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Pengaruh Penambahan Sari Bunga Telang (Clitoria ternatea) terhadap Kandungan Zat Gizi Makro, Aktivitas Antioksidan, Kadar Antosianin, dan Sifat Fisik Minuman Soylang (Soygurt Bunga Telang)

NUR SABRINA SABELA, Dr. Lily Arsanti Lestari, STP., M.P.; Setyo Utami Wisnusanti, S.Gz., M.P.H; Nurina Umy Habibah, S.Gz., M.S.

2022 | Skripsi | S1 GIZI KESEHATAN

Latar Belakang: Yogurt merupakan pangan fungsional yang memiliki manfaat kesehatan. Substitusi kedelai sebagai sumber protein dalam pembuatan yogurt memiliki kelebihan antara lain memiliki kandungan lemak yang lebih rendah dibandingkan susu sapi dan mengandung senyawa aktif (isoflavon, polifenol, fitostegen). Bunga telang mengandung pigmen antosianin yang bersifat antioksidan. Aktivitas antioksidan akan menetralisir radikal bebas dan berperan dalam pencegahan penyakit degeneratif. Tujuan Penelitian: Mengetahui pengaruh perbedaan penambahan konsentrasi sari bunga telang terhadap kadar makronutrien (protein, lemak, karbohidrat), aktivitas antioksidan, antosianin total, dan sifat fisik (viskositas, pH, warna) pada produk Minuman Soylang. Metode Penelitian: Penelitian eksperimental dengan Rancangan Acak Lengkap (RAL) 1 faktor. Terdapat 4 formula dalam penelitian ini yaitu soygurt sari telang 0% (F1), soygurt sari telang 4% (F2), soygurt sari telang 6% (F3), soygurt sari telang 8% (F4). Kandungan protein, lemak, dan karbohidrat masing-masing ditentukan dengan metode Kjeldahl, metode Soxhlet, dan carbohydrate by difference. Aktivitas antioksidan dan antosianin total ditentukan dengan metode DPPH dan Spektrofotometer UV-Vis. Viskositas, pH, dan warna ditentukan dengan Viskometer Brookfield, pH meter, dan Chromameter. Hasil analisis diuji statistik menggunakan One Way ANOVA dan uji Pos hoc Duncan. Hasil Penelitian: Substitusi sari bunga telang pada soyghurt mempengaruhi kadar lemak, karbohidrat, antosianin total, pH, dan warna. Kadar lemak, karbohidrat, dan pH menurun secara signifikan seiring meningkatnya konsentrasi sari bunga telang, sedangkan kadar antosianin mengalami peningkatan secara signifikan. Nilai L* (Lightness) dan nilai b* (yellowness) menurun, tetapi nilai a* (redness) meningkat, dengan meningkatnya ekstrak bunga telang. Namun substitusi sari bunga telang tidak memberikan pengaruh signifikan terhadap protein, aktivitas antioksidan, dan viskositas produk Minuman Soylang. Kesimpulan: Terdapat perbedaan yang signifikan (p<0,05) pada kadar lemak, kadar karbohidrat, antosianin total, pH, dan warna. Namun pada kadar protein, aktivitas antioksidan, dan viskositas tidak menunjukkan perbedaan yang signifikan (p>0,05).

Background: Yogurt is a functional food that has health benefits. Substituting soymilk as a protein source in making yogurt has advantages such as having a lower fat content than cow's milk and containing active compounds (isoflavones, polyphenols, phytosterols). Butterfly pea flower contains anthocyanin pigments which are antioxidants. Antioxidant activity neutralized free radicals and take a role in preventing degenerative diseases. Objective: To determine the effect of substitution variations concentration butterfly pea flower extract on macronutrient (protein, fat, carbohydrate content) antioxidant activity, antosianin total, and physical characteristic (viscosity, pH, and color) in Soygurt Telang Drinks. Method: This study was a true experimental study with Completely Random Design (CDR) 1 factorial. There are 4 formula in this study, soygurt with telang substitution 0% (F1), 4% (F2), 6% (F3), and 8% (F4). Protein, fat, and carbohydrate content were determined by Kjeldahl method, Soxhlet method, and carbohydrate by difference, respectively. Antioxidant activity and antosianin total were determined by DPPH and Spektrofotometer UV-Vis, respectively. Viscosity, pH, and color were determined by Viscometer Brookfield, pH meter, and Chromameter. The results of the analysis were tested statistically using One Way ANOVA with the Post hoc Duncan test. Result: The substitution of telang flower extract in soyghurt affects the fat content, carbohydrates, total anthocyanin, pH, and colour. Fat content, carbohydrate content, and pH decreased significally with increasing levels of butterfly pea flower, but total anthocyanin increased significantly. L* value (lightness) and b* value (yellowness) of Soylang Drinks decreased, but a* value (redness) increased, with increasing pea flower extract. However, there were no affect on protein content, antioxidant activity, and viscosity of Soylang Drinks. Conclusion: There were significant differences (p<0.05) on fat content, carbohydrate content, total anthocyanin, pH, and colour. However, there were no differences (p>0.05) between groups on protein content, antioxidant activity, and viscosity.

Kata Kunci : soygurt, bunga telang, isoflavon, antosianin total, aktivitas antioksidan