PENGARUH PENAMBAHAN DAUN JERUK NIPIS (Citrus aurantifolia) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL DAUN KUMIS KUCING (Orthosiphon aristatus Bl. Miq.)

Ririn Ririn, Tamrin Tamrin, Hermanto Hermanto

Abstract


ABSTRACT
This study aimed to determine the effect of adding lime leaves to the organoleptic value and to explain the chemical properties and antioxidant activity of the cat's whiskers leaf functional drink. This study used a non-factorial Completely Randomized Design (CRD), which consisted of five variations of lime leaves addition, namely the addition of 0% lime leaves (N0), the addition of 5% lime leaves (N1), the addition of 10% lime leaves (N2), the addition of 15% lime leaves (N3), and the addition of 20% lime leaves (N4). The observation variables in this study were organoleptic characteristics (color, aroma, and taste), chemical analysis (water content and pH), and antioxidant activity. Data were analyzed using Analysis of Variance (ANOVA). The results show that the addition of lime leaves had a very significant effect on aroma and taste with average scores of 3.83 (like) and 4.23 (like), respectively. However, it had no significant effect on color parameters with an average rating of 3 (like). The addition of lime leaves had a very significant effect (p <0.05) on chemical properties (pH). The addition of lime leaves can reduce the pH in the functional drink of cat whiskers leaves with the lowest pH of 4.51. Meanwhile, it had no significant effect (p> 0.05) on the water content as the average water content of the samples was 8.09%. The water content of the product met the national standard for the water content of functional drinks such as in the form of tea, which is a maximum of 10% w/w. The addition of lime leaves can increase the antioxidant activity of the cat whiskers leaf functional drink in line with the increasing concentration of lime leaves with an IC50 value of 55.2 ppm, which is classified as a strong antioxidant.
Keywords: cat whiskers leaves, lime leaves, functional drinks.
ABSTRAK
Penelitian ini bertujuan untuk menentukan pengaruh penambahan daun jeruk nipis terhadap nilai organoleptik dan menjelaskan sifat kimia dan aktivitas antioksidan produk minuman fungsional daun kumis kucing. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) non faktorial, yang terdiri dari 5 variasi penambahan daun jeruk nipis yaitu penambahan daun jeruk nipis 0% (N0), penambahan daun jeruk nipis 5% (N1), penambahan daun jeruk nipis 10% (N2), penambahan daun jeruk nipis 15% (N3) dan penambahan daun jeruk nipis 20% (N4). Variabel pengamatan pada penelitian ini yaitu karakteristik organoleptik (warna, aroma dan rasa), analisis sifat kimia (kadar air dan pH) dan uji aktivitas antioksidan. Analisis data menggunakan Analysis of Varian (ANOVA). Hasil penelitian menunjukan penambahan daun jeruk nipis berpengaruh sangat nyata terhadap aroma dengan rerata penilaian 3,83 (suka) dan rasa 4,23 (suka) namun, berpengaruh tidak nyata terhadap parameter warna dengan rata-rata penilaian 3 (suka). Penambahan daun jeruk nipis berpengaruh sangat nyata (p<0,05) terhadap sifat kimia (pH), penambahan daun jeruk nipis dapat menurunkan pH pada minuman fungsional daun kumis kucing dengan pH terendah 4,51. Sedangkan pengujian kadar air berpengaruh tidak nyata (p>0,05), rata-

rata kadar air serbuk minuman fungsional daun kumis kucing adalah 8,09%. Kadar air produk sudah memenuhi persyaratan mutu kadar air minuman fungsional seperti dalam bentuk teh berdasarkan SNI yaitu maksimal 10% b/b. Penambahan daun jeruk nipis dapat meningkatkan aktivitas antioksidan minuman fungsional daun kumis kucing seiring banyaknya konsentrasi penambahan daun jeruk nipis dengan nilai IC50 55,2 ppm yang tergolong sebagai antioksidan yang kuat.
Kata kunci: Daun kumis kucing, daun jeruk nipis, minuman fungsional.


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