Pengembangan Minuman Formula Serbuk Kacang Hijau (Vigna radiata (L.) W) Dengan Penambahan Ubi Ungu (Ipomoea batatas L.) Sebagai Sumber Antioksidan

PUTRI PUSPASARI S, Dr.Ir. Priyanto Triwitono, M.P. ; Dr. Rini Yanti, STP, M.P.

2019 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Saat ini sedang dikembangkan minuman serbuk kacang hijau. Dasar pertimbangan konsumen dalam memilih produk yaitu selain dri segi rasa juga pengaruhnya terhadap kesehatan tubuh. Ubi ungu dapat ditambahkan dalam minuman serbuk kacang hijau untuk meningkatkan aktivitas antioksidannya. Antioksidan dapat melindungi tubuh dari senyawa radikal bebas. Tujuan dari penelitian ini adalah untuk mengetahui konsentrasi penambahan ubi ungu yang terbaik dalam minuman serbuk kacang hijau. Penelitian ini dilakukan dengan variasi konsentrasi penambahan ubi ungu, yaitu 0% (kontrol), 10%, 20%, 30%, 40%, dan 50%. Masing-masing formulasi dianalisis sifat fisik berupa analisis warna, pH, viskositas, total padatan terlarut, WHC, dan waktu larut. Selanjuttnya, masing-masing formulasi dianalisis sifat sensoris dengan uji hedonik dan uji penerimaan kuantitatif. Hasil penelitian menunjukkan bahwa formulasi minuman terpilih yang tepat yaitu penambahan ubi ungu sebanyak 10%. Setelah itu, formula terpilih tersebut dilakukan analisis sifat kimia berupa analisis kadar air, abu, protein, lemak, karbohidrat, dan antioksidan. Terbukti aktivitas antioksidan pada minuman serbuk kacang hijau dengan penambahan konsentrasi ubi ungu 10% meningkatkan aktivitas antioksidan sebesar 82,17%.

Currently, green bean powder drinks are being developed. Basic considerations of consumers in choosing a product that is in addition to the aspect of taste and its influence on body health. Purple sweet potato can be added to green bean powder drinks to increase its antioxidant activity. Antioxidants can protect the body from free radical compounds. The purpose of this study was to determine the concentration of adding the best purple sweet potato in green bean powder drinks. This research was conducted with various concentrations of adding purple sweet potatoes, namely 0% (control), 10%, 20%, 30%, 40%, and 50%. Each formulation analyzed physical properties in the form of color analysis, pH, viscosity, total dissolved solids, WHC, and dissolution time. Furthermore, each formulation analyzed sensory properties by hedonic test and quantitative acceptance test. The results showed that the right chosen beverage formulation was the addition of purple sweet potatoes as much as 10%. After that, the selected formula was analyzed for chemical properties in the form of analysis of water content, ash, protein, fat, carbohydrate, and antioxidants. Proven antioxidant activity in green bean powder drinks with the addition of 10% purple yam concentration increased antioxidant activity by 82.17%.Currently, green bean powder drinks are being developed. Basic considerations of consumers in choosing a product that is in addition to the aspect of taste and its influence on body health. Purple sweet potato can be added to green bean powder drinks to increase its antioxidant activity. Antioxidants can protect the body from free radical compounds. The purpose of this study was to determine the concentration of adding the best purple sweet potato in green bean powder drinks. This research was conducted with various concentrations of adding purple sweet potatoes, namely 0% (control), 10%, 20%, 30%, 40%, and 50%. Each formulation analyzed physical properties in the form of color analysis, pH, viscosity, total dissolved solids, WHC, and dissolution time. Furthermore, each formulation analyzed sensory properties by hedonic test and quantitative acceptance test. The results showed that the right chosen beverage formulation was the addition of purple sweet potatoes as much as 10%. After that, the selected formula was analyzed for chemical properties in the form of analysis of water content, ash, protein, fat, carbohydrate, and antioxidants. Proven antioxidant activity in green bean powder drinks with the addition of 10% purple yam concentration increased antioxidant activity by 82.17%.

Kata Kunci : mung beans, powder drink, purple sweet potato, and antioxidants