Pengaruh Subtitusi Filtrat Daun Pandan (Pandanus amarillifolius Roxb.) Terhadap Karakteristik Organoleptik dan Aktivitas Antioksidan Sirup Mengkudu (Morinda citrifolia L.) - Hayati, Wa Ode Rosmila; Tamrin, Tamrin; Hermanto, Hermanto (Jurnal Sains dan Teknologi Pangan, 2022)
ABSTRACT This study aimed to study the effect of pandan leaf filtrate substitution on the organoleptic characteristics and antioxidant activity of noni syrup. This study used a completely randomized design (CRD) which consisted of six treatments, including M0 (100% noni extract: 0% pandan leaf filtrate), M1 (95% noni extract: 5% pandan leaf filtrate), M2 (90% noni extract: 10% pandan leaf filtrate), M3 (85% noni extract: 15% pandan leaf filtrate), M4 (80% noni extract: 20% pandan leaf filtrate) and M5 (75% noni extract: 25% pandan leaf filtrate). The research data were analyzed using analysis of variance with further tests using Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The M4 treatment (substitution of 20% pandan leaf filtrate) was the most preferred treatment by panelists with average assessment scores of color, aroma, and taste reached 3.51 (very like), 3.28 (slightly like), and 3.49 (like), respectively. Based on the analysis performed on the best treatment, the product had a viscosity of 1.19cP, pH of 3.84, total dissolved solids of 20.71, glucose level of 65.63%, and antioxidant activity of 74.79%. Based on the national standard of syrup, the noni syrup product met the standard for pH and glucose content.Keywords: syrup, Noni, pandan leaves, organoleptic and antioxidant activity.  ABSTRAK                      Penelitian ini bertujuan untuk mempelajari pengaruh substitusi filtrat daun pandan terhadap karakteristik organoleptik dan aktivitas antioksidan sirup mengkudu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri atas 6 perlakuan, meliputi M0 (100% sari mengkdu : 0% filtrat daun pandan), M1 (95% sari mengkudu : 5% filtrat daun pandan), M2 (90% sari mengkudu : 10% filtrat daun pandan), M3 (85% sari mengkudu : 15% filtrat daun pandan), M4 (80% sari mengkudu : 20% filtrat daun pandan) dan M5 (75% sari mengkudu : 25% filtrat daun pandan). Data hasil penelitian dianalisis menggunakan sidik ragam (Analisis of varian), dengan uji lanjut menggunakan Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%.Perlakuan M4 (substitusi filtrat daun pandan 20%) merupakan perlakuan yang paling disukai oleh panelis dengan skor penilaian hedonik warna 3.51 (sangat suka), aroma 3.28 (agak suka)dan rasa 3.49 (suka).Berdasarkan analisis yang dilakukan pada sirup mengkudu perlakuan terbaik, parameter yang diamati yaitu analisis viskositas sebesar 1.19cP, pH sebesar 3.84, total padatan terlarut sebesar 20.71, kadar glukosa sebesar 65.63% dan aktivitas antioksidan 74,79%. Berdasarkan standar mutu SNI sirup bahwa produk sirup mengkudu sudah memenuhi standar mutu SNI untuk pH dan kadar glukosa sirup.Kata kunci:Mengkudu, Daun pandan,Organoleptik, Aktivitas antioksidan.