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All Journal Jurnal Gizi NUTRIRE DIAITA Abdimas Indonesian Journal of Human Nutrition Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Ahmar Metastasis Health Journal (AMHJ) Prosiding Seminar Nasional Unimus
Erma Handarsari
Program Studi Kesehatan Masyarakat FKM Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry Arts Humanities Dentistry Engineering Health Professions Medicine & Pharmacology Nursing Public Health Social Sciences

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Aktivitas Antioksidan, Serat Kasar, dan Karakteristik Sensori Puding Okra Hijau (Abelmoschus esculantus L) dengan Jambu Biji Merah (Psidium guajava L) Ulfa, Zulfi Aulia; Fitriyanti, Addina Rizky; Sulistyaningrum, Hersanti; Handarsari, Erma
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya Vol. 7 No. 2 (2023)
Publisher : Universitas Islam Negeri Walisongo Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/ns.2023.7.2.14821

Abstract

The purpose of this study was to determine the effect of adding red guava on antioxidant activity, crude fiber content and sensory characteristics of green okra pudding. This reseasrch was a true experimental study with a completely randomized design (CRD). Four comparative formulations (okra:guava) were used, P0 (100% : 0%; as control), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%). The research was conducted with six replications. The antioxidant activity was tested using DPPH assay; the crude fiber level was conducted with a gravimetric method; while the sensory characteristic was done by hedonic test. The data were analyzed using One Way Anova (Parametric) and Friedman (Non-Parametric). The results showed that green okra pudding with red guava had an effect on antioxidant activity (p<0.05), crude fiber content (p<0.05), hedonic quality (taste, color, texture, aroma) and hedonic taste scale, color and aroma were significant (p<0.05), while texture had no significant effect (p>0.05). The best treatment using the Bayes method is the P3 formulation with a ratio of 25% okra and 75% red guava. The highest antioxidant activity was 32.59% and the highest crude fiber content was 6.24%. Tujuan penelitian ini untuk mengetahui pengaruh penambahan jambu biji merah terhadap aktivitas antioksidan, kadar serat kasar, dan karakteristik sensori puding okra hijau. Jenis penelitian yang digunakan adalah penelitian true experimental, Rancangan Acak Lengkap (RAL), empat formulasi perbandingan antara okra dengan jambu biji, yaitu P0 (kontrol 100% : 0%), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%) dan enam kali ulangan. Analisis aktivitas antioksidan menggunakan metode DPPH, kadar serat kasar dengan metode gravimetri, dan karakteristik sensori dengan uji mutu hedonik. Analisis statistika menggunakan uji Anova (Parametrik) dan Friedman (Non Parametrik). Hasil penelitian menunjukkan bahwa puding okra hijau dengan jambu biji merah memiliki pengaruh terhadap aktivitas antioksidan (p<0,05), kadar serat kasar (p<0,05), mutu hedonik (rasa, warna, tekstur, aroma) dan skala hedonik rasa, warna dan aroma yang signifikan (p<0,05), sedangkan tekstur tidak ada pengaruh yang signifikan (p>0,05). Perlakuan terbaik menggunakan metode Bayes yaitu formulasi P3 dengan perbandingan 25% okra dan 75% jambu biji merah. Aktivitas antioksidan tertinggi 32,59% dan kadar serat kasar tertinggi 6,24%.
Co-Authors Ainun Nadhifah, Ainun Ana Hidayati Arsita, Anggun Tri Fatmasari Sukesti Fitriyanti, Addina Rizky Habbibillah, Muhammad Shiddiq Hapsari Sulistya Kusuma Joko Teguh Isworo Luthfiyyah, Sella Nurhidajah - Octavia, Tera Purnomo Purnomo Putri, Adelia Andini Putri, Astrid Rossalia Rahayu Astuti Ria Purnawian Sulistiani, Ria Purnawian Siti Aminah Sufiati Bintanah Sulistyaningrum, Hersanti Sya’di, Yunan Kholifatuddin Ulfa, Zulfi Aulia Yunan Kholifatuddin Sya’di