PEMANFAATANEKSTRAK DAUN MULBERRY (Morus sp.)SEBAGAI BAHAN MINUMAN KESEHATAN

Nazir Siddiq, 113020080 and YusmanTaufik, Ds and Wisnu Cahyadi, DS (2016) PEMANFAATANEKSTRAK DAUN MULBERRY (Morus sp.)SEBAGAI BAHAN MINUMAN KESEHATAN. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

ABSTRAK Kurangnyakesadaranmasyarakatakanpentingnyakesehatantelahmeningkat. Aktivitasdantuntutanpekerjaan yang semakinmeningkatsehinggamenimbulkanancamanpenyakit degenerative.Kurangnyapemanfaatandaun mulberry sebagaiolahanprodukpangansehinggaperludilakukan proses diversifikasilebihlanjut. Tujuanpenelitian yang ingindicapaidalampenelitianiniadalahuntukmendapatkanperbandingan air denganekstrakdaun mulberry dankonsentrasipenstabilterhadapkarakteristikminumanekstrakdaun mulberry. Metode yang dilakukanmeliputipenelitianpendahuluandanpenelitianutama.Penelitianpendahuluanyaituskriningfitokimiadananalisiskadaralkoholdariekstrakdaun mulberry, sertamenentukanjenispenstabilmenggunakanresponorganoleptikdenganatributwarna, rasa, aroma dankonsistensi. Penelitianutamadilakukandenganmenggunakanrancanganpercobaanrancanganacakkelompok (RAK) danmenggunakanrancanganperlakuan yang terdiridari 2 faktor, yaitufaktorA (perbandingan air denganekstrakdaun mulberry) danfaktor P (konsentrasipenstabil). Respon yang digunakandalampenelitianutamaadalahresponkimiaaktivitasantioksidan, responfisika total padatanterlarutdanviskositassertaresponorganoleptikdenganatributwarna, rasa, aroma dankonsistensi. Hasilpenelitianutamaprodukminumanekstrakdaun mulberry yang terbaikdarikeseluruhanresponadalahperlakuan p2a1dengan p2(konsentrasipenstabil 0,4 %) dan a1 (perbandingan air denganekstrak 1:1) perlakuaninidipilihkarenamemilikiresponkimiaterbaik, dimanaaktifitasantioksidanmemilikinilai IC50 sebesar2388,914 ppm , kadaralkohol 0,87 %, nilaiviskositassebesar 1,46 Pas, nilai total padatanterlarut 7,8852oBrix. Hasilanalisiskadaralkoholpadasampelterpilihadalahsebesar 0,87 % sehinggakadaralkohol yang terkandung di dalamprodukminumanekstrakdaun mulberry inisesuaidengankonsepstandarperdagangan. Kata kunci: Daun Mulberry, minuman, penstabil, dan air. ABSTRACT Lack of public awareness of the importance of health has improved. Activity and job demands are increasing, causing degenerative disease threats. The lack of utilization of mulberry leaves as a processed food product that needs to be done further diversification process. The aim of this study was to obtain comparative water with mulberry leaf extract and the concentration of the stabilizer on the characteristics of mulberry leaf extract beverage. The method that used in this research was preliminary research and primary research. The preliminary study was phytochemical screening and alcohol content analysis of mulberry leaf extract, and determined the type of stabilizer that used response organoleptic attributes of color, flavor, aroma and consistency. The main research carried out by using experimental design randomized block design (RAK) that used two factors treatment design, namely A (comparison water with mulberry leaf extract) and factor P (concentration stabilizer). Responses that used in this research was chemical response of antioxidant activity, total physical response of dissolved solids and viscosity as well as the response of the organoleptic included attributes of color, flavor, aroma and consistency. Based on the main research results,the best mulberry leaf extract beverage products was p2a1 treatment with p2 (stabilizer concentration of 0.4%) and a1 (the ratio of water to extract 1: 1) because it had the best chemical responses, which had antioxidant activity IC50 value of 2388.914 ppm, the alcohol content of 0.87%, the viscosity value of 1.46 Pas, the value of total dissolved solids 7,8852oBrix. The study result of alcohol content analysis tothe selected sample amounted to 0.87% that was accordance with the concept of trading standards. Keywords: Mulberry Leaves, drinks, stabilizer, and water.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2015
Depositing User:	Irwan Kustiawan
Date Deposited:	11 Apr 2016 02:17
Last Modified:	04 Aug 2018 07:09
URI:	http://repository.unpas.ac.id/id/eprint/3059

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