Budiarto, Alim (2020) Formulasi Pembuatan Minuman Fungsiuonal Lengkuas Instan dengan Penambahan Kopi. Sarjana thesis, Universitas Brawijaya.
Abstract
Perubahan gaya hidup pada zaman sekarang sangatlah cepat, dimana setiap orang berlomba-lomba menerapkan budaya hidup sehat. Budaya hidup sehat yang dilakukan oleh masyarakat salah satunya dalam mengonsumsi pangan fungsional. Pangan fungsional merupakan produk olahan pangan yang terdiri dari satu atau lebih komponen yang memiliki manfaat dan tidak membahayakan bagi kesehatan. Salah satu bahan pangan yang dapat digunakan sebagai pangan fungsional adalah lengkuas. Lengkuas berpotensi sebagai produk pangan fungsional yaitu minuman fungsional. Pemanfaatan lengkuas yang masih dikenal oleh masyarakat adalah bumbu masakan dan sebagai jamu tradisional yang belum menarik minat masyarakat. Pengolahan lebih lanjut perlu dilakukan agar menarik masyarakat agar bisa mendapatkan manfaat dari lengkuas. Penelitian ini bertujuan untuk membuat formulasi minuman fungsional dari lengkuas dan dengan penambahan kopi, serta mengetahui karakteristik organoleptik dan fisik dari minuman fungsional lengkuas instan dengan penambahan kopi. Penelitian dirancang dengan menggunakan Rancangan Acak Kelompok (RAK) menggunakan 2 faktor. Faktor 1 rasio penambahan lengkuas dan kopi yaitu 9:1, 7:3, 5:5 dan faktor 2 penambahan gula semut 50 gram, 100 gram, dan 150 gram. Faktor tersebut dilakukan dua kali pengulangan sehingga didapat 18 percobaan dan dilakukan uji organoleptik dengan uji Hedonik terhadap warna, rasa,aroma, tekstur dan keseluruhan, hasilnya akan diolah menggunakan Friedman Test. Hasil terbaik dari uji organoleptik akan dilakukan analisis uji aktivitas antioksidan dilakukan dengan metode DPPH IC50 dan Analisis kadar kafein dilakukan dengan menggunakan Spektrofotometri UV-Vis. Hasil penelitian didapat formulasi yang paling disukai oleh panelis adalah perlakuan rasio lengkuas dan kopi 7:3 dengan penambahan gula semut 150 gram. Hasil dari uji aktivitas antioksidan didapat data bahwa minuman fungsional lengkuas instan memiliki kandungan antioksidan sebesar IC50 8,10 mg/ml belum berpotensi sebagai minuman fungsional. Hasil pada uji kadar kafein didapat didapat data bahwa minuman fungsional lengkuas instan memiliki kadar kafein sebesar 2,63 ± 0,04%.
English Abstract
Lifestyle changes today are very fast, where everyone is competing to implement a culture of healthy living. Healthy living culture is carried out by the community one of them in consuming functional food. Functional food is a processed food product that consists of one or more components that have benefits and are not harmful to health. One food that can be used as functional food is galangal. Galangal has the potential as a functional food product that is functional drinks. Utilization of galangal which is still well known by the public is a spice in cooking and as a traditional herbal medicine that has not yet attracted people's interest. Further processing needs to be done in order to attract the public so that they can benefit from galangal. This study aims to make a functional drink formulation from galangal and with the addition of coffee, as well as knowing the organoleptic and physical characteristics of instant galangal functional drinks with the addition of coffee. The study was designed using a Randomized Block Design (RCBD) using 2 factors. The factor 1 is the ratio of galangal addition and coffee which is 9:1, 7:3, 5:5 and factor 2 is the addition of 50 grams of ant sugar, 100 grams, and 150 grams. The factor is repeated twice so that 18 trials are obtained and an organoleptic test is performed with a Hedonic test of color, taste, aroma, texture and overall, the results will be processed using the Friedman Test. The best results from the organoleptic test will be carried out an analysis of antioxidant activity tests carried out by the DPPH IC50 method and Analysis of caffeine content is carried out using UV-Vis Spectrophotometry. The research found that the formulation most favored by panelists was the galangal and coffee ratio of 7:3 with the addition of 150 gram ant sugar. The results of the antioxidant activity test obtained data that instant galangal functional drinks have antioxidant content of IC50 8.10 mg / ml not yet potential as a functional drink. The results of the caffeine test results obtained data that instant galangal functional drinks have caffeine levels of 2.63 ± 0.04%
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2020/10/052002882 |
| Uncontrolled Keywords: | minuman fungsional, lengkuas, rancangan acak kelompok, functional drinks, galangal, randomized group design |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology > 663.9 Nonalcoholic brewed beverages > 663.93 Coffee |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 10 Aug 2020 06:42 |
| Last Modified: | 11 Apr 2023 02:17 |
| URI: | http://repository.ub.ac.id/id/eprint/181189 |
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Text (DALAM MASA EMBARGO)
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