2025Journal articleFree to read

Pemanfaatan Ekstrak Cincau dalam Pembuatan Bahan Pengental Nabati dalam Pudding Matcha

Jeremy Clement, Kezia Elsty, Janice Eugenia

Jurnal Inovasi Kewirausahaan

Abstract

Penelitian ini mengeksplorasi potensi Cyclea barbata (umumnya dikenal sebagai tanamancincau) untuk digunakan sebagai metode alternatif untuk mengekstrak pektin, bahanpengental yang umum digunakan. Pektin tersedia dalam bentuk cair dan bubuk, biasanyaditemukan di lorong-lorong toko kue, dan terutama berasal dari kulit jeruk atau inti dankulit apel. Untuk makalah ini, metodologi penelitian artikel digunakan untuk menelitisemua tentang Cyclea barbata dan bagaimana cara memanfaatkannya. Penelitian artikelmelibatkan pengumpulan dan analisis artikel ilmiah dan artikel berita yang ada. Metodeini memungkinkan pemeriksaan yang komprehensif terhadap penggunaan dan cara kerjaCyclea barbata. Data kualitatif akan dikumpulkan untuk makalah penelitian ini. Makalahini juga akan menggunakan penelitian eksperimental ketika mencoba mencari metodeuntuk menggunakan Cyclea barbata sebagai pengental nabati. Efektivitas pektin yangdiekstraksi diuji dengan memasukkannya ke dalam resep puding yang telah dimodifikasi,menghasilkan produk dengan tekstur dan konsistensi yang memuaskan. Evaluasi sensorimenunjukkan umpan balik positif mengenai rasa dan tekstur, dengan sedikit kritik terkaitpilihan perasa daripada fungsi pektin.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Other / not stated

Assigned automatically from the title, abstract and subject terms.

Topics

Aroma, flavor and sensory

Matcha is a main subject here (named in the title).

Keywords and subject terms

Cyclea barbata pectin extraction natural gelling agents sensory evaluation

Cite this study

Jeremy Clement, Kezia Elsty, Janice Eugenia. (2025). Pemanfaatan Ekstrak Cincau dalam Pembuatan Bahan Pengental Nabati dalam Pudding Matcha. Jurnal Inovasi Kewirausahaan. https://doi.org/10.37817/jurnalinovasikewirausahaan.v2i1.4730

DOI: 10.37817/jurnalinovasikewirausahaan.v2i1.4730

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