KAJIAN PENGOLAHAN SORBET CAMPURAN TERONG BELANDA DAN BUAH BIT SEBAGAI PRODUK PANGAN FUNGSIONAL

Abstract

Terong belanda (Cyphomandra betacea S.) is fruit with tremendous health benefits, has aromatic flavor but
less-interesting colors. On the other hand, beet root (Beta vulgaris L.) reported to have betalain pigment,
which produced red-purple natural colors which potentially used as natural food coloring. Based on that,
these fruits above potentially consider as raw material for frozen dessert like sorbet or ice cream in order to
maintain its nutritional values. Aims of this research are to determine and investigate the effects of proportional
ratio of mixed fruits and CMC concentrations towards total acid, vitamin C and total solid as well as
antioxidant activities of sorbet. Results showed that larger portion of terong belanda significantly increased
total acid and vitamin C, whereas CMC concentrations tend to increase total solid of produced sorbet.
Sorbet from this research has vitamin C±3.14 mg/100g product, total acid ± 0.25% and total solid 18.35oBrix.