AUGRERA, KRISTIN (2024) FORMULASI MINUMAN CELUP BUAH GANDARIA (Bouea macrophylla Griffith) - KUPA (Syzgium polycephalum) - STEVIA (Stevia rebaudiana) SERTA PENGARUHNYA TERHADAP AKTIVITAS ANTIOKSIDAN SEBAGAI MINUMAN FUNGSIONAL PEKERJA URBAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Changing trends in food and beverages are giving rise to functional food and beverage products that have health benefits. Gandaria, kupa, and stevia are food ingredients that contain high antioxidants. Gandaria – kupa – stevia dipped beverage can be an option as a functional drink high in antioxidants for urban workers who tend to have high levels of stress and workload. This study aims to determine the effect of gandaria – kupa – stevia dipped beverages formulation to antioxidant activity. This research method is an experiment with a one-factor completely randomized design (CRD). The research was conducted from February to June 2024. Data analysis used One Way ANOVA, Pearson test, and De Garmo test. Based on the organoleptic test (De Garmo test), F3 is the selected formulation. The results of the antioxidant activity analysis showed that F4 had the highest antioxidant content of 1385.21 mg/100g (IC50). Pearson correlation test showed that there was no significant relationship between the proportion of gandaria – kupa – stevia dipped beverages and antioxidant content (p>0.05). However, Tamhane's further test showed differences between formulations F1 with F2, F3, and F5, F2 with F3 and F4, F3 with F4, and F4 with F5 (p<0.05). The moisture content of the selected formulation was 10.27%, water extract content was 52.24%, ash content was 4.33%, and water-soluble ash content was 60.90%.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor PERDANA, FACHRUDDIN 199003162020121005 Thesis advisor AMALIAH, LILI 19680691988032006
Additional Information:	Perubahan tren terkait makanan dan minuman saat ini memunculkan produk makanan dan minuman fungsional yang memiliki manfaat kesehatan. Buah gandaria, kupa, dan stevia merupakan bahan pangan yang mengandung tinggi antioksidan. Minuman celup buah gandaria – kupa – stevia dapat dijadikan pilihan sebagai minuman fungsional tinggi antioksidan bagi pekerja urban yang cenderung memiliki tingkat stres dan beban kerja yang tinggi. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi minuman celup buah gandaria – kupa – stevia terhadap aktivitas antioksidan. Metode penelitian ini adalah eksperimen dengan Rancangan Acak Lengkap (RAL) satu faktor. Penelitian dilaksanakan pada Bulan Februari – Juni Tahun 2024. Analisis data menggunakan One Way ANOVA, uji Pearson, dan uji De Garmo. Berdasarkan uji organoleptik (uji De Garmo), F3 merupakan formulasi terpilih. Hasil analisis aktivitas antioksidan menunjukkan F4 memiliki kadar antioksidan tertinggi yaitu 1385,21 mg/100g (IC50). Uji korelasi Pearson menunjukkan bahwa tidak terdapat hubungan nyata antara proporsi minuman celup buah gandaria – kupa – stevia dengan kadar antioksidan (p>0,05). Namun, uji lanjut Tamhane menunjukkan adanya perbedaan antara formulasi F1 dengan F2, F3, dan F5, F2 dengan F3 dan F4, F3 dengan F4, dan F4 dengan F5 (p<0,05). Kadar air formulasi terpilih yaitu 10,27%, kadar ekstrak dalam air 52,24%, kadar abu 4,33%, dan kadar abu larut air 60,90%.
Uncontrolled Keywords:	antioxidant, gandaria, kupa, functional beverages, stevia antioksidan, gandaria, kupa, minuman fungsional, stevia
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry R Medicine > R Medicine (General)
Divisions:	07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi
Depositing User:	Kristin Augrera
Date Deposited:	12 Aug 2024 14:48
Last Modified:	12 Aug 2024 14:48
URI:	http://eprints.untirta.ac.id/id/eprint/39662

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