Studi pembuatan minuman fungsional teh mawar (rosa damascena)-rosella (hibiscus sabdariffa l.) dengan pemanis alami = Study of functional beverage rosella (hibiscus sabdariffa l.)- rose (rosa damascena) tea making with natural sweetener

Clairine, Nathania (2018) Studi pembuatan minuman fungsional teh mawar (rosa damascena)-rosella (hibiscus sabdariffa l.) dengan pemanis alami = Study of functional beverage rosella (hibiscus sabdariffa l.)- rose (rosa damascena) tea making with natural sweetener. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mawar merupakan salah satu jenis tanaman hias yang memiliki aktivitas antioksidan yang tinggi, namun pemanfaatannya sebagai minuman fungsional teh belum banyak diteliti. Rosella merupakan salah satu jenis bunga yang dapat dijadikan teh kaya akan aktivitas antioksidan, namun masih sedikit variasi produknya. Daun stevia adalah jenis daun yang mampu bertindak sebagai pemanis dalam bahan pangan, namun masih terbatas pengaplikasiannya karena adanya rasa pahit yang terkandung di dalamnya. Daun lippia merupakan jenis daun yang sekarang ini diketahui mampu bertindak sebagai pemanis, namun pemanfaatannya belum banyak diteliti. Tujuan dari penelitian ini yaitu untuk mengembangkan pembuatan minuman fungsional dalam bentuk seduhan teh yang tinggi antioksidan dari serbuk mawar dan rosella yang ditambahkan dengan pemanis alami terpilih. Serbuk mawar kering dibuat dengan suhu pengeringan (40 °C, 50 °C , dan 60 °C) berbeda lalu dilakukan analisis kadar air dan aktivitas antioksidan. Selain itu, daun pemanis terpilih diperoleh berdasarkan analisis sensori dengan seduhan jenis pemanis (daun lippia segar, daun lippia kering, dan daun stevia kering) berbeda. Perlakuan pengeringan dengan suhu 40 °C serta daun lippia kering dipilih sebagai perlakuan terbaik. Minuman fungsional teh dibuat dengan menggunakan rasio mawar:rosella (60:40, 70:30, dan 80:20) dan konsentrasi pemanis (10%, 20%, dan 30%). Setiap formula dianalisis sifat fisikokimia (warna, viskositas, pH, dan total padatan terlarut) dan karakteristik sensori (warna, rasa, aroma, viskositas, dan keseluruhan). Rasio mawar:rosella 80:20 dan konsentrasi pemanis 20% terpilih menjadi formula minuman fungsional teh terbaik. Minuman fungsional teh terbaik memiliki aktivitas antioksidan sebesar 187.23 ppm. Kandungan gizi minuman fungsional teh adalah karbohidrat 0.22%, protein 0.08%, lemak 0.007%, abu 0.05%, dan kadar air 99.64%. / Rose is a kind of ornamental plants that is high in antioxidant activity, but its utilization as a functional beverage has not been widely studied. Rosella is a plant that can be used as a rich source of antioxidant activity. However, the variety of products is still limited. Stevia leaf can act as a natural sweetener in food, but the application is still limited due to the presence of the bitter taste in it. Lippia leaf is also able to provide sweet taste. However its utilization as natural sweetener has not been much studied. The purpose of this research is to develop the manufacture of high antioxidant tea as functional beverage made from dried rose and rosella petals which is added with selected natural sweetener. Dried rose petals were made with different drying temperature (40 °C, 50 °C, and 60 °C). Samples are subjected to moisture content and antioxidant activity analysis. Sensory evaluation test is used to select the best sweetener (fresh lippia leaf, dried lippia leaf, and dried stevia leaf) according to panelists. 40 °C was selected as the best treatment and dried lippia leaf was selected as the best sweetener. Tea was made with different ratio of dried rose petals:dried rosella petals (60:40, 70:30, and 80:20) and sweetener concentration (10%, 20%, and 30%). Each formulation was analyzed for physicochemical characteristics (color, viscosity, pH, and total soluble solid) and sensory quality (color, taste, aroma, viscosity, and overall). Ratio of dried rose petals:dried rosella petals 80:20 and 20% sweetener concentration was selected as the best tea formula. The best formula contains antioxidant activity of 187.23 ppm. The nutritional compositions of tea are cabohydrate 0.22%, protein 0.08%, fat 0.007%, ash 0.05%, and moisture content 99.64%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Clairine, NathaniaNIM00000005990NATHANIACLAIRINE@YMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParamawati, RaffiNIDN0304105704UNSPECIFIED
Thesis advisorMastuti, Titri SiratantriNIDN0320117902UNSPECIFIED
Uncontrolled Keywords: aktivitas antioksidan; lippia; mawar; minuman fungsional; rosella; stevia; antioxidant activity; functional beverage; lippia, rose; tea
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mr Samuel Noya
Date Deposited: 19 Oct 2020 06:58
Last Modified: 19 Oct 2020 06:58
URI: http://repository.uph.edu/id/eprint/11456

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