Tasia, Winda Rein Nimas (2014) . Formulasi Minuman Liang Teh Cincau Hitam (Mesona Palustris Bl) Dengan Penambahan Ekstrak Daun Pandan (Pandanus Amaryllifolius) Dan Kayu Manis (Cinnamomum Burmanii) Serta Pendugaan Umur Simpan Dengan. Sarjana thesis, Universitas Brawijaya.
Abstract
Produk Fungsional Semakin Populer Seiring Dengan Semakin Tingginya Kepedulian Masyarakat Untuk Menjaga Kesehatan. Melalui Jumlah Produksi Dan Jenis Rempah-Rempah Yang Besar, Indonesia Berpotensi Untuk Menjadi Negara Produsen Produk Fungsional Antioksidan Alami. Salah Satu Bentuk Produk Fungsional Adalah Minuman Teh Herbal Cina Yang Menggunakan Bahan-Bahan Alami, Yang Disebut Dengan Liang Teh Atau “ Liang Cha ” (Dalam Bahasa Mandarin). Minuman Ini Biasanya Digunakan Mengobati Beberapa Jenis Penyakit Tertentu Seperti Panas Dalam, Flu, Masuk Angin, Hipertensi Dan Lain-Lain. Beberapa Jenis Tanaman Herbal Yang Telah Diteliti Dan Diketahui Memiliki Sifat Fisiologis Yang Baik Bagi Tubuh Antara Lain Cincau Hitam ( Mesona Palustris Bl), Kayu Manis ( Cinnamomum Burmannii ) Dan Daun Pandan ( Pandanus Amaryllifolius ). Ketiga Bahan Tersebut Telah Lama Dan Banyak Digunakan Sebagai Bahan Makanan Dan Minuman, Dan Berbagai Penelitian Telah Membuktikan Bahwa Tanaman-Tanaman Tersebut Memiliki Senyawa Bioaktif Antara Lain Antioksidan, Senyawa Polifenol, Alkaloid, Flavonoid, Tanin, Dan Lain-Lain. Minuman Liang Teh Cincau Hitam Dengan Kombinasi Ekstrak Daun Pandan Dan Kayu Manis Dalam Kemasan Cup Plastik Merupakan Produk Fungsional Terobosan Baru Dalam Diversifikasi Produk Dari Cincau Hitam. Namun Karena Belum Diketahui Berapa Lama Umur Simpannya, Maka Perlu Dilakukan Pengujian Pendugaan Umur Simpan. Penelitian Formulasi Liang Teh Cincau Hitam Menggunakan Metode Penelitian Rancangan Acak Kelompok (Rak) Dengan Dua Faktor. Faktor I Adalah Proporsi Ekstrak Cincau Hitam : Daun Pandan Dengan Tiga Level (70 : 30, 80 : 20, 90 : 10) Dan Faktor Ii Adalah Penambahan Ekstrak Kayu Manis Dengan Tiga Level (0,5 %, 1 %, 1,5 %). Tiap Perlakuan Diulang Sebanyak Dua Kali Sehingga Diperoleh 18 Satuan Perlakuan. Analisa Data Dilakukan Dengan Menggunakan Analysis Of Variance (Anova) Dilanjutkan Dengan Uji Lanjut (Beda Nyata Terkecil) Bnt Dengan Selang Kepercayaan 5%. Pendugaan Umur Simpan Ditentukan Dengan Mempercepat Kerusakan Fisik-Kimia Produk Dengan Tiga Kondisi Suhu Penyimpanan (30 Oc, 40 Oc, 50 Oc), Kemudian Ditentukan Umur Simpan Yang Sebenarnya Secara Deskriptif Dengan Perhitungan Matematis ( Arrhenius ). Parameter Yang Diamati Adalah Tingkat Kecerahan, Ph, Aktivitas Antioksidan Dan Total Fenol. Hasil Penelitian Formulasi Minuman Didapatkan Perlakuan Terbaik Pada Formulasi Ekstrak Cincau Hitam : Daun Pandan Sebesar 80 : 20 Dan Penambahan Ekstrak Kayu Manis Sebanyak 1 % Secara Organoleptik Dengan Karakteristik Fisikkimia Sebagai Berikut: Antioksidan Ic50 Sebesar 3.583,83 Ppm; Total Fenol 78,46Μg/Ml; Tpt 10,45 Obrix; Total Gula 12,71 %; Ph 6,77; Dan Nilai L 37,25. Hasil Penelitian Umur Simpan Menunjukkan Perubahan Tingkat Kecerahan 7.248,70 Kal/Mol, Ph 6.827,47 Kal/Mol, Aktivitas Antioksidan 5.720,47 Kal/Mol, Dan Total Fenol 6.202,87 Kal/Mol. Nilai Ea (Energi Aktivasi) Terkecil Digunakan Untuk Penentuan Umur Simpan Produk Yaitu Parameter Aktivitas Antioksidan (Reaksi Berlangsung Pada Ordo Satu) Sehingga Diperoleh Persamaan Regresi Linier Y = -2.880,4x + 5,6989. Umur Simpan Liang Teh Cincau Hitam Adalah 22 Hari Pada Suhu Ruang (27 Oc
English Abstract
Functional Products Are Getting More Popular As More People Concern About Their Health. By Having Vast Productions And Kinds Of Spices, Indonesia Has A High Potential To Be A Producer Country Of Functional And Natural Antioxidant Products. One Of The Functional Products Is China Herbal Tea Drink Using Natural Herbs, Which Is Called Liang Tea Or “Liang Cha” (In Chinese). Liang Tea Is Usually Used To Treat Many Kinds Of Diseases, Such As Heatiness, Flu, Cold, Hypertension, Etc. Some Herbs Which Have Been Tested And Foreknown About Having Physiological Function To The Human Body Are Black Cincau ( Mesona Palustris Bl), Cinnamon ( Cinnamomum Burmannii ) And Pandanus Leaves ( Pandanus Amaryllifolius ). Those Three Herbs Have Been Used As Ingredients In Foods And Drinks, And Many Researches Have Proved That Those Herbs Have Bioactive Compounds, Such As Antioxidants, Polyphenol Compounds, Alkaloids, Flavonoids, Tannins, Etc. Black Cincau Liang Tea With Pandanus Leaves And Cinnamon Extracts Combination In A Plastic Cup Package Is A New Innovation Product Which Takes Part In Products Diversification Of Black Grass. However, Because Of The Product’s Shelf-Life Is Unknown, Sit Is Necessary To Conduct The Shelf-Life Prediction Testing. Black Cincau Liang Tea Formulation Research Used Randomized Block Design (Rgd) With Two Factors And Each Factor Consisted Of Three Levels. The First Factor Was The Proportion Of Black Grass And Pandanus Leaves Extracts That Consisted Three Levels (70 : 30, 80 : 20, 90 : 10) And The Second Factor Was Addition Of Cinnamon Extracts That Consisted Of Three Levels (0.5 %, 1 %, 1.5 %). Each Treatment Was Repeated For Two Times In Order To Obtain 18 Units Of Experiment. The Data Were Analyzed Using Analysis Of Variance (Anova) And 5% Confidence Interval Of Tuckey Test. Shelf-Life Prediction Testing Was Determined By Accelerating The Physical And Chemical Deterioration Of The Product With Three Kinds Of Storage Temperatures (30 Oc, 40 Oc, 50 Oc), And Then Followed By Determining The Real Shelf-Life Descriptively By Using Mathematical Calculation (Arrhenius Approximation). The Observed Parameters Were Lightness, Ph, Antioxidant Activity And Total Phenolic Compounds. The Result Of The Drink Formulation Research Was Best Obtained By The Best Treatment Based On Organoleptic Parameters Which Was The Proportion Of Black Grass And Pandanus Leaves Extracts Of As Much As 80 : 20, With Addition Of 1% Cinnamon Extracts, With Physical-Chemical Characteristics As Follows: 3583.83 Ppm Of Ic50, 78.46 Μg/Ml Of Total Phenolic Content, 10.45 Obrix Of Total Soluble Solid Content, 12.71 % Of Total Sugar Content, 6.77 Of Ph And 37.25 Of Lightness. The Result In Shelf-Life Prediction Testing Showed Changes In 7248.70 Cal/Mol Of Lightness Parameter, 6827.47 Cal/Mol Of Ph Parameter, 5720.47 Cal/Mol Of Antioxidant Activity Parameter, And 6202.87 Cal/Mol Of Total Phenolic Compounds Parameter. The Smallest Ea (Energy Activation) Was Used To Determine The Shelf-Life Product, Which Was Found In Antioxidant Activity Parameter (Reaction Occured On The First Order) So That It Obtained An Equation Of Linear Regression Of Y = -2880.4x + 5.6989. Black Cincau Liang Tea Shelf-Life Was 22 Days In Room Temperature (27 Oc).
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2014/10/051400296 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 23 Jan 2014 09:14 |
| Last Modified: | 09 Mar 2022 15:57 |
| URI: | http://repository.ub.ac.id/id/eprint/149479 |
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