PREPARATION OF KENCUR (Kaempferia galanga L.) CANDY BY USING STEVIA AS NON CALORIC SWEETENER Preparasi Permen Kencur (Kaempferia galanga L.) Menggunakan Stevia Sebagai Pemanis Non Kalori

Kun Harismah, Nurul Rahmawati Fauziyah, Mutiara Sarisdiyanti, Shofi Azizah, Arie Setiati

PREPARATION OF KENCUR (Kaempferia galanga L.) CANDY BY USING STEVIA AS NON CALORIC SWEETENER Preparasi Permen Kencur (Kaempferia galanga L.) Menggunakan Stevia Sebagai Pemanis Non Kalori

Abstract


Abstract

The sugar content in foods and beverages as sweeteners has become a serious problem in regards to health. Therefore sugar substitutes have been created in an effort to alleviate this problem. The technology of candy making is based on the science and art of manipulating sugar and this food could be improved by replacing sugar with a sugar. Stevia rebaudiana Bertoni is one of the most non caloric natural sweeteners known to mankind. The dried leaves of stevia contain diterpene glycosides, non-toxic, high-potency sweeteners and may substitute sucrose as well as other synthetic sweeteners, being 300 times sweeter than sucrose. Kaempferia galanga L., commonly known as kencur is one of those precious medicinal herbs of Zingiberaceae that are still included in unutilized herbs in spite of the variety of useful pharmacological properties it possesses. In this paper we describe the use of stevia in herb candy with regard to evaluating organoleptic and caloric. A control of 100% sucrose was made for a comparison along with four additional variables. The variables consisted of sucrose and stevia 1:1, 1:2, 1:3, and 0:1. The five samples were measured and their effects on sensory acceptability and caloric of product were investigated. This work has shown that the average panelists generally responded with a high level of acceptance for kencur candy containing sucrose and stevia in candy. Results also revealed that the amount of calories according to the variables were 19.59, 13.74, 9.20, 6.77, and 3.81 calorie/25g respectively, indicating that stevia has a good potential to be exploited as an alternative sweetener for kencur candy.

 

Abstrak

Kandungan gula dalam makanan dan minuman sebagai pemanis telah menjadi masalah serius dalam hal kesehatan. Oleh karena itu pengganti gula telah diciptakan dalam upaya untuk mengatasi masalah ini. Teknologi pembuatan permen didasarkan pada ilmu pengetahuan dan seni memanipulasi gula dan makanan ini dapat ditingkatkan dengan mengganti gula dengan gula. Stevia rebaudiana Bertoni adalah salah satu pemanis alami kalori paling non dikenal masyarakat. Daun kering dari stevia mengandung glikosida diterpen, tidak beracun, pemanis potensi tinggi dan dapat menggantikan sukrosa serta pemanis sintetis lainnya, yang 300 kali lebih manis dari sukrosa. Kaempferia galanga L. atau kencur adalah salah satu tanaman obat yang termasuk familia Zingiberaceae yang mempunyai berbagai manfaat. Penelitian ini bertujuan untuk mengatahui penggunaan stevia dalam ramuan permen yang berkaitan dengan evaluasi organoleptik dan kalori. Sukrosa 100% digunakan sebagai kontrol dengan perbandingan 4 variabel tambahan. Variabel terdiri dari sukrosa dan stevia 1: 1, 1: 2, 1: 3, dan 0: 1. Lima sampel diukur dan pengaruhnya terhadap penerimaan sensorik dan kalori dari produk diselidiki. Hasil penelitian menunjukkan panelis memberi respon tinggi terhadap permen kencur yang mengandung sukrosa dan stevia. Hasil penelitian juga menunjukkan jumlah kalori masing-masing variabel 19,59; 13,74; 9,20; 6,77 dan 3,81 kalori/25g hal tersebut juga meperlihatkan stevia memiliki potensi yang baik untuk dimanfaatkan sebagai pemanis alternatif untuk permen kencur.

 


Keywords


Keywords: stevia, kencur, candy, sucrose, calorie

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Jurnal Tumbuhan Obat Indonesia (Journal of  Indonesian Medicinal Plant, p-ISSN : 1979-892X, e-ISSN : 2354-8797) is published by Balai Besar Penelitian dan Pengembangan Tanaman Obat dan Obat Tradisional (B2P2TOOT) Tawangmangu.

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