Potensi Minuman Kunyit Asam (Curcuma domestica Val. - Tamarindus indica L.) sebagai Minuman Kaya Antioksidan

https://doi.org/10.22146/agritech.9524

Sri Mulyani(1*), Bambang Admadi Harsojuwono(2), Gusti Ayu Kadek Diah Puspawati(3)

(1) FakultasTeknologi Pertanian, Universitas Udayana Jl. Kampus Bukit Jimbaran, Badung, Bali 80364
(2) FakultasTeknologi Pertanian, Universitas Udayana Jl. Kampus Bukit Jimbaran, Badung, Bali 80364
(3) FakultasTeknologi Pertanian, Universitas Udayana Jl. Kampus Bukit Jimbaran, Badung, Bali 80364
(*) Corresponding Author

Abstract


The purpose of this study were to determine which part of tamarind (asam) that had highest antioxidant activity and which formula of kunyit asam baverages had highest antioxidant activity and preferred by consumers. The experiment was conducted in two stages namely: part of tamarind and formula of kunyit asam baverages. The results showed that tamarind leaves with cooking time 2.5 minutes had the highest antioxidant activity with total phenol 0.75 g GAE/100g tamarind leaves extract; antioxidant capacity 0.053% evaluated by DPHH method and vitamin C: 0.252 mg/100 g. The kunyit asam baverages which the highest antioxidant activity and preferred by consumers, produced from formula: 5 part of turmeric, 25 part of tamarind leaves, 70 part of water, with total phenol: 1.06 g GAE/100g formula baverages, antioxidant capacity: 0.123% and vitamin C: 0.688 mg/100 g.

ABSTRAK

Tujuan penelitian ini adalah untuk menentukan bagian asam yang menghasilkan aktivitas antioksidan tertinggi dan formulasi minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis. Penelitian ini dilakukan dalam dua tahap yaitu bagian asam dan formulasi minuman kunyit asam. Hasil penelitian menunjukkan bagian daun asam dengan pemasakan 2,5 menit memiliki aktivitas antioksidan tertinggi dengan total fenol 0,75 g GAE/100 g ekstrak daun asam; aktivitas antioksidan 0,053% diuji dengan metode DPPH dan vitamin C 0,252 mg/100 g. Minuman kunyit asam yang memiliki aktivitas antioksidan tertinggi dan disukai panelis adalah pada formula 5 bagian kunyit, 25 bagian daun asam, 70 bagian air dengan total fenol 1,106 g GAE/100 g formula minuman kunyit asam, aktivitas antioksidan 0,123% dan vitamin C 0,688 mg/100 g.


Keywords


Tamarind; kunyit asam baverages; antioxidant

Full Text:

PDF



DOI: https://doi.org/10.22146/agritech.9524

Article Metrics

Abstract views : 8004 | views : 7267

Refbacks

  • There are currently no refbacks.




Copyright (c) 2016 Jurnal Agritech

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


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.


website statisticsView My Stats