PRODUK PERMEN JELLY DARI FILTRAT DAUN BINAHONG MERAH (Andredera cordifora (Ten.) Steenis) SEBAGAI ALTERNATIF PERMEN SEHAT BERANTIOKSIDAN

Fachrin Imran, Sri Wahyuni, RH Fitri Faradilla

Abstract


ABSTRACT This study aimed to determine the effect of red Binahong leaf filtrate addition and heating temperature on the organoleptic quality and antioxidant activity of jelly candy. This study used a Factorial Completely Randomized Design (FCRD) with 2 factors, namely the concentration of Binahong filtrate (A) (A0 = 0%, A1 = 10%, A1 = 15%, and A3 = 20%) and temperature: heating (B) (B1 = 70°C : 13 minutes, B2 = 80°C : 10 minutes, and B3 = 90°C : 7 minutes). Observation variables consisted of organoleptic assessments, which were hedonic test and descriptive test (characteristics) including color, aroma, taste, texture (elasticity) and overall (overall), analysis of moisture and ash contents using the thermogravimetric method, and antioxidant activity test using the DPPH (1-1 Diphenyl, 2-picrylhydrazil) method. The results show that the organoleptic assessment of the red Binahong leaf jelly candy product which included descriptive and hedonic tests had a significant effect on the treatment factors used. The results of the antioxidant analysis show that the antioxidant activity of jelly candy was weak where the A2B2 treatment had an initiation value at concentrations of 100 ppm (14.432%), 200 ppm (22.727%), 400 ppm (38.636%), 600 ppm (43.068,) and 800 ppm (52.159%) with an IC50 value of 519.98 ppm. Keywords: Jelly Candy, Binahong Leaves, Antioxidants ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan filtrat daun Binahong merah dan suhu pemanasan terhadap kualitas mutu organoleptik dan aktivitas antioksidan permen jelly. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor yaitu konsentrasi filtrat Binahong (A) (A0 = 0%, A1 = 10%, A1 = 15%, dan A3 = 20%) dan suhu : pemanasan (B) (B1= 70°C : 13 menit, B2 = 80°C : 10 menit, dan B3= 90°C : 7 menit). Variabel pengamatan terdiri penilaian organoleptik yang meliputi uji Afektif (hedonik) dan uji deskriptif (karakteristik) meliputi warna, aroma, rasa, tekstur (kekenyalan) dan keseluruhan (overall), analsis kadar air dan kadar abu menggunakan metode thermogravimetri dan uji aktivitas antioksidan menggunakan metode DPPH (1-1 Diphenyl, 2-picrylhydrazil). Hasil penelitian menunjukkan bahwa penilaian organoleptik produk permen jelly daun Binahong merah yang meliputi uji deskriptif dan uji hedonik berpengaruh nyata terhadap faktor perlakuan yang digunakan. Hasil analisis antioksidan menunjukkan bahwa aktivitas antioksidan permen jelly tergolong lemah dimana perlakuan A2B2 memiliki memiliki nilai persentasi inibisi pada kosentrasi 100 ppm (14,432%), 200 ppm (22,727%), 400 ppm (38,636%), 600 ppm (43,068,) dan 800 ppm (52,159%) dengan nilai IC50 sebesar 519,98 ppm. Kata kunci: Permen jelly, Daun Binahong, Antioksidan

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DOI: http://dx.doi.org/10.33772/jstp.v6i4.20329

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