Putri, Dhia Arista (2019) Optimasi Aktivitas Antioksidan Dari Formulasi Minuman Fungsional Dengan Pemanfaatan Limbah Dedak Sorgum Coklat (Sorghum Bicolor) Dan Penambahan Jahe Merah Serta Pandan Wangi Menggunakan Response Surface Methodology. Sarjana thesis, Universitas Brawijaya.
Abstract
Pemahaman masyarakat tentang makanan sehat mendorong beralihnya penggunaan obat sintetik ke pangan fungsional yang memiliki efek samping lebih rendah dan aman dikonsumsi jangka panjang. Minuman fungsional yang merupakan salah satu bentuk pangan fungsional sebagai penyedia nutrient bagi tubuh dan dapat memberikan efek kesehatan dengan memiliki rasa serta aroma yang baik. Banyak potensi bahan alami yang dapat digunakan sebagai bahan dari pembuatan minuman fungsional antara lain serealia, maupun rempahrempah. Dedak sorgum, mengandung berbagai senyawa fenolik seperti asam fenolik, tanin terkondensasi, dan flavonoid. Efek kumulatif berbagai senyawa fenolik menghasilkan dedak sorgum kaya akan antioksidan. Jahe merah mengandung senyawa gingerol, antioksidan dan pandan wangi mengandung, fenol. alkaloid, flavonoid. Kombinasi bahan dapat menciptakan efek sinergis yang dapat menutupi kekurangan bahan lain. Tujuan penelitian ini adalah untuk mendapatkan formulasi optimal minuman fungsional menggunakan limbah dedak sorgum, jahe merah dan pandan wangi, mengetahui aktivitas antioksidan, sifat fisikokimia, organoleptik dan stabilitas fisik selama penyimpanan dari formulasi dedak sorgum, jahe merah dan pandan wangi. Penelitian ini disusun menggunakan metode RSM (Response Surface Methodology) dengan proposi serbuk dedak sorgum menggunakan range 50% hingga 55%, serbuk jahe merah menggunakan range 10% hingga 15%, serta serbuk daun pandan wangi menggunakan range 30% hingga 40%. Kombinasi bahan menghasilkan 17 runs percobaan. Analisis data dilakukan dengan program Design Expert 7.0 kemudian dilakukan tahap verifikasi terhadap produk hasil perlakuan optimal. Hasil optimasi yang diprediksi oleh program menunjukkan bahwa kondisi optimal untuk formulasi minuman fungsional adalah serbuk dedak sorgum 52,5%, serbuk jahe merah 12,5%, dan serbuk pandan wangi 35%. Hasil verifikasi menunjukkan total fenol minuman fungsional sebesar 29,600 mg GAE/g dan aktivitas antioksidan IC50 sebesar 113,67 ppm. Hasil analisis produk akhir memiliki karakteristik pH sebesar 6,4, total padatan terlarut sebesar 1obrix dan kecerahan (L*) sebesar 48,15, kemerahan (a*) sebesar 12,5 dan kekuningan (b*) sebesar 24,1. Hasil pengujian organoleptik menunjukkan bahwa panelis lebih menyukai minuman fungsional berbasis dedak sorgum, jahe merah dan pandan wangi dibandingkan dengan produk komersial serbuk minuman daun kelor, pandan dan jahe. Formula optimal minuman fungsional stabil secara fisik (sensori, pH dan warna) di suhu ruang selama 4 hari dan 20 hari pada suhu refrigerator.
English Abstract
Public understanding of healthy food encourages changes in the use of synthetic drugs into functional foods that have lower side effects and are safe for long-term consumption. Functional beverage which is one form of functional food as a provider of nutrients for the body also can provide health effects by having good taste and aroma. Many potential natural substance that can be used as ingredients for making functional beverage include cereals and spices. Sorghum bran, containing various phenolic compounds such as phenolic acids, condensed tannins, and flavonoids. The cumulative effects of various phenolic compounds producing sorghum bran are rich in antioxidants. Red ginger contains gingerol compounds, antioxidants and pandanus containing, phenol, alkaloids, flavonoids. The combination of substances can create a synergistic effect that can cover the shortcomings of the others. The aim of this research was to obtain the optimum formulation of functional beverage from brown sorghum bran, red ginger and pandanus, to determine antioxidant activity, physico-chemical, organoleptic and physical stability during storage from the formulation of sorghum bran, red ginger and pandanus. This research conducted using Response Surface Methodology with the proportion of sorghum bran powder using a range of 50% to 55%, red ginger powder using a range of 10% to 15%, and pandan wangi powder using a range of 30% to 40%. The combination of ingredients resulted in 17 trial runs. The data were analyzed by Design Expert 7.0 program then the optimum product result was verification. The optimization results predicted by the program showed that the optimum conditions for functional beverage formulations were 52.5% sorghum bran powder, 12.5% red ginger powder, and 35% fragrant pandan powder. The verification results showed total phenolic of functional beverage was 29,600 mg GAE/g and antioxidant activity (IC50) 113.67 ppm. The results of the final product analysis have a characteristic of pH of 6.4, total dissolved solids of 1obrix and brightness (L*) 48.15, redness (a*) 12.5 and yellowness (b*) 24.1. The organoleptic test results showed that panelists preferred the formulation of functional beverage of sorghum bran, red ginger and pandanus compared to similar commercial product. The optimum formula for functional beverage is physically stable (sensory, pH, and colour) at room temperature for 4 days and 20 days at refrigeration temperature.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/472/052002452 |
| Uncontrolled Keywords: | Antioksidan, Dedak sorgum, Metode RSM dan Minuman fungsional-Antioxidant, Functional Beverage, Response Surface Methodology, and Sorghum Bran |
| Subjects: | 600 Technology (Applied sciences) > 658 General management > 658.5 Management of production > 658.56 Product control, packaging; waste control and utilization |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Agus Wicaksono |
| Date Deposited: | 10 Aug 2020 07:35 |
| Last Modified: | 10 Aug 2020 07:35 |
| URI: | http://repository.ub.ac.id/id/eprint/179959 |
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