Utilization of Torbangun (Plectranthus amboinicus l.) Leaves and Fenugreek (Trigonella foenum-graecum l.) Seeds in Malted Barley Milk Formulation = Pemanfaatan Daun Torbangun (Plectranthus amboinicus l.) dan Biji Kelabat (Trigonella foenum-graecum l.) dalam Formulasi Minuman Susu Barley Malt

Tanuwijaya, Celine (2019) Utilization of Torbangun (Plectranthus amboinicus l.) Leaves and Fenugreek (Trigonella foenum-graecum l.) Seeds in Malted Barley Milk Formulation = Pemanfaatan Daun Torbangun (Plectranthus amboinicus l.) dan Biji Kelabat (Trigonella foenum-graecum l.) dalam Formulasi Minuman Susu Barley Malt. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Torbangun leaves (Plectranthus amboinicus L.) have been known for hundreds of years as a galactagogue, a substance used to induce, augment or maintain lactation. Along with Fenugreek seeds (Trigonella foenum-graecum L.), both plants have been claimed to have the antioxidant properties, phenolic and flavonoid contents. Malted milk is considered as a malted grain milk, which affect both human health and functionality in food processing. One of the mostly used grain in malted milk is Barley. However, the application of Torbangun leaf into malted Barley milk has not been widely known. The aim of this research is to analyze and determine the characteristics of malted Barley milk added with Torbangun leaves and Fenugreek seeds as the development of functional drink that has antioxidant activity. One of the best among three ratios of 15:50, 40:25 and 50:15 between Barley and wheat flour ingredients in malted Barley milk preparation is selected as base. Torbangun, Fenugreek and combination of both raw materials steeps are fortified into malted Barley milk, treated with different ratios between 1:0. 1:1, 1:2 and 2:1. The beverages are analyzed in terms of antioxidant activity, total phenolic, flavonoid and sensory analysis (color, aroma, aftertaste and overall). The selected formulation is the beverage with ratio 1:2 of Torbangun Fenugreek steeps and malted Barley milk, analyzed for its physicochemical characteristics (pH, color, viscosity, total soluble solids), mineral content and complete proximate analysis. It resulted in IC50 of 713.09 mg/L, total phenolic content of 519.59 mg GAE/L, total flavonoid content of 211.15 mg QE/L and has the highest overall acceptance.

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