Update Artikelilmiah: 48201

FATHINA FAUZIAH ALFARIZKY

NIM

Judul Artikel

Abstrak (Bhs. Indonesia)

Latar Belakang: Diabetes mellitus dapat menginduksi terjadinya stres oksidatif dan peningkatan asupan makan, sehingga perlu mengonsumsi pangan tinggi antioksidan dan protein. Penelitian ini bertujuan untuk mengetahui pengaruh proporsi susu kecambah kacang tanah (Sucamkata) dan skim, serta penambahan ekstrak jahe emprit dan serai terhadap kadar protein terlarut, total flavonoid, sensori hedonik, formula terbaik, dan serving size Yocanserah.
Metodologi: Penelitian ini menggunakan metode Rancangan Acak kelompok (RAK) faktorial dengan 3 faktor percobaan, yaitu proporsi Sucamkata:skim (90:10, 80:20, 70:30), ekstrak jahe emprit (1%, 1,5%), dan ekstrak serai (1,5%, 2%). Yocanserah dianalisis protein terlarut (Lowry), total flavonoid (kolorimetri), dan sensori hedonik (skoring).
Hasil Penelitian: Proporsi Sucamkata:skim berpengaruh terhadap protein terlarut serta sensori rasa, aroma, dan kekentalan Yocanserah. Ekstrak serai meningkatkan protein terlarut (p=0,004) dan total flavonoid (p=0,041), serta berpengaruh terhadap sensori warna (p=0,014), sedangkan ekstrak jahe emprit menurunkan total flavonoid (p=0,044) dan berpengaruh terhadap sensori aroma (p=0,027). Interaksi ketiga perlakuan berpengaruh terhadap protein terlarut (p=0,005), total flavonoid (p=0,0001), dan sensori hedonik Yocanserah. Formula terbaik terbuat dari 90:10 Sucamkata:skim, ekstrak jahe emprit 1% dan serai 2% yang mengandung flavonoid 710,76 mgQE/100g, protein terlarut 49,7%, dan probiotik 6,7 × 108 CFU/mL.
Kesimpulan: Yocanserah dapat menjadi alternatif minuman fungsional penderita diabetes mellitus tipe-2.

Abtrak (Bhs. Inggris)

Background: Diabetes mellitus can induce oxidative stress and increased food intake, therefore it is necessary to consume foods high in antioxidants and protein. This study aims to determine the effect of the proportion of peanut sprout milk (Sucamkata) and skimmed milk, as well as the addition of ginger and lemongrass extracts, on soluble protein content, total flavonoids, hedonic sensory, optimal formula, and serving size of Yocanserah.
Methods: This study used a factorial Randomized Block Design (RBD) method with 3 experimental factors, namely the proportion of Sucamkata:skim (90:10, 80:20, 70:30), ginger extract (1%, 1,5%), and lemongrass extract (1,5%, 2%). Soluble protein (Lowry), total flavonoids (colorimetric), and hedonic sensory (scoring) are analyzed.
Results: The proportion of Sucamkata:skim had effect on the soluble protein and sensory attributes such as taste, aroma, and viscosity of Yocanserah. Lemongrass extract improved soluble protein (p=0,004) and total flavonoids (p=0,041), while affecting color perception (p=0,014) of Yocanserah. On the other hand, ginger extract decreases total flavonoids (p=0,044) and influences aroma perception (p=0,027). The treatment interaction affected the soluble protein (p=0,005), total flavonoids (p=0,0001), and hedonic sensory of Yocanserah. The best formula consisted of a 90:10 Sucamkata:skim, 1% ginger extract, and 2% lemongrass extract, which contained 710.76 mgQE/100g flavonoids, 49.7% soluble protein, and 6.7 × 108 CFU/mL probiotics.
Conclusion: Yocanserah can be used as an alternative functional drink for patients with type-2 diabetes mellitus.

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