Formulasi dan Karakterisasi Minuman Tinggi Serat dengan FiberCreme dan Glukomanan di PT Lautan Natural Krimerindo, Mojokerto

ODILIA AUDY CLARESTA, Rachma Wikandari, S.T.P., M.Biotech., Ph.D.; Dr. Manikharda, S.T.P., M.Agr.; Rhaesfaty Galih Putri, S.T.P., M.Sc.

2023 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Fiber drink berpotensi menjadi minuman fungsional yang tinggi serat dengan penambahan FiberCreme dan glukomanan. Magang industri ini bertujuan untuk mendapatkan formulasi fiber drink dengan penambahan FiberCreme dan glukomanan yang tepat sehingga menghasilkan minuman fungsional yang tinggi serat dengan penerimaan yang lebih baik dan mengetahui karakteristik kimia, gizi, dan fisik dari formula terpilih fiber drink dengan penambahan FiberCreme dan glukomanan. Fiber drink dibuat menggunakan FiberCreme, susu bubuk, gula, glukomanan, perisa, dan garam dalam bentuk bubuk. Sampel dilakukan pengujian pH, kadar air, kadar protein, kadar lemak, kadar abu, kadar karbohidrat, waktu larut, dan viskositas. Hasil penelitian menunjukkan bahwa formula fiber drink terpilih yaitu rasa cokelat yang memiliki nilai fungsional dan penerimaan yang lebih baik dibandingkan dengan fiber drink rasa vanilla dan stroberi. Fiber drink varian rasa cokelat memiliki pH 7,24 , kadar air 2,88%, kadar protein 6,20%, kadar lemak 18,53%, kadar abu 3,19%, kadar karbohidrat 69,21%, waktu larut pada suhu 7 derajat Celcius selama 214,00 detik, suhu 25 derajat Celcius selama 144,33 detik, dan suhu 80 derajat Celcius selama 48,00 detik, viskositas pada menit ke-0 sebesar 86,67 cP, menit ke-10 sebesar 315,50 cP, menit ke-20 sebesar 618,67 cP, menit ke-30 sebesar 862,67 cP, dan menit ke-40 sebesar 965,33 cP.

Fiber drink has the potential to become a functional drink that is high in fiber with the addition of FiberCreme and glucomannan. This industrial internship aims to obtain a fiber drink formulation with the addition of the right FiberCreme and glucomannan to produce a high-fiber functional drink with better acceptance and to determine the chemical, nutrition, and physical characteristics of the selected fiber drink formula with the addition of FiberCreme and glucomannan. Fiber drink is made using FiberCreme, powdered milk, sugar, glucomannan, flavors, and salt in powder form. Samples were tested for pH, water content, protein content, fat content, ash content, carbohydrate content, soluble time, and viscosity. The results showed that the selected fiber drink formula, variant chocolate flavor, had better functional value and acceptance than the vanilla and strawberry fiber drink flavors. The chocolate flavored fiber drink has a pH of 7.24, 2.88% water content, 6.20% protein content, 18.53% fat content, 3.19% ash content, 69.21% carbohydrate content, soluble time at 7 degrees Celcius for 214.00 seconds, 25 degrees Celcius for 144.33 seconds, and 80 degrees Celcius for 48.00 seconds, the viscosity at 0 minutes is 86.67 cP, 10 minutes is 315.50 cP, minutes, the 20 minute was 618.67 cP, the 30 minute was 862.67 cP, and the 40 minute was 965.33 cP.

Kata Kunci : fiber drink, minuman fungsional, serat pangan, FiberCreme, glukomanan