LESTARI, AISYAH PUJI (2025) DAYA TERIMA, KANDUNGAN FLAVONOID, DAN AKTIVITAS ANTIOKSIDAN MINUMAN KOMBINASI SERAI (Cymbopogon citratus) DAN DAUN MELINJO (Gnetum gnemon). S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
![[img]](https://eprints.untirta.ac.id/style/images/fileicons/text.png) |
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_01.pdf Restricted to Registered users only Download (1MB) |
|
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_02.pdf Restricted to Registered users only Download (575kB) |
|
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_03.pdf Restricted to Registered users only Download (619kB) |
|
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_04.pdf Restricted to Registered users only Download (235kB) |
|
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_05.pdf Restricted to Registered users only Download (129kB) |
|
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_CP.pdf Restricted to Registered users only Download (208kB) |
|
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_Fulltext.pdf Restricted to Registered users only Download (5MB) |
|
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_Lamp.pdf Restricted to Registered users only Download (2MB) |
|
Text (SKRIPSI)
Aisyah Puji Lestari_8882210023_Ref.pdf Restricted to Registered users only Download (279kB) |
Abstract
Dyslipidemia is a major risk factor for cardiovascular disease. One way to manage it is through the consumption of functional foods or beverages, such as herbal drinks. A combination of lemongrass and melinjo leaves may offer a potential solution due to their rich content of phenolic compounds, particularly flavonoids and antioxidants. This experimental study aimed to evaluate the acceptability, total flavonoid content, antioxidant activity, and proximate composition of herbal drinks made from lemongrass and melinjo leaves. Using a completely randomized design, three formulas were prepared with varying ratios of lemongrass to melinjo leaves: F1 (50:50), F2 (60:40), and F3 (70:30). Each formula was steeped in 200 ml of water at 100°C for 5 minutes, followed by a hedonic test to determine the most preferred formula. Data were analyzed using Kruskal-Wallis or ANOVA, and De Garmo's method. Results showed no significant differences among the formulas in terms of aroma, color, taste, or overall preference (p>0.05). F2 was identified as the best formula. It contained 0.53 mg/100g of total flavonoids, had moderate antioxidant activity (126.55 µg/ml), moisture content of 12.39%, and ash content of 7.08%. Based on Indonesian National Standards (SNI) for packaged dry tea, F2 did not meet the moisture requirement but complied with the ash content standard. The taste parameter had the lowest average liking score. Future research is recommended to improve taste by adding natural flavorings that do not compromise the health benefits of the herbal drink.
| Item Type: | Thesis (S1) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Contributors: |
|
|||||||||
| Additional Information: | Dislipidemia merupakan faktor utama penyakit kardiovaskular, yang salah satu cara mengatasinya yakni dengan mengonsumsi makanan/minuman fungsional, seperti minuman herbal. Minuman herbal berbahan serai dan daun melinjo dapat menjadi solusi, karena kedua bahan tersebut kaya akan senyawa fenolik seperti flavonoid dan antioksidan. Penelitian ini bermaksud mengatahui daya terima, total flavonoid, aktivitas antioksidan, dan kandungan proksimat minuman herbal kombinasi serai dan daun melinjo. Penelitian ini adalah penelitian eksperimental dengan model rancangan acak lengkap (RAL). Minuman herbal dibuat sebanyak 3 formula dengan perbandingan komposisi serai daun melinjo F1 50%:50%, F2 60%:40%, dan F3 70%:30%. Ketiga formula tersebut diseduh selama 5 menit dalam air 200 ml dengan suhu awal penyeduhan 100°C, kemudian dilakukan uji hedonik untuk memperoleh formula terbaik. Data hasil uji hedonik diuji dengan uji Kruskall-Wallis atau ANOVA, dan De Garmo. Hasil uji beda membuktikan bahwa tidak ada perbedaan yang signifikan antara ketiga formula minuman herbal terhadap hasil uji hedonik. parameter aroma, warna, rasa, dan keseluruhan (p-value >0,05). Formula minuman herbal terbaik berdasarkan uji De Garmo adalah F2. F2 memiliki nilai total flavonoid 0,53 mg/100g, nilai aktivitas antioksidan sebesar 126,55 µg/ml atau dalam kategori sedang (100-150 µg/ml), kadar air 12,39%, dan kadar abu 7,08%. Berdasarkan SNI Teh Kering dalam Kemasan, F2 belum memenuhi syarat kadar air, namun sudah memenuhi syarat kadar abu. Penelitian ini menemukan bahwa parameter rasa memiliki rata-rata nilai kesukaan terendah. Sebagai rekomendasi pada penelitian selanjutnya, rasa minuman dapat ditingkatkan dengan penambahan bahan perasa yang karakteriknya tidak menurunkan manfat kesehatan dari minuman herbal. | |||||||||
| Uncontrolled Keywords: | antioxidant activity, melinjo leaves, dyslipidemia, lemongrass, total flavonoids aktivitas antioksidan, daun melinjo, dislipidemia, serai, total flavonoid | |||||||||
| Subjects: | R Medicine > R Medicine (General) R Medicine > RA Public aspects of medicine R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine |
|||||||||
| Divisions: | 07-Fakultas Kedokteran 07-Fakultas Kedokteran > 13211-Prodi Ilmu Gizi |
|||||||||
| Depositing User: | Aisyah Puji Lestari Lestari | |||||||||
| Date Deposited: | 22 Aug 2025 06:41 | |||||||||
| Last Modified: | 22 Aug 2025 06:41 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/52395 |
Actions (login required)
 |
View Item |