Kadar Vitamin C, Daya Terima, Dan Serving Size Berbagai Formulasi Selai Bunga Rosella (Hibiscus Sabdariffa L.) Sebagai Bahan Pangan Fungsional

WINDI SAFITRI. Level of Vitamin C, Acceptance, and Serving Size of various formulations of Rosella Jam (Hibiscus Sabdariffa L.) As Functional Food Ingredients (supervised by Nurdin Rahman).

Rosella flowers (Hibiscus sabdariffa L.) have high levels of Vitamin C. Vitamin C in rosella flowers is able to prevent of free radicals that cause degenerative diseases. This study aims to analyze the levels of vitamin c, acceptability and serving size of various rosella jams. Type and design of this study were a laboratory-based descriptive design. The acceptability analysis used was a descriptive experimental design by developing 3 formulations. The variables analyzed were level lof vitamin C, acceptability and serving size. Vitamin C levels were analyzed through UV-Vis spectrophotometry method. The Acceptance applied was the hedonic method. Data of vitamin C levels and acceptability were analyzed using One-Way ANOVA and Duncan's follow-up test. The results obtained for vitamin C levels show that there are differences in vitamin C levels of the formulation of rosella jam (p < 0> 0,05). Formulation 1 is the most preferred one by panelists in terms of color and taste. Meanwhile, formulation 3 in terms of aroma and texture was the most preferred by the panelists. The results of the serving size data on the product are 10 grams with a net product weight of 100 grams, and the % RDA for vitamin C is 2%. The product name is Rosella Jam using a glass bottle as a product storage container.

Keywords : Rosella Flower, Acceptance, Rosella Jam, Serving Size, Vitamin C.