Analisis Kadar Proksimat dan Aktivitas Antioksidan pada Minuman Bubuk Soya Fiber dengan Substitusi Sari Murbei sebagai Minuman Fungsional untuk Diabetisi
Shafira Husna Muarifati, Dr. Lily Arsanti Lestari, STP., MP; Agus Santosa, S.Gz, MPH, RD
2023 | Skripsi | GIZI KESEHATAN
Latar Belakang: Dengan adanya peningkatan prevalensi diabetes melitus di Indonesia,
diperlukan pengobatan salah satunya terapi nutrisi medis dengan memanfaatkan pangan fungsional
yang mengandung komponen bioaktif. Kacang kedelai mengandung protein,
antioksidan berupa flavonoids (isoflavon) serta rendahnya indeks glikemik yang dapat
memberikan efek hipoglikemik. Buah murbei kaya akan vitamin B kompleks, polifenol
termasuk antosianin yang memiliki berbagai efek seperti antidiabetes. Kedua
bahan tersebut diolah menjadi produk minuman bubuk Soya Fiber.
Tujuan: Mengetahui perbedaan kadar proksimat dan aktivitas
antioksidan pada berbagai formulasi minuman bubuk Soya Fiber dengan substitusi
sari murbei.
Metode: Penelitian eksperimental ini terdiri dari 4 kelompok
perlakuan dengan substitusi sari murbei 0%, 15%, 30%, dan 45%. Seluruh kelompok
perlakuan dilakukan analisis kadar proksimat dan aktivitas antioksidan. Analisis kadar air dan abu menggunakan metode termogravimetri, kadar
protein menggunakan metode Kjeldahl, kadar lemak menggunakan metode Soxhlet,
sedangkan kadar karbohidrat menggunakan perhitungan by difference. Untuk
uji aktivitas antioksidan menggunakan metode DPPH.
Hasil: Kadar air, abu, dan lemak antar kelompok perlakuan minuman bubuk Soya Fiber tidak berbeda signifikan (p>0,05); sedangkan kadar protein, karbohidrat dan aktivitas antioksidan berbeda signifikan (p<0>
Kesimpulan: Kadar air, abu, dan lemak pada
berbagai formulasi minuman bubuk Soya Fiber dengan substitusi sari murbei tidak
berbeda signifikan, sedangkan kadar protein, karbohidrat, dan aktivitas
antioksidan berbeda signifikan.
Background: With the increasing prevalence of diabetes melitus
in Indonesia, treatment is needed, one of which is medical nutrition therapy by
utilizing functional foods containing bioactive components. Soybeans contain
protein, antioxidants in the form of flavonoids (isoflavones), and a low
glycemic index, which can have a hypoglycemic effect. Mulberry fruit is rich in
B complex vitamins and polyphenols, including anthocyanins, which have various
effects such as being anti-diabetic. Both of these ingredients are processed
into Soya Fiber powder drink products.
Objective: To determine the differences in proximate levels and
antioxidant activity in various Soya Fiber powder drink formulations with
mulberry juice substitution.
Methods: This experimental study consisted of 4 treatment groups
with 0%, 15%, 30%, and 45% mulberry juice substitution. All treatment groups
were analyzed for proximate levels and antioxidant activity. The analysis of
water and ash content used the thermogravimetric method, protein content used
the Kjeldahl method, fat content used the Soxhlet method, and carbohydrate
content used the difference calculation. The antioxidant activity test using
the DPPH method.
Results: The water, ash, and fat content between treatment groups
Soya Fiber powder drink did not differ significantly (p > 0.05), while the
levels of protein, carbohydrates, and antioxidant activity were significantly
different (p<0 xss=removed>
Conclusion: The water, ash, and fat content of the various Soya
Fiber powder drink formulations with mulberry juice substitutes were not
significantly different, while the levels of protein, carbohydrates, and
antioxidant activity were significantly different.
Kata Kunci : sari murbei, minuman bubuk, kadar proksimat, aktivitas antioksidan