KARAKTERISTIK MUTU MINUMAN FUNGSIONAL OKRA HIJAU DENGAN PENAMBAHAN SUKRALOSA DAN EKSTRAK KAYU MANIS)

Alfi Sekar Kinanti; Julfi Restu Amelia

doi:10.36441/jtepakes.v5i1.1797

KARAKTERISTIK MUTU MINUMAN FUNGSIONAL OKRA HIJAU DENGAN PENAMBAHAN SUKRALOSA DAN EKSTRAK KAYU MANIS)

Alfi Sekar Kinanti, Julfi Restu Amelia

Abstrak

Minuman fungsional okra memiliki berbagai senyawa yang bermanfaat bagi kesehatan, namun memiliki nilai sensori yang kurang baik sehingga diperlukan adanya penambahan sukralosa dan ekstrak kayu manis. Penelitian bertujuan untuk mengkaji karakteristik minuman fungsional okra dengan penambahan konsentrasi sukralosa dan ekstrak kayu manis yang berbeda. Mutu minuman fungsional ditinjau dari karakteristik fisik, kimia, mikrobiologi, dan organoleptik. Rancangan penelitian yang digunakan yaitu Rancangan Acak Lengkap (RAL Faktorial) dengan dua faktor yaitu konsentrasi sukralosa (0,01%, 0,02%, 0,03%) dan faktor konsentrasi ekstrak kayu manis (10%, 15%, 20%) dengan tiga kali ulangan. Data yang diperoleh dianalisis dengan ANOVA dengan α<0,05 dan uji lanjut DMRT jika perlakuan berbeda nyata. Perlakuan terbaik dari penelitian yakni penambahan konsentrasi sukralosa 0,03% dan ekstrak kayu manis 20%, dengan karakteristik kadar total padatan terlaut sebesar 3,20˚Brix, pH 5,33, kadar keasaman 0,65261%, kadar aktivitas antioksidan IC50 37 ppm (sangat kuat), nilai uji hedonik pada parameter warna dengan rata-rata 4 (suka), aroma 4 (suka), rasa 4 (suka) serta pada pengujian logam berat Pb, Cd, Sn, Hg dan As bernilai di bawah ambang batas, kadar cemaran bakteri Escherichia coli <3 APM/ml, dan sudah sesuai dengan SNI 3719-2014.

Kata Kunci

Antioksidan, Fungsional, Kayu manis, Okra, Sukralosa

Teks Lengkap:

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Referensi

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