Karakteristik minuman sinom dengan penambahan air rebusan daun salam (Syzygium polyanthum) dan daun sirsak (Annona muricata) = Characteristics of sinom beverage with the addition of bay leaves (Syzygium polyanthum) and soursop leaves (Annona muricata) decoction

Wangsa, Felicia Augusta (2021) Karakteristik minuman sinom dengan penambahan air rebusan daun salam (Syzygium polyanthum) dan daun sirsak (Annona muricata) = Characteristics of sinom beverage with the addition of bay leaves (Syzygium polyanthum) and soursop leaves (Annona muricata) decoction. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minuman sinom merupakan minuman yang dibuat dari kunyit dan daun asam. Rasa khas dari kunyit adalah pahit, pedas, getir dan memiliki bau langu, sedangkan rasa dari daun asam hanya asam. Aroma yang dihasilkan dari minuman kunyit asam lebih dominan kunyit, sedangkan aroma dari asam tidak mendominasi pada minuman ini. Pada kunyit yang menghasilkan aroma dan rasa yang tajam dapat dikarenakan senyawa ar-turmeron yang termasuk dalam golongan kurkumin. Daun salam mengandung senyawa alkaloid, saponin, fenolik, triterpenoid, steroid, dan flavonoid yang dapat mencegah kerusakan sel. Pada daun sirsak terkandung senyawa flavonoid yang berperan sebagai antioksidan. Tujuan dari penelitian ini menentukan konsentrasi air rebusan daun salam pada minuman sinom dan konsentrasi air rebusan daun sirsak pada minuman sinom dalam menghasilkan karakteristik sensori terbaik, dan menentukan penambahan air rebusan daun salam dalam minuman sinom dan air rebusan daun sirsak dalam minuman sinom untuk menghasilkan kandungan antioksidan tertinggi. Pada penelitian ini dilakukan uji organoleptik (aroma, warna, rasa, penerimaan keseluruhan), warna antara minuman sinom dengan penambahan air rebusan daun salam dan minuman sinom dengan penambahan air rebusan daun sirsak dengan variasi konsentrasi 10, 15, 20, 25 dan 30%, selain itu dilakukan analisis aktivitas antioksidan, total fenolik, dan total flavonoid. Minuman sinom terpilih pada tahap kedua adalah minuman sinom dengan penambahan air rebusan daun salam pada konsentrasi 25%, aktivitas antioksidan (IC50) sebesar 273,78 mg/L, total fenolik sebesar 172,51 mg GAE/100 mL, dan total flavonoid sebesar 47,47 mg QE/100 mL. / Sinom beverage is made of turmeric and tamarind leaves. Turmeric has bitter, spicy, pungent flavor, and unpleasant scent, while tamarind leaves have sour taste. Furthermore, bay leaves contain alkaloid, saponin, phenolic, triterpenoid, steroid, and flavonoid compound which can prevent cell damage. Moreover, soursop leaves have flavonoid compound which has a role as an antioxidant. The purpose of this study is to determine concentration of bay leaves decoction in sinom beverages and soursop leaves decoction in sinom beverages on the best sensory characteristics, and determine the addition of bay leaves decoction in sinom beverages and soursop leaves decoction in sinom beverages on the highest antioxidant. This research was conducted to determine the sensory (flavor, taste, color, overall acceptance) and color characteristic between bay leaves decoction added to sinom beverage and soursop leaves decoction added to sinom beverage with various concentrations, which is 10, 15, 20, 25, and 30% and to determine the antioxidant activity, total phenolic, and total flavonoids on both types of sinom beverages. Therefore, the selected drink in the second stage is sinom beverage with 25% bay leaves decoction, which had antioxidant activity (IC50) of 273.78 mg/L, total phenolic of 172.51 mg GAE/100 mL, and total flavonoids of 47.47 mg QE/100 mL.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Wangsa, Felicia AugustaNIM01034170082feliciaaugusta@yahoo.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieNIDN0308115501melanie.cornelia@uph.edu
Thesis advisorHandayani, RatnaNIDN0311097601ratna.handayani@uph.edu
Uncontrolled Keywords: antioksidan; daun salam; daun sirsak; minuman sinom
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: Users 6798 not found.
Date Deposited: 16 Feb 2021 10:20
Last Modified: 16 Feb 2021 10:20
URI: http://repository.uph.edu/id/eprint/19395

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