Effect of Adding Stevia Sweetener (Stevia rebaudianna) and Arabic Gum Filler on the Physicochemical Properties of Chayote Squash (Sechium edule) Powder Drink

https://doi.org/10.22146/agritech.80303

Chofifah Endar Nuraziz(1), Amalya Nurul Khairi(2*)

(1) Food Technology Study Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Jl. Ringroad Selatan, Banguntapan, Bantul, Yogyakarta 55191
(2) Food Technology Study Program, Faculty of Industrial Technology, Universitas Ahmad Dahlan, Jl. Ringroad Selatan, Banguntapan, Bantul, Yogyakarta 55191
(*) Corresponding Author

Abstract


Chayote squash (Sechium edule) is renowned for high potassium (125 mg), fiber (1.7 g), and antioxidant compounds including flavonoid, polyphenol, tannin, and saponin. The plant has the potential to be processed into powder drink with the addition of stevia powder and arabic gum . Stevia provides 200 – 300 times the sweetness of sucrose and non-calorie, while arabic gum is used as a bulking agent to improve the physical character of powder drink. Therefore, this study aimed to determine the physicochemical properties of chayote squash powder drink with variations of stevia powder and arabic gum. The method used was a two factorial complete randomized design with variations in stevia powder of 2% and 4% as well as arabic gum of 10% and 15%. Each treatment was repeated three times and powder drink was processed using foam mat drying method at 70 °C for 6 hours. The parameters observed include yield, water holding capacity (WHC), solubility, hardness, springiness, water content, ash content, pH, total dissolved solids (TDS), and antioxidant activity, while the data were analyzed using Two-way ANOVA without interaction. The results showed that the addition of stevia powder and arabic gum significantly affected yield, WHC, water content, pH, TDS, and antioxidant activity. However, no significant effect was observed on solubility, hardness, springiness, and ash content. The best formulation was found to be S2A2 containing 4% stevia powder + 15% arabic gum, with 9.69% yield, 37.65% solubility, WHC 37.44%, hardness 257.61 N, springiness 0.683, moisture content 5.02%, ash content 5.43%, pH 5.73, TDS 5.7 °Brix, and antioxidant activity of 143.00 ppm.

 


Keywords


Arabic gum; chayote squash; foam mat drying; stevia leaf; powder drink

Full Text:

PDF


References

Adhayanti, I., & Ahmad, T. (2021). Pengaruh metode pengeringan terhadap karakter mutu fisik dan kimia serbuk minuman instan kulit buah naga. Media Farmasi, 16(1), 57. https://doi.org/10.32382/mf.v16i1.1418

Aliyah, Q., & Handayani, M. N. (2019). Penggunaan gum arab sebagai bulking agent pada pembuatan minuman serbuk instan labu kuning dengan menggunakan metode foam mat drying. Jurnal Edufortech 4(2), 118–127.

Amelia, T. R. (2020). The manufacture of powder beverages from the fruit of chayote squash (Sechium edule) using foam mat drying method. Skripsi. Fakultas Pertanian. Universitas Sriwijaya. Palembang

Araujo, H. C. S., Jesus, M. S., Leite Neta, M. T. S., Gualberto, N. C., Matos, C. M. S., Rajan, M., Rajkumar, G., Nogueira, J. P., & Narain, N. (2020). Effect of maltodextrin and gum arabic on antioxidant activity and phytochemical profiles of spray-dried powders of sapota (Manilkara zapota) fruit juice. Drying Technology, 39(3), 392–404. https://doi.org/10.1080/07373937.2020.1839487

Ariffah, C. W. N. (2018). Aktivitas antioksidatif dan mutu sensoris (Cymbopogon citratus) dan ektrak daun stevia (Stevia rebaudiana). Skripsi. Fakultas Teknologi Pertanian. Universitas Jember. Jember.

Arisanti, D., & Mutsyahidan, A. M. A. (2017). Karakterisitik sifat fisikokimia teh herbal “ sekam ” (serai kombinasi kayu manis) sebagai minuman fungsional. JTech, 6(2), 62–66. https://doi.org/10.30869/jtech.v6i2.199

Bachtiar, R. (2011). Pembuatan minuman instan sari kurma (Phoenix dactylifera). Skripsi. Fakultas Teknologi Pertanian Institut Pertanian.Bogor

Badan Standarisasi Nasional. (2015). Standar nasional indonesia no. 2354.2:2015 tentang cara uji kimia-bagian 2: pengujian kadar air pada produk perikanan. www.bsn.go.id

Celaya, L. S., Kolb, E., & Kolb, N. (2016). Solubility of stevioside and rebaudioside a in water, ethanol and their binary mixtures. International Journal of Food Studies, 5(2), 158–166. https://doi.org/10.7455/ijfs/5.2.2016.a4

Chandra, A., & Tirtabudi, K. R. (2014). Studi awal proses ekstraksi daun stevia rebaudiana dengan variabel perbandingan f:s dan waktu ekstraksi. Prosiding SNST 2014, 53(9), 1689–1699.

