Proceedings of the 5th International Seminar of Public Health and Education, ISPHE 2020, 22 July 2020, Universitas Negeri Semarang, Semarang, Indonesia

Research Article

Analysis of Physicochemical and Sensory Quality of Chia Seeds Sport Energy Gel (Salvia hispanica, L.) during Storage

Download1026 downloads
  • @INPROCEEDINGS{10.4108/eai.22-7-2020.2300325,
        author={Yanesti Nuravianda Lestari and Eko  Farida and Nur  Fauzi and Fadjrul Falah Fikri},
        title={Analysis of Physicochemical and Sensory Quality of Chia Seeds Sport Energy Gel (Salvia hispanica, L.) during Storage},
        proceedings={Proceedings of the 5th International Seminar of Public Health and Education, ISPHE 2020, 22 July 2020, Universitas Negeri Semarang, Semarang, Indonesia},
        publisher={EAI},
        proceedings_a={ISPHE},
        year={2020},
        month={9},
        keywords={sports energy gel hydrocolloids sensory characteristics},
        doi={10.4108/eai.22-7-2020.2300325}
    }
    
  • Yanesti Nuravianda Lestari
    Eko Farida
    Nur Fauzi
    Fadjrul Falah Fikri
    Year: 2020
    Analysis of Physicochemical and Sensory Quality of Chia Seeds Sport Energy Gel (Salvia hispanica, L.) during Storage
    ISPHE
    EAI
    DOI: 10.4108/eai.22-7-2020.2300325
Yanesti Nuravianda Lestari1,*, Eko Farida1, Nur Fauzi1, Fadjrul Falah Fikri1
  • 1: Universitas Negeri Semarang
*Contact email: yanestinur@mail.unnes.ac.id

Abstract

Sports drinks could be applied as sports food for athletes during the training and recov-ery stage. This study aimed to formulate a sports energy gel from Chia seeds (Salvia hispanica, L.). This study conducted on a total of 18 treatments were consist of 2 factors (hydrocolloid type and storage temperature). The observed characteristics were pH, total soluble solids (TSS), and physical and sensory changes due to storage. The results show that there is a significant difference in the pH and the total soluble solids. During storage, the color is getting darker, cloudy, froth, and rolled, and its acids and alcohol odor in-creased in all the treatment stored at room temperature compared with refrigerator tem-perature storage. It can conclude that different types of hydrocolloid and storage tem-peratures can significantly decrease the physical quality and sensory characteristics.