PRODUK FERMENTASI BUAH GAC (Momordica cochinchinensis Spreng) ASAL SUMATRA UTARA SEBAGAI MINUMAN FUNGSIONAL TINGGI ANTIOKSIDAN

Amelia Maulidina, - and F.M. Titin Supriyanti, - and Iqbal Musthapa, - (2025) PRODUK FERMENTASI BUAH GAC (Momordica cochinchinensis Spreng) ASAL SUMATRA UTARA SEBAGAI MINUMAN FUNGSIONAL TINGGI ANTIOKSIDAN. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

Minuman fungsional mengandung senyawa bioaktif dan memberikan manfaat kesehatan selain fungsi gizi dasar. Buah GAC kaya akan antioksidan karena kandungan senyawa karotenoid dan fenoliknya. Penelitian mengenai pengaruh tingkat kematangan buah GAC terhadap aktivitas antioksidan dan serat pangan sebagai bahan baku minuman fungsional masih terbatas. Selain itu, pengaruh fermentasi dan formulasi terhadap mutu fungsional dan sensori produk juga belum banyak diteliti. Penelitian ini bertujuan untuk mengetahui pengaruh tingkat kematangan buah GAC asal Sumatra Utara, terhadap fermentasi dan formulasi buah GAC serta karakteristik minuman fungsional. Metode penelitian menggunakan buah GAC mentah (usia 60 hari), matang sebagian (usia 75 hari), dan matang sempurna (usia 90 hari). Minuman fungsional diproduksi dalam tiga varian konsentrasi buah (5%, 10%, 20%) tanpa dan dengan fermentasi. Analisis tingkat kematangan buah GAC diuji aktivitas antioksidan (DPPH) dan total serat pangan (AOAC 985.29). Analisis produk minuman fungsional meliputi aktivitas antioksidan, total serat pangan, derajat keasaman, jumlah bakteri asam laktat (TPC), dan uji hedonik. Hasil penelitian menunjukkan buah GAC matang sempurna memiliki aktivitas antioksidan 79,34%; kapasitas antioksidan 1,397 mg AAE/100 mL; dan total serat pangan 46,45 g/100 g. Produk minuman fermentasi dengan konsentrasi buah GAC 20% merupakan formula terbaik dengan aktivitas antioksidan 92,89%; kapasitas antioksidan 1,741 mg AAE/100 mL; total serat pangan 5,01 g/100 g; pH 3,745; dan jumlah bakteri asam laktat 7,06 log CFU/mL. Hasil uji hedonik terhadap 32 panelis tidak terlatih menunjukkan penerimaan baik terhadap atribut warna, rasa, aroma, dan keberterimaan produk. Buah GAC matang sempurna adalah tingkat kematangan terbaik untuk dijadikan minuman fungsional, karena tinggi antioksidan, sumber serat, mengandung probiotik, dan disukai oleh panelis. Kata Kunci: Antioksidan, Buah GAC, Fermentasi, Minuman fungsional Functional beverages contain bioactive compounds and provide health benefits beyond basic nutritional functions. GAC fruit is rich in antioxidants due to its carotenoid and phenolic compound content. Research on the effect of GAC fruit ripeness level on antioxidant activity and dietary fiber as raw materials for functional beverages is still limited. In addition, the effect of fermentation and formulation on the functional and sensory quality of the product has also not been widely studied. This study aims to determine the effect of the ripeness level of GAC fruit from North Sumatra on the fermentation and formulation of GAC fruit as well as the characteristics of functional beverages. The research method used unripe GAC fruit (60 days old), partially ripe (75 days old), and fully ripe (90 days old). Functional beverages were produced in three fruit concentration variants (5%, 10%, 20%) without and with fermentation. Analysis of GAC fruit ripeness level included antioxidant activity (DPPH) and total dietary fiber (AOAC 985.29). Analysis of functional beverage products included antioxidant activity, total dietary fiber, acidity (pH), lactic acid bacteria count (TPC), and hedonic test. The results showed that fully ripe GAC fruit had antioxidant activity of 79.34%; antioxidant capacity of 1.397 mg AAE/100 mL; and total dietary fiber of 46.45 g/100 g. The fermented beverage product with 20% GAC fruit concentration was the best formula with antioxidant activity of 92.89%; antioxidant capacity of 1.741 mg AAE/100 mL; total dietary fiber of 5.01 g/100 g; pH 3.745; and lactic acid bacteria count of 7.06 log CFU/mL. The hedonic test results from 32 untrained panelists showed good acceptance of the product’s color, taste, aroma, and overall acceptability. Fully ripe GAC fruit is the best ripeness level for functional beverages because it is high in antioxidants, a source of fiber, contains probiotics, and is preferred by panelists. Keywords: Antioxidants, GAC Fruit, Fermentation, Functional Beverage

	Text S_KIM_2100270_Title.pdf Download (544kB)
	Text S_KIM_2100270_Chapter 1.pdf Download (167kB)
	Text S_KIM_2100270_Chapter 2.pdf Restricted to Staf Perpustakaan Download (443kB)
	Text S_KIM_2100270_Chapter 3.pdf Download (511kB)
	Text S_KIM_2100270_Chapter 4.pdf Restricted to Staf Perpustakaan Download (343kB)
	Text S_KIM_2100270_Chapter 5.pdf Download (153kB)
	Text S_KIM_2100270_Appendix.pdf Restricted to Staf Perpustakaan Download (1MB)

Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?hl=en&user=Gazzn84AAAAJ ID Sinta Dosen Pembimbing: FLORENTINA MARIA TITIN SUPRIYANTI: 6682493 Iqbal Musthapa: 5979687
Uncontrolled Keywords:	Antioksidan, Buah GAC, Fermentasi, Minuman fungsional Antioxidants, GAC Fruit, Fermentation, Functional Beverage
Subjects:	Q Science > QD Chemistry
Divisions:	Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Program Studi Kimia - S1 > Program Studi Kimia (non kependidikan)
Depositing User:	Amelia Maulidina
Date Deposited:	09 Sep 2025 08:07
Last Modified:	09 Sep 2025 08:07
URI:	http://repository.upi.edu/id/eprint/138073

Actions (login required)

View Item