PENGARUH RASIO SERBUK DAUN BELIMBING WULUH DAN SERAI TERHADAP KARAKTERISTIK MUTU MINUMAN HERBAL CELUP

Sekar Selasih Ayuningtyas Putri; Shanti Pujilestari

doi:10.36441/jtepakes.v6i2.2862

PENGARUH RASIO SERBUK DAUN BELIMBING WULUH DAN SERAI TERHADAP KARAKTERISTIK MUTU MINUMAN HERBAL CELUP

Sekar Selasih Ayuningtyas Putri, Shanti Pujilestari

Abstrak

Minuman herbal merupakan minuman yang terbuat dari bahan alami dengan kandungan bermanfaat bagi tubuh seperti antioksidan. Penelitian ini bertujuan untuk mengetahui pengaruh rasio serbuk daun belimbing wuluh dan serai terhadap karakteristik mutu minuman herbal celup. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan satu faktor dan lima taraf serta tiga kali ulangan, di mana faktor perlakuannya adalah rasio serbuk daun belimbing wuluh dan serai pada berbagai formula, berturut-turut 60:40, 50:50, 40:60, 30:70, dan 20:80 (v/v). Bahan yang digunakan dalam pembuatan produk yaitu daun belimbing wuluh, serai, dan air. Analisis data dilakukan dengan uji statistik ANOVA pada taraf signifikansi 0,05. Hasil pengujian menunjukkan formulasi daun belimbing wuluh dan serai memberikan pengaruh nyata pada karakteristik minuman herbal celup, kecuali kadar abunya. Formulasi terbaik adalah 20:80 dengan perolehan intensitas warna berupa nilai kecerahan (L*) 7,725, nilai kemerahan (a*) 2,120, nilai kekuningan (b*) 3,285; kadar air 9,79%, kadar abu 5,06%, nilai pH 6,45, dan kadar aktivitas antioksidan dengan nilai IC50 sebesar 793,55 ppm. Hasil organoleptik yang diperoleh adalah disukai dengan karakteristik mutu berupa warna oranye pucat, aroma tidak langu, dan rasa tidak sepat. Hasil kadar abu telah memenuhi standar SNI 3836:2013, yaitu tidak melebihi batas maksimum 8%. Disarankan untuk mengoptimalisasi suhu dan waktu pengeringan, metode penyimpanan, serta pengujian lebih lanjut guna memperoleh kualitas produk yang lebih baik.

Kata Kunci

Daun belimbing wuluh, Minuman herbal, Organoleptik, Serai, Antioksidan

Teks Lengkap:

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