SEDUHAN CASCARA ARABIKA TERFORTIFIKASI TANAMAN OBAT SEBAGAI MINUMAN FUNGSIONAL

Feby Ariani Syabila, - (2024) SEDUHAN CASCARA ARABIKA TERFORTIFIKASI TANAMAN OBAT SEBAGAI MINUMAN FUNGSIONAL. S1 thesis, Universitas Pendidikan Indonesia.

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Abstract

Cascara merupakan hasil pengeringan kulit kopi arabika yang dapat dimanfaatkan sebagai suatu produk minuman fungsional yang bermanfaat bagi kesehatan. Penelitian ini bertujuan untuk memproduksi minuman fungsional dari cascara serta melakukan analisis organoleptik, kandungan fitokimia, nilai aktivitas antioksidan, total polifenol, dan kadar kafein dari produk seduhan cascara terfortifikasi tanaman obat. Metode yang digunakan meliputi pengeringan, penghalusan, pengayakan, serta formulasi cascara dengan fortifikan serai dapur (Cymbopogon citratus) dan kulit jeruk purut (Citrus hystrix). Formulasi tersebut meliputi V1 (C : S = 75% : 25%); V2 (C : J = 75% : 25%); V3 (C : S : J = 50% : 25% : 25%); dan V4 (C : S : J = 75% : 12,5% : 12,5%). Analisis yang dilakukan meliputi organoleptik, optimasi suhu dan waktu penyeduhan cascara, kadar air metode gravimetri, pH, kandungan fitokimia, aktivitas antioksidan metode DPPH, kadar total polifenol metode Folin-Ciocalteu, dan kadar kafein metode Spektrofotometri UV-Vis. Hasil analisis kadar air pada cascara 13,36 ± 0,0007%; serai dapur 11,10 ± 0,0043%; dan kulit jeruk purut 7,63 ± 0,0004%. pH seluruh varian memenuhi standar dengan rentang 4,18 ± 0,05 - 4,24 ± 0,08. Hasil analisis kandungan fitokimia, seduhan cascara (C), V2, dan V4 mengandung alkaloid, fenolik, dan tanin. Sementara itu, V1 mengandung alkaloid, fenolik, tanin, dan terpenoid. Seduhan cascara semua varian memiliki aktivitas antioksidan 78,25 ± 0,25 - 79,50 ± 0,63%; total polifenol 494,25 – 1.500 mg GAE/100g; dan kadar kafein 392,53 – 409,53 mg/100g. Cascara is a product derived from the drying of Arabica coffee pulp. It has potential as a functional beverage with health benefits. This study aims to produce a functional beverage from cascara and analyze its organoleptic properties, phytochemical content, antioxidant activity, total polyphenols, and caffeine content of cascara infusion fortified with medicinal plants. The methods utilized in this study included drying, grinding, and sieving, as well as the formulation of cascara with lemongrass (Cymbopogon citratus) and kaffir lime peel (Citrus hystrix) fortificants. The formulations included V1 (C : S = 75% : 25%); V2 (C : J = 75% : 25%); V3 (C : S : J = 50% : 25% : 25%); and V4 (C : S : J = 75% : 12,5% : 12,5%). The analysis included organoleptic evaluation, cascara brewing temperature and time optimization, gravimetric method moisture content evaluation, pH measurement, phytochemical content evaluation, DPPH method antioxidant activity assay, Folin-Ciocalteu method total polyphenol content measurement, and UV-Vis spectrophotometry caffeine content evaluation. Moisture content analysis showed that cascara contains 13.36 ± 0.0007% moisture, lemongrass stalks 11.10 ± 0.0043%, and kaffir lime peel 7.63 ± 0.0004%. The pH of all variants had met the standard with a range of 4.18 ± 0.05 - 4.24 ± 0.08. The phytochemical analysis indicated that the control variable of cascara infusion (C) and V2 contained alkaloids, phenolics, and tannins. Meanwhile, V1 contained alkaloids, phenolics, tannins, and terpenoids. All cascara infusion variants contains antioxidant activity ranged between 78,25 ± 0,25 - 79,50 ± 0,63%; total polyphenol 494,25 – 1.500 mg GAE/100g; and caffeine content 392,53 – 409,53 mg/100g.

Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?user=3QEG0UgAAAAJ&hl=en ID SINTA Dosen Pembimbing: Florentina Maria Titin Supriyanti: 6682493 Zackiyah: 6683065
Uncontrolled Keywords:	antioksidan, cascara, kafein, kulit jeruk purut, serai dapur antioxidant, caffein, cascara, lemongrass, kaffir lime peel
Subjects:	Q Science > QD Chemistry
Divisions:	Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan)
Depositing User:	Feby Ariani Syabila
Date Deposited:	09 Sep 2024 03:32
Last Modified:	09 Sep 2024 03:32
URI:	http://repository.upi.edu/id/eprint/123064

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