* Corresponding Author
Optimasi Formula Produk Spreadable Gel Berbahan Dasar Biji Selasih Menggunakan Teknik Response Surface Methodology
https://doi.org/10.22146/agritech.55833 Annisa Hayyu Fatmawati(1*), Dede Robiatul Adawiyah(2), Nur Wulandari(3)
(1) Program Studi Magister Teknologi Pangan, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
(2) Program Studi Magister Teknologi Pangan, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
(3) Program Studi Magister Teknologi Pangan, Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
(*) Corresponding Author
Abstract
Biji selasih kering diketahui mengandung komponen hidrokoloid yaitu xylan dan glukomanan sehingga memiliki kemampuan membentuk gel bila dicampurkan dengan air. Salah satu pengembangan produk pangan yang dapat memanfaatkan biji selasih sebagai hidrokoloid adalah spreadable gel. Istilah spreadable gel merujuk pada produk selai yang sering digunakan sebagai bahan pengisi atau pelapis produk bakery. Perbedaan spreadable gel dengan selai adalah pada ingredient buah yang diganti dengan biji selasih. Penelitian ini dilakukan dengan rancangan D-Optimal Custom Design menggunakan metode Response Surface Methodology (RSM) secara eksperimental di laboratorium. Tujuan penelitian adalah menetapkan formulasi optimum produk spreadable gel yang memiliki nilai sineresis rendah dan dapat diterima oleh panelis. Penelitian ini menggunakan variabel bebas rasio biji selasih kering (g):air (mL) (1:10-1:30), lama perendaman (30-90 menit), penambahan gula (30-50%), rentang pH (4-5), variasi perisa (leci dan jeruk), dan konsentrasi perisa (0,05%; 0,1%; 0,2%). Melalui optimasi diperoleh hasil yaitu spreadable gel biji selasih terbaik dengan formulasi rasio biji selasih kering (g) terhadap air (mL) 1:10, penambahan gula 30%, lama perendaman 48 menit, dan pH 5 dengan penambahan perisa jeruk 0,1% yang menghasilkan nilai viskositas maksimum 24800 cP yaitu mudah dioles pada roti, tingkat sineresis ±3% dan nilai sensori tingkat kesukaan pada angka rerata 6,39 skala suka.
Keywords
Full Text:
PDFReferences
AOAC: Official Methods of Analysis (Volume 1). (2005). 771.
Ayerza, R. (2011). The seed’s oil content and fatty acid composition of chia (Salvia hispanica L.) var. Iztac 1, grown under six tropical ecosystems conditions. 36, 6.
Brodkorb, A., Egger, L., Alminger, M., Alvito, P., Assunção, R., Ballance, S., Bohn, T., Bourlieu-Lacanal, C., Boutrou, R., Carrière, F., Clemente, A., Corredig, M., Dupont, D., Dufour, C., Edwards, C., Golding, M., Karakaya, S., Kirkhus, B., Le Feunteun., Recio, I. (2019). INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature Protocols. https://doi.org/10.1038/s41596-018-0119-1
Bucktowar, K., Bucktowar, M., & Bholoa, L. D. (2016). A Review on Sweet Basil Seeds: Ocimum basilicum. World Journal of Pharmacy and Pharmaceutical Sciences, 5(12), 14.
Horwitz, W. & AOAC International (Eds.). (2006). Official methods of analysis of AOAC International (18. ed., current through rev. 1, 2006). AOAC International.
Hosseini-Parvar, S. H., Matia-Merino, L., Goh, K. K. T., Razavi, S. M. A., & Mortazavi, S. A. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101(3), 236–243. https://doi.org/10.1016/j.jfoodeng.2010.06.025
Mathews, S. (1993). Ocimum basilicum: A new non-conventional source of fibre. Food Chemistry, 47(4), 399–401. https://doi.org/10.1016/0308-8146(93)90185-I
Meilgaard, M. C., Carr, B. T., & Civille, G. V. (2007). Sensory Evaluation Techniques, Fourth Edition. 466.
Munir, M., Qayyum, A., Raza, S., Siddiqui, N. R., Mumtaz, A., Safdar, N., Shible, S., Afzal, S., & Bashir, S. (2017). Nutritional Assessment of Basil Seed and its Utilization in Development of Value Added Beverage. Pakistan Journal of Agricultural Research, 30(3). https://doi.org/10.17582/journal.pjar/2017.30.3.266.271
Naji-Tabasi, S. & Razavi, S. M. A. (2017). Functional properties and applications of basil seed gum: An overview. Food Hydrocolloids, 73, 313–325. https://doi.org/10.1016/j.foodhyd.2017.07.007
Nazir, S., Wani, I. A., & Masoodi, F. A. (2017). Extraction optimization of mucilage from Basil (Ocimum basilicum L.) seeds using response surface methodology. Journal of Advanced Research, 8(3), 235–244. https://doi.org/10.1016/j.jare.2017.01.003
Ramadhan, W. & Trilaksani, W. (2017). Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 95. https://doi.org/10.17844/jphpi.v20i1.16495
Razavi, S. M. A. (2017). Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source. 31. http://dx.doi.org/10.1016/B978-0-08-100431-9.00016-4
Razavi, Seyed M. A., Mortazavi, S. A., Matia-Merino, L., Hosseini-Parvar, S. H., Motamedzadegan, A., & Khanipour, E. (2009). Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.). International Journal of Food Science & Technology, 44(9), 1755–1762. https://doi.org/10.1111/j.1365-2621.2009.01993.x
Salehi, F. & Kashaninejad, M. (2018). The Effect of Thermal Treatments on the Rheological Behavior of Basil Seed (Ocimum basilicum) and Balangu Seed (Lallemantia royleana) Gums. Journal of Food Biosciences and Technology, Islamic Azad University, Science and Research Branch, 8(1), 35-46
Samateh, M., Pottackal, N., Manafirasi, S., Vidyasagar, A., Maldarelli, C. & John, G. (2018). Unravelling the secret of seed-based gels in water: The nanoscale 3D network formation. Scientific Reports, 8(1), 7315. https://doi.org/10.1038/s41598-018-25691-3
Segura-Campos, M. R., Ciau-Solís, N., Rosado-Rubio, G., Chel-Guerrero, L., & Betancur-Ancona, D. (2014). Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum. International Journal of Food Science, 2014, 1–5. https://doi.org/10.1155/2014/241053
Zameni, A., Kashaninejad, M., Aalami, M., & Salehi, F. (2015). Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology, 52(9), 5914–5921. https://doi.org/10.1007/s13197-014-1679-x
Zhang, H., Li, Y., Wu, X., Zhang, Y., & Zhang, D. (2010). Application of response surface methodology to the treatment landfill leachate in a three-dimensional electrochemical reactor. Waste Management, 30(11), 2096–2102. https://doi.org/10.1016/j.wasman.2010.04.029
Zhou, D. (2012). Seed Germination Performance and Mucilage Production of Sweet Basil (Ocimum basilicum L.). Journal of Virginia Polytechnic Institute and State University, 8(72), 12.
DOI: https://doi.org/10.22146/agritech.55833
Article Metrics
Abstract views : 4660
| 
views : 6938
Refbacks
- There are currently no refbacks.
Copyright (c) 2021 Annisa Hayyu Fatmawati, Dede Robiatul Adawiyah, Nur Wulandari
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.