Utilization of pohpohan leaves (pilea melastomoides) and calamansi (citrofortunella microcarpa) in the production of jelly drink
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Institusion
Universitas Pelita Harapan
Author
Arlianti, Marissa
Subject
TP368-456 Food processing and manufacture
Datestamp
2021-10-11 04:37:24
Abstract :
The daily consumption of calcium in Indonesia is lacking. Pohpohan (Pilea melastomoides) contains a high amount of calcium. However, it is rarely utilized due to its bitter taste. Calamansi (Citrofortunella microcarpa), also rarely utilized, is used to mask the bitter flavour of pohpohan leaves. The aim of this research was to utilize pohpohan leaves and calamansi in the production of jelly drink to improve calcium consumption through diversification of calcium sources. The jelly drink was added with 3 concentrations of pohpohan leaves (2%, 4%, 6%) and calamansi juice (10%, 15%, 20%). The preferred concentration were the ones with 2% and 20%, 4% and 15% and 4% and 20% pohpohan leaves and calamansi juice. To increase the gel strength and elasticity and to reduce the rate of syneresis, kappa-carrageenan and konjac glucomannan with ratio of 1:1, 2:1 and 3:1 was added. The most preferred ratio is 1:1. The chosen best formulation was the one with 4% pohpohan leaves and 20% calamansi juice at 1:1 ratio due to its higher gel strength, lower rate of syneresis and higher calcium (241.45 mg/100g) and vitamin C (0.0818 mg/mL) content. The chosen best formulation was high in calcium and source of vitamin C.
The daily consumption of calcium in Indonesia is lacking. Pohpohan (Pilea melastomoides) contains a high amount of calcium. However, it is rarely utilized due to its bitter taste. Calamansi (Citrofortunella microcarpa), also rarely utilized, is used to mask the bitter flavour of pohpohan leaves. The aim of this research was to utilize pohpohan leaves and calamansi in the production of jelly drink to improve calcium consumption through diversification of calcium sources. The jelly drink was added with 3 concentrations of pohpohan leaves (2%, 4%, 6%) and calamansi juice (10%, 15%, 20%). The preferred concentration were the ones with 2% and 20%, 4% and 15% and 4% and 20% pohpohan leaves and calamansi juice. To increase the gel strength and elasticity and to reduce the rate of syneresis, kappa-carrageenan and konjac glucomannan with ratio of 1:1, 2:1 and 3:1 was added. The most preferred ratio is 1:1. The chosen best formulation was the one with 4% pohpohan leaves and 20% calamansi juice at 1:1 ratio due to its higher gel strength, lower rate of syneresis and higher calcium (241.45 mg/100g) and vitamin C (0.0818 mg/mL) content. The chosen best formulation was high in calcium and source of vitamin C.
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