PENGARUH PENAMBAHAN KACANG HIJAU (Vigna Radiata) TERHADAP KARAKTERISTIK ORGANOLEPTIK, NILAI GIZI DAN ANTIOKSIDAN SARI BIJI NANGKA (Artocarpus Heterophyllus) SEBAGAI MINUMAN FUNGSIONAL

Nurlin Nurlin, Tamrin Tamrin, Nur asyik

Abstract


ABSTRACT
This study aimed to study the effect of adding mung bean juice to organoleptic, nutritional value, and antioxidant activity of jackfruit seed extract drink. This study used a completely randomized design (CRD) consisting of 5 KO treatments (100% jackfruit seeds: 0% mung bean juice), K1 (90% jackfruit seeds: 10% mung bean juice), K2 (80% jackfruit seeds: 20% mung bean juice), K3 (70% jackfruit seeds: 30% mung bean juice), and K4 (60% jackfruit seeds: 40% mung bean juice). Data were analyzed using analysis of variances (ANOVA). The results show that the addition of mung bean extract had a very significant effect on organoleptic aroma and color but a significant effect on the taste of K4 treatments. The K4 treatment was the most preferred by the panelists with hedonic scores of aroma, taste, and color reaching 3.56 (like), 4.39 (like), and 4.61 (very like), respectively. The nutritional contents analysis shows that the selected product contained 2.53% protein and 19.82% glucose. It also shows that the product has a viscosity of 6.60 cp and antioxidant activity IC50 219.45. The jackfruit seed drink product with the addition of mung bean juice did not meet the standard for a maximum glucose level of 5%.
Keyword: jackfruit seed juice,mung beans, jackfruit seeds
ABSTRAK
Penelitian ini bertujuan untuk mempelajari pengaruh penambahan sari kacang hijau terhadap organoleptik, nilai gizi dan aktivitas antioksidan minuman sari biji nangka. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), yaitu terdiri dari 5 perlakuan perlakuan KO (biji nangka 100% : sari kacang hijau 0%), K1 (biji nangka 90% : sari kacang hijau 10%), K2 (biji nangka 80% : sari kacang hijau20%), K3 (biji nangka 70% : 30%), K4 (biji nangka 60% : sari kacang hijau 40%). Data dianalisis menggunakan Analysis of Variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan sari kacang hijau berpengaruh sangat nyata terhadap organoleptik aroma, warna, dan rasa berpengaruh nyata terhadap organoleptik rasa pada perlakuan K0 dan K4 diperoleh nilai untuk aroma 3,56 (suka), rasa 4,39(suka), dan warna 4,61 (sangat suka). Serta analisis kandungan gizi meliputi Kadar protein 2,53 %, glukosa 19,82 %, viskositas 6,60 cp dan aktivitas antioksidan IC50 219,45. Berdasarkan SNI bahwa produk minuman sari biji nangka dengan penambahan sari kacang hijau belum memenuhi standar untuk kadar glukosa maksimum 5%.
Kata kunci:biji nangka, kacang hijau,dan minuman sari biji nangka


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