Sifat organoleptik dan manfaat minuman fermentasi kulit manggis sebagai anti asam urat tikus wistar = Organoleptic characteristic and benefit of mangosteen peel fermented drink as anti-gout in wistar rat

Putri, Shianne Puspita (2016) Sifat organoleptik dan manfaat minuman fermentasi kulit manggis sebagai anti asam urat tikus wistar = Organoleptic characteristic and benefit of mangosteen peel fermented drink as anti-gout in wistar rat. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Mangosteen peel is the highest proportion in mangosteen fruit. Based on the previous research, it is found that antioxidant activity in the mangosteen peel is higher than in its edible portion. In this research, mangosteen peel is utilized as raw material for making fermented drink. The organoleptic characteristic is then analyzed to determine the acceptance level of the consumer. The most acceptable formula is given to the lab rats to observe its effects towards the liver and kidney function, also to decrease the serum uric acid level. Serum uric acid level is observe at day 0, 7, 14 and 21 in order to determine the influence of varies treatment during certain periods. The result of organoleptic test shows that the most favorable product is the one with 2% of mangosteen peel powder. The fermented drink given is able to decrease the serum uric acid level until 21,41±1,15%, 56,11±8,64% and 61,28±7,63, at day 7, 14 and 21, respectively. From the analysis result, it is also shown that consuming fermented drink for 21 days is harmless for liver and kidney function.

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