Minuman fungsional sari kedelai (glycine max L.) dengan penambahan ekstrak daun sidaguri (sida rhombifolia L.) = Functional beverages from soy juice (glycine max l.) with addition of sidaguri leaves extracts (sida rhombifolia l.)

Nurwina, Alicia Jocelyn (2020) Minuman fungsional sari kedelai (glycine max L.) dengan penambahan ekstrak daun sidaguri (sida rhombifolia L.) = Functional beverages from soy juice (glycine max l.) with addition of sidaguri leaves extracts (sida rhombifolia l.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kedelai merupakan salah satu sumber protein nabati di Indonesia. Sari kedelai merupakan salah satu produk olahan kedelai yang dikenal masyarakat Indonesia di samping tempe dan tahu. Tanaman sidaguri mengandung antioksidan alami yang dapat melawan radikal bebas dalam tubuh. Aktivitas antioksidan sari kedelai dapat ditingkatkan dengan menambahkan ekstrak daun sidaguri. Tujuan dari penelitian ini adalah untuk memperoleh minuman fungsional yang tinggi akan nutrisi, memiliki akivitas antioksidan dari ekstrak daun sidaguri dan sari kedelai yang ditambahkan gula stevia dan CMC. Faktor yang digunakan yaitu waktu maserasi dalam pembuatan ekstrak yaitu 24, 28, dan 32 jam. Perlakuan pada formulasi minuman fungsional sari kedelai yaitu penambahan konsentrasi CMC 0,2% dan 0,4%, serta konsentrasi ekstrak 0,5%, 0,75%, dan 1%. Berdasarkan hasil penelitian, konsentrasi CMC 0,2% menghasilkan viskositas minuman fungsional sari kedelai terbaik dengan viskositas 105-126,67 cPs. Minuman fungsional sari kedelai dengan penambahan 1% ekstrak daun sidaguri merupakan formulasi terbaik berdasarkan aktivitas antioksidan 59514,3 ppm. Minuman fungsional sari kedelai terpilih memiliki pH 6,74, total padatan terlarut 8,13%, warna 182,98˚Hue, aktivitas antioksidan dengan aktivitas antioksidan 83263,5 ppm, total fenolik 0,79 mg GAE/g, total flavonoid 0,17 mg QE/g, dan hasil uji hedonik keseluruhan 5,3. Analisis proksimat dari minuman fungsional sari kedelai terpilih memiliki kadar air 91,41%, kadar abu 0,69%, kadar protein 2,93%, kadar lemak 1,70% dan kadar karbohidrat 3,26%. / Soybean is one of the sources of vegetable protein which has quite high popularity in Indonesia. Soybean juice is one of the soybean processed products known by Indonesian besides tempeh and tofu. Sidaguri plants contain natural antioxidants that can reduce free radicals in the body. The antioxidant activity of soybean juice can be increased by adding sidaguri leaf extract. The purpose of this study is to obtain a functional drink that is high in nutrients, has antioxidant activity from sidaguri leaf extract and soybean juice added with stevia sugar and CMC. The factor used is the maceration time in making extracts that is 24, 28, and 32 hours. The treatment of soybean juice functionoinal beverages is the addition of CMC concentrations 0,2% and 0,4%, and extract concentrations of 0,5%, 0,75%, and 1%. Based on the results of the study, 0,2% concentration of CMC produced the best viscosity of soybean juice functional beverages ranges from 105-126,67 cPs. Soybean juice functional beverages with the addition of 1% sidaguri leaves extract is the best formulation based on antioxidant activity 59514,3 ppm. Selected soybean juice functional beverages formulation have a pH of 6,74, total dissolved solids 8,13%, color 182,98˚Hue, antioxidant activity with Antioxidant activity 83263,5 ppm, total phenolic content 0,79 mg GAE/g, total flavonoids content 0,17 mg QE/g, and hedonic results of 5,3. Proximate analysis of selected soybean juice functional beverage have moisture content 91,41%, ash content 0,69%, protein content 2,93%, fat content 1,70%, and carbohydrate content 3,26%.

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