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All Journal Indonesian Food Science and TechnologyJournal Seminar Nasional Lahan Suboptimal
Meysin Anjliany
Sriwijaya University
Agriculture, Biological Sciences & Forestry Other

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Water Kefir Kulit Buah Naga: Pengaruh dari Starter dan Lama Fermentasi Meysin Anjliany; Ramadhannie Fitra Pangesti; Ilham Akbar Mualim
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Publisher : Pusat Unggulan Riset Pengembangan Lahan Suboptimal (PUR-PLSO) Universitas Sriwijaya

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Anjliany M, Pangesti RF, Mualim IA. 2022. Water kefir containing dragon fruit skin: effect of starter and fermentation time. In: Herlinda S et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-10 Tahun 2022, Palembang 27 Oktober 2022. pp. 660-673. Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).Utilization of red dragon fruit peels in water kefir making was one kind of optimizing dragon fruit by-products in the diversification of probiotic functional drinks. This study aimed to determine the effect of the algae crystal starter concentration and fermentation time on the physical, chemical, and microbiological characteristics of red dragon fruit peels water kefir. This study used a factorial Completely Randomized Design and significantly different treatments were tested using a further test of 5% level of Honest Significant Difference. Parameters observed were total phenol, antioxidant activity, total titrated acid, total dissolved solids, pH, total lactic acid bacteria, total plate count and qualitative phytochemical screening. The results showed that the fermentation time significantly affected the total phenol value, antioxidant activity, total acid, dissolved solids, pH, and total lactic acid bacteria. Water kefir fermented with 10% starter concentration for 24 hours had the highest antioxidant activity expressed in %IC50. Meanwhile, fermented water kefir with 5% starter concentration for 12 hours showed the lowest antioxidant activity. A2B2 treatment was chosen as the best treatment with a total phenol value of 0.0969 mg/GAE mL, the lowest IC50 value 53.96%, total acid 0.21%, soluble solids 9.57ºBrix, pH 4.4, total lactic acid bacteria 7.27 log CFU /mL.
Variation of Pectin and Sugar Concentration on The Characteristic of Passion Fruit Gummy Candy Meysin Anjliany; Tri Adelti Nabilah; Merynda Indriyani Syafutri
Indonesian Food Science and Technology Journal Vol. 6 No. 1 (2022): Vol 6 No 1, December, 2022
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v6i1.21295

Abstract

Gummy candy is a type of soft candy who made from juice and gel-forming materials. The objective of this research was to determine the effect of variation of pectin and sugar concentration on physical and chemical characteristics of passion fruit (Passiflora edulis) gummy candies. The research using factorial completely randomized design with two factors, namely concentration variation of pectin (1%, 1,5%, 2%) and concentration variation of sugar (30%, 40%, 50%). The observed parameters included physical characteristics (color, elasticity) and chemical characteristics (water content, ash content, pH, vitamin C, reducing sugar content, total acid). The result showed that concentration of pectin significantly affected on color (lightness, redness, yellowness), elasticity, water, ash, vitamin C, reducing sugar content, and total acid content, where as concentration of sugar significantly affected on color (lightness, yellowness), elasticity, water, ash, pH, vitamin C, reducing sugar content, and total acid content. The interaction affected significantly on elasticity, water, reducing sugar content, and total acid content. A3B2 treatment (pectin concentration 2% and sugar concentration 40%) was the best treatment based on parameters of water content (17.41%), ash content (1.06%), and reducing sugar content (8.28%).
Co-Authors Ilham Akbar Mualim Merynda Indriyani Syafutri Ramadhannie Fitra Pangesti Tri Adelti Nabilah