EFFECT OF DIFFERENT CONCENTRATIONS OF REDBEET EXTRACT (Beta vulgaris L.) ON THE STABILITY AND CHARACTERISTICS OF ROYAL ICING DURING STORAGE

PURNAMA, TJAN, STEFANIE CHANDRA (2019) EFFECT OF DIFFERENT CONCENTRATIONS OF REDBEET EXTRACT (Beta vulgaris L.) ON THE STABILITY AND CHARACTERISTICS OF ROYAL ICING DURING STORAGE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Royal icing is one of the confectionery products that are often used for decoration. It usually uses synthetic food coloring. Red beet (Beta vulgaris L.) is a fruit that has many benefits and nutrients, thus contributing to health. Red beets contain high antioxidant activity, quite a lot of vitamins and minerals. Red beets can be used as natural dyes that are applied to food products. Natural dyes themselves are increasingly in demand among the public so that royal icing is made by adding natural dyes from red beets. The purpose of this study was to determine the difference in concentration of red beet juice addition to color stability and physicochemical and sensory characteristics during storage at royal icing. The research methods carried out included testing of chemical characteristics, physical characteristics, and sensory tests. Test of physical and chemical characteristics were carried out on royal icing stored for 2 weeks at room temperature. The chemical characteristics test consisted of analysis of water content, pH, and antioxidant activity, while for the physical characteristics test consisted of color test and hardness. Organoleptic test with hedonic rating test method for the attributes of color, aroma, taste, texture and overall. Based on the results of the physical characteristics test, the highest lightness value was generated in the formula B sample in the second week with a score of 96.353 ± 0.783, while the lowest sample was produced in the first week with a score of 90.333 ± 1.907. The highest a* value was generated in the formula C sample at week 0 with a score of 32.696 ± 0.259. The lowest a* value was generated by the control sample with a score of -4.662 ± 0.330. The highest b* value was obtained from sample C at week 2 with a score of 16.926 ± 2.145, while the lowest was obtained by the control sample of 6.668 ± 0.053. The highest hardness value was produced by formula A samples in the second week with a score of 434.588 ± 6.674 gf. The lowest hardness value was generated by formula C samples at week 0 with a score of 114.612 ± 1,907 gf. Based on the results of the chemical characteristics test, the highest water content was produced by the sample C formula at week 0 with a score of 1.745 ± 0.149 g, while the lowest water content was produced by sample A at week 2 with a score of 0.116 ± 0.015 g. The highest %inhibition value was generated by the sample C formula of 4.784 ± 0.127%. The lowest %inhibition value is generated by the control sample of 1.441 ± 0.167%. The highest pH royal icing value was produced by the sample C formula at week 0 of 7.05 ± 0.04 and the lowest sample was obtained in formula B at week 2 of 6.67 ± 0.03. Based on the sensory results, the attribute of the royal red icing beet color in formula B with a score of 3.42 ± 0.59 was the most preferred and least preferred score of 2.95 ± 0.95 in formula C. It can be concluded that the higher the concentration of bits red on royal icing would affect the increasing value of a* and the %inhibition. The longer the royal icing stored, the values of lightness, b*, and hardness increased. The longer it was stored, it was affected the lower value of a*, water content and pH of the royal icing

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > 664 Food technology > Food storage
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 03 Dec 2019 08:45
Last Modified: 03 Dec 2019 08:45
URI: http://repository.unika.ac.id/id/eprint/20560

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