Artikel Ilmiah : I1D022030 a.n. FITRI NUR ARIANI
| NIM | I1D022030 |
|---|---|
| Namamhs | FITRI NUR ARIANI |
| Judul Artikel | TOTAL FENOLIK, FLAVONOID, DAN MUTU HEDONIK MINUMAN SERBUK WIJAGUM (WIJAYAKUSUMA, JAHE EMPRIT, GULA SORGUM ) SEBAGAI ALTERNATIF MINUMAN DIABETES MELITUS TIPE 2 |
| Abstrak (Bhs. Indonesia) | Alternatif minuman fungsional diperlukan sebagai penunjang pengelolaan diabetes melitus tipe 2. Wijayakusuma dan jahe emprit merupakan sumber senyawa fenolik dan flavonoid yang berpotensi dikembangkan menjadi minuman serbuk melalui proses kristalisasi dengan gula sorgum. Penelitian ini bertujuan menganalisis pengaruh konsentrasi wijayakusuma, jahe emprit, serta interaksinya terhadap total fenolik, flavonoid, dan mutu hedonik serbuk Wijagum. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) dua faktor, yaitu konsentrasi wijayakusuma:air (8%, 12%, 16%) dan jahe emprit:air (8% dan 16%). Analisis total fenolik dilakukan dengan metode Folin–Ciocalteu, flavonoid dengan kolorimetri, serta mutu hedonik meliputi warna, aroma, rasa, dan aftertaste. Hasil menunjukkan kadar fenolik serbuk Wijagum berkisar 131–197 mg GAE/g dan flavonoid 0,90–1,20 mg QE/g. Konsentrasi wijayakusuma tidak berpengaruh nyata pada kadar fenolik dan flavonoid (p>0,05), konsentrasi jahe emprit berpengaruh nyata (p<0,05) pada kadar fenolik namun tidak pada flavonoid. Interaksi konsentrasi wijayakusuma dan jahe emprit berpengaruh nyata pada kadar fenolik (p<0,05), namun tidak pada flavonoid. Konsentrasi wijayakusuma, jahe emprit, dan interaksinya berpengaruh nyata pada semua atribut mutu hedonik warna, aroma, rasa, dan aftertaste (p<0,001). Formula terbaik diperoleh pada kombinasi 16% wijayakusuma dan 16% jahe emprit dengan total fenolik 161,42 mg GAE/g, flavonoid 1,11 mg QE/g, atribut aftertaste baik, rasa cukup pedas dan manis, aroma cukup beraroma rempah, dan warna coklat muda. Kata kunci: wijayakusuma, jahe emprit, fenolik. |
| Abtrak (Bhs. Inggris) | Functional beverage alternatives are needed to support the management of type 2 diabetes mellitus. Wijayakusuma and ginger are sources of phenolic compounds and flavonoids that have the potential to be developed into powdered beverages through a crystallization process with sorghum sugar. This study aims to analyze the effect of wijayakusuma concentration, ginger concentration, and their interaction on the total phenolic content, flavonoid content, and hedonic quality of Wijagum powder. This study used a two-factor randomized block design (RBD), namely wijayakusuma:water concentration (8%, 12%, 16%) and ginger:water concentration (8% and 16%). Total phenolic analysis was performed using the Folin–Ciocalteu method, flavonoids using colorimetry, and hedonic quality included color, aroma, taste, and aftertaste. The results showed that the phenolic content of Wijagum powder ranged from 131 to 197 mg GAE/g and flavonoids from 0.90 to 1.20 mg QE/g. The concentration of wijayakusuma had no significant effect on phenolic and flavonoid content (p>0.05), while the concentration of ginger had a significant effect (p<0.05) on phenolic content but not on flavonoids. The interaction between the concentrations of wijayakusuma and ginger had a significant effect on phenolic content (p<0.05) but not on flavonoids. The concentrations of wijayakusuma, ginger, and their interaction had a significant effect on all hedonic quality attributes of color, aroma, taste, and aftertaste (p<0.001). The best formula was obtained from a combination of 16% wijayakusuma and 16% ginger, with a total phenolic content of 161.42 mg GAE/g, flavonoids of 1.11 mg QE/g, aftertaste good, taste moderately spicy and sweet, aroma moderately aromatic, and color light brown. keywords: wijayakusuma, ginger, phenolic |
| Kata kunci | wijayakusuma, jahe emprit, fenolik. |
| Pembimbing 1 | Friska Citra Agustia |
| Pembimbing 2 | Umi Faza Rokhmah |
| Pembimbing 3 | |
| Tahun | 2026 |
| Jumlah Halaman | 15 |
| Tgl. Entri | 2026-04-10 14:47:05.294982 |