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All Journal Journal of Applied Agricultural Science and Technology Jurnal Sains dan Teknologi Pangan
Irwan Roza
Politeknik Pertanian Negeri Payakumbuh
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Engineering Environmental Science

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Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger Neni Trimedona; Rahzarni Rahzarni; Syuryani Syahrul; Yenni Muchrida; Irwan Roza
Jurnal Ilmu dan Teknologi Terapan Pertanian Vol 4 No 2 (2020): August 2020
Publisher : Politeknik Pertanian Negeri Payakumbuh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32530/jaast.v4i2.179

Abstract

The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prepared with hot oven drying methods, where’s the fresh peel of red dragon fruit and ginger were cut to be small pieces and dried at 60oC, and ground into tea powder then mixed as treatments. Results showed that the addition of ginger has no significant effect on phenolic content, and betacyanin content decreased by the addition of ginger. The phenolic content of herbal tea (0% ginger) and the highest addition of ginger (12%) were 3.39±1.19 mg GAE/g and 3.59±1.43 mg GAE/g respectively. The betacyanin content were 124.63±1.61 mg/100 g (0% ginger) and 104.01±2.99 mg/100g (12% ginger). As the amount of ginger added increased, the percentage of inhibition of herbal tea decreased from 66.23%±2.67 to 61.19%±2.45%.
KARAKTERISTIK HARD CANDY YANG DIPERKAYA DENGAN EKSTRAK JAHE (Zingiber officinale) DAN JERUK NIPIS (Citrus aurantifolia) Irwan Roza; Nadia Pratiwi; Evawati; Fidela Violalita; Henny Fitri Yanti
Jurnal Sains dan Teknologi Pangan Vol. 10 No. 3 (2025): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/0jt4b347

Abstract

Penelitian ini bertujuan untuk menentukan formulasi terbaik serta mengetahui karakteristik hard candy yang  diperkaya dengan ekstrak jahe dan ekstrak jeruk nipis. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan  empat taraf perlakuan, yaitu perbandingan persentase ekstrak jahe dan ekstrak jeruk nipis: F1 (80%:60%), F2 (60%:40%), F3 (40%:60%), dan F4 (20%:80%). Data dianalisis menggunakan Analysis of Variance (ANOVA) dan uji lanjut Duncan Multiple  Range Test (DMRT) pada taraf signifikansi 0,05. Hasil penelitian menunjukkan bahwa perbandingan persentase ekstrak jahe dan jeruk nipis memberikan pengaruh yang signifikan terhadap kenampakan, aroma, rasa, dan tekstur, namun tidak berpengaruh nyata terhadap warna. Formulasi terbaik diperoleh pada perlakuan F2 (60% ekstrak jahe: 40% ekstrak jeruk  nipis) berdasarkan tingkat penerimaan panelis. Hard candy terbaik memiliki kadar air 0,49%; kadar abu 1,5%; gula pereduksi  18,45%; vitamin C sebesar 27,99 mg/100 g; total fenol 0,149 mg GAE/100 g; total mikroba ≤ 3,0 × 10² (7,0 × 10¹); dan total  kapang-khamir ≤ 3,0 × 10² (9,0 × 10¹) koloni/g. Berdasarkan karakteristik tersebut, permen keras jahe-jeruk nipis yang dihasilkan telah memenuhi persyaratan mutu SNI 3547 1:2008. 
Co-Authors Evawati Fidela Violalita Henny Fitri Yanti Nadia Pratiwi Neni Trimedona Rahzarni Rahzarni Syuryani Syahrul Yenni Muchrida