TAMARA, QONITA LIDYA (2023) KARAKTERISTIK DAN AKTIVITAS ANTIOKSIDAN PADA SEDUHAN Spirulina platensis DENGAN PENAMBAHAN KAYU MANIS (Cinnamomum burmannii) (23dt425). Undergraduate thesis, Fakultas Perikanan dan Ilmu Kelautan.

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Abstract

ABSTRAK
Qonita Lidya Tamara. 26060119130029. Karakteristik dan Aktivitas
Antioksidan Seduhan Spirulina platensis dengan Penambahan Kayu Manis
(Cinnamomum burmannii). (Putut Har Riyadi dan Slamet Suharto).
Spirulina platensis merupakan mikroalgae yang banyak mengandung
protein dan antioksidan, namun, pemanfaatan Spirulina platensis sebagai minuman
sehari-hari masih jarang dilakukan. Hal ini disebabkan karena bau amis pada
Spirulina platensis sehingga kurang disukai oleh konsumen. Penelitian ini
bertujuan untuk mengkaji efek kayu manis (Cinnamomum burmannii) terhadap
karakteristik dan aktivitas antioksidan dari seduhan Spirulina platensis. Metode
yang digunakan adalah experimental laboratories dengan Rancangan Acak
Lengkap (RAL) dengan variabel bebas berupa perbedaan konsentrasi kayu manis
0%, 10%, 20%, dan 30%. Parameter yang dikaji adalah kadar air, kadar abu, image
processing, hedonik, skrining fitokimia, dan aktivitas antioksidan. Berdasarkan
pengujian yang dilakukan, kayu manis tidak menunjukkan perbedaan signifikan
pada uji kadar air, tetapi kayu manis menunjukkan perbedaan yang signifikan pada
uji hedonik, kadar abu, dan image processing. Seduhan Spirulina platensis 30%
memiliki nilai hedonik tertinggi dengan nilai 4,22<µ<4,32 dari penilaian maksimal
5 yang menunjukkan spesifikasi disukai oleh panelis. Kadar abu mengalami
penurunan dengan rentang nilai 6,78% s.d. 6,87% pada penambahan 0% dan 5,49%
s.d. 5,76% pada penambahan 30%. Penambahan kayu manis menghasilkan
kenaikan nilai pada L*, a*, dan b*. Penambahan kayu manis 30% memiliki nilai %
inhibisi antioksidan yang paling tinggi, yaitu dengan nilai 72%. Uji skrining
fitokimia kualitatif juga menunjukkan seduhan Spirulina platensis dengan
penambahan kayu manis 30% positif mengandung flavonoid, fenol, tanin, dan
saponin.
Kata Kunci : Antioksidan, seduhan, Spirulina platensis, kayu manis

ABSTRACT
Qonita Lidya Tamara. 26060119130029. Characteristic and
Antioxidant Activity of Brewed Spirulina platensis with The Addition of
Cinnamon (Cinnamomum burmannii). (Putut Har Riyadi and Slamet
Suharto).
Spirulina platensis is a microalgae that contains lots of protein and
antioxidants, however, the use of Spirulina platensis as a daily drink is still
rare. This is due to the fishy smell of Spirulina platensis, which is why
consumers don't like it. This study aimed to examine the effect of cinnamon
(Cinnamomum burmannii) on the characteristics and antioxidant activity of
Spirulina platensis infusion. The method used was an experimental
laboratory with a completely randomized design (CRD) with independent
variables in the form of different cinnamon concentrations of 0%, 10%, 20%
and 30%. The parameters were moisture content, ash content, image
processing, hedonic, phytochemical screening, and antioxidant activity.
Based on the tests conducted, cinnamon did not show significant differences
in the moisture content test, but cinnamon showed significant differences in
the hedonic test, ash content and image processing. Spirulina platensis 30%
infusion had the highest hedonic value with a value of 4.22<µ<4.32 from
maximum value of 5 which indicated the specification was liked by the
panelists. Ash content decreased with a value range of 6.78% to 6.8%7 on
the addition of 0% and 5.49% to 5.76% in 30% additions. The addition of
cinnamon resulted in an increase in the values of L*, a*, and b*. The addition
of 30% cinnamon had the highest % antioxidant inhibition value, with a value
of 72%. The qualitative phytochemical screening test also showed that the
brewed of Spirulina platensis with the addition of 30% cinnamon was positive
for containing flavonoids, phenols, tannins and saponins.
Keyword: Antioxidant, brewed, Spirulina platensis, cinnamon

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