Pektin Jeruk Bali (Citrus maxima, L) dalam Formulasi Sirup Kering Buah Mengkudu

Abstract

ABSTRAK Telah dilakukan penelitian penggunaan pektin jeruk bali sebagai bahan penstabil dalam formula sirup kering buah mengkudu. Sirup kering buah mengkudu menggunakan bahan aktif buah mengkudu dan diformulasikan dalam sediaan sirup kering dengan penambahan bahan penstabil berupa pektin dari kulit jeruk bali. Penelitian ini dilakukan dengan membuat variasi jumlah pektin yaitu 0;0,5; 1 dan 1,5% pada formula sirup kering, sementara jumlah sakarosa dalam formula adalah tetap sebesar 20%. Uji fisik terhadap produk sirup kering meliputi: kestabilan pH, viskositas, endapan, angka lempeng total, angka kapang dan khamir selama 7 hari. Hasil uji menunjukkan penambahan pektin berpengaruh terhadap kastabilan sirup kering buah mengkudu. Formula sirup kering dengan penambahan pektin 0,5% memiliki pH 4.57, viskositas 540 serta nilai ALT jauh dibawah batas ≤10 6 kol/gr dan AKK ≤10 4 kol/gr. ABSTRACT The research of pectin as a stabilizer in Morinda dry syrup had been carried out. Morinda dry syrup using morinda citrifolia fruit as active ingredients and formulated in dry syrup with the addition of a pectin as stabilizer from Citrus maxima L. This research was done by varying of pectin amount ie 0; 0,5; 1 and 1.5% in dry syrup formulas, while the amount of saccharose in the formula is fixed at 20%. Physical tests carried out on dried syrup products include: pH stability, viscosity, precipitate, total plate number, yeast figures for 7 days. The results showed that the addition of pectin has an effect on Morinda dry syrup. The dry syrup formula with 0.5% pectin addition has a pH 4.57, the viscosity 540 and the ALT value below the limit ≤10 6 kol / gr and AKK ≤10 4 kol / gr.