Kondisi Kritis dan Stabilitas Aktivitas Antioksidatif Minuman Gel Lidah Buaya (Aloe vera var. chinensis) selama Penyimpanan

https://doi.org/10.22146/agritech.9500

Chatarina Wariyah(1*), Riyanto Riyanto(2), Muhamad Salwandri(3)

(1) Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta Jl. Wates Km 10 Yogyakarta 55753
(2) Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta Jl. Wates Km 10 Yogyakarta 55753
(3) Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta Jl. Wates Km 10 Yogyakarta 55753
(*) Corresponding Author

Abstract


Aloe vera contains a flavonoid compound which has functional property as an antioxidant. Previous study has shown that aloe vera gel drink, a product of aloe vera, has high antioxidative activity, but the stability of the antioxidative activity during storage has not been known yet. The purpose of this research was to determine the critical condition and the antioxidative activity of aloe vera gel drink during storage. Specifically, the purposes of this research were to  determine the critical condition of the aloe vera gel drink, to evaluate the chemical and physical properties of the aloe vera gel drink when packaged with polypropylene film until critical condition was reached, to evaluate the changes in antioxidative activity during storage and to determine the storage life of the aloe vera gel drink based on the critical condition and the antioxidative activity. The results showed that the critical condition of aloe vera gel drink was determined by increasing the titratable acidity and the critical properties were determined by its odor and sour taste. The characterictics of the aloe vera gel drink at the critical condition were titratable acidity 0.12+0.01% (wb) and sugar 7.43+0.09 % (wb), at a sugar/acid ratio of  61.92. The aloe vera gel drink packaged with 0.4 mm polyethylene film had a storage life of one week. The antioxidative activity of fresh aloe vera gel drink had a RSA percentage of 27.71% and lipid peroxidation inhibition of 6.30%. After a week in storage, the RSA decreased to 21.98% and lipid peroxidation inhibition became 5.63%.

ABSTRAK

Lidah buaya mengandung senyawa flavonoid yang memiliki sifat fungsional sebagai antioksidan. Pengolahan lidah buaya menjadi produk minuman gel lidah buaya telah dilakukan sebelumnya dan hasilnya menunjukkan aktivitas antioksidasi cukup tinggi. Namun sampai saat ini stabilitas aktivitas antioksidasi minuman gel lidah buaya selama penyimpanan belum diketahui. Tujuan penelitian ini adalah menentukan kondisi dan sifat kritis minuman gel lidah buaya dan mengevaluasi stabilitas sifat antioksidasi selama penyimpanan. Secara khusus tujuannya adalah menentukan kondisi kritis minuman gel lidah buaya, mengevaluasi perubahan kimia dan fisik minuman gel lidah buaya dalam kemasan plastik sampai mencapai kondisi kritis, mengevaluasi perubahan aktivitas antioksidasi secara periodik selama penyimpanan, dan menentukan daya simpan minuman gel lidah buaya berdasarkan kondisi kritis dan aktivitas antioksidasinya. Hasil penelitian menunjukkan bahwa kondisi kritis minuman gel lidah buaya ditentukan oleh peningkatan keasaman dan sifat kritis ditentukan oleh perubahan bau dan munculnya rasa masam. Secara khusus kesimpulannya adalah kondisi kritis minuman gel lidah buaya terjadi pada keasaman tertitrasi 0,12+0,01%(bb), kadar gula 7,43+0,09 % (bb), pada rasio gula/asam 61,92. Minuman gel lidah buaya dalam kemasan plastik poliethilen 0,4 mm daya simpannya satu minggu. Aktivitas antioksidasi minuman gel lidah buaya segar adalah dengan nilai Radical Scavenger Activity (RSA) 27,71% dan penghambatan peroksidasi lemak 6,30%. Setelah penyimpanan satu minggu nilai RSA turun menjadi 21,98% dan penghambatan peroksidasi lemak 5,63%.


Keywords


Critical properties; gel drink; antioxidant; antioxidative activity

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DOI: https://doi.org/10.22146/agritech.9500

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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