UTILIZATION OF TORBANGUN (Plectranthus amboinicus L.) LEAVES, FENUGREEK (Trigonella foenum-graecum L.) SEEDS, AND ALMOND MILK AS A FUNCTIONAL DRINK PRODUCT

Djuarsa, Veronica Angelia (2019) UTILIZATION OF TORBANGUN (Plectranthus amboinicus L.) LEAVES, FENUGREEK (Trigonella foenum-graecum L.) SEEDS, AND ALMOND MILK AS A FUNCTIONAL DRINK PRODUCT. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Torbangun (Plectranthus amboinicus L.), fenugreek (Trigonella foenum-graecum L,), and almond milk were used as a functional food or drink to treat a premenstrual syndrome, increase breastmilk production, and was believed to have antioxidant potential. However, the utilization of Torbangun leaves as a commercial product is still limited compared to fenugreek and almond milk. Therefore, the main objective of this study was to increase the utilization of Torbangun leaves and create a functional drink, which consists of Torbangun leaves, fenugreek seeds, and almond milk with the highest antioxidant properties and optimum sensory acceptability. This research focused on selecting the best sample by analyzing the antioxidant properties and sensory acceptability of 12 different functional drinks. Each functional drink consists of different types of steeps (Torbangun steeps, fenugreek steeps, and combination steeps) and ratio of almond milk to steeps (0:1, 1:1, 2:1, 1:2). The highest result of the antioxidant properties was functional drink with fenugreek steeps in all ratios. Nevertheless, this study is aimed to utilize and increase the variety of Torbangun leaves product. Thus, the best sample selected was almond milk and combination (Torbangun and fenugreek) steep with ratio 1:2. The result of antioxidant properties (Antioxidant activity at 793.99 mg/L; total phenolic content at 1441.56 mg/L; and total flavonoid content at 950 mg/L) and sensory acceptability of the best result was higher compared to the other functional drink with Torbangun and combination steeps. The best sample was subjected to complete proximate (moisture, ash, protein, fat, and carbohydrate) and physicochemical (pH, total soluble solid, color, and viscosity) analyses. Keywords: almond milk, antioxidant activity, fenugreek seeds, functional drink, Torbangun leaves / Daun Torbangun (Plectranthus amboinicus L.), biji fenugreek (Trigonella foenum- graecum L.), dan susu almond digunakan dalam bentuk minuman fungsional untuk mengobati masalah pramenstruasi, meningkatkan produksi ASI, dan dipercaya memiliki potensi untuk mengandung antioksidan. Namun, pemanfaatan daun Torbangun sebagai produk komersial minuman fungsional masih terbatas dibandingkan dengan biji fenugreek dan susu almond. Oleh karena itu, penelitian ini bertujuan untuk menambah variasi produk daun Torbangun dan membuat minuman fungsional yang terdiri dari daun Torbangun, biji fenugreek, dan susu almond yang memiliki antioksidan tinggi dan didukung oleh hasil sensori yang optimal. Jenis air seduhan (seduhan Torbangun, seduhan fenugreek, dan seduhan kombinasi) dan rasio susu almond terhadap air seduhan (0: 1, 1: 1, 2: 1, 1: 2)merupakan faktor yang diteliti di studi ini. Pada setiap produk dilakukan analisis sifat antioksidan yang terdiri dari aktivitas antioksidan, total kandungan fenolik, dan total kandungan flavonoid. Hasil tertinggi dari analisis sifat antioksidan adalah minuman fungsional dengan air seduhan fenugreek. Akan tetapi, penelitian ini bertujuan untuk memanfaatkan dan meningkatkan variasi produk daun Torbangun. Jadi, produk yang terpilih adalah minuman fungsional dengan susu almond dan kombinasi air seduhan dengan rasio 1:2. Produk ini terpilih dengan mempertimbangkan hasil aktifitas antioksidan dengan nilai IC50 793.99 mg/L; total kandungan fenolik 1441.56 mg/L; dan total kandungan flavonoid 950 mg/L yang lebih tinggi dibandingkan dengan minuman fungsional dengan rasio lain pada seduhan air kombinasi atau seduhan Torbangun, serta didukung oleh hasil uji sensori. Produk terpilih dianalisis lebih lanjut untuk mengetahui kandungan proksimat lengkap (kelembaban, abu, protein, lemak, dan karbohidrat) dan sifat fisikokimia (pH, total padatan terlarut, warna, dan viskositas).

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