| NIM | A1M012063 |
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| Namamhs | ARRIDHA AFIATI |
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| Judul Artikel | KAJIAN SIFAT FISIK, KIMIA, DAN SENSORI MINUMAN FUNGSIONAL INSTAN BERBASIS GULA KELAPA DENGAN VARIASI JENIS DAN KONSENTRASI EKSTRAK RIMPANG |
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| Abstrak (Bhs. Indonesia) | Minuman fungsional berbasis gula kelapa merupakan salah satu bentuk diversifikasi produk olahan nira kelapa. Pengembangan minuman fungsional perlu dilakukan untuk meningkatkan nilai manfaat dari gula kelapa tersebut. Pada penelitian ini dicoba pembuatan minuman fungsional instan berbasis gula kelapa yang diperkaya minyak sawit merah menggunakan berbagai jenis dan konsentrasi ekstrak rimpang untuk meningkatkan aspek fungsional dari produk gula kelapa yang diperkaya minyak sawit merah. Penelitian ini bertujuan untuk mengetahui pengaruh serta menentukan jenis dan konsentrasi ekstrak rimpang terhadap sifat fisik, kimia dan sensori minuman fungsional instan berbasis gula kelapa yang diperkaya minyak sawit merah. Penelitian ini menggunakan metode Rancangan Acak Kelompok (RAK). Faktor yang dicoba yaitu penggunaan jenis ekstrak rimpang (J) yang terdiri dari tiga taraf (jahe, kencur, dan kunyit) dan konsentrasi ekstrak rimpang (K) yang ditambahkan (10%,15%, dan 20%), dengan demikian terdapat 9 kombinasi perlakuan yang diulang 3 kali sehingga diperoleh 27 unit percobaan. Minuman fungsional instan berbasis gula kelapa yang diperkaya minyak sawit merah kemudian dianalisis sifat fisik, kimia dan sensorinya. Hasil penelitian menunjukkan bahwa kombinasi perlakuan terbaik yaitu perlakuan jenis ekstrak rimpang jahe dengan konsentrasi penambahan ekstrak 10% (J1K1). Kombinasi perlakuan ini menghasilkan minuman fungsional dengan nilai densitas kamba 0,50 g/ml; kadar air 2,60%bb, kadar gula reduksi 4,75%bk; kadar gula total 79,36%bk; total fenolik 0,21%bk, kadar asam lemak bebas 0,0058%bk, kadar vitamin E (tokoferol) 2,988%bk; dan aktivitas antioksidan (DPPH) 81,33%bk. Karateristik sensori minuman fungsional instan sebagai berikut: warna coklat muda (nilai 2,51); aroma rempah kuat (nilai 2,89); tekstur agak halus (nilai 2,41); rasa sangat manis (nilai 2,89); flavor rempah enak (nilai 3,16). |
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| Abtrak (Bhs. Inggris) | Functional drink palm sugar-based is a form of processed coconut sap product diversification. Development of functional drink need to be done to improve the value of the benefits of Palm sugar. This research tries to create instant functional drinks coconut sugar-based enriched with red palm oil using various types and concentrations of Rhizome extract to improve functional aspects of the coconut sugar enriched with red palm oil. The aims of the research is to know the effect and determine the type and concentration of rhizome extract against physical, chemical and sensory properties of instant functional drinks coconut sugar-based enriched with red palm oil. This research was conducted by Randomized Block Design (RBD). The factors examined are the type of rhizome extracts (J) which consist of: ginger (J1), kaempferia galanga (J2), and turmeric (J3), and the concentration of rhizome extract (K) which consist of; 10% (K1), 15% (K2), and 20% (K3), thus there are 9 combination treatments, repeated 3 times and obtained 27 experimental units. The observed variables in this research are: physical properties which consist of the density of kamba, chemical properties, which consist of: water content, reducing sugar, total sugar, total phenolic, and free fatty acids content, and sensory properties which consist of: colour, spices aroma, texture, sweetness, and the flavor of the spices. Physical and chemical variables data were analyzed by using analysis of variance, if the result were significantly different then continued with Duncan's Multiple Range Test (DMRT) at 5% level. An analysis of the sensory variables was analyzed using the Friedman test and if the result were significantly different then continued with Duncan's Multiple Range Test (DMRT) at 5% level. The best instant functional drink obtained from the combination of ginger extract with 10% concentration (J1K1). The product has characteristic: the density of kamba is 0.50 g/ml; water content is 2.60%bb, reducing sugar is 4.75%bk; total sugar is 79.36%bk; total phenolic is 0.21%bk, free fatty acids content is 0.0058%bk, vitamin E (tocopherol) is 2.988%bk; and antioxidant activity (DPPH) is 81.33% BK. The sensory characteristics are; light brown color (2.51); the aroma of the spices is strong (2.89); the texture is rather smooth (2.41); the flavor is very sweet (2.89); and the spices flavor is delicious ( 3.16.) |
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| Kata kunci | Minuman fungsional instan, minyak sawit merah, jahe, kencur, kunyit. |
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| Pembimbing 1 | Dr. Ir. Hidayah Dwiyanti, M.Si. |
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| Pembimbing 2 | Ir. Retno Setyawati, M.P |
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| Pembimbing 3 | |
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| Tahun | 2016 |
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| Jumlah Halaman | 21 |
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| Tgl. Entri | 2016-08-06 06:04:48.190247 |
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