Kwan, Felix Madison (2022) Pengaruh Rasio Nanas (Ananas comosus) Dengan Air Dan Konsentrasi Daun Mint (Mentha piperita L.) Terhadap Karakteristik Antioksidan Dan Fisikokimia Fruit Wine. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Fruit wine adalah wine yang terbuat dari buah buahan selain anggur yang memiliki
kandungan alkohol sekitar 9-14%. Pada umumnya fruit wine dibuat hanya
menggunakan buah tanpa menggunakan bahan tambahan yang dapat
meningkatkan kandungan antioksidan. Tujuan dari penelitian ini adalah
menentukan rasio nanas dengan air dan konsentrasi daun mint yang tepat terhadap
aktivitas antioksidan serta fisikokimia fruit wine. Penelitian dilakukan dalam dua
tahap, dimana pada tahap pertama dilakukan analisis terhadap bahan awal,
sedangkan pada tahap kedua dilakukan pembuatan fruit wine dengan tambahan
konsentrasi daun mint dan analisis antioksidan dan fisikokimia. Faktor yang
digunakan dalam penelitian ini adalah rasio nanas dan air serta konsentrasi daun
mint. Rasio nanas dan air yang digunakan dalam penelitian ini adalah 1:2, 1:3 dan
1:4; dan konsentrasi daun mint yangdigunakan dalam penelitian ini adalah 4,76%,
9,09%, dan 13,04%. Hasil penelitian menunjukkan fruit wine dengan rasio nanas
dan air 1:2 dan konsentrasi daun mint memberikan sebesar 13,04% merupakan
fruit wine terbaik dari segi antioksidan dengan nilai antioksidan sebesar
5222,23±443,84 ppm, total fenolik sebesar 2156,06±7,14 mg GAE/L, total
flavonoid sebesar 32,86±0,21 mg QE/L, kadar alkohol sebesar 13,62±0,09%,
massa jenis sebesar 0,988±0 g/mL, tingkat keasaman (pH) sebesar 3,36±0,14,
total asam tertitrasi sebesar 7,63±0,1%, total padatan terlarut sebesar
7,25±0,14°Brix, dan warna sebesar 87,74±0,02°Hue. Dapat disimpulkan bahwa
kenaikan rasio nanas dan air serta konsentrasi daun mint dapat meningkatkan
aktivitas antioksidan, total fenolik, total flavonoid, kadar alkohol, nilai pH, total
asam tertitrasi, total padatan terlarut dan menurunkan massa jenis, kecerahan dan
°Hue fruit wine. / Fruit wine is wine made from fruits other than grapes which has an alcohol
content of about 9-14%. In general, fruit wine is made using only fruit
without using additional ingredients that can increase the antioxidant
content. The purpose of this study was to determine the ratio of pineapple to
water and the appropriate concentration of mint leaves on the antioxidant
and physicochemical activity of fruit wine. The research was conducted in
two stages, where in the first stage the analysis of the starting materials was
carried out, while in the second stage, fruit wine was made with the addition
of mint leaf concentration and antioxidant and physicochemical analysis.
The factors used in this study were the ratio of pineapple and water and the
concentration of mint leaves. The ratio of pineapple and water used in this
study was 1:2, 1:3 and 1:4; and the concentration of mint leaves used in this
study were 4,76%, 9,09%, and 13,04%. The results showed that fruit wine
with a 1:2 ratio of pineapple and water and a mint leaf concentration of
13,04% was the best fruit wine in terms of antioxidants with an antioxidant
value of 5222.23±443,84 ppm, total phenolic content of 2156.06±7,14 mg
GAE/L, total flavonoids of 32.86±0,21 mg QE/L, alcohol content of
13.62±0,09%, density of 0.988±0 g/mL, acidity (pH) of 3.36±0,14, total
titrated acid of 7.63±0,1%, total dissolved solids of 7.25±0,14°Brix, and a
color of 87.74±0,02°Hue. It can be concluded that increasing the ratio of
pineapple and water and the concentration of mint leaves can increase
antioxidant activity, total phenolics, total flavonoids, alcohol content, pH
value, total titrated acid, total dissolved solids, and decrease density,
brightness, and °Hue of fruit wine.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Kwan, Felix Madison NIM01034180098 felixmadison12@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Siregar, Tagor M. NIDN0304016902 tagor.siregar@uph.edu |
Uncontrolled Keywords: | fruit wine ; nanas madu ; daun mint ; antioksidan |
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Felix Madison Kwan |
Date Deposited: | 01 Feb 2023 02:08 |
Last Modified: | 01 Feb 2023 02:08 |
URI: | http://repository.uph.edu/id/eprint/53591 |