Aktivitas antioksidan dan karakteristik sensori teh bunga krisantemum dengan penambahan ekstrak ampas anggur = Antioxidant activity and sensory characteristic of chrysanthemum flower tea with addition of grape pomace extract

Michelle, Michelle (2022) Aktivitas antioksidan dan karakteristik sensori teh bunga krisantemum dengan penambahan ekstrak ampas anggur = Antioxidant activity and sensory characteristic of chrysanthemum flower tea with addition of grape pomace extract. Other thesis, Universitas Pelita Harapan.

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Abstract

Teh bunga krisantemum (Chrysanthemum sp.) merupakan minuman fungsional yang memiliki banyak manfaat kesehatan, tetapi aktivitas antioksidannya masih lebih lemah dibandingkan minuman fungsional lain. Ampas anggur (Vitis vinifera) masih jarang diaplikasikan dalam produk pangan kendati kandungan antioksidannya tinggi. Tujuan dari penelitian ini adalah memanfaatkan ampas anggur sebagai sumber antioksidan dalam pembuatan teh bunga krisantemum. Penelitian ini terbagi menjadi dua tahap, yaitu tahap pertama dan tahap kedua. Pada penelitian tahap pertama, dilakukan analisis aktivitas antioksidan, senyawa fenolik dan senyawa flavonoid dari ekstrak ampas anggur yang diekstrak dari 3 varietas anggur (anggur hijau var. Shine Muscat, anggur merah var. Red Globe, dan anggur hitam var. Moondrop) menggunakan 2 jenis pelarut (etanol dan etanol-asam) dengan metode maserasi pada suhu ruang. Pada penelitian tahap kedua, dilakukan penambahan ekstrak ampas anggur terpilih ke teh bunga krisantemum dengan variasi konsentrasi (0%, 0,025%, 0,050%, 0,075%, 0,100%). Rendemen dari ekstrak ampas anggur hijau adalah sebesar 73,1% dengan pelarut etanol dan 80,95% dengan pelarut etanol-asam; ekstrak ampas anggur merah sebesar 69,45% dengan pelarut etanol dan 73,9% dengan pelarut etanol-asam; ekstrak ampas anggur hitam sebesar 82,95% dengan pelarut etanol dan 95,7% dengan pelarut etanol-asam. Ekstrak terpilih adalah ekstrak yang diperoleh dari ampas anggur hitam yang diekstraksi dengan etanol. Ekstrak terpilih memiliki kandungan total fenolik 48,75±0,59 mg GAE/g ekstrak, total flavonoid 1,32±0,01 mg QE/g ekstrak, dan aktivitas antioksidan (IC50) sebesar 795,69±41,61 ppm. Kenaikan konsentrasi ekstrak meningkatkan aktivitas antioksidan dan penerimaan sensori teh bunga krisantemum. Penambahan ekstrak dengan konsentrasi 0,100% menunjukkan aktivitas antioksidan (IC50) tertinggi, yaitu 1383,92±62,94 ppm dengan total fenolik 4,10±0,12 mg GAE/100 mL dan total flavonoid 0,84±0,01 mg QE/100 mL serta dapat diterima secara sensori dengan skor penerimaan keseluruhan 5,47±1,16./Chrysanthemum flower (Chrysanthemum sp.) tea is functional beverage that has many health benefit, but its antioxidant activity is weaker than other functional beverages. The aplication of grape (Vitis vinifera) pomaces in food products are rarely done despite their high antioxidant properties. The general objective of this research is to utilize grape pomace as a source of antioxidant in the processing of chrysanthemum flower tea. This research is divided into two stages: the first stage and the second stage. In the first stage, grape pomace was extracted by maceration with 3 varieties of grape (green grape var. Shine Muscat, red grape var. Red Globe, and black grape var. Moondrop) and 2 type of solvents (ethanol and acidified ethanol) in room temperature. In the second stage, grape pomace extract was added into chrysanthemum flower tea with different concentration (0%, 0.025%, 0.050%, 0.075%, and 0.100%). The yield of extracts obtain from green grape pomace was 73,1% with ethanol solvent and 80,95% with acidified ethanol solvent; red grape pomace extract about 69,45% with ethanol solvent and 73,9% with acidified ethanol solvent; black grape pomace about 82,95% with ethanol solvent and 95,7% with acidified ethanol solvent. The chosen treatment was black grape extracted with ethanol solvent (total phenolic 48.75±0.59 mg GAE/g extract, total flavonoid 1.32±0.01 mg QE/g extract, and antioxidant activity (IC50) of 795.69±41.61 ppm). Increasing the concentration of extract added to chrysanthemum flower tea will increased the antioxidant activity and sensory acceptance of the tea. Adding 0.100% extract was selected as the best treatment according to its antioxidant activity (IC50) and overall acceptance by panelist. The antioxidant activity (IC50) of selected treatment is 1383.92±62.94 ppm with total phenolic 4.10±0.12 mg GAE/100 mL, total flavonoid 0.84±0.01 mg QE/100 mL and overall acceptance score 5.47 ±1.16.

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