KAJIAN PEMBUATAN MINUMAN FUNGSIONAL DARI DAUN SIRSAK (Annona Muricata Linn.) DENGAN PENAMBAHAN BUBUK JAHE (Zingiber Officinale)

Puspita Novia Sulistiani, tamrin tamrin, Abdu Rahman Baco

Abstract


ABSTRACT

               The purpose of this study was to determine the effect of adding various concentration of ginger powder on the chemical and organoleptic characteristics of soursop leaf functional drinks. This study used a single Completely Randomized Design (CRD) with five treatments of ginger powder concentration namely, J0 (0% control), J1 (10%), J2 (15%), J3 (20%), and J4 (25%). The results show that the product highly preferred by the panelists was the J4 (25% ginger powder concentration), with an average color, aroma, and flavor preference of 3.50 (slightly like), 3.87 (like), and 3.04 (like), respectively. The selected product had 8.97% water content, 5.42% ash content, and antioxidant activity of 58.02 (µg/mL). Therefore, it can be concluded that the higher the concentration of the ginger powder added, the higher the increase in functional soursop leaves antioxidant activity, water content, and ash content. Based on the organoleptic assessment, the products were accepted (preferred) by panelists.

Keywords:Soursop leaves, functional drinks, ginger powder

 

ABSTRAK

Tujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kosentrasi bubuk jahe terhadap karakteristik kimia dan organoleptik minuman fungsional daun sirsak. Penelitian ini menggunakan Rancangan Acak Lengkap  (RAL) tunggal dengan lima perlakuan kosentrasi bubuk jahe yaitu, J0 (kontrol 0%),  J1 (10%), J2 (15%), J3 (20%), dan J4 (25%). Hasil penelitian menunjukkan bahwa panelis menyukai minuman fungsional daun sirsak dengan penambahan kosentrasi bubuk jahe 25% (J4), dengan rerata kesukaan warna sebesar 3.50 (suka), aroma sebesar 3.87 (suka), dan rasa sebesar 3.04 ( agak suka). Hasil analisis yang terpilih pada serbuk dari minuman fungsional daun sirsak memiliki kadar air sebesar 8.97 %, kadar abu sebesar 5.42% dan aktivitas antioksidan 58.02 %. Sehingga semakin tinggi penambahan kosentrasi bubuk jahe aktivitas antioksidan minuman fungsional daun sirsak semakin meningkat begitu pula dengan kadar air dan kadar abu minuman fungsional daun sirsak, serta berdasarkan penilaian organoleptik produk ini dapat diterima (disukai) panelis.

Kata kunci: Daun sirsak, minuman fungsional, bubuk jahe


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