Nginayati, Bekti Dini (2019) Optimasi Formulasi Minuman Fungsional Berbasis Asam Kandis Dengan Penambahan Jahe Merah Dan Kunyit Menggunakan Respon Surface Methodology. Sarjana thesis, Universitas Brawijaya.
Abstract
Back to nature menunjukkan bahwa semakin banyak konsumen sadar akan pentingnya kesehatan, menempatkan produk pangan fungsional menjadi tren pangan masa kini. Salah satu yang diminati adalah minuman fungsional (Hariyadi, 2006). Minuman fungsional sebagian besar terbuat dari kombinasi bahan rempahrempah tradisional. Asam kandis (Garcinia xanthochymus) berpotensi sebagai minuman fungsional karena memiliki kandungan senyawa aktif seperti xanton dan flavonoid sehingga mampu menghasilkan aktivitas antioksidan (Mahabusarakam, 2004). Kunyit dan jahe merah dipilih sebagai bahan kombinasi karena mengandung komponen fenolik yang tinggi dan berperan sebagai antioksidan. Tujuan penelitian ini adalah Mendapatkan formulasi bahan asam kandis, jahe merah, dan kunyit yang tepat sehingga menghasilkan minuman fungsional yang mengandung aktivitas antioksidan dan fenol yang tinggi. Metode penelitian yang digunakan adalah Respon Surface Methodology BBD (Box-Behnken Design) dengan proporsi serbuk asam kandis menggunakan range 40 % hingga 70%, serbuk jahe merah 5% hingga 15% dan serbuk kunyit 20% hingga 30%. Kombinasi bahan menghasilkan 17 run percobaan. Analisa data dilakukan dengan program Design Expert 7.1.6 kemudian dilakukan tahap verifikasi terhadap produk hasil perlakuan optimum. Hasil optimasi yang diprediksi program menunjukkan bahwa kondisi optimum untuk formulasi minuman fungsional adalah serbuk asama kandis 60%, serbuk jahe merah 10% serta serbuk kunyit 30%. Hasil verifikasi menunjukkan total fenol 35,33 mg GAE/g, nilai Ic50 98,17 ppm, tingkat kecerahan (L*) 68,53, tingkat kemerahan (a*) -5, tingkat kekuningan (b*) 32,06, pH 2,6º dan total padatan terlarut sebesar 15 ºBrix. Hasil Paired T-Test menunjukkan bahwa total fenol, nilai Ic50 , pH dan total padatan terlarut berbeda nyata dengan minuman “Kiranti Orange” Sedangkan tingkat kecerahan (L*) , tingkat kemerahan (a*) dan tingkat kekuningan (b*) tidak berbeda nyata. Skor kesukaan panelis terhadap citarasa minuman formula optimal dengan minuman komersil bebrbeda nyata dari segi rasa, namun secara warna, aroma dan kenampakan tidak dapat dibedakan secara nyata pada taraf signifikansi 5%. Skor kesukaan panelis terhadap rasa minuman formula optimal mendapatkan nilai 2,733 lebih rendah dari rasa komersil. Panelis lebih menyukai warna dan kenampakan minuman formula berbasis asam kandis dibandingkan warna minuman komersil.
English Abstract
Back to nature shows that more consumers are aware of the importance of health, putting functional food products into a current food trend. One of the interests is functional drinks (Hariyadi, 2006). Functional drinks are mostly made from a combination of traditional spice ingredients. Candis acid (Garcinia xanthochymus) has the potential as a functional drink because it contains active compounds such as xanton and flavonoids so that it can produce antioxidant activity (Mahabusarakam, 2004). Turmeric and red ginger are chosen as combination ingredients because they contain high phenolic components and act as antioxidants. The purpose of this study was to obtain the right form of kandis acid, red ginger and turmeric ingredients to produce functional drinks containing high antioxidant and phenol activity. The research method used BBD (Box-Behnken Design) with the proportion of candis acid powder using a range of 40% to 70%, 5% to 15% red ginger powder and 20% to 30% turmeric powder. The material combination resulted in 17 run trials. Data analysis was performed with Expert Design 7.1.6 program then the product verification phase was carried out as a result of optimum treatment. The optimization results predicted by the program showed that the optimum conditions for functional beverage formulations were 60% candis acid powder, 10% red ginger powder and 30% turmeric powder. The verification results showed total phenol 35.33 mg GAE / g, Ic50 98.17 ppm, brightness level (L *) 68.53, redness level (a *) -5, yellowish level (b *) 32.06, pH 2,6º and total dissolved solids of 15ºBrix. The Paired T-Test results showed that the total phenol, Ic50, pH and total dissolved solids were significantly different from the "Kiranti Orange". While the brightness level (L *), redness level (a *) and yellowish level (b *) are not significantly different. The panelist's favorite score on the taste of the optimal formula with commercial drinks is significantly different, but in color, aroma and appearance cannot be distinguished significantly at the 5% significance level. The panelist's favorite score on the taste of the optimal formula drink gets a value of 2.733 lower than the commercial taste. Panelists prefer the color and appearance of candis acid-based formula drinks compared to commercial beverage colors
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/639/052002515 |
| Uncontrolled Keywords: | Antioksidan, Asam Kandis, BBD, Minuman Fungsional, Antioxidants, BBD, Functional Beverage, Kandis Acid |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology > 663.9 Nonalcoholic brewed beverages |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 10 Sep 2020 07:15 |
| Last Modified: | 24 Feb 2025 06:47 |
| URI: | http://repository.ub.ac.id/id/eprint/181632 |
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