| NIM | I1D017040 |
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| Namamhs | NOER ALITA EKA RIANTY |
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| Judul Artikel | SIFAT ORGANOLEPTIK DAN KANDUNGAN ANTOSIANIN MINUMAN FUNGSIONAL EKSTRAK SECANG DAN BERAS HITAM BERBASIS NIRA KELAPA SEBAGAI MINUMAN SUMBER ANTIOKSIDAN |
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| Abstrak (Bhs. Indonesia) | Paparan radikal bebas yang berasal dari polutan lingkungan dapat meningkatkan stress oksidatif yang berdampak pada perkembangan berbagai penyakit degeneratif. Untuk itu perlu asupan antioksidan yang memadai. Pengembangan minuman fungsional dengan penambahan antioksidan dari bahan alami seperti kayu secang dan beras hitam merupakan salah satu alternative untuk menyediakan pangan sumber antioksidan. Jenis ekstrak dan jumlah penambahannya akan berpengaruh terhadap kadar antosiain dan sensori produk. Tujuan penelitian: 1) Mengetahui pengaruh jenis ekstrak dan jumlah penambahannya terhadap aspek sensori minuman fungsional. 2) Mengetahui pengaruh jenis ekstrak dan jumlah penambahannya terhadap kadar antosianin minuman fungsional. 3) Mengetahui formulasi terbaik produk minuman fungsional berdasarkan aspek sensori dan kadar antosianin. Penelitian ini dilakukan secara eksperimental menggunakan Rancangan Acak Kelompok terdiri dari dua faktor, yaitu: 1) jenis ekstrak/J (kayu secang dan beras hitam) dan 2) konsentrasi atau jumlah penambahan ekstrak/K (15%, 20%, dan 25%). Parameter yang diamati yaitu total antosianin, total padatan terlarut, viskositas serta sensori produk. Analisis data menggunakan Anova dan Friedman dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa penambahan ekstrak beras hitam memiliki total kandungan antosianin lebih tinggi dibandingkan penambahan ekstrak secang. Selain itu, semakin tinggi konsentrasi ekstrak yang ditambahkan, total kandungan antosianin semakin meningkat. Penambahan ekstrak dengan variasi konsentrasi ekstrak yaitu 15%, 20%, dan 25% menghasilkan minuman fungsional yang disukai secara sensori oleh panelis. Semakin tinggi konsentrasi ekstrak yang ditambahkan cenderung meningkatkan kesukaan panelis terhadap minuman fungsional. Perlakuan terbaik berdasarkan uji indeks efektivitas yaitu minuman fungsional dengan penambahan ekstrak beras hitam dengan konsentrasi 25% dengan total kandungan antosianin 50,03 mg/L, total padatan terlarut 65,50Brix, viskositas 3,7, aroma agak disukai (2,68), rasa agak disukai (3,28), flavor agak disukai (3,4), dan secara keseluruhan agak disukai (3,44). |
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| Abtrak (Bhs. Inggris) | Exprosure of free radicals from environmental pollutants can increase oxidative stress which has an impact on the development of various degenerative diseases. Therefore, we need adequate intake of antioxidants. The development of functional drinks with the addition of antioxidants from natural ingredients such as secang wood and black rice is one alternative to provide food sources of antioxidants. The type of extract and the amount of its addition will affect the anthocyanin and sensory of this product. This study aims to: 1) Determine the effect of the type of extract and the amount of its addition on the sensory aspects of functional drinks based on coconut sap. 2) Knowing the effect of the type of extract and the amount of its addition on the anthocyanin levels of functional drinks based on coconut sap. 3) Knowing the best formulation of functional drink products based on coconut sap based on sensory aspects. This research was conducted experimentally using a Randomized Block Design method which consisted of two factors, the first factor was the type of extract/J (secang wood and black rice) and the second factor was the concentration of the addition of the extract/K (15%, 20%, and 25%). Data analysis using Anova and Friedman followed by DMRT test. The results showed that the addition of black rice extract had a higher total anthocyanin content than the addition of secang extract. In addition the higher the concentration of the extract added, the higher the total anthocyanin content. Adding extracts with various extract concentrations of 15%, 20%, and 25% resulted in a functional drink that was sensorial favored by the panelists. The higher the concentration of the added extract tends to increase the panelists' preference for functional drinks. The best treatment based on the effectiveness indext test was functional drink with the addition of black rice extract with the concentration of 25% with a total anthocyanin content of 50.03 mg/L, total soluble solids 65.50 Brix, viscosity 3.7, slightly favorable aroma (2.68 ), the taste was moderately favorable (3.28), the taste was somewhat favorable (3.4), and overall somewhat favored (3.44). |
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| Kata kunci | Minuman fungsional, secang, beras hitam, nira kelapa, antosianin |
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| Pembimbing 1 | Dr. Ir. Hidayah Dwiyanti, M.Si |
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| Pembimbing 2 | Gumintang Ratna Ramadhan, S.TP., M.Si |
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| Pembimbing 3 | |
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| Tahun | 2022 |
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| Jumlah Halaman | 10 |
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| Tgl. Entri | 2022-05-20 11:48:47.494126 |
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