Sifat Fisikokimia, Potensi Gizi, dan Antioksidan Jelly Kombucha Bunga Telang dengan Kolang-Kaling sebagai Agen Pengental
Keywords:
Antioksidan, Fermentasi, Kolang-kaling, Probiotik,, Serat panganAbstract
Inovasi pangan fungsional perlu dikembangkan dengan mengombinasikan manfaat kesehatan dan cita rasa yang menarik untuk meningkatkan penerimaan konsumen. Penelitian ini bertujuan mengembangkan Jellycha, yaitu jeli berbasis kombucha bunga telang (Clitoria ternatea L.) dan kolang-kaling, serta mengevaluasi karakteristik sensoris, kandungan gizi, aktivitas antioksidan, dan bakteri asam laktat (BAL) pada formula terpilih. Penelitian menggunakan rancangan acak lengkap dengan tiga formulasi berdasarkan perbedaan proporsi kombucha bunga telang dan kolang-kaling, yaitu F1 (550 mL:250 mL), F2 (600 mL:300 mL), dan F3 (650 mL:350 mL). Data mutu hedonik dan uji hedonik dianalisis uji kruskal wallis dengan uji lanjut mann-whitney. Formula terbaik selanjutnya dianalisis kandungan gizi, aktivitas antioksidan, dan jumlah BAL. Hasil penelitian menunjukkan bahwa tekstur dan warna merupakan atribut mutu hedonik yang berbeda nyata antar formula (p<0.05). Formula 1 menunjukkan penerimaan sensoris terbaik secara umum. Formula terpilih mengandung energi 81,00 kkal/100 g, karbohidrat 20,25 g/100 g, serat pangan 2.69 g/100 g, protein 0,04 g/100 g, lemak 0,02 g/100 g, aktivitas antioksidan (IC 50) 18,43 ppm, dan BAL 7,55 × 10⁵ CFU/g. Jellycha berpotensi menjadi pangan fungsional berbasis kombucha bunga telang. Pengembangan formulasi Jellycha selanjutnya disarankan untuk meningkatkan penerimaan sensoris panelis melalui beberapa modifikasi formulas untuk memperbaiki atribut tekstur dan aroma.
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