Email this article 
THE USE OF LOW CALORIE SWEETENER STEVIA IN VELVA TOMATO (Lycopersicum esculentum mill)
Abstract
The purpose of this research was to determine the effect of velva tomato formula with different proportions of sugar and stevia on the physical, chemical, and sensory of tomato velva. The best tomato velva with sweetener stevia was then determined based on the physical, chemical and sensory characteristics. This research used a completely randomized design (RAL) of one factor which was the propotions of sweetener stevia (K: 50 g sucrose; F1: 39.5 g sucrose and 0.75 g stevia; F2: 29 g sucrose and 1.5g stevia; F3: 19.5 g sucrose and 2.25 g stevia; and F4: 8 g sucrose and 3 g stevia). The result show tat propotions of stevia significantly affects physical characteristics (total dissolved solids, melting power, and overrun), chemical (total calories), and sensory (taste, texture, and overall). While the formula modification has no significant effect on vitamin C and lycopene content. The more proportion of stevia and the less proportion of sucrose reduced total calories, melting power, and total dissolved solids and at the same time increased overrun. The most preferred formula was F1 (39,5g sugar and 0,75g stevia sweetener) which has an overrun of 28.09%, total dissolved solids of 8.43 oBrix, melting power of 13.09 minutes and total calories of 328.65 cal/g.
Keywords
Full Text:
PDFReferences
Akalın, A. S., & D. Erişir. 2008. Effects of Inulin and Oligofructose on the Rheological Characteristics and Probiotic Culture Survival in Low-Fat Probiotic Ice Cream. J. Food Sci Vol 73 (1) Hal: 184 – 188.
Alizadeh, Mohammad., Maryam Azizi Lalabadi., and Sorayya Kheirouri. 2014. Impact of Using Stevia on Physicochemical, Sensory, Rheoloy, and Glycemic Index of Soft Ice Cream. Journal Food and Nutrition Sciences 5.
Arbuckle, W.S. 1986. Ice Cream. The AVI Publishing. Westport
Arbuckle, W.S., and R.T Marshall. 1996. Ice Cream (5th edition). Chapman and Hall. New York.
Association of Official Analytical Chemists. 2000. Official Methods of Analyis 16th Edition. AOAC International: Gaithersburg.
Badan Pusat Statistik Holtikultura. 2019. Produksi Tanaman Holtikultura. https://www.bps.go.id/site/resultTab [Diakses pada 02/092019 : 21.27]
Badan Pengawas Obat dan Makanan. 2005. Peraturan Kepala BPOM RI nomor HK 00.05.52.0685. Peraturan Kepala Badan Pengawas Obat Dan Makanan Republik Indonesia, 1–13.
Cahyadi, Wisnu. 2006. Analisis dan Aspek Kesehatan Bahan Tambahan Pangan. Bunga Aksara. Jakarta.
De Garmo, E.P., W.G Sullivan., and J.R Canada. 1984. Engineering Economy Seventh Ed. MacMillan. New York.
De Man, John M. 1997. Kimia Makanan Edisi Kedua. ITB. Bandung.
Dewi, Rini Kartika. 2010. Stabilizer Concentration and Sucrose To The Velva Tomato Fruit Quality. Jurnal Teknik Kimia 4 (2) : 330-334.
El-Raey, Mohamed., Gamil E. Ibrahim., and Omayma A Eldahshan. 2013. Lycopene and Lutein; A Review for their Chemistry and Medicinal Uses. Journal of Pharmacognosy and Phytochemistry 2 (1) : 245-254.
FAOSTAT. 2019. Eksport and Import about Ice cream and Edible ices. http://www.fao.org/faostat/en/#data/TP/visualize [Diakses 17/09/2019 : 22.54]
Faradillah, Nida., Antonius Hintono., dan Yoyok Budi Pramono. 2017. Karateristik Permen Karamel Susu Rendah Kalori dengan Proporsi Sukrosa dan Gula Stevia (Stevia rebaudiana) yanh Berbeda. Jurnal Aplikasi Teknologi Pangan 6 (1).
Fish, W.W., P.P Veazie., and J.K Collins. 2002. A Quantitative Assay for Lyopene that Utilizes Reduced Volumes of Organic Solvents. Journal Food Comp Analysis 15 : 309 - 317.
Flores, R.J., Kliptel., and J.Tobias. 1992. Ice Cream and Frozen Dessert in: Dairy Science and Technology Series. VHC Publisher Inc. New York.
