Pengaruh Konsentrasi Maltodekstrin Terhadap Minuman Serbuk Instan Dari Daun Sungkai (Peronema canescens Jack.) dan Jahe Merah (Zingiber officinale var. Rubrum)

Liman, Septiyani (2024) Pengaruh Konsentrasi Maltodekstrin Terhadap Minuman Serbuk Instan Dari Daun Sungkai (Peronema canescens Jack.) dan Jahe Merah (Zingiber officinale var. Rubrum). S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi maltodekstrin terhadap karakteristik dan organoleptik minuman serbuk instan dari daun sungkai dan jahe merah serta untuk mendapatkan konsentrasi maltodekstrin terbaik terhadap karateristik minuman serbuk instan dari daun sungkai dan jahe merah. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL), dengan lima taraf perlakuan dan tiga ulangan sehingga didapatkan 15 satuan percobaan. Perlakuan yang diberikan yaitu maltodekstrin 5%, maltodekstrin10%, maltodekstrin 15%, maltodekstrin 20%, dan maltodekstrin 25%. Hasil penelitian menunjukan konsentrasi maltodekstrin berpengaruh nyata terhadap waktu larut, L*, a*, aktivitas antioksidan, total fenol, total flavonoid, uji mutu (rasa pahit, rasa pedas, dan aroma), uji hedonik (warna dan aroma) namun tidak berpengaruh nyata terhadap kadar air, kelarutan, nilai b* uji hedonik (rasa dan penerimaan keseluruhan). Perlakuan terbaik yaitu penggunaan maltodekstrin 10% menghasilkan kadar air 4,26%, nilai kelarutan 89,44%, nilai waktu larut 55,45 detik, nilai Lightness 56,2, nilai a* 12,43, nilai b*27,16, nilai aktivitas antioksidan 71,78%, nilai total fenol 5,84 mg AGE/g, nilai total flavonoid 0,46 mg QE/g, nilai mutu hedonik rasa pahit 2,92 (tidak pahit), nilai mutu hedonik rasa pedas 2,65( tidak pedas), nilai aroma 3,27 (agak khas jahe merah), nilai hedonik warna 3,88 (agak suka), nilai hedonik aroma 3,64 (agak suka), nilai hedonik rasa 3,68 (agak suka), nilai hedonik penerimaan keseluruhan 3,60 (agak suka). This research was conducted to determine the effect of maltodextrin concentration on the characteristics and organoleptics of instant from sungkai leaf and red ginger powder drinks and to obtain the best maltodextrin concentration on the characteristics of instant powder drinks from sungkai leaf and red ginger. This research used the Completely Randomized Design (RAL) method, with five treatment levels and three replications. so that 15 experimental units were obtained. The treatments given were 5% maltodextrin, 10% maltodextrin, 15% maltodextrin, 20% maltodextrin and 25% maltodextrin. The results showed that the concentration of maltodextrin had a significant effect on dissolution time, L*, a*, antioxidant activity, total phenols, total flavonoids, quality tests (bitter taste, spicy taste and aroma), hedonic tests (color and aroma) but had no significant effect. on water content, solubility, b*, hedonic tests (taste and overall acceptability). The best treatment is the use of 10% maltodextrin resulting in a water content of 4.26%, solubility value of 89.44%, dissolution time value of 55.45 seconds, Lightness value of 56.2, a* value of 12.43, b*27.16, antioxidant activity value 71.78%, total phenol value 5.84 mg AGE/g, total flavonoid value 0.46 mg QE/g, hedonic quality value of bitter taste 2.92 (not bitter), hedonic quality value of spicy taste 2.65( not spicy), aroma value 3.27 (somewhat typical of red ginger), color hedonic value 3.88 (somewhat like), aroma hedonic value 3.64 (somewhat like), taste hedonic value 3.68 (somewhat like), value hedonic overall acceptance 3.60 (somewhat like).

Type:	Thesis (S1)
Uncontrolled Keywords:	Daun Sungkai, Jahe Merah, Maltodekstrin, Minuman Serbuk Instan
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Liman
Date Deposited:	19 Jul 2024 01:32
Last Modified:	19 Jul 2024 01:32
URI:	https://repository.unja.ac.id/id/eprint/68872

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