AKBAR, CANA AZIZATUL (2022) PENGARUH LAMA PERENDAMAN DALAM LARUTAN EKSTRAK JAHE MERAH (Zingiber officinale) TERHADAP KANDUNGAN ANTIOKSIDAN DAN PENERIMAAN KONSUMEN TEH Sargassum sp. (22t661). Undergraduate thesis, Universitas Diponegoro.

Text COVER Cana Azizatul Akbar 22t661.pdf Download (1MB)

Abstract

ABSTRAK
Cana Azizatul Akbar. 26060118140070. Pengaruh Lama Perendaman dalam
Larutan Ekstrak Rimpang Jahe Merah (Zingiber officinale) terhadap Kandungan
Antioksidan dan Penerimaan Konsumen Teh Sargassum sp. (Apri Dwi Anggoro dan
Slamet Suharto).
Salah satu upaya pemanfaatan rumput laut Sargassum sp. adalah dengan
pembuatan teh. Namun, teh rumput laut memiliki kekurangan, yaitu adanya bau
amis yang kurang disukai konsumen menyebabkan tingkat peneriamaan konsumen
terhadap minuman ini tergolong rendah. Tujuan penelitian ini adalah untuk
mengetahui pengaruh lama perendaman dalam ekstrak rimpang jahe merah
(Zingiber officinale) yang berbeda terhadap kadar air, kadar total fenol, kadar
aktivitas antioksidan, intensitas warna dan penerimaan konsumen. Bahan baku
Sargassum sp. didapatkan dari UD Rumput Laut Mandiri, Wonosari, Yogyakarta.
Metode penelitian yang digunakan yaitu experimental laboratories dengan model
Rancangan Acak Lengkap (RAL). Perlakuan yang diberikan berupa variasi lama
perendaman dalam ekstrak rimpang jahe merah (kontrol/0 menit, 4 menit, 8 menit,
12 menit, dan 16 menit). Parameter yang diamati yaitu kadar air, kadar aktivitas
antioksidan, kadar total fenol, uji intensitas warna (L*, a*, b*) dan uji hedonik. Data
parametrik dianalisis dengan menggunakan uji analisis sidik ragam ANOVA dan
Beda Nyata Jujur (BNJ) untuk mengetahui perbedaan antar perlakuan yang
diberikan, sedangkan pengujian non-parametrik meliputi uji hedonik terdiri dari uji
warna, aroma dan rasa dan dianalisis dengan Kruskal Wallis dan Mann-Whitney.
Perbedaan lama perendaman dalam ekstrak rimpang jahe merah berpengaruh
terhadap karakteristik teh Sargassum sp. Teh Sargassum sp. dengan lama
perendaman ekstrak rimpang jahe merah 16 menit memiliki skor hedonik tertinggi
yaitu 8,252 < µ < 8,283. Teh Sargassum sp. dengan lama perendaman ekstrak
rimpang jahe merah 16 menit menunjukkan nilai IC50 (61,43 ppm), total fenol (4,85
mg GAE/g) dan kadar air (7,41%).
Kata kunci: Teh Sargassum sp., jahe merah, aktivitas antioksidan

ABSTRACT
Cana Azizatul Akbar. 26060118140070. Effect of Soaking Time in Red Ginger
Rhizome Extract Solution (Zingiber officinale) on Antioxidant Content and
Consumer Acceptance of Sargassum sp. Seaweed Tea. (Apri Dwi Anggoro dan
Slamet Suharto).
One of the efforts to utilize Sargassum sp. is by making tea. However,
seaweed tea has drawbacks, namely the presence of a fishy smell which is less liked
by consumers causing the level of consumer acceptance of this drink to be relatively
low. The purpose of this study was to determine the effect of soaking time in different
red ginger rhizome extracts (Zingiber officinale) on water content, total phenol
content, antioxidant activity levels, color intensity and consumer acceptance. Raw
materials Sargassum sp. were obtained from UD Seaweed Mandiri, Wonosari,
Yogyakarta. The research method used was experimental laboratories with a
Completely Randomized Design (CRD). The treatment given was a variation of
soaking time in red ginger rhizome extract (control/0 minutes, 4 minutes, 8 minutes,
12 minutes, and 16 minutes). Parameters observed were water content, antioxidant
activity level, total phenol content, color intensity test (L*, a*, b*) and hedonic test.
Parametric data were analyzed using the ANOVA and Honest Significant Difference
(HSD) analysis of variance tests to find out the differences between the treatments
given, while the non-parametric tests included the hedonic test consisting of color,
aroma and taste tests and were analyzed with Kruskal Wallis and Mann-Whitney.
Differences in soaking time in red ginger rhizome extract affect the characteristics
of Sargassum sp. tea. Sargassum tea sp. with the soaking time of red ginger rhizome
extract 16 minutes had the highest hedonic score of 8.252 < µ < 8.283. Soaking
time of red ginger rhizome extract for 16 minutes resulted in IC50 (61.43 ppm),
total phenol (4.85 mg GAE/g) and water content (7.41%).
Keywords: Sargassum sp. tea, red ginger, antioxidant.

Actions (login required)

View Item