ANALISIS AKTIVITAS ANTIOKSIDAN DAN MIKROBIOLOGI PADA FORMULASI MINUMAN FUNGSIONAL SERBUK INSTAN JAHE EMPRIT DAN KAYU SECANG
Analysis Of Antioxidant Activity And Microbiology In Functional Beverage Formulations Of Instant Zingiber Officinale And Sappan Wood Powder
DOI:
https://doi.org/10.54771/471dge52Keywords:
antioxidant activity, Caesalpinia sappan L, total plate count (TPC), Zingiber officinale var AmarumAbstract
Emprit ginger (Zingiber officinale var Amarum) has been used as a traditional drink in Southeast Sulawesi. Oleoresin in ginger is an antioxidant because it can prevent the oxidation process by blocking or capturing free radicals. In principle, antioxidants can inhibit the clumping of blood cells, and stimulate the production of nitric oxide (NO) which plays a role in widening blood vessels (vasodilatation) so that it can reduce blood pressure and also inhibit cancer cells. Emprit ginger (Zingiber officinale var Amarum) and secang wood (Caesalpinia sappan L), which have antioxidant properties, will be made into instant functional powder drinks. This research aimed to analyze the content of antioxidant activity, mold, and total clay number (ALT) in the selected formulation, namely the crystallization method (MK2). Organoleptic data (hedonics and hedonic quality) were analyzed using further tests, namely the Mann-Whitney test for significant results. Results of content analysis the selected formulation in powder form contained antioxidant activity of 29895.95 mg/kg, total plate number (ALT) of 1.0 x 102, and mold <10. Meanwhile, in drink form, it contains antioxidant activity of 53335.3 mg/kg, total plate number (ALT) of 1.4 x 102, and mold <10. In conclusion, differences in the manufacturing process also affect the likeability when organoleptically tested by the panelists.
References
Lestari A, Nasrudin N, Rahmanpiu R. Senyawa Metabolit Sekunder Seduhan Serbuk Rimpang Jahe Emprit (Zingiber officinale Var. Rubrum). J Pendidik Kim FKIP Univ Halu Oleo. 2020;5(2):105.
Isabela M, Dali A. Analisis Kadar Fenolik Seduh Kulit Batang Kayu Jawa (Lannea coromandelica) Dan Rimpang Jahe Emprit (Zingiber officinale var. Amarum) Serta Kombinasinya. J Pendidik Kim FKIP Univ Halu Oleo [Internet]. 2020;5(1):10–4. Tersedia pada: http://ojs.uho.ac.id/index.php/jpkim/article/download/12983/pdf
Widiyana IG, Yusa NM, Sugitha IM. Pengaruh Penambahan Bubuk Jahe Emprit (Zingiber officinale var. Amarum) Terhadap Karakteristik Teh Celup Herbal Daun Ciplukan (Physalis angulata L.). J Ilmu dan Teknol Pangan. 2021;10(1):44.
Adinda Trisni Saputri, Maryati Dewi, Yenny Moviana, Rosmalia Helmi. Asupan Antioksidan (Betakaroten, Vitamin C, Vitamin E) dan Status Hipertensi Pasien Rawat Jalan di Poli Penyakit Dalam RSUD Cibabat Cimahi. In: Repository Politeknik Kesehatan Bandung [Internet]. 2015. Tersedia pada: http://repository.poltekkesbdg.info/items/show/309
Febriyanti S. PENGARUH KONSENTRASI KARAGENAN DAN RASIO SARI JAHE EMPRIT ( Zingiber officinale var . Rubrum ) TERHADAP SIFAT FISIK , KIMIA , DAN ORGANOLEPTIK JELLY DRINK JAHE The Influence of Concentration Carrageenan and Emprit Ginger Juice ( Zingiber officinale var . Rubrum ) Against Physical , Chemical and Organoleptic Ginger Jelly Drink. 2015;3(2):542–50.
Sarjono AK, Tukiran T. Review: Potensi Ekstrak Kayu Secang (Caesalpinia sappan L.) Sebagai Antidiabetes Mellitus. Unesa J Chem. 2021;10(3):307–17.
Badan POM. Melakukan Pengujian Organoleptik Pada Kegiatan Inspeksi. In: Modul Pelatihan Districr Food Inspectur (DFI Junior). 2014. hal. 0–74.
Pujilestari dan Irfa T, Salma R. PENGARUH SUHU EKSTRAKSI WARNA ALAM KAYU SECANG (Caesalpinia sappan Linn) DAN GAMBIR (Uncaria gambir) TERHADAP KUALITAS WARNA BATIK Extraction Temperature Effect of Secang (Caesalpinia sappan Linn) and Gambier (Uncaria gambir) on Batik Dyes Quality. 2019;25–34.
Korua SA. Ekstraksi Dan Analisis Sifat Fisiko Kimia Oleoresin Jahe Zingiber officinale Rosc. Biofarmasetikal Trop. 2019;2(2):141–57.
Permanasari D, Sari AE, Aslam M. Pengaruh konsentrasi gula terhadap aktivitas antioksidan pada minuman bir pletok The effect of sugar concentration with antioxidant level in bir pletok Abstrak Pendahuluan. 2021;86(1):9–14.
Syafrida M, Darmanti S. Pengaruh Suhu Pengeringan Terhadap Kadar Air , Kadar Flavonoid dan Aktivitas Antioksidan Daun dan Umbi Rumput Teki ( Cyperus rotundus L .) Abstrak. 2018;20(1).
Octaviani LF, Rahayuni A. Pengaruh Berbagai Konsentrasi Gula Terhadap Aktivitas Antioksidan Dan. 2014;3.
Putri RMS, Tarman K. Analisis Kuantitatif Mikrobiologi Serbuk Minuman Fungsional Lintah Laut ( Discodoris sp .) pada Suhu yang Berbeda Selama Penyimpanan. 2018;35(3):124–30.
Atma Y. Angka Lempeng Total (Alt), Angka Paling Mungkin (Apm) Dan Total Kapang Khamir Sebagai Metode Analisis Sederhana Untuk Menentukan Standar Mikrobiologi Pangan Olahan Posdaya. J Teknol. 2016;8(2):77.
Dion R, Purwantisari S. Analisis Cemaran Kapang dan Khamir pada Jamu Serbuk Instan Jahe Merah dan Temulawak. J Berk Bioteknol. 2020;3(2):15–21.
Amrizal MR, Rahmawati R. Mutu Tahu Sutra Akibat Pemberian Jahe Merah Dengan Lama Perendaman Berbeda. J Teknol Pangan dan Kesehat (The J Food Technol Heal. 2020;2(1):36–43.
Rahmah CJ, Pujiyanto S, Rukmi I. Analisis Mikrobiologis Produk Lipstik Cair yang Digunakan oleh Penata Rias. 2021;4(2):105–14.
