Januarni, Elina (2017) Optimasi Formulasi Minuman Serbuk Terintegrasi Daun Kelor, Daun Pandan Wangi, dan Jahe Merah (Moringa oleifera Lamk, Pandanus maryllifolius Roxb, dan Zingiber officinale Rosc.). Sarjana thesis, Universitas Brawijaya.
Abstract
Daun kelor, pandan wangi dan jahe merah merupakan tanaman yang memiliki kandungan nutrisi yang baik untuk kesehatan dan memiliki peran sebagai antioksidan dengan potensi aktivitas yang kuat. Selain akan meningkatkan nilai ekonomisnya, pengolahan daun kelor, pandan wangi, dan jahe merah sebagai minuman serbuk fungsional dapat menjadi alternatif bagi para konsumen untuk dapat tetap menjaga kesehatan. Penelitian ini menggunakan Respon Surface Methodology (RSM) metode Central Composite Design (CCD). Metode ini digunakan untuk mengetahui proporsi dari simpilisia daun kelor, daun pandan wangi, dan jahe merah sehingga dapat menghasilkan respon aktivitas antioksidan (IC50), total fenol, dan total flavonoid optimum. Berdasarkan hasil penelitian, diperoleh formulasi optimum dalam pembuatan minuman serbuk instan terintegrasi daun kelor, pandan wangi, dan jahe merah dengan proporsi (kelor:pandan:jahe) berturut-turut (72,45:20,17:7,38). Minuman rebusan simplisia kelor, pandan, dan jahe merah dengan proporsi tersebut menghasilkan aktivitas antioksidan (IC50) sebesar 204,5 ppm, total fenol sebesar 7411 mg GAE/kg, dan total flavonoid sebesar 3333 mg QE/kg. Adapun proses pengeringan pada pembuatan minuman serbuk menyebabkan adanya perbedaan yang signifikan terhadap aktivitas antioksidan (IC50), total fenol, dan total flavonoid. Sampel minuman serbuk terintegrasi daun kelor, daun pandan wangi, dan jahe merah memiliki nilai IC50 sebesar 130,55 ppm, 750,30 mg GAE/kg, dan 44,96 mg QE/kg.
English Abstract
Moringa’s leaves, pandanus and red ginger are the plants that have a good nutritional content for health and have a role as an antioxidant with potent activity potential. In addition to increasing the economic value, processing of moringa’s leaf, pandan, and red ginger as an (integrated food therapy) functional beverage powder can be an alternative for consumers to be able to maintain health. This research used Response Surface Methodology (RSM) method of Central Composite Design (CCD). This method is used to determine the proportion of kelor leaf simpilisia, pandanus fragrant leaf, and red ginger to produce antioxidant activity response (IC50), total phenol, and total optimum flavonoids. Based on the results of the research, the optimum formulation was obtained in the production of instant powdered beverages integrated with kelor leaf, pandan, and red ginger with the proportion (72,45: 20,17: 7,38). Integrated food therapy of simplicia kelor, pandanus, and red ginger with proportions resulted has antioxidant activity (IC50) as much as 204,5 ppm, 7411 mg GAE / kg total phenol, and 3333 mg QE / kg for total flavonoids. The drying process in the manufacture of beverage powder caused a significant difference to the antioxidant activity (IC50), total phenol, and total flavonoids. Integrated powder beverage samples of moringa leaf, pandanus fragrant leaf, and red ginger have IC50 value of 130,55 ppm, 750,30 mg GAE / kg total phenol, and 44,96 mg QE / kg for total flavonoids.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2017/506/051709354 |
| Uncontrolled Keywords: | Minuman, Kelor, Pandan Wangi, Jahe Merah, Antioksidan |
| Subjects: | 600 Technology (Applied sciences) > 663 Beverage technology > 663.9 Nonalcoholic brewed beverages |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Budi Wahyono Wahyono |
| Date Deposited: | 10 Oct 2017 02:46 |
| Last Modified: | 02 Dec 2021 06:23 |
| URI: | http://repository.ub.ac.id/id/eprint/3480 |
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