Do, H. T. T., & Nguyen, H. V. H. (2018). Effects of spray-drying temperatures and ratios of gum Arabic to microcrystalline cellulose on antioxidant and physical properties of mulberry juice powder. Beverages, 4(4). https://doi.org/10.3390/beverages4040101

Dosen, T. (2016). Modul pertemuan : esa 310 statistika anova. Universitas Esa Unggul.

Engelen, A. (2018). Analisis kekerasan, kadar air, warna dan sifat sensori pada pembuatan keripik daun kelor. Journal of Agritech Science, 2(1), 10–15.

Farikha, I. N., Anam, C., & Widowati, E. (2013). Pengaruh jenis dan konsentrasi bahan penstabil alami terhadap karakteristik fisikokimia sari buah naga merah ( hylocereus polyrhizus ) the effect of natural stabilizer type and concentration toward physicochemical characteristics of re. Teknologi Pangan, 2(1), 38.

Firdhausi, C., Kusnadi, J., Ningtyas, D.W. (2015). Penambahan dekstrin dan gum arab petis instan kepala udang terhadap sifat fisik, kimia dan organoleptik. Jurnal Pangan dan Agroindustri, 3(3).

Firmansya. (2019). Karakteristik Tekstur Nasi Instan yang Dihasilkan dari Beragam Komposisi Air dan Suhu Pengeringan. Skripsi. Fakultas Teknologi Pertanian. Universitas Jember. Jember

Gasmalla, M. A. A., Yang, R., Amadou, I., & Hua, X. (2014). Nutritional composition of stevia rebaudiana bertoni leaf: Effect of drying method. Tropical Journal of Pharmaceutical Research, 13(1), 61–65. https://doi.org/10.4314/tjpr.v13i1.9

Hedyana, V., Wachid, M., & Harini, N. (2021). Pengaruh penambahan serbuk daun stevia dan pektin daun cincau hijau terhadap sifat fisik, kimia, dan organoleptik selai buah naga merah. Food Technology and Halal Science Journal, 4(1), 66–81. https://doi.org/10.22219/fths.v4i1.15636

Inês, M., Maciel, S., Carla, A., Caetano, S., Lídia, F., & Leal, L. (2006). Polyphenol, ascorbic acid and total carotenoid contents in common fruits and vegetables teores de polifenóis, ácido ascórbico e carotenóides totais em frutas e hortaliças usualmente consumidas enayde de almeida mélo vera lúcia arroxelas galvão de lima pol. Abr. Braz. J. Food Technol, 9(2), 89–94.

Ishak, S. F., Mohd Abd Majid, H. A., Mohd Zin, Z., Zainol, M. K., & Jipiu, L. B. (2022). Sensorial and physicochemical characterisation of snack bar with gum arabic (Acacia seyal) addition. Food Research, 6(2), 319–329. https://doi.org/10.26656/fr.2017.6(2).141

Jahan, I. A., Mostafa, M., & Hossain, H. (2010). Antioxidant activity of stevia rebaudiana bert . Leaves from Bangladesh. Bangladesh Pharmaceutical Journal, 13(2), 67–75. http://www.bps-bd.org/journal/volume13_2/14.pdf

Julianto, A., Mulyani, S., & Wartini, N. M. (2021). Pengaruh persentase penambahan bubuk daun stevia rebaudiana bertoni dan lama penyeduhan terhadap karakteristik minuman kunyit asam. Jurnal Rekayasa Dan Manajemen Agroindustri, 9(2), 174. https://doi.org/10.24843/jrma.2021.v09.i02.p03

Jumansyah, H., Johan, V. S., & Rahmayuni. (2017). Penambahan gum arab terhadap mutu sirup kulit dan buah nanas (ananas comosus l merr.). JOM FAPERTA, 4(1), 1–15.

