Pengaruh Penambahan Sari Jeruk Kalamansi dan Eucalyptus globules terhadap Karakteristik Fisikokimia Minuman Secang = The Effect of The Addition of Calamansi Juice and Eucalyptus globules Essential Oil on Physychochemistry Characteristics of Secang Drink

Wennarda, Chrisviani (2021) Pengaruh Penambahan Sari Jeruk Kalamansi dan Eucalyptus globules terhadap Karakteristik Fisikokimia Minuman Secang = The Effect of The Addition of Calamansi Juice and Eucalyptus globules Essential Oil on Physychochemistry Characteristics of Secang Drink. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kayu secang sering dikonsumsi sebagai minuman karena mengandung antioksidan yang tinggi dan berguna bagi tubuh manusia. Penelitian ini bertujuan untuk mengetahui suhu perebusan secang dan mengetahui pengaruh penambahan sari jeruk kalamansi dan minyak asiri Eucalyptus globulus pada air seduhan secang terhadap aktivitas antioksidan. Perebusan kayu secang dilakukan pada suhu 70oC, 80oC, dan 90oC. Minuman secang dengan suhu terbaik ditambahkan sari jeruk kalamansi (1%, 2%, dan 3%) dan minyak asiri Eucalyptus globulus (0,05%, 0,10%, dan 0,15%). Minuman secang dilakukan analisis pH, aktivitas antioksidan, total fenolik, total flavonoid, total antosianin, dan derajat warna. Suhu terbaik perebusan secang adalah 90oC dengan aktivitas antioksidan sebesar 2959,51 ppm, dengan nilai pH sebesar 6,81, total fenolik sebesar 4,79 mg GAE/ml, total flavonoid sebesar 0,3 mg QE/ml, total antosianin sebesar 36,1 mg/L, tingkat kecerahan sebesar 39,26, dan nilai oHue sebesar 21,95. Minuman secang dengan penambahan sari jeruk kalamansi dan minyak asiri Eucalyptus globulus yang memiliki nilai pH tertinggi pada konsentrasi jeruk kalamansi 1% dan minyak asiri Eucalyptus globulus 0,15%, aktivitas antioksidan terdapat pada konsentrasi sari jeruk kalamansi 2% dan minyak asiri 0,10%, total fenolik terdapat pada konsentrasi sari jeruk kalamansi 2% dan minyak asiri 0,05%, total flavonoid dan antosianin terdapat pada konsentrasi sari jeruk kalamansi 3% dan minyak asiri 0,05%, tingkat kecerahan terdapat pada konsentrasi sari jeruk kalamansi 3% dan minyak asiri 0,10%, dan nilai oHue terdapat pada konsentrasi sari jeruk kalamansi 1% dan minyak asiri 0,15%. / Secang wood is often consumed as a drink because it contains high antioxidants and is useful for the human body. This research aims to determine the boiling temperature of secang and determine the effect of adding calamansi juice and Eucalyptus globulus essential oil to the secang decoction on antioxidant activity. Secang wood is boiled at temperatures of 70oC, 80oC and 90oC. The water with the best temperature was added with calamansi juice (1%, 2%, and 3%) and Eucalyptus globulus essential oil (0,05%, 0,10%, and 0,15%). The secang drink was analyzed for pH, antioxidant activity, total phenolic, total flavonoids, total anthocyanins, and color degrees. The best temperature for boiling secang is 90oC with antioxidant activity 2959,51 ppm, pH value 6,81, total phenolic 4,79 mg GAE/ml, total flavonoids 0,3 mg QE/ml, total anthocyanins 36,1 mg/L, lightness level 39,26, and oHue value 21,95. Secang decoction with the addition of calamansi juice and Eucalyptus globulus essential oil which has the highest pH value at the concentration of 1% calamansi juice and 0,15% Eucalyptus globulus essential oil, antioxidant activity is at concentration of 2% calamansi juice and 0,10% Eucalyptus globulus essential oil, total phenolic at 2% concentration of calamansi juice and 0,05% Eucalyptus globulus essential oil, total flavonoids and anthocyanins are found at the concentration of 3% calamansi juice and 0,05% Eucalyptus globulus essential oils, the brightness level is at a concentration of 3% calamansi juice and 0,10% Eucalyptus globulus essential oil, and the oHue value was found at the concentration of 1% calamansi juice and 0,15% Eucalyptus globulus essential oil.

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