PENGARUH FORMULASI MINUMAN HERBAL Sargassum sp. TERHADAP AKTIVITAS ANTIOKSIDAN DAN TINGKAT PENERIMAAN KONSUMEN

AMELIA FEBRIANI, Dr. Ir. Iwan Yusuf Bambang Lelana, M.Sc.

2013 | Skripsi | TEKNOLOGI HASIL PERIKANAN

Penelitian ini bertujuan untuk mengetahui pengaruh formulasi minuman herbal Sargassum sp. terhadap aktivitas antioksidan dan tingkat penerimaan konsumen. Pembuatan minuman ini dilakukan dengan mencampurkan Sargassum sp. kering dengan jahe, kayu manis dan cengkeh pada masing-masing tea bag. Formula yang didapat yaitu minuman herbal Sargassum sp. dengan penambahan jahe (formula 1), minuman herbal Sargassum sp. dengan penambahan kayu manis (formula 2), dan minuman herbal Sargassum sp. dengan penambahan cengkeh (formula 3), dan minuman herbal Sargassum sp. tanpa flavor (kontrol). Masing-masing minuman disajikan dengan frekuensi pencelupan 10 kali, 20 kali, dan 30 kali. Minuman ini selanjutnya diuji aktivitas antioksidan, total senyawa fenol, uji skoring, dan uji hedonik. Hasil penelitian menunjukkan bahwa perlakuan variasi formula dan frekuensi pencelupan mempengaruhi nilai aktivitas antioksidan (p<0,05). Nilai aktivitas antioksidan dengan variasi formula berkisar antara 76,27 - 85,93 % RSA - DPPH, sedangkan nilai aktivitas antioksidan dengan frekuensi pencelupan berkisar antara 80,46 - 81,39 % RSA - DPPH. Berdasarkan uji skoring minuman ini dipengaruhi oleh variasi formula, frekuensi pencelupan, dan interaksi keduanya (p<0,05). Formula 2 dan formula 3 merupakan formula yang mampu menutup warna, aroma, dan rasa dari minuman herbal Sargassum sp. Tingkat kesukaan konsumen dipengaruhi oleh variasi formula minuman (p<0,05). Formula 2 dan formula 3 merupakan minuman yang paling disukai oleh konsumen. Nilai hedonik formula 2 pada atribut warna, aroma, dan rasa berturu-turut yaitu 3,40; 3,27; dan 2,45, sedangkan warna, aroma, dan rasa formula 3 secara berturut-turut yaitu 3,17; 3,28; dan 3,35. (Skor 0 – 1 = sangat tidak suka, 1 – 2 = tidak suka, 2 – 3 = agak suka, 3 – 4 = suka, dan 4 – 5 = sangat suka). Pencelupan yang disarankan minimal sebanyak 20 kali.

The aim of this research was to find out the effect of formula of Sargassum sp. herbal drink on antioxidant activity and the level of consumer acceptance. Sargassum sp. Herbal drink wasmade by mixing dried Sargassum sp. That was steamed before, with added various flavor namely ginger, cinnamon, and cloves. The resulted 3 formulas : Sargassum sp. with the addition of ginger (formula 1), Sargassum sp. with the addition of cinnamon (formula 2), and Sargassum sp. with the addition of clove (formula 3), and Sargassum sp. without flavor addition used as control. Each drink was served by dyeing 10 times, 20 times, and 30 times. All drinks were tested its antioxidant activity, total phenolic compounds, scoring test, and hedonic test. The results showed that the variation of formula and frequency of dyeing affect the value of antioxidant activity (p<0,05). Variation of formula gave the range of antioxidant activity from 76,27 to 85,93 % RSA - DPPH and frequency of dyeing gave the range of antioxidant activity ranged from 80,46 to 81,39 % RSA - DPPH. Scoring test result was influenced by variation of formula, frequency of dyeing, and interaction of both factor (p<0,05). Formula 2 and formula 3 were also most preferred by consumers. Hedonic value of color, flavor, and aroma attribute for formula 2 were 3.40; 3.27, and 2.45, respectively. Hedonic value of color, flavor, and aroma attribute for formula 3 were 3.17; 3.28, and 2.35, respectively. The scale that used on hedonict test was 0 - 5. (0 - 1 = strongly dislike, 1 – 2 = dislike, 2 - 3 = somewhat like, 3 - 4 = like, and 4 -5 = very like).

Kata Kunci : Formulasi, minuman herbal Sargassum sp., antioksidan, jahe, kayu manis, cengkeh, penerimaan konsumen