Texture and antioxidant activity of watermelon jelly drink with the addition of watermelon albedo and ciplukan (Physalis angulata)
Abstract
ABSTRAK
Latar Belakang: Minuman jelly merupakan minuman berpemanis yang umum dikonsumsi oleh remaja dan dianggap tidak sehat. Namun, minuman ini dapat dikembangkan menjadi minuman yang lebih sehat dengan penambahan sumber antioksidan alami seperti semangka dengan daging dan albedonya serta buah ciplukan (Physalis angulata). Selain kandungan antioksidan, tekstur khas minuman jelly juga berperan penting dalam menentukan kualitas produk dan daya terima konsumen.
Tujuan: Penelitian ini bertujuan untuk mengetahui tekstur dan aktivitas antioksidan (IC50) pada formulasi jelly drink semangka dengan penambahan albedo semangka dan buah ciplukan (Physalis angulata).
Metode: Penelitian ini menggunakan metode eksperimental dengan pola RAL (Rancangan Acak Lengkap) dan 4 taraf perlakuan. Perlakuan dalam penelitian ini adalah perbedaan penambahan minuman sari albedo semangka dan minuman sari buah ciplukan (Physalis angulata) yaitu F1 (48% : 12%), F2 (36% : 24%), F3 (24% : 36%), dan F4 (12% : 48%). Perbedaan tekstur dan aktivitas antioksidan antar formulasi dianalisis menggunakan Uji ANOVA dan dilanjutkan dengan Uji Tukey HSD (Honestly Significant Different)
Hasil: Hasil penelitian menunjukkan bahwa terdapat perbedaan yang nyata pada tekstur, tetapi tidak terdapat perbedaan yang nyata pada aktivitas antioksidan setiap formulasi jelly drink. Semakin tinggi penambahan buah ciplukan (Physalis angulata) maka tekstur jelly drink akan semakin keras dan aktivitas antioksidannya semakin lemah.
Kesimpulan: Formulasi minuman jelly ini belum dapat dikatakan sebagai pangan sumber antioksidan karena aktivitas antioksidannya tergolong sangat lemah. Tetapi minuman ini mungkin memiliki keunggulan pada zat gizi lainnya jika dilakukan pengujian laboratorium zat gizi lainnya juga.
ABSTRACT
Background: Jelly drinks are sugar-sweetened beverages that are commonly consumed by adolescents and are considered unhealthy. However, it can be developed into a healthier drink by adding natural antioxidant sources such as watermelon flesh, albedo, and ciplukan (Physalis angulata) (Physalis angulata) fruit. In addition to antioxidant content, the characteristic jelly texture plays an important role in determining product quality and consumer acceptance.
Objectives: The research's purpose was to determine the texture and antioxidant activity (IC50) of the watermelon jelly drinks with the addition of watermelon albedo and ciplukan (Physalis angulata) fruit.
Methods: The research used an experimental method with a CRD (Completely Randomized Design) and 4 levels of treatment. The treatments in this study were based on the variation in the addition of watermelon albedo juice and ciplukan (Physalis angulata) juice (F1 48:12, F2 36:24, F3 24:36, and F4 12:48). Differences in texture and antioxidant activity between formulations were analyzed using the ANOVA test and continued with the Tukey HSD test.
Results: The results showed that there were significant differences in texture but no significant differences in antioxidant activity among the jelly drink formulations. Increasing the proportion of ciplukan (Physalis angulata) fruit resulted in a firmer jelly drink texture and weaker antioxidant activity.
Conclusions: The formulated jelly drink could not be classified as an antioxidant source due to its very weak antioxidant activity. However, it may provide other nutritional benefits that require further laboratory analysis.
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