Gandhi, Sukhmani., Yogesh Gat., Shalini Arya., Kumas., Anil P., and Ashwani Kumar. 2018. Natural Sweeteners: Health Benefits of Stevia. Journal Foods and Raw Materials 6 (2).
Goyal, S. K., Samsher., and Goyal, R. K. 2010. Stevia (Stevia rebaudiana) a bio-sweetener: a review. International Journal of Food Sciences and Nutrition 61(1): 1-10.
Hasanuzzaman., Kamruzzaman, M., Islam, M.M., Khanom, S.A.A., Rahman, M.M., Lisa, L.A., and Paul, D.K. 2014. A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions. Food and Nutrition Sciences, 5: 1261-1271.
Hussain., Kinghorn, A. D., L. J. Poveda., J. M. Pezzutand., and Soejarto. 1990. Sweetening Agents of Plants Origin: Literature Search for Candidate Sweet Plants. Economic Botani 42 (2): 267-283.
Jana, A., Suneeta Pinto., and P.R.S Moorthy. 2016. Ice cream and Frozen Desserts. Agrimoon. India.
Kailaku, Sari Intan ., Kun Tanti Dewandari., dan Sunarmani. 2007. Potensi Likopen dalam Tomat untuk Kesehatan. Buletin Teknologi Pascapanen Pertanian 3.
Lestari, Anggie Chintya. 2018. Pengaruh Konsentrasi Penstabil dan Gula Stevia terhadap Karakteristik Minuman Fungsional Kulit Buah Naga Merah (Hylocereus polyhiruz). ITB. Bandung.
Marketeers. 2015. Lezatnya Potensi Pasar Es Krim Indonesia. Consumer Goods. http://marketeers.com/ikea-low-cost-low-price/ [Diakses 14/09/2019 :16.45]
Mulyaningsih, Yeni., dan Rosida Jernih. 2012. Membandingkan Hasil Analisis Energi Total menggunakan Bom Kalorimeter dengan Hasil Analisis Proksimat. Balai Penelitian Ternak Ciawi. Bogor.
Pon, S.Y., Lee WJ., and Chong GH. 2015. Textural and Rheological Properties of Stevia Ice Cream. International Food Research Journal 22 (4): 1544-1549.
Pustaka, Bagas Winangadi., Hasan Kurnia Robby., Wildan Syaeful Barqi., dan Kun Harismah. 2017. Uji Organoleptik dan Kalori Brownies Kelor (Moringa oleifera) dengan Substitusi Pemanis Stevia (Stevia rebaudiana). Univercity Research Colloquium.
Raini, Mariana., dan Ani Isnawati. 2011. Kajian : Khasiat dan Keamanan Stevia sebagai Pemanis Pengganti Gula. Media Litbang Kesehatan 21 (4).
Rukmana, Rahmat. 2003. Budi Daya Stevia. Kanisius. Yogyakarta.
Sapriyanti, Raisa., Edhi Nurhartadi., dan Dwi Ishartani. 2014. Karakteristik Fisikokimia dan Sensori Velva Tomat (Lycopersicum esculentum mill) dengan Pemanis Madu. Jurnal Teknologi Hasil Pertanian VII (1): 59-69
Setyaningsih, Dwi., Anton Apriyantono., dan Maya Puspita Sari. 2010. Analisa Sensori untuk Industri Pangan dan Agro. IPB Press. Bogor.
Sudarmadji, Slamet., Haryono., dan Suhardi. 1989. Analisis Bahan Makanan dan Pertanian. Liberty. Yogyakarta.
Syafutri, Merynda Indriyani., Eka Lidiasari., dan Oksilia. 2012. Karakteristik Es Krim Hasil Modifikasi dengan Formulasi BUBUR Timun Suri (Curcumis melo L) dan Sari Kedelai. Jurnal Teknologi dan Industri Pangan XXII (1).
United State Departement of Agriculture, Classification for Kingdom .
Plantae Down to Genus Stevia Cav, 2008. Stevia
Wiryanta, Bernardinus T Wahyu. 2002. Bertanam Tomat. AgroMedia. Jakarta.
Xu, Qin., Irma Adyatni., and Bradly Reuhs. 2018. Effect of Processing Methods on the Quality of Tomato Products. Food and Nutrition Sciences, 9: 86-98.
Refbacks
- There are currently no refbacks.
