Pengaruh Kombinasi Ekstrak Daun Sungkai, Serai dan Jahe Merah Terhadap Karakteristik Kimia dan Organoleptik Minuman Serbuk Instan

Aprilyani, Fani (2024) Pengaruh Kombinasi Ekstrak Daun Sungkai, Serai dan Jahe Merah Terhadap Karakteristik Kimia dan Organoleptik Minuman Serbuk Instan. S1 thesis, UNIVERSITAS JAMBI.

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Abstract

Penelitian ini dilakukan untuk mendapatkan formulasi optimum kombinasi ekstrak daun sungkai, serai dan jahe merah sehingga menghasilkan minuman serbuk instan yang mengandung karakteristik kimia dan organoleptik yang baik. Penelitian ini dilaksanakan menggunakan RSM (Respon Surface Method) dengan software Design Expert 13.0.50.0 metode BBD (Box-Behnken Design) dengan 17 satuan percobaan. Adapun variabel bebas yang digunakan yaitu ekstrak daun sungkai (0-100 ml), ekstrak serai (0-100 ml), dan ekstrak jahe merah (0-100 ml). Hasil penelitian didapatkan bahwa model yang disarankan untuk respon total fenol adalah linier, sedangkan model yang disarankan untuk respon total flavonoid dan aktivitas antioksidan adalah quadratic. Formulasi yang disarankan yaitu dengan kombinasi ekstrak daun sungkai 68,201 ml, ekstrak serai 0 ml dan ekstrak jahe merah 100 ml diprediksi sebagai minuman formula optimum berdasarkan total fenol, total flavonoid, dan aktivitas antioksidan dengan nilai tertinggi. Minuman serbuk formula optimum memiliki nilai total fenol 13,220 mg Gae/g, total flavonoid 1,042 mg QE/g dan aktivitas antioksidan 78,069%. Perlakuan terbaik berdasarkan uji organoleptik adalah perlakuan dengan kombinasi esktrak daun sungkai, serai dan jahe merah (50 ml : 0 ml : 100 ml) dengan nilai skor mutu hedonik rasa pahit 2,51, skor rasa pedas 2,48, skor aroma serai 1,92, skor aroma jahe merah 3,49, skor hedonik warna 3,72, skor hedonik rasa 3,92, skor hedonik aroma 4,04, dan skor hedonik penerimaan keseluruhan 3,96. This research was conducted to obtain the optimum formulation of the combination of sungkai leaf extract, lemongrass and red ginger so as to produce instant powder drinks that contain good chemical and organoleptic characteristics. This research was conducted using RSM (Response Surface Method) with Software Design Expert 13.0.50.0 BBD (Box-Behnken Design) method with 17 experimental units. The independent variables used are sungkai leaf extract (0-100 ml), lemongrass extract (0-100 ml), and red ginger extract (0-100 ml). The results of the study found that the recommended model for the total phenol response was linear, while the recommended model for the total response of flavonoids and antioxidant activity was quadratic. The recommended formulation, which is a combination of 68.201 ml sungkai leaf extract, 0 ml lemongrass extract and 100 ml red ginger extract, is predicted to be the optimal formula drink based on total phenols, total flavonoids, and antioxidant activity with the highest value. The optimum formula powder drink has a total phenol value of 13,220 mg GAE/g, total flavonoids 1,042 mg QE/g, and antioxidant activity 78,0695. The best treatment based on organoleptic tests is treatment with a combination of sungkai leaf extract, lemongrass and red ginger (50 ml : 0 ml : 100 ml) with a bitter taste hedonic quality score value of 2.51, spicy taste score of 2.48, lemongrass aroma score of 1.92, red ginger aroma score of 3.49, color hedonic score of 3.72, taste hedonic score of 3.92, aroma hedonic score of 4.04, and overall acceptance hedonic score of 3.96.

Type:	Thesis (S1)
Uncontrolled Keywords:	Box-Behnken Design, Daun Sungkai, Jahe Merah, Minuman Serbuk instan, Serai
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User:	Aprilyani
Date Deposited:	19 Jul 2024 01:34
Last Modified:	19 Jul 2024 01:34
URI:	https://repository.unja.ac.id/id/eprint/68873

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