Pembuatan Serbuk Efervesen Propolis Hasil Ekstraksi Metode Vacuum Ohmic Heating Bertingkat (Variasi Jenis Pelarut Propolis Dan Konsentrasi Maltodekstrin)

Zatin, Ragadisa Dyah Fais and Dr. Ir. Anang Lastriyanto,, M.Si and Dr. Ir. Sandra Malin Sutan,, MP (2021) Pembuatan Serbuk Efervesen Propolis Hasil Ekstraksi Metode Vacuum Ohmic Heating Bertingkat (Variasi Jenis Pelarut Propolis Dan Konsentrasi Maltodekstrin). Sarjana thesis, Universitas Brawijaya.

Abstract

Lebah menghasilkan propolis yang bermanfaat bagi kesehatan karena dapat meningkatkan daya tahan tubuh. Produk propolis di Indonesia saat ini masih terkendala keterbatasan teknologi pada pengolahan dan bentuk propolis yang hanya berupa tetes dan tablet. Untuk itulah dilakukan penelitian mengenai produk olahan propolis berupa efervesen. Tujuan dari penelitian ini adalah mengetahui proses pembuatan serbuk efervesen propolis hasil ekstraksi vacuum ohmic heating dengan variasi jenis pelarut dan konsentrasi maltodekstrin terhadap hasil rendemen, kadar air, pH, waktu larut, total fenol, dan total flavonoid. Penelitian kali ini menggunakan metode Rancangan Acak Kelompok (RAK) yang disusun secara faktorial dengan 2 faktor, yaitu jenis pelarut (aquades dan etanol 70%) dan konsentrasi maltodekstrin (10%, 20%, dan 30%). Hasil rendemen serbuk propolis tertinggi setelah pengeringan pada perlakuan jenis pelarut aquades dan konsentrasi maltodekstrin 30% dengan hasil 22.29%. Sementara untuk hasil serbuk efervesen propolis terbaik didapat pada perlakuan pelarut aquades dan konsentrasi maltodekstrin 10% yang menghasilkan kadar air 3.13%, waktu larut 47 detik, nilai pH 5.53, total fenol 3.89 mg/GAE g, dan total flavonoidnya sebesar 0.45 mg/QE g

English Abstract

Propolis is one of the bee products which is beneficial for health because of its content can increase endurance. Currently, propolis products in Indonesia are still constrained by technological limitations in the processing and processed forms of propolis which are only drops and tablets. For this reason, this research was conducted regarding the innovation of propolis processed products in the form of effervescent. The purpose of this study is to determine the process of making effervescent propolis powder extracted by vacuum ohmic heating with variations of the solvents and the maltodextrin concentration. The parameter are the water content, pH, soluble time, total phenol content, and total flavonoid content. This study used a Randomized Block Design (RBD) method which was arranged in a factorial, the factors are the type of solvents (aquades and ethanol 70%) and maltodextrin concentrations (10%, 20%, and 30%). The best result of propolis powder after drying was treated with aquades and 30% maltodextrin concentration is 22.29%. Meanwhile, the best propolis effervescent powder result with the treatment of aquades and maltodextrin concentration 10% with the result are: the water content is 3.13%, the dissolving time is 47 seconds, the pH value is 5.53, the total phenol content is 3.89 mg/GAE g, and the total flavonoid content is 0.45 mg/QE g

Item Type:	Thesis (Sarjana)
Identification Number:	0521100228
Uncontrolled Keywords:	efervesen, maltodekstrin, propolis, vacuum ohmic heating,effervescent, maltodextrin, propolis, vacuum ohmic heating
Subjects:	600 Technology (Applied sciences) > 630 Agriculture and related technologies
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Sugeng Moelyono
Date Deposited:	02 Feb 2022 06:49
Last Modified:	25 Sep 2024 06:25
URI:	http://repository.ub.ac.id/id/eprint/189164

Text RAGADISA DYAH FAIS ZATIN.pdf Download (2MB)

Actions (login required)

View Item