Choirunnisa’, Chori and Nimas Mayang Sabrina S.,, STP, MP, Ph.D and Sri Suhartini,, STP, M.Env.Mgt, Ph.D (2023) Pengaruh Proporsi Bahan Utama dan Konsentrasi Maltodekstrin terhadap Karakteristik Serbuk Minuman Herbal Berbasis Pegagan, Temulawak, dan Jahe Merah. Sarjana thesis, Universitas Brawijaya.
Abstract
Penggunaan obat tradisional di Indonesia cukup tinggi terbukti sekitar 44,3% penduduk Indonesia memanfaatkan tanaman obat sebagai upaya meningkatkan kesehatan secara tradisional. Pegagan (Centella asiatica Linn.), temulawak (Curcuma xanthorrhiza Roxb.), dan jahe merah (Zingiber officinale var. Rubrum) merupakan tanaman obat yang kaya akan manfaat bagi kesehatan. Pegagan mengandung senyawa saponin, steroid, dan triterpenoid yang berperan sebagai antioksidan alami. Rimpang temulawak mengandung dua kelompok senyawa kimia utama yakni golongan kurkuminoid dan minyak atsiri seperti xanthorrhizol. Selain itu, jahe merah merupakan antioksidan alami yang mengandung gingerol dan shogaol sebagai komponen senyawa fenolik. Kombinasi yang tepat antara pegagan, temulawak, dan jahe merah perlu diupayakan untuk menghasilkan sebuah produk dengan aktivitas antioksidan yang lebih tinggi dibandingkan komponen penyusunnya. Pegagan, temulawak, dan jahe merah dikeringkan menggunakan metode foam mat drying yang memerlukan suhu pengeringan rendah, tween 80 sebagai bahan pembusa, dan maltodekstrin sebagai bahan pengisi. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi bahan utama (pegagan, temulawak, jahe merah) dan konsentrasi maltodekstrin terhadap karakteristik fisikokimia serta menentukan rendemen serbuk minuman herbal. Metode penelitian yang digunakan yakni Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor, yakni proporsi bahan utama ((50%:30%:20%), (50%:25%:25%), dan (50%:20%:30%)) serta konsentrasi maltodekstrin (10%, 15%, dan 20% (b/v)) dengan pengulangan sebanyak tiga kali. Proses pengeringan menggunakan metode foam mat drying selama 7 jam pada suhu 60 ± 5°C. Beberapa parameter yang diuji meliputi kadar air, kadar abu, tingkat kelarutan, aktivitas antioksidan, dan rendemen. Data hasil penelitian dianalisis dengan metode Two-Way ANOVA (Analysis of Variance) dan uji Beda Nyata Terkecil (BNT) menggunakan software IBM SPSS Statistics 26. Hasil penelitian ini menunjukkan bahwa faktor perlakuan proporsi bahan utama dan konsentrasi maltodekstrin pada pembuatan serbuk minuman herbal berpengaruh signifikan (α = 0,05) terhadap karakteristik fisikokimia dan rendemen serbuk minuman herbal. Namun interaksi antar kedua faktor tersebut tidak berpengaruh signifikan (α = 0,05) terhadap karakteristik fisikokimia dan rendemen serbuk minuman herbal. Hasil pada penelitian ini didapatkan serbuk minuman herbal dengan kadar air yang belum memenuhi syarat mutu serbuk minuman tradisional menurut SNI 01-4320-1996 (maksimal 3% (b/b)). Kadar air serbuk minuman herbal berkisar antara 4,68% - 7,37%. Kadar abunya sebagian besar telah memenuhi syarat mutu SNI (maksimal 1,5% (b/b)), dengan kadar abu berkisar antara 0,24% - 1,61%. Tingkat kelarutannya cukup tinggi yakni 90,22% - 96,00% serta aktivitas antioksidan dengan nilai IC50 yang tergolong sedang yakni 117,90 ppm - 241,60 ppm. Rendemen yang dihasilkan relatif rendah yakni berkisar antara 15,83% - 20,01%.
English Abstract
The use of traditional medicine in Indonesia is quite high as evidenced by about 44,3% of the Indonesian population utilizing medicinal plants as a way to improve health traditionally. Pegagan (Centella asiatica), curcuma (Curcuma xanthorrhiza), and red ginger (Zingiber officinale) are medicinal plants that are rich in benefits for health. Pegagan contains saponin, steroid, and triterpenoid compounds that act as natural antioxidants. Curcuma rhizome contains two main chemical compound groups, namely the curcuminoid and essential oils such as xanthorrhizol. In addition, red ginger is a natural antioxidant that contains gingerol and shogaol as components of phenolic compounds. The right combination of pegagan, curcuma, and red ginger needs to be made to produce a product with higher antioxidant activity than its constituent components. Pegagan, curcuma, and red ginger are dried using the foam mat drying method, which requires a low drying temperature, tween 80 as a foaming agent, and maltodextrin as a filler. This study aims to determine the effect of main ingredient proportions (pegagan, curcuma, red ginger) and maltodextrin concentration on the physicochemical characteristics and yield of hebal drink powder. The research method used was a factorial Randomized Block Design (RBD) with two factors, namely the main ingredient proportions ((50%:30%:20%), (50%:25%:25%), and (50%:20%:30%)) and maltodextrin concentration (10%, 15%, and 20%) (w/v) with three repetitions. The drying process was carried out using the foam mat drying method for 7 hours at a temperature of 60 ± 5°C. Several parameters were tested, including water content, ash content, solubility, antioxidant activity, and yield. The research data were analyzed using the Two-Way ANOVA (Analysis of Variance) method and Least Significant Difference (LSD) test using IBM SPSS Statistics 26 software. The results of this study indicate that the treatment factor of the main ingredient proportions and maltodextrin concentration in the production of herbal drink powder had a significant effect (α = 0,05) on the physicochemical characteristics and yield of herbal drink powder. However, the interaction between the two factors did not have a significant effect (α = 0,05) on the physicochemical characteristics and yield of herbal drink powder. The results of this study obtained a herbal drink powder with a water content that did not meet the quality requirements of traditional drink powder according to SNI 01-4320- 1996 (maximum of 3% (w/w)). The water content of herbal drink powder ranged from 4,68% to 7,37%. The ash content has mostly met the SNI quality requirements (maximum of 1,5% (w/w)), with ash content ranging from 0,24% to 1,61%. The solubility level is quite high, ranging from 90,22% to 96,00%, and the antioxidant activity has a moderate IC50 value ranging from 117,90 ppm to 241,60 ppm. The yield produced is relatively low, ranging from 15,83% to 20,01%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100016 |
| Uncontrolled Keywords: | Foam mat drying, Jahe merah, Pegagan, Temulawak,Curcuma, Foam mat drying, Pegagan, Red ginger |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture > 338.16 Production efficiency |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 26 Jul 2023 01:19 |
| Last Modified: | 26 Jul 2023 01:19 |
| URI: | http://repository.ub.ac.id/id/eprint/202125 |
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