PENGARUH JENIS DAN MASSA MALTODEKSTRIN TERHADAP STABILITAS AKTIVITAS ANTIOKSIDAN MINUMAN SARI MURBEI (Morus alba L.) SERBUK

• Main Author: Syifa Rohadatul'Aisy, - (Author)
• Format: Book
• Published: 2020-05-20.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Abstrak Penelitian berjudul Pengaruh Jenis dan Massa Maltodekstrin Terhadap Stabilitas Aktivitas Antioksidan Minuman Sari Murbei (Morus alba L.) Serbuk bertujuan untuk mengetahui pengaruh jenis maltodekstrin terhadap stabilitas aktivitas antioksidan minuman sari murbei (Morus alba L.) serbuk dan mengetahui massa optimum maltodekstrin terpilih sehingga dapat menjaga stabilitas aktivitas antioksidan minuman sari murbei (Morus alba L.) serbuk. Pembuatan minuman sari murbei serbuk dilakukan menggunakan metode pengeringan freeze-drying dengan optimasi terhadap jenis maltodekstrin (DE-5, DE-10 dan DE-15) dan massa maltodekstrin (2,5; 5; dan 7,5 gram) untuk mendapatkan bahan pengisi terbaik dalam pembuatan minuman sari murbei serbuk sehingga dapat mempertahankan aktivitas antioksidan sari buah murbei. Pengujian kualitatif dilakukan secara fitokimia berdasarkan perubahan warna atau pengendapan sedangkan pengujian kuantitatif, dilakukan melalui uji total fenolat dengan pereaksi folin-ciocalteu dan penentuan aktivitas antioksidan dilakukan dengan metode DPPH. Data yang diperoleh dianalisa dengan analisa ragam (ANOVA) apabila terdapat beda nyata dilakukan uji BNT dengan taraf nyata 5%. Minuman sari murbei serbuk optimum pada penggunaan maltodekstrin DE-10 dengan massa maltodekstrin 5gram. Hasil penelitian menunjukkan bahwa aktivitas antioksidan sari buah murbei dan minuman sari murbei serbuk pada kondisi optimum masing-masing sebesar 63,64% dan 54,56% dengan kandungan antioksidan setara asam askorbat masing-masing sebesar 6,07mg/L dan 4,59mg/L termasuk kategori aktivitas antioksidan sangat kuat. Kadar total fenolat setara asam galat sari buah murbei dan minuman sari murbei serbuk pada kondisi optimum masing-masing sebesar 60,35mg/L dan 49,42mg/L. Aktivitas dan kandungan antioksidan minuman sari murbei serbuk menurun sebanding dengan kadar total fenolat. Aktivitas antioksidan minuman sari murbei serbuk selama proses penyimpanan lebih terjaga dibandingkan sari buah murbei. Kata kunci: aktivitas antioksidan, freeze-drying, maltodekstrin, minuman serbuk, sari buah murbei Abstract The research entitled Effect of Maltodextrin Type and Mass on Antioxidant Activity of Mulberry Juice (Morus alba L.) Powder helps to study the types of maltodextrin against antioxidants, mulberry juice (Morus alba L.) powder and (Morus alba L.) powder. The manufacturing of mulberry powder drink is carried out using the freeze-dried drying method with optimization of the type of maltodextrin (DE-5, DE-10 and DE-15) and the mass of maltodextrin (2.5; 5; and 7.5 grams) to obtain fillers The best mulberry juice in making mulberry juice drinks. Qualitative testing is carried out in accordance with changes in color or deposition while quantitative testing is carried out through a total phenolic test with the folin-ciocalteu reagent and the relationship of antioxidant activity is carried out by the DPPH method. The data obtained were analyzed by analysis of variance (ANOVA) which required significantly different by the LSD test with a significance level of 5%. Mulberry juice extract is optimal for the use of maltodextrin DE-10 with a mass of maltodextrin 5gram. The results showed antioxidant activity of mulberry juice and mulberry powder drink under optimal conditions respectively 63.64% and 54.56% with antioxidant levels equivalent to ascorbic acid respectively 6.07 mg / L and 4.59 mg / L including activity categories very powerful antioxidant. The total levels of phenolic acid equivalent to gallic acid of mulberry juice and mulberry juice powder at optimal conditions were 60.35 mg / L and 49.42 mg / L, respectively. The activity and antioxidant content of mulberry juice powder decreased in proportion to the total levels of phenolics. The antioxidant activity of mulberry juice powder during the storage process is better than mulberry juice. Keywords: antioxidant activity, freeze drying, maltodextrin, powdered drinks, mulberry juice

Item Description

http://repository.upi.edu/49049/7/S_KIM_1602035_Title.pdf
http://repository.upi.edu/49049/2/S_KIM_1602035_Chapter1.pdf
http://repository.upi.edu/49049/3/S_KIM_1602035_Chapter2.pdf
http://repository.upi.edu/49049/4/S_KIM_1602035_Chapter3.pdf
http://repository.upi.edu/49049/5/S_KIM_1602035_Chapter4.pdf
http://repository.upi.edu/49049/6/S_KIM_1602035_Chapter5.pdf
http://repository.upi.edu/49049/1/S_KIM_1602035_Appendix.pdf