Pengaruh Penggunaan Konsentrasi Ekstrak Daun Pegagan (Centella Asiatica L. Urban) Terhadap Sifat Fisik dan Kapasitas Antioksidan Mochi Ice Cream - Yeri Ayu Safitri; Ummi Rohajatien; Laili Hidayati (Universitas Ngeri Malang, 2021)
Pegagan leaf is a plant that is known and found by many people in Indonesia as a medicinal plant. Pegagan can also be used in food and beverage products, one of which is mochi ice cream. This study aims to determine the physical properties (color and breaking power) and antioxidant capacity of mochi ice cream by using the concentration of pegagan leaf extract, namely 20 percent, 30 percent, and 40 percent of the weight ratio of pegagan leaves and water volume. The experimental design in this study used a completely randomized design (CRD) with each concentration treatment carried out twice. The data obtained were analyzed using one-way ANOVA (Analysis of Variance) test. If there is a significant difference, the DMRT (Duncan's Multiple Range Test) is carried out. The results showed that the physical properties of mochi ice cream pegagan leaf extract at the highest brightness color level (L) were obtained from the concentration of pegagan leaf extract 20 percent. The highest level of greenish color (a-) was obtained from a concentration of 40 percent pegagan leaf extract. The highest level of yellowish color (b +) was obtained from a concentration of 20 percent pegagan leaf extract. The highest breaking power was obtained from a concentration of 20 percent pegagan leaf extract. The highest antioxidant capacity was obtained from a concentration of 40 percent pegagan leaf extract. Based on the results of the study stated that the use of pegagan leaf extract concentration affected the color, breaking power, and antioxidant capacity of mochi ice cream. Daun pegagan merupakan tanaman yang dikenal dan banyak dijumpai masyarakat di Indonesia sebagai tanaman obat. Pegagan juga dapat dimanfaatkan dalam produk makanan dan minuman, salah satunya adalah mochi ice cream. Penelitian ini bertujuan untuk mengetahui sifat fisik (warna dan daya putus) dan kapasitas antioksidan mochi ice cream dengan penggunaan konsentrasi ekstrak daun pegagan yaitu 20 persen, 30 persen, dan 40 persen dari perbandingan berat daun pegagan dan volume air. Rancangan percobaan dalam penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan masing-masing perlakuan konsentrasi dilakukan dua kali pengulangan. Data yang diperoleh dianalisis menggunakan uji one-way ANOVA (Analysis of Variance). Jika terdapat perbedaan yang nyata maka dilakukan uji lanjut DMRT (Duncan’s Multiple Range Test). Hasil penelitian menunjukkan bahwa sifat fisik mochi ice cream ekstrak daun pegagan pada tingkat warna kecerahan (L) tertinggi diperoleh dari konsentrasi ekstrak daun pegagan 20 persen. Tingkat warna kehijauan (a-) tertinggi diperoleh dari konsentrasi ekstrak daun pegagan 40 persen. Tingkat warna kekuningan (b+) tertingggi diperoleh dari konsentrasi ekstrak daun pegagan 20 persen. Daya putus tertinggi diperoleh dari konsentrasi ekstrak daun pegagan 20 persen. Kapasitas antioksidan tertinggi diperoleh dari konsentrasi ekstrak daun pegagan 40 persen. Berdasarkan hasil penelitian menyatakan bahwa penggunaan konsentrasi ekstrak daun pegagan berpengaruh terhadap warna, daya putus, dan kapasitas antioksidan mochi ice cream.