AKTIVITAS ANTIOKSIDAN DAN TINGKAT PENERIMAAN KONSUMEN JUS ALGA COKELAT Sargassum hystrix SEBAGAI MINUMAN FUNGSIONAL

PUNKY KUSUMA DAMAYANTI , Dr. Amir Husni, S.Pi., M.P.;Dr. Siti Ari Budhiyanti, S.TP., M.P.

2016 | Skripsi | S1 TEKNOLOGI HASIL PERIKANAN

Jus Sargassum hystrix merupakan minuman fungsional yang terbuat dari Sargassum hystrix melalui proses perendaman, penghancuran, penyaringan, dan pasteurisasi. Penelitian ini bertujuan untuk mengetahui pengaruh nilai konsentrasi Sargassum hystrix dalam jus terhadap aktivitas antioksidan, tingkat penerimaan konsumen, dan komposisi kimia jus. Bahan-bahan yang diperlukan dalam pembuatan jus Sargassum hystrix adalah alga cokelat Sargassum hystrix, gula, dan air. Sampel setelah perendaman diblender dengan air dan gula sesuai dengan konsentrasi berdasarkan hasil uji threshold. Sampel Sargassum hystrix segar dan setelah perendaman diuji aktivitas antioksidan, kandungan total fenol, dan komposisi kimia. Jus Sargassum hystrix kemudian diuji aktivitas antoksidan, kandungan total fenol, komposisi kimia, dan penerimaan konsumen. Perlakuan penggunaan konsentrasi Sargassum hystrix dalam jus dengan 5 perlakuan, yaitu 10%, 20%, 30%, 40%, dan 50% dengan 3 kali ulangan. Hasil penelitian menunjukkan bahwa jus Sargassum hystrix mempunyai nilai rendemen sebesar 43-85,67%; pH 7,5; aktivitas antioksidan 20,50-44,57%; total senyawa fenol 32,78-293,11 mg GAE/gram; kadar air 93,03-95,39%; kadar abu 0,36-6,34 ppm; kadar protein 0,88-4,96%; kadar serat kasar 0,41-5,04%; bilangan formol 15-21,67 ml N NaOH/100 ml; total gula 3,1-4,61%; angka lempeng total 2,3x103- 4,3x103 cfu/ml; dan nilai sensoris warna 1,83-2,95; aroma 2,49-3,29; dan rasa 2,29-3,50.

Sargassum hystrix juice is a functional beverage made from Sargassum hystrix through the immersion process, crushing, filtering, and pasteurization. This study aims to determine the effect of Sargassum hystrix concentration values in the juice of antioxidant activity, the level of consumer acceptance and chemical composition of the juice. The materials required in the making of juice Sargassum hystrix is brown algae Sargassum hystrix, sugar, and water. Sample after immersion blended with water and sugar in accordance with the concentration threshold based on test results. Sample of fresh Sargassum hystrix and after immersion is tested antioxidant activity, total phenol content and chemical composition. Sargassum hystrix juice is tested antioxidant activity, total phenol content, chemical composition, and consumer acceptance. Treatment usage concentration of Sargassum hystrix juice with 5 treatments, that are 10%, 20%, 30%, 40%, and 50% with three replications. The results showed that the juice has a value of Sargassum hystrix yield of 43-85.67%; pH 7.5; antioxidant activity 20.50-44.57%; total phenolic compounds 32.78-293.11 mg GAE / g; water content 93.03-95.39%; ash content 0.36-6.34 ppm; protein content 0.88-4.96%; crude fiber content 0.41-5.04%; formol number 15-21.67 ml N NaOH/ 100 ml; total sugars 3.1-4.61%; total plate count 2,3x103-4,3x103 cfu / ml; and sensory color values 1.83-2.95; smell 2.49-3.29; and taste 2.29-3.50.

Kata Kunci : antioksidan, jus, nilai sensoris, Sargassum hystrix, segar, rendam/antioxidant, fresh, immersion, juice, sensory value, Sargassum hystrix