Pemanfaatan ekstrak kurma (phoenix dactylifera l.) dan sari lemon (citrus limon osbeck) dalam pembuatan minuman fungsional = the utilization of date palm (phoenix dactylifera l.) extract and lemon juice (citrus limon osbeck) in functional beverage making

Ratnasari, Vella (2019) Pemanfaatan ekstrak kurma (phoenix dactylifera l.) dan sari lemon (citrus limon osbeck) dalam pembuatan minuman fungsional = the utilization of date palm (phoenix dactylifera l.) extract and lemon juice (citrus limon osbeck) in functional beverage making. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kurma (Phoenix dactylifera) merupakan buah yang memiliki nutrisi yang bermanfaat bagi kesehatan tubuh manusia, yaitu mengandung fenolik, flavonoid, dan vitamin C yang berperan sebagai antioksidan. Kurma juga mengandung mineral, diantaranya kalium dan zat besi. Komponen antioksidan diekstrak dari kurma dengan cara maserasi (24 jam, 48 jam, dan 72 jam). Ekstrak terpilih diperoleh dengan waktu maserasi 72 jam. Lemon merupakan buah yang memiliki aktivitas antioksidan yang cukup tinggi dan dikenal sebagai sumber vitamin C. Lemon juga mengandung fenolik dan flavonoid. Umumnya, kurma hanya dikonsumsi secara langsung dan lemon tidak dapat dikonsumsi secara langsung karena rasanya yang terlalu asam, sehingga pemanfaatannya belum optimal. Tujuan dari penelitian ini adalah memanfaatkan ekstrak kurma dan sari lemon sebagai minuman yang dapat diterima secara organoleptik dan bermanfaat untuk kesehatan. Formulasi yang dibuat adalah ekstrak kurma (b/v) 0,8%, 1,2%, 1,6% ditambahkan ke dalam rasio sari lemon:air 10:90, 15:85 dan 20:80. Minuman hasil formulasi ini dianalisis aktivitas antioksidan (IC50), total fenolik, total flavonoid, vitamin C, kalium, zat besi, organoleptik dan karakteristik fisikokimia (warna, total padatan terlarut, total asam tertitrasi, dan pH). Hasil penelitian minuman yang terpilih memiliki rasio sari lemon:air 20:80 dengan penggunaan ekstrak kurma 1,6%, dan memiliki nilai IC50 2195,21 ppm, total fenolik 76,12 mg GAE/L, total flavonoid 10,51 mg QE/L, vitamin C 182,93 mg/L, kalium 648,25 mg/L, dan zat besi 19,95 mg/L. / Date palm (Phoenix dactylifera) have beneficial effects in human health that contain phenolic, flavonoid, and vitamin C which can contribute as antioxidant. Date palm also contain minerals, such as potassium and iron. The antioxidant compound were extracted by maceration ( 24 hours, 48 hours, and 72 hours). The selected extract was 72 hours of maceration. Lemon is a fruit that has high antioxidant activity and known as a source of vitamin C. Lemon also contain phenolic and flavonoid. While dates palm are usually only consumed directly and lemon cannot be consumed directly because the taste is too sour, so it has not been utilized optimally. The aim of this research is to use date palm extract and lemon juice as a beverage that can be received organoleptically and beneficial for health. Date palm extract (b/v) 0.8%, 1.2%, and 1.6% is added to the ratio of lemon juice: water 10:90, 15:85 and 20:80. The beverage were analyzed by antioxidant activity (IC50), total phenolic, total flavonoid, vitamin C, potassium, iron, organoleptics and physicochemical characteristics (color, total dissolved solids, titrated total acid, and pH). The best formulation of beverage is the ratio of lemon juice:water 20:80 with 1,6% date extract, and have an IC50 value of 2195.21 ppm, total phenolic of 76.12 mg GAE/ L, total flavonoids of 10.51 mg QE/ L, vitamin C of 182.93 mg/ L, potassium of 648.25 mg/L, and iron of 19.95 mg/L.

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