Kania, W., Andriani, M. A. M., & Siswanti. (2015). Pengaruh variasi rasio bahan pengikat terhadap karakteristik fisik dan kimia granul minuman fungsional instan kecambah kacang komak. Jurnal Teknosains Pangan, 4(3), 16–29.

Kavitasari, A. N. M. (2021). Uji aktivitas antioksidan menggunakan radikal 1,1-difenil-2-pikrilhidrazil (dpph) dan penetapan kandungan fenolik total fraksi air ekstrak metanolik buah labu siam (sechium edule jacq. Swartz.). Repository.Usd.Ac.Id, 1–85. https://repository.usd.ac.id/25510/2/084114001_Full%5B1%5D.pdf

Khasanah, L. U., Anandhito, B. K., Rachmawaty, T., Utami, R., & Manuhara, G. J. (2015). Pengaruh rasio bahan penyalut maltodekstrin, gum arab, dan susu skim terhadap karakteristik fisik dan kimia mikrokapsul oleoresin daun kayu manis (cinnamomum burmannii). Agritech: Jurnal Fakultas Teknologi Pertanian UGM, 35(4), 414–421.

Marcinek, K., & Krejpcio, Z. (2015). Stevia rebaudiana bertoni - chemical composition and functional properties. Acta Scientiarum Polonorum, Technologia Alimentaria, 14(2), 145–152. https://doi.org/10.17306/J.AFS.2015.2.16

Mariod, A. A. (2018). Enhancement of color stability in foods by gum arabic. In Gum Arabic: Structure, Properties, Application and Economics. Elsevier Inc. https://doi.org/10.1016/B978-0-12-812002-6.00012-9

Marpaung, A. L. R. P., Tafzi, F., & Rahmayani, I. (2009). The effect of comparison of maltodekstrin and gum arabic on the microencapsulation of duku kumpeh leaf extract ( lansium domesticum corr.). Jurnal Biology Science and Education, 4(2), 1–10.

Molyneux, P. (2004). The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology, May, 211–219.

Niveadhitha, S., Ramasamy, D., Karunakaran, R., Karthiayini, A., Sujatha, G., & Bakaran, D. (2018). Development of functional milk beverage powder. International Journal of Current Microbiology and Applied Sciences, 7(05), 3752–3761. https://doi.org/10.20546/ijcmas.2018.705.435

Nizori, A., Novialispita, H., Surhaini, S., & Lavlinesia, L. (2021). Peningkatan kualitas tempoyak tradisional jambi melalui fortifikasi zat pengental dengan berbagai konsentrasi. Agrointek : Jurnal Teknologi Industri Pertanian, 15(4), 1196–1205. https://doi.org/10.21107/agrointek.v15i4.10011

Ntau, L., Sumual, M. F., & Assa, J. R. (2017). Pengaruh fermentasi lactobacillus casei terhadap sifat fisik tepung jagung manis (Zea mays saccharata Sturt). Jurnal Ilmu Dan Teknologi Pangan, 5(2), 11–19.

Nurhidayat, A. (2019). Pengaruh penambahan serbuk daun stevia (stevia rebaudiana) terhadap sifat antioksidan dan organoleptik minuman herbal rambut jagung (zae mays). Doctoral dissertation, University of Sumbawa. Sumbawa Besar

Praseptiangga, D., Aviany, T. P., & Parnanto, N. H. R. (2016). Pengaruh penambahan gum arab terhadap karakteristik fisikokimia dan sensoris fruit leather nangka (artocarpus heterophyllus). Jurnal Teknologi Hasil Pertanian, 9(1), 71–83. https://doi.org/10.20961/jthp.v9i2.12858

Pratiwi, A. D., & Suharto, I. (2015). Pengaruh temperatur dan tebal lapisan susu kedelai pada tray dalam pengeringan busa terhadap kualitas susu kedelai bubuk. Prosiding Seminar Nasional Teknik Kimia “Kejuangan”, L 2-1 – L 2-6.

Riviello-Flores, M., Arévalo-Galarza, M., Cadena-Iñiguez, J., Soto-Hernández, R., Ruiz-Posadas, L., & Gómez-Merino, F. (2018). Nutraceutic characteristics of the extracts and juice of chayote (sechium edule (jacq.) Sw.) Fruits. Beverages, 4(2), 37. https://doi.org/10.3390/beverages4020037

Roni, M. A. (2008). Formulasi minuman herbal instan antioksidan dari ampuran teh hijau (camellia sinensis), pegagan (centella asiatica), dan daun jeruk purut (citru hystrix). Skripsi. Faculty of Agricultural Technology. IPB. Bogor

Safitri, A. A. (2012). Studi Pembuatan Fruit Leather Mangga-Rosella. Skripsi. Fakultas Pertanian. Universitas Hasanuddin, Makassar.

