Pembuatan minuman fungsional daun jambu mete (Anacardium occidentale L.) dan daun stevia (Stevia rebaudiana Bertoni) = Preparation of cashew (Anacardium occidentale L.) leaves and stevia (Stevia rebaudiana Bertoni) leaves functional drink

Okta, Yessica (2020) Pembuatan minuman fungsional daun jambu mete (Anacardium occidentale L.) dan daun stevia (Stevia rebaudiana Bertoni) = Preparation of cashew (Anacardium occidentale L.) leaves and stevia (Stevia rebaudiana Bertoni) leaves functional drink. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Daun jambu mete (Anacardium occidentale L.) mengandung komponen aktif seperti fenolik, flavonoid, tanin, saponin, dan alkaloid. Daun stevia (Stevia rebaudiana Bertoni) juga mengandung komponen-komponen aktif seperti flavonoid, tanin, dan saponin. Komponen aktif pada daun jambu mete dan daun stevia memiliki aktivitas antioksidan dan aktivitas inhibisi α-glukosidase. Tujuan umum dari penelitian ini adalah untuk memanfaatkan daun jambu mete dan daun stevia sebagai minuman fungsional yang diharapkan memiliki aktivitas antioksidan dan aktivitas inhibisi α-glukosidase. Penelitian terbagi menjadi dua tahap. Pada penelitian pendahuluan dilakukan karakterisasi air seduhan daun jambu mete dan air seduhan daun stevia melalui uji warna, pH, total fenolik, total flavonoid, aktivitas antioksidan, dan aktivitas inhibisi α-glukosidase. Pada penelitian utama dilakukan pembuatan minuman fungsional dengan perlakuan pendahuluan berbeda pada daun jambu mete (tanpa perlakuan, hot water blanching, dan steam blanching) dan rasio serbuk daun jambu mete dengan serbuk daun stevia (90:10, 80:20, dan 70:30). Seluruh formulasi minuman fungsional dilakukan uji organoleptik (skoring dan hedonik), uji warna, dan uji pH. Minuman fungsional terpilih dianalisis total fenolik, total flavonoid, aktivitas antioksidan, dan aktivitas α-glukosidase. Air seduhan daun jambu mete memiliki total fenolik sebesar 0,66 mg GAE/mL, total flavonoid 0,14 mg QE/mL, aktivitas antioksidan (IC50) sebesar 11550,28 ppm, dan aktivitas inhibisi α-glukosidase (IC50) sebesar 50738,72 ppm. Air seduhan stevia memiliki total fenolik sebesar 0,09 mg GAE/mL, total flavonoid sebesar 0,03 mg QE/mL, aktivitas antioksidan (IC50) sebesar 37670,95 ppm, dan aktivitas inhibisi α-glukosidase (IC50) sebesar 228917,70 ppm. Minuman fungsional terpilih berdasarkan penerimaan keseluruhan pada uji hedonik adalah dengan rasio serbuk daun jambu mete dengan daun stevia 70:30 dan tanpa perlakuan pendahuluan. Minuman fungsional terpilih memiliki total fenolik 0,64 mg GAE/mL, total flavonoid 0,09 mg QE/mL, aktivitas antioksidan (IC50) sebesar 14795,25 ppm, dan aktivitas inhibisi α-glukosidase (IC50) sebesar 56835 ppm. / Cashew (Anacardium occidentale L.) leaves contains active components such as phenolic, flavonoid, tannin, saponin, and alkaloid. Stevia (Stevia rebaudiana Bertoni) leaves also contains active components such as flavonoid, tannin, and saponin. These active components in cashew leaves and stevia leaves have antioxidant activity and the activity to inhibit α-glucosidase. The general purpose of this study was to utilize cashew leaves and stevia leaves into functional drink that might have antioxidant activity and the activity to inhibit α-glucosidase. This research divided into two stages. The preliminary stage was done to characterize the cashew leaves steep and stevia leaves steep through color, pH, total phenolic, total flavonoid, antioxidant activity, and inhibition activity of α-glucosidase test. Main research was done to apply cashew leaves powder and stevia leaves powder into functional drink that use different preliminary treatment of cashew leaves (without preliminary treatment, hot water blanching, and steam blanching) and ratio between cashew leaves powder and stevia leaves powder (90:10, 80:20, and 70:30). All functional drinks’ formula were analyzed in organoleptic (scoring and hedonic), color, and pH. The chosen functional drink were analyzed for its total phenolic, total flavonoid, antioxidant activity, and inhibition activity of α-glucosidase. Cashew leaves steep has total phenolic 0,66 mg GAE/mL, total flavonoid 0,14 mg QE/mL, antioxidant activity (IC50) 11550,28 ppm, and inhibition activity of α- glucosidase 50738,72 ppm. Stevia leaves steep has total phenolic 0,09 mg GAE/mL, total flavonoid 0,03 mg QE/mL, antioxidant activity (IC50) 37670,95 ppm, and inhibition activity of α-glucosidase 228917,70 ppm. The chosen functional drink have total phenolic 0,64 mg GAE/mL, total flavonoid 0,09 mg QE/mL, antioxidant activity (IC50) 14795,25 ppm and inhibition activity of α- glucosidase 56835 ppm.

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