Selai lembaran kombinasi apel (Malus sylvestris (L.) Mill.) dan teh hijau (Camellia sinensis L.) sebagai pangan fungsional
Main Authors: | Zaddana, Cantika, Almasyhuri, Almasyhuri, Shalatin, Risa Alfi |
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Format: | Article info True Eksperimen application/pdf |
Bahasa: | eng |
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Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh
, 2020
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Online Access: |
http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/267 http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/267/156 |
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article-267 |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Selai lembaran kombinasi apel (Malus sylvestris (L.) Mill.) dan teh hijau (Camellia sinensis L.) sebagai pangan fungsional</title><creator>Zaddana, Cantika</creator><creator>Almasyhuri, Almasyhuri</creator><creator>Shalatin, Risa Alfi</creator><subject lang="en-US">Teknologi Pangan; Gizi; Kesehatan</subject><subject lang="en-US">Antioksidan; apel; selai lembaran; serat; teh hijau</subject><description lang="en-US">Apple and green tea are natural products that can be used as a functional food because they contain flavonoids in the form of question and catechin which have potential as an antioxidant. Those natural products were made into a sheet jam as modified from usual spread jams. This study aimed to determine the best formula of sheet jams with different concentrations of green tea extract in each formula, as well as a level of flavonoid, antioxidant activity, and dietary fiber from the most preferred formula. The study design was a complete randomized randomized trial. There were four formulas that had been made with different concentrations of green tea extract, which were F1=0%, F2=5%, F3=10%, and F4=15%. The parameters used in this study were panelist acceptance, flavonoid level, antioxidant activity, and dietary fiber. The results of the analysis showed that F3 was the most preferred formula by panelists based on the highest hedonic test. Flavonoid level of F3 was 0,0298%, and the antioxidant activity was 91,7530 ppm, which classified has strong antioxidant activity. This study also showed that F3 had a fiber content of 6,86%, which classified has high dietary fiber content.Buah apel dan teh hijau merupakan bahan alam yang dapat dijadikan sebagai pangan fungsional karena adanya kandungan senyawa flavonoid berupa kuersetin dan katekin yang berpotensi sebagai antioksidan selain itu apel juga memiliki kadar serat pangan yang tinggi. Kedua bahan tersebut dijadikan olahan produk pangan dalam bentuk selai lembaran sebagai modifikasi dari selai oles. Penelitian bertujