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http://repository.ipb.ac.id/handle/123456789/113267
Title: | Karakterisasi Spirulina Latte Instan dengan Perbedaan Jenis Gula dan Penambahan Jahe |
Other Titles: | Characterisation of Instant Spirulina Latte with Different Kind of Sugar and Ginger Addition |
Authors: | Tarman, Kustiariyah Santoso, Joko Jannah, Miftahul |
Issue Date: | 2022 |
Publisher: | IPB University |
Abstract: | Latte merupakan minuman yang terbuat dari kopi dan susu. Kandungan
kafein yang terdapat pada kopi menyebabkan munculnya inovasi latte dengan
substitusi bahan nabati lain. Salah satu bahan potensial sebagai substitusi kopi
pada latte adalah Spirulina platensis. Spirulina platensis merupakan mikroalga
bergizi tinggi, namun memiliki rasa dan aroma yang amis. Penambahan jahe dan
penggunaan gula dengan jenis berbeda dapat menutupi rasa dan aroma amis
Spirulina platensis. Penelitian ini bertujuan menentukan formula terbaik dan
karakterisasi formula spirulina latte instan yang menggunakan gula palma kelapa
dan gula kristal putih terbaik dengan penambahan jahe. Penelitian ini
menggunakan perlakuan konsentrasi jahe (1,8; 3,7; dan 5,6%). Formula terpilih
didapat pada formula dengan gula palma kelapa dan kristal putih dengan
penambahan jahe 1,8%. Spirulina latte instan yang menggunakan gula palma
kelapa dengan tambahan jahe 1,8% mengandung senyawa fitokimia alkaloid,
flavonoid, dan steroid, serta memiliki aktivitas antioksidan (IC50) sebesar 74,717
ppm, dan angka lempeng total sebesar 5,30 x 103 CFU/g. Formula spirulina latte
instan dengan gula palma kelapa memiliki kadar protein (16,41%), kadar abu
(5,79%), dan kadar serat pangan (5,75%) yang lebih tinggi daripada formula yang
menggunakan gula kristal putih. Latte is beverage made with coffee and milk. Caffeine content that could be found in coffee promotes subtitution innovation of coffee with other ingredients. One of potential ingredient that could subtitute coffee in latte is Spirulina platensis. Spirulina platensis is nutritious microalga but has fishy taste and flavour. Usage of different kind of sugar and ginger addition could cover the fishy taste and flavour of Spirulina platensis. This research aimed to determine the best formulation and characterize the best formulation of instant spirulina latte with coconut palm sugar and white crystal sugar with ginger addition. This research used ginger concentration (1.8; 3.7; and 5.6%) as research treatment. The selected formula obtained was the formulation with coconut palm sugar and white crystal sugar with 1.8% ginger addition. Instant spirulina latte with coconut palm sugar and 1.8% ginger addition contained phytochemical compounds which were alkaloid, flavonoid, and steroid, with IC50 74.717 ppm for antioxidant activity, and 5.30 x 103 CFU/g total plate count. Formula that used coconut palm sugar had higher amount of protein (16.41%), ash (5.79%), and dietary fiber (5.75%) than the formula that used white crystal sugar. |
Description: | Mohon diterbitkan secara terbatas (hanya bagian halaman awal) |
URI: | http://repository.ipb.ac.id/handle/123456789/113267 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
Watermark_Halaman Awal - SKRIPSI - (C34180075) MIFTAHUL JANNAH.pdf Restricted Access | Cover | 577.48 kB | Adobe PDF | View/Open |
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