Fadia Camila Hanum, Fadia (2023) FORMULASI SARI DAUN KENIKIR (Cosmos caudatus Kunth.) DAN JERUK LEMON (Citrus limon) TERHADAP MUTU MINUMAN FUNGSIONAL “KENIMON”. Skripsi thesis, Universitas Sahid.
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Abstract
ABSTRAK Daun kenikir merupakan sayuran dan lemon merupakan buah-buahan yang mengandung vitamin, mineral, protein, karbohidrat, dan kandungan bioaktif yang baik untuk kesehatan. Kombinasi sari daun kenikir dan buah lemon dapat dijadikan sebagai minuman fungsional, namun produk yang dihasilkan mempunyai kendala yaitu aroma langu yang dapat menurunkan daya terima masyarakat. Penelitian ini bertujuan untuk mengkaji mutu minuman fungsional sari daun kenikir dan jeruk lemon yang ditinjau dari karakteristik kimia, karakteristik fisik, dan organoleptik. Penelitian ini menggunakan metode penelitian eksperimental dengan desain penelitian Rancangan Acak Lengkap (RAL) non faktorial dengan 1 faktor yaitu formulasi sari daun kenikir dan jeruk lemon dengan 5 formulasi (35:65, 40:60, 45:55, 50:50, 55:45) dan 3 kali ulangan. Data yang diperoleh dianalisis dengan ANOVA dan dilanjutkan dengan uji Duncan jika perlakuan berbeda nyata. Hasil penelitian menunjukkan formulasi sari daun kenikir dan jeruk lemon yang berbeda berpengaruh signifikan terhadap mutu kimia (pH, total padatan terlarut, aktivitas antioksidan, dan vitamin C), mutu fisik (warna metode kolorimetri pada tingkat kecerahan (L*) dan tingkat kekuningan (b*), organoleptik (hedonik dan mutu hedonik) pada parameter rasa, aroma, dan warna. Namun, hasil uji tidak berpengaruh signifikan terhadap uji fisik (warna metode kolorimetri pada tingkat kemerahan (a*)). Perlakuan terbaik berdasarkan uji hedonik dan aktivitas antioksidan adalah pada formulasi 55:45 dengan nilai pH sebesar 2.618, total padatan terlarut sebesar 1.13⁰Brix, aktivitas antioksidan sebesar IC50 91.171 (kuat), dan kadar vitamin C sebesar 22.29 mg/100 mL Kata kunci: daun kenikir, jeruk lemon, minuman fungsional ABSTRACT Kenikir leaves are vegetables and lemons are fruits that contain vitamins, minerals, proteins, carbohydrates, and bioactive contents that are good for health. The combination of kenikir leaf juice and lemon fruit can be used as a functional drink, but the resulting product has an obstacle, namely a languid aroma that can reduce public acceptance. This study aims to assess the quality of functional beverages of kenikir leaf juice and lemon in terms of chemical characteristics, physical characteristics, and organoleptic. This study used an experimental research method with a non-factorial Completely Randomized Design (non-factorial RAL) research design with 1 factor, namely the formulation of kenikir leaf juice and lemon juice with 5 formulations (35:65, 40:60, 45:55, 50:50, 55:45) and 3 replications. The data obtained were analyzed by ANOVA and continued with Duncan's test if the treatments were significantly different. The results showed that different formulations of kenikir leaf juice and lemon juice had a significant effect on chemical quality (pH, total solublesolids, antioxidant activity, and vitamin C), physical quality (color colorimetric method at the brightness level (L*) and yellowish level (b*)), organoleptic (hedonic and hedonic quality) on the parameters of taste, aroma, and color. However, the test results did not significantly affect the physical test (colorimetric method at the reddish level (a*)). The best treatment based on hedonic test and antioxidant activity was the 55:45 formulation with pH value of 2.618, total soluble solids of 1.13⁰Brix, antioxidant activity of IC50 91.171 (strong), and vitamin C content of 22.29 mg/100 mL. Keywords: kenikir leaf, lemon, functional drink
Item Type: | Thesis (Skripsi) |
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Subjects: | R Medicine > R Medicine (General) |
Divisions: | Fakultas Teknologi Pangan dan Kesehatan > Teknologi Pangan |
Depositing User: | sis gunawan usahid |
Date Deposited: | 01 Dec 2023 07:47 |
Last Modified: | 01 Dec 2023 07:47 |
URI: | http://repository.usahid.ac.id/id/eprint/3288 |
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