Electronic Theses and Dissertation

Buah jamblang (syzygium cumini l.) merupakan buah tropis kaya antosianin dan flavonoid yang berpotensi sebagai minuman fungsional. namun, sifat musiman, mudah rusak, dan rasa sepat membatasi pemanfaatannya. penelitian ini bertujuan mengetahui pengaruh suhu dan waktu blansir terhadap mutu fisik, kimia, dan sensoris serbuk buah jamblang instan serta menentukan perlakuan terbaik. penelitian menggunakan ral faktorial dua faktor, yaitu suhu (70 °c, 80 °c, 90 °c) dan waktu blansir (5 dan 10 menit), masing-masing tiga ulangan. parameter yang diamati meliputi rendemen, kadar air, ph, total padatan terlarut, warna (l*, a*, b*), aktivitas antioksidan (ic50), kadar antosianin, flavonoid, serta uji hedonik dan deskriptif. hasil menunjukkan suhu dan waktu blansir memengaruhi mutu serbuk jamblang instan. perlakuan terbaik diperoleh pada suhu 80 °c selama 10 menit dengan nilai ic50 terendah (33,95 ppm), kadar antosianin tertinggi (36,15 mg/g), serta warna dan penerimaan sensori yang baik.

Jamblang fruit (Syzygium cumini L.) is a tropical fruit rich in anthocyanins and flavonoids, with potential as a functional beverage. However, its seasonal nature, perishability, and astringent taste limit its use. This study aimed to evaluate the effects of blanching temperature and time on the physical, chemical, and sensory qualities of instant jamblang powder and to determine the optimal treatment. A factorial completely randomized design (CRD) was used with two factors: blanching temperature (70 °C, 80 °C, 90 °C) and time (5 and 10 minutes), each with three replications. Parameters included yield, moisture, pH, total soluble solids, color (L*, a*, b*), antioxidant activity (IC50), anthocyanin and flavonoid content, as well as hedonic and descriptive tests. Results showed that blanching temperature and time significantly affected product quality. The best treatment was at 80 °C for 10 minutes, yielding the lowest IC50 (33.95 ppm), highest anthocyanin (36.15 mg/g), and favorable color and sensory acceptance.