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