Merancang Minuman Fungsional Fruit Tea Nangka

Authors

  • Apul Sitohang Fakultas Pertanian, Universitas Katolik Santo Thomas Medan

DOI:

https://doi.org/10.54367/retipa.v2i2.1892

Keywords:

bubuk teh hitam, lama penyimpanan, sari buah nangka

Abstract

  Penelitian ini bertujuan untuk merancang merancang minuman fungsional fruit tea nangka. Penelitian ini dilakukan di Laboratorium Pengolahan dan Pengelolaan Hasil Pertanian Universitas Katolik Santo Thomas  Medan. Metode penelitian ini dilakukan dengan metode penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) Faktorial dengan 2 (dua) faktor yang terdiri dari : Faktor I :Konsentrasi Sari Buah Nangka yang terdiri 5 taraf perlakuan C0:5 %; C1:10%; C2:15% ;C3:20%;C4:25% dan C5:30%. Faktor II: Lama Penyimpanan yang terdiri 5 taraf perlakuan L0:0 hari; L1:14 hari; L2 :28 hari, L3 : 42 hari, dan L4 : 56 hari. Hasil penelitian menunjukkan konsentrasi sari buah nangka memberi pengaruh yang berbeda sangat nyata terhadap total soluble solid, kadar vitamin C, total asam, nilai organoleptic, kadar kalsium dan pH. Semakin tinggi konsentrasi sari buah nangka, total soluble solid, kadar vitamin C, total asam, nilai organoleptic dan pH semakin meningkat sedangkan kadar kalsium menurun. Lama penyimpanan memberi pengaruh yang berbeda sangat nyata terhadap total soluble solid, kadar vitamin C, total asam, nilai organoleptic, kadar kalsium dan pH.  Semakin lama penyimpanan total soluble solid, kadar vitamin C,  nilai organoleptic, kadar kalsium dan pH semakin menurun, sedangkan total asam semakin meningkat. Dilihat dari kadar vitamin C, total soluble solid, total asam, kadar kalsium  dan nilai organoleptik  maka mutu terbaik fruit tea nangka diperoleh dengan konsentrasi sari buah nangka  30% dengan lama penyimpanan 42 hari.

References

Amornrat M., and Kamontip S., 2004. Physico-chemical properties of flour and starch from jackfruit seeds (Artocarpus heterophyllus Lam.) compared with modified starches. International Journal of Food Science & Technology. 39(3):271-276.

Awadallah B.D., 2019. 13 Design and Analysis of Factorial Experiments using Completely Randomized Design (CRD), Discover the world research.

Abiodun A., Adeola and Ehimen R.O., 2018. Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato. Food Sci. Nutr. 2018 May: 6(3): 532-540.

Ali G., Mohammad T., Karbalaii, Hawa Z.E., Jaafar, Asmah and Rahmat, 2018. Pytochemical constituents, antioxidant activity, and antiproliferative properties of black, red, and brown rice bran. Food Chemistry (Food Chem)

Abd El.S., M. H., El-Shafei K., Sharaf O. M., Effat B. A., Asem F. M., El-Aasar M. 2009. Screening of some potentially probiotic lactic acid bacteria for their ability to synthesis conjugated linoleic acid. International Journal of Dairy Technology. 2010:63(1):62-69

Dien Le, 2008. Determination of Vitamin C Concentration by Titration (Redox Titration Using Iodine Solution) Introduction

Harry T., Lawless, Hildegarde and Heymann. 2010. Sensory Evaluation of Food: Principles and Practices (Food Science Text Series) 2nd ed. 2010 Edition.

Hashini I., Abeysuriya, Vajira P. Bulugahapitiya, and Jayatissa L.P., 2020. Total Vitamin C, Ascorbic Acid, Dehydroascorbic Acid, Antioxidant Properties, and Iron Content of Underutilized and Commonly Consumed Fruits in Sri Lanka. International Journal of Food Science.

Holdsworth, 2020. The Preservation of Fruit and Vegetable Food Products. Nature conference.

Leandro M.M., Silvia M.O.L., Claudio R.F.S.S. Jose M.L., Fabio L.O. and Fatima M.S.M., 2015. Initial pH of medium affects organic acids production but do not affect phosphate solubilization. Braz J Microbiol. ,46(2):367-75. doi: 10.1590/S1517- 838246246220131102.

Maria Rosaria Corbo, Antonio Bevilacqua, Leonardo Petruzzi and Francesco Pio Casanova, 2014. Functional Beverages: The Emerging Side of Functional Foods. Comprehensive Reviews in Food Science and Food Safety (COMPR REV FOOD SCI F). Publisher: Wiley.

Nazimah H., 2006. Chemical and flavour changes in jackfruit (Artocarpus heterophyllus Lam.) cultivar J3 during ripening. Postharvest Biology and Technology.

Narashans A.S., Sunil P., Elhadi M.Y. and Maria G.L., 2018. Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Comprehensive Reviews in Food Science and Food Safety

PubMed, Giovani B.M.C, Daniel P.S. J.C. Santos, Helcio J.I.F., 2009. Total Soluble Solids from Banana: Evaluation and Optimization of Extraction Parameters. Applied biochemistry and biotechnology.

Patnaik and Pradyot, 2004. Dean's analytical chemistry handbook. Newyork: McGrwa-Hill. Ranasinghe R.A.S.N., SDT.

Downloads

Published

2022-04-28

How to Cite

Sitohang, A. (2022). Merancang Minuman Fungsional Fruit Tea Nangka. Jurnal Riset Teknologi Pangan Dan Hasil Pertanian (RETIPA), 2(2), 126–136. https://doi.org/10.54367/retipa.v2i2.1892

Issue

Section

Artikel