Abstract
The addition of collagen derived from bone and scales gouramy into red guava juice drinks and the characteristics of collagen red guava juice drinks based on chemical, physical and organoleptic properties was done. This study used a 5x5 factorial experimental design in a factorial randomized block design (RCBD) with 5 replications, which included factors: added collagen concentration, namely a1 (1%), a2 (1.5%), a3 (2%), a4 (2.5%), a5 (3%). The analysis responses included organoleptic responses (taste, aroma and color), physical responses (viscosity) and chemical responses (protein content and Vitamin C levels). The results of this study indicate that the concentration of collagen added to red guava juice drinks affect the response of taste, aroma, viscosity, protein and Vitamin C from red guava juice drinks. The concentration of collagen added to the red guava juice drink has no effect on the color of the drink
Highlights
The addition of collagen derived from bone and scales gouramy into red guava juice drinks and the characteristics of collagen red guava juice drinks based on chemical, physical and organoleptic properties was done
The results of this study indicate that the concentration of collagen added to red guava juice drinks affect the response of taste, aroma, viscosity, protein and Vitamin C from red guava juice drinks
Antioksidan Selama Pematangan Buah JambuAnalisis Bogor. Kelinci, Jurnal Farmasi Indonesia Vol 6 (1) :23-27. 16. Takemori, T., Yasuda, H., Mitsui, M., and Shimizu, H. 2007. Collagen Containing Food and Drink. 2007/0009638 A1. 17. Tamaroh, S. 2004. Usaha peningkatan stabilitas nektar buah jambu biji (Psidium guajava L) dengan penambahan Gum Arab dan CMC (Carboxy Methyl Cellulose). LOGIKA, Vol.1, No.1, Januari 2004
Summary
Berdasarkan hasil analisis kolagen yang dilakukan terhadap sampel kolagen yang dibuat dari tulang dan sisik ikan gurami diketahui bahwa menghasilkan rendemen sebesar 2,34%, mengandung kadar total nitrogen 12,43%, kadar abu 0,746%, pH sebesar 6,5 , dan titik leleh ±28°C. Hasil yang didapat dapat menunjukan semakin banyak air yang diganakan pada pembuatan minuman jus jambu biji merah semakin rendah pula kandungan vitamin C yang terdapat dalam minuman tersebut. Berdasarkan pengujian viskositas yang dilakukan menggunakan viskometer cup and bob menggunakan spindel 3 didapatkan hasil bahwa semakin banyak air yang digunakan pada pembuatan minuman jus jambu biji merah maka viskositas minuman tersebut akan semakin rendah atau minuman tersebut semakin encer. Berdasarkan uji organoleptik yang dilakukan untuk menentukan tingkat kesukaan panelis terhadap sampel minuman jus jambu biji merah didapat hasil untuk atribut warna dapat dilihat pada Tabel 3. Nilai Rerata Panelis Terhadap Warna Minuman Jus Jambu Biji Merah
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