Pembuatan Ravioli Sari Jeruk Medan dengan Teknik Spherification

Abstract

Ravioli is a innovative food product which created by spherification technique involved adding a small quantity of natrium alginate into a fruit juice and carefully spooning this liquid into a solution consisting of water and calcium chloride. The fruit juice came in contact with the calcium chloride solution created a sphere. In increase the popularityof medan citrus, it has a great potential to become processing the citrus into fruit ravioli. The objectives of this research were to find the best formulation of natrium alginate (0.6, 0.7, and 0.8%), calcium chloride (0.6 and 0.7%), and glucose solution (15 and 22.5 obrix) for producing citrus ravioli, and to analyze the characteristics of medan citrus ravioli produced in this experiment.The best formulation based on consumer hedonic test was 0.8% natrium alginate, 0.7% calcium chloride, and 15 obrix glucose solution. In this formulation, medan citrus ravioli has 112 mg/100 gr citrus ravioli total acid, 6.56% total glucose, 48.4 mg/100 gr citrus ravioli Vitamin C, and total suspended solids 1033.33 mg/l. Analysis of cost production based on 1 kg medan orange is Rp 86,079.42, if the price of medan citrus ravioli is Rp 7,000.00/cup then the profit become Rp 25,920.58.