Electronic Theses and Dissertation

Buah jamblang kaya akan senyawa bioaktif seperti antosianin dan flavonoid, namun bersifat musiman dan mudah rusak, sehingga diperlukan inovasi pengolahan seperti pembuatan serbuk instan. penambahan ekstrak bunga rosella (hibiscus sabdariffa l.) sebagai pewarna alami dan sumber antioksidan dilakukan untuk memperkuat warna serta meningkatkan nilai fungsional produk. penelitian ini bertujuan untuk mengkaji pengaruh konsentrasi ekstrak rosella (0%, 2,5%, 5%, 7,5% dan 10%) dan lama penyimpanan (0 dan 30 hari) terhadap karakteristik fisikokimia dan organoleptik serbuk jamblang instan. parameter yang diamati meliputi rendemen, kadar air, ph, total padatan terlarut, warna (l*, a*, b*), ic50, kadar antosianin, flavonoid, serta uji hedonik warna, rasa, dan aroma. penelitian menggunakan ral faktorial dua faktor dengan tiga ulangan. hasil menunjukkan bahwa perlakuan penambahan ekstrak rosella 10% memberikan mutu terbaik dengan rendemen 82,56%, kadar air 2,91%, ph 3,23, total padatan terlarut 22,07°brix, nilai l* 44,00, a* 20,23, b* -2,77, ic50 sebesar 35,61 ppm, kadar antosianin 31,31 mg/g, dan flavonoid 25,47 mgqe/g. uji hedonik menunjukkan skor tertinggi pada atribut rasa (5,62), warna (5,72), dan aroma (4,28). kesimpulannya, penambahan ekstrak rosella 10% mampu meningkatkan karakteristik fisikokimia dan organoleptik serbuk jamblang instan.

Jamblang fruit is rich in bioactive compounds such as anthocyanins and flavonoids, but it is seasonal and highly perishable, thus requiring processing innovation such as instant powder production. The addition of roselle (Hibiscus sabdariffa L.) extract as a natural colorant and antioxidant source was aimed at enhancing the color and functional value of the product. This study aimed to evaluate the effect of roselle extract concentration (0%, 2.5%, 5%, 7.5%, and 10%) and storage duration (0 and 30 days) on the physicochemical and organoleptic characteristics of instant jamblang powder. Observed parameters included yield, moisture content, pH, total soluble solids, color (L*, a*, b*), IC50, anthocyanin and flavonoid content, as well as hedonic tests for color, taste, and aroma. A factorial completely randomized design with three replications was used. The results showed that the addition of 10% roselle extract produced the best quality with a yield of 82.56%, moisture content of 2.91%, pH of 3.23, total soluble solids of 22.07°Brix, L value of 44.00, a* value of 20.23, b* value of -2.77, IC50 of 35.61 ppm, anthocyanin content of 31.31 mg/g, and flavonoid content of 25.47 mgQE/g. Hedonic evaluation showed the highest scores for taste (5.62), color (5.72), and aroma (4.28). It can be concluded that the addition of 10% roselle extract improves the physicochemical and organoleptic characteristics of instant jamblang powder.