Aplikasi Teknik Spherification dalam Pembuatan Ravioli Semangka Merah (Citrullus vulgaris Schard)

Abstract

Watermelon is rich in nutrients and only have little derived products. A new derivate product from watermelon is ravioli. This product can be developed by spherification technique. Spherification is the culinary process that a liquid is thickened with sodium alginate and submerged in a bath of calcium chloride to create spheres and encapsulate the liquid. So, the texture of fruit ravioli is very unique, juicy inside and semi solids outside. This research was aimeds (i) to get the best process condition of producing watermelon ravioli by spherification techniques, (ii) to know the characteristics of the ravioli product, and (iii) to get the best formula. The best product based on the characterization and consumer preference was ravioli that produced from 0.4% of sodium alginat, 0.5% of CaCl2 and 10oBrix glucose solution. The product has 858.33 mg/l suspended solids, 40.00 mg citric acid/100 g ravioli, 20.53 mg ascorbic acid/100 g ravioli, and 6.29% sugar. It was also good aroma, mouthfeel, and also could suppress the rate of ascorbic acid degradation.