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All Journal Jurnal Gizi dan Pangan JURNAL ILKES (Jurnal Ilmu Kesehatan)
Windardi, Ika Puspa
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Health Professions Medicine & Pharmacology Nursing Public Health

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Pengaruh Penambahan Gula Merah terhadap Karakteristik Hedonik dan Mutu Hedonik Minuman Fungsional Sari Daun Ubi Jalar Windardi, Ika Puspa; Dewi, Afiska Prima
JURNAL ILKES : Jurnal Ilmu Kesehatan Vol 16 No 1 (2025): Jurnal Ilkes (Jurnal Ilmu Kesehatan)
Publisher : STIKES Karya Husada Kediri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35966/ilkes.v16i1.409

Abstract

Pengembangan minuman fungsional dari daun ubi jalar dengan penambahan gula merah memerlukan formulasi yang tepat untuk menghasilkan produk dengan karakteristik sensoris yang optimal. Tujuan penelitian ini adalah untuk mengetahui pengaruh persentase penambahan gula merah terhadap karakteristik hedonik dan mutu hedonik dari produk minuman sari daun ubi jalar dan menentukan formula terpilih. Penelitian ini menggunakan metode eksperimental dengan rancangan acak lengkap (RAL). Terdapat 3 formula pembuatan minuman sari daun ubi berdasarkan penambahan konsentrasi gula merah, yaitu F1 10%, F2 15%, dan F3 20%. Analisis sensori dilakukan terhadap parameter hedonik dan mutu hedonik produk menggunakan analysis of variance (ANOVA). Hasil uji organoleptik menemukan bahwa tidak terdapat perbedaan yang signifikan antara ketiga formula terhadap keseluruhan atribut uji hedonik (p>0,05), sedangkan perbedaan konsentrasi gula merah yang ditambahkan berpengaruh (p=0.021) terhadap rasa manis minuman sari daun ubi jalar. Formula F2 dengan penambahan gula merah 15% b/v merupakan formula terpilih. Berdasarkan tingkat kesukaan panelis, minuman sari daun ubi jalar berpotensi untuk dikembangkan menjadi produk minuman fungsional dan perlu analisis lanjutan mengenai senyawa aktif yang terkandung di dalamnya.
Total phenolic content, quercetin, and antioxidant activity of gandaria (Bouea Macrophylla Griff.) leaf extract at two stages of maturity Hardinsyah, Hardinsyah; Windardi, Ika Puspa; Aries, Muhammad; Damayanthi, Evy
Jurnal Gizi dan Pangan Vol. 14 No. 2 (2019)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (405.056 KB) | DOI: 10.25182/jgp.2019.14.2.61-68

Abstract

The aim of this study was to determine the effect of leaf maturity stage and extraction solvents on Total Phenolic Content (TPC), quercetin, and antioxidant activity of gandaria leaves as well as the relationship of TPC and quercetin content to antioxidant activity. In this study, leaves were extracted using maceration method with three different solvents (96% ethanol, ethyl acetate, and hexane) followed by evaporation using rotary evaporator to obtain Crude Extracts (CE). Tender and mature gandaria leaves from Indonesian Institute of Science were examined for TPC and quercetin content. Measurement of antioxidant activity were performed by Ferric Reducing Antioxidant Power (FRAP) method. The antioxidant compound analysis indicated that hexane extract of mature gandaria leaves contained the highest TPC and quercetin content (30.84±0.54 mg GAE/g and 4.36±0.23 mg QE/g, respectively). Meanwhile, the ethanol extract of mature gandaria leaves demonstrated the highest reducing power (5.62±0.38 mg FeSO4 equivalent/g). These findings showed positive correlation between TPC and reducing power as well as quercetin and reducing power from gandaria leaf extracts depending on their maturity stage and extraction solvents. In addition, mature gandaria leaves had better extraction yield, making it potential for development of functional food.
Co-Authors Afiska Prima Dewi Evy Damayanthi Hardinsyah Muhammad Aries