Salazar-Aguilar, S., Ruiz-Posadas, L. del M., Cadena-Iñiguez, J., Soto-Hernández, M., Santiago-Osorio, E., Aguiñiga-Sánchez, I., Rivera-Martínez, A. R., & Aguirre-Medina, J. F. (2017). Sechium edule (jacq.) Swartz, a new cultivar with antiproliferative potential in a human cervical cancer hela cell line. Nutrients, 9(8), 1–15. https://doi.org/10.3390/nu9080798

Sangamithra, A., Venkatachalam, S., John, S. G., & Kuppuswamy, K. (2015). Foam mat drying of food materials: a review. Journal of Food Processing and Preservation, 39(6), 3165–3174. https://doi.org/10.1111/jfpp.12421

Sarkar, P. C., Sahu, U., Binsi, P. K., Nayak, N., Ninan, G., & Ravishanker, C. N. (2018). Studies on physico-chemical and functional properties of some natural indian gums. Asian Journal of Dairy and Food Research, 37(2), 126–131. https://doi.org/10.18805/dr-1241

Silvy, D., Ismed, I., & Rifni, M. C. (2020). Research of instant powder drink dayak onion (eleutherine palmifolia, (l.) Merr) and pineapple (ananas comocus (l.) Merr). Food ScienTech Journal, 2(2), 60. https://doi.org/10.33512/fsj.v2i2.9068

Simarmata, E. F., Herawati, M. M., Sutrisno, A. J., & Handoko, Y. A. (2019). Komposisi ekstrak stevia (stevia rebaudiana) terhadap karakteristik sirup bit (beta vulgaris l.). Jurnal Penelitian Pertanian Terapan, 19(3), 215. https://doi.org/10.25181/jppt.v19i3.1429

Standar Nasional Indonesia. (1995). Tepung Kacang Hijau (SNI: 01- 3728-1995). 35–56.

Suhag, Y., Nayik, G. A., & Nanda, V. (2016). Effect of gum arabic concentration and inlet temperature during spray drying on physical and antioxidant properties of honey powder. Journal of Food Measurement and Characterization, 10(2), 350–356. https://doi.org/10.1007/s11694-016-9313-4

Sulistiani, N. D., Anam, C., & Yudhistira, B. (2018). Karakteristik tablet effervescent labu siam (sechium edule) dan ekstrak secang (caesalpina sappan l.) Dengan filler laktosa manitol. Jurnal Teknologi Hasil Pertanian, XI(2), 99–109.

Suryani, R. (2017). Isolasi zat warna (antosianin) alami dari buah senduduk akar (melastoma malabathricum l.) dengan metode ekstraksi maserasi menggunakan pelarut etanol. Skripsi, 5–25. Politeknik Negeri Sriwijaya. Palembang

Susilawati, Rizal, S., Nurainy, F., & Syafita, A. (2022). Formulasi ekstrak temu mangga (curcuma mangga val.) Dan sari buah mangga arumanis (mangifera indica permen jelly selama penyimpanan suhu ruang. Journal Agrotecnology Research, 1(1), 149–166.

Tamrin, M. H. (2019). Kajian lama pengeringan daun sirsak (annona muricata) dan konsentrasi serbuk daun stevia (stevia rebaudianna) terhadap sifat fisikokimia dan organoleptik minuman herbal. Doctoral dissertation. University of Muhammadiyah Malang. Malang

Yuliawaty, S. T., & Susanto, W. H. (2015). Effect of drying time and concentration of maltodextrin on the physical chemical and organoleptic characteristic of instant drink noni leaf (morinda citrifolia. Jurnal Pangan Dan Agroindustri, 3(1), 41–51.

Zain, A. N. A., Nurhadi, B., & Mahani. (2020). Pengaruh penambahan rasio bahan pengikat terhadap aktivitas antioksidan bubuk stevia ( stevia rebaudiana bertoni ). Prosiding Seminar Nasional Agribisnis 2020 Fakultas Pertanian Universitas Khairun, November, 32–37.



DOI: https://doi.org/10.22146/agritech.80303

Article Metrics

Abstract views : 1026 | views : 694

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2024 Chofifah Endar Nuraziz, Amalya Nurul Khairi

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

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.

website statisticsView My Stats