Musdholifah, - (2015) Studi Aktivitas Antioksidan Kefir Teh Daun Sirsak (Annona Muricata Liin) Dari Berbagai Merk Teh Daun Sirsak yang Beredar Dipasaran. Sarjana thesis, Universitas Brawijaya.
Abstract
Tanaman sirsak memiliki nama spesies Annona Muricata Liin. Daun sirsak mengandung senyawa aktif annonain, saponin, flavonoid dan tanin. Senyawa flavonoid juga termasuk senyawa aktif yang dapat diukur melalui respon total fenol dan senyawa yang dapat menjadi penyumbang aktivitas antioksidan yang tinggi. Kefir air merupakan minuman fermentasi yang berasal dari simbiosis antara khamir dan bakteri atau disebut juga Kefir Grains, Kefir air memiliki beberapa keunggulan diantaranya ialah kadar alkohol yang dihasilkan relatif lebih rendah. Minuman fermentasi kefir memilki keunggulan yaitu mampu mengontrol dan menghilangkan bakteri dan yeast patogen yang ada dalam tubuh. Manfaat minuman fermentasi kefir sendiri antara lain mengontrol kadar kolesterol, mengurangi rasiko kanker atau tumor pada saluran pencernaan dan menyembuhkan penyakit seperti migrain, diare, asma dan insomnia. Dimana pada proses pembuatan kefir teh daun sirsak ini menggunakan teh daun sirsak yang berdeda merk yang telah beredar dipasaran. Pembuatan kefir teh daun sirsak dari berbagai merk yaitu untuk mengetahui aktivitas antioksidan. sehingga pembuatan kefir dengan bahan baku teh daun sirsak diharapkan akan menghasilkan manfaat ganda yaitu efek kesehatan dari teh daun sirsak dan efek fungsional dari kefir teh daun sirsak. Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK), dengan perlakuan 6 merk teh daun sirsak yang beredar dipasaran. Faktor yang digunakan adalah jenis teh daun sirsak yang digunakan sebagai bahan baku pembuatan Kefir yaitu: M1=Swarna, M=Sirsakti, M3=Laurico, M4=Kereta Uap, M5=Tiga daun, M6=Herbasari. Setiap perlakuan dilakukan 3 kali ulangan, sehingga jumlah perlakuan percobaan keseluruhan adalah 18 perlakuan. Analisa data hasil pengamatan dianalisas dengan analisa ragam (ANOVA). Apabila sari hasil uji menunjukkan adanya beda nyata dilakukan uji lanjut dengan BNT (Beda Nyata Terkecil) 5%. Pemilihan perlakuan terbaik menggunakan Metode Multiplle Atribute (Zeleny, 1992). Hasil analisa menunjukkan bahwa merk teh daun sirsak yang berbeda-beda pada proses pembuatan kefir teh daun sirsak tidak perpengaruh nyata (α=0,05) terhadap total asam, pH, total gula, kecerahan (L), kemerahan (a+), kekuningan (b+), organoleptik. Merk teh daun sirsak yang berbeda-beda berpengaruh nyata (α=0,05) terhadap total fenol dan aktivitas antioksidan. Sedangkan perlakuan terbaik metode Zeleny yaitu bahan teh daun sirsak kereta uap. Didapatkan total asam sebesar 0,1%, pH 4,54 , total gula 6,800 µg/ml CGAE, total fenol 284,35 , aktivitas antioksidan 57,5% , warna kecerahan (L) sebesar 5,4 , warna kemerahan (a+) sebesar 4,6 , warna kekuningan (b+) sebesar 22,6 , aroma sebesar 2,70 , warna sebesar 3,2 , dan rasa sebesar 2,70.
English Abstract
Soursop plants have species name as Annona muricata Linn. Soursop leaves contain active compound such as annonain, saponin, flavonoid and tannin. Flavonoid compound also include as active compound that can be measured by response total phenolic and component that can be a contributor to increase antioxidant activity. Water Kefir was a fermented beverage derived from the symbiosis between yeasts and bacteria also called as Kefir Grains, water Kefir has several advantages such as the resulting of alcohol content is relatively lower. Fermented kefir has an advantage that was able to control and eliminate pathogenic bacteria and yeast in the body. Benefits from fermented kefir such as to control cholesterol levels, reduce the risk of gastrointestinal tract cancer or tumor and to cure diseases such as migraine, diarrhea, asthma and insomnia. Process of making soursop leaf tea kefir in this reasearch by using various brands of soursop leaf tea in the market. The objectives of the research was to determine the antioxidant activity in the various brands of soursop leaf tea in the market. So the producing of kefir with soursop leaf tea was expected to give the multiple benefits for health effects from soursop leaf tea and functional effects of soursop leaf tea kefir. This research was arranged by using Randomized Block Design (RBD) method, with 6 treatments by various brands of soursop leaf tea in the market. Factor used in the research was various brands of soursop leaf tea as raw material to produce kefir, these were: M1 = Swarna, M2 = Sirsakti, M3 = Laurico, M4 = Kereta Uap, M5 = Tiga Daun, M6 = Herbasari. Each treatment has been performed 3 replications, So the overall number of experiment treatment was 18 treatments. The result data from this reasearch was analyzed by analysis of variance (ANOVA). If the results showed significant difference it will continued by LSD (Least Significant Difference) 5%. The best treatment was selected by Multiple method attribute (Zeleny, 1992). The analysis showed that the various brands of soursop leaf tea for the making process soursop leaf tea kefir not significant affected (α = 0.05) to total acid, pH, total sugars, brightness (L), redness (a +), yellowness ( b +), and organoleptic. Various brands of Soursop leaf tea significantly (α = 0.05) to total phenols and antioxidant activity. The best treatment of Zeleny method was the ingredient from kereta uap soursop leaf tea. The result of total acid 0.1% , pH 4.54, total sugars 6.800, total phenols μg/ml CGAE, antioxidant activity 57.5%, color brightness (L) 5.4, redness (a +) 4.6 , yellowness (b +) 22.6, the flavour 2.70, the color 3.2, and the taste 2.70
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2015/25/051501862 |
| Uncontrolled Keywords: | Acetogenin, Antioksidan, Daun sirsak, Kefir Grains |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 11 Mar 2015 14:35 |
| Last Modified: | 16 Nov 2021 07:52 |
| URI: | http://repository.ub.ac.id/id/eprint/150146 |
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