and J. N. Cash, “Bisulfite Alternatives in Processing Abrasion-Peeled Russet Burbank Potatoes,” J. Food Sci. 1911;56(1):257–259.

D. Setyaningsih, A. Apriyantono, and S. M. Puspita, Analisa Sensori untuk Industri Pangan dan Agro. Bogor: IPB Press, 2010.

I. W. Wiraatmaja, I. N. G. Astawa, and N. N. Devianitri, “Memperpanjang Kesegaran Buah Potong Krisan (Dendranthema Grandflora Tzvelev.) dengan Larutan Perendam Sukrosa dan Asam Sitrat,” AGRITROP. 2007;26(3):129–135.

F. Rosyida and S. Sulandari, “Pengaruh Jumlah Gula dan Asam Sitrat tehadap Sifat Organoleptic, Kadar Air dan Jumlah Mikroba Manisan Keing Siwalan (Borasus Flabellifer),” E-J. Boga. 2012;3(1):297–307.

R. Indrati and M. Gardjito, Pendidikan Konsumsi Pangan Aspek Pengolahan dan Keamanan. Jakarta: Kencana, 2014.

Bawane, “An Overview on Stevia: a Natural Calorie Fre Sweetener,” Intenational J. Advant. Pharm. Biol. Chem. IJAPBC. 2012;1(3):2277-4688B.

G. S. N. Putri, B. E. Setiani, and Hintono, A., “Karakteristik Selai Wortel (Daucus Carota L) dengan Penambahan Pektin,” J. Apl. Teknol. Pangan. 2017;6(4):156–160.

Rianto, R. Efendi, and Y. Zalfiatri, “Pengaruh Penambahan Pektin terhadap Mutu Selai Jagung Manis (Zea Mays L.),” J. Online Mhs. Fak. Pertan. Univ. Riau. 2017;4(1):1–7.

M. Astawan, Membuat Mi dan Bihun. Jakarta: Penebar Swadaya, 2006.

F. G. Winarno, Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama, 2004.

F. G. Winarno, Kimia Pangan dan Gizi. Jakarta: Gramedia Pustaka Utama, 1997.

Pracaya, Bertanam Mangga. Jakarta: Penebar Swadaya, 2008.

S. K. Lee and A. A. Kader, “Preharvest and Postharvest Factors Influencing Vitamin C Content of Horticultural Crops,” Postharvest Biol. Technol. 2000;20(3):207–220.

R. Elkins, Stevia Nature’s Sweetener. Pleasant Grove, UT: Woodland Publishing, Inc, 1997.

I. Kim, M. Yang, O. Lee, and N. Kang, “The Antioxidant Activity and the Bioactive Compound Content of Stevia Rebaudiana Water Extracts,” LWT-Food Sci. Technol. 2011;44, 1328–1332.

K. A. Buckle, R. A. Edwards, G. H. Fleet, and M. Wootton, Ilmu Pangan. Jakarta: UI Press, 1985.

Mishra, “Stevia rebaudiana-A Magical Sweetener,” Glob. J. Biotechnol. Biochem. 2010;5(1):62–74.

N. Widodo, Munawaroh, and Indratiningsih, “Produksi Low Calorie Sweet Bio-Yoghurt dengan Penambahan Ekstrak Daun Stevia (Stevia rebaudiana) sebagai Pengganti Gula,” Agritech. 2015;35(4):464–473.

V. Agarwal, A. Kochhar, and R. Sachdeva, “Sensory and Nutritional Evaluation of Sweet Milk Products Prepared Using Stevia Powder for Diabetics,” Stud. Ethno-Med. 2010;4(1):9–13.

S. Z. Nielsen, Food Analysis, 4th ed. New York: Springer Science, 2010.

Downloads

Published

2022-09-28

Issue

Vol. 1 No. 1 (2022): June

Section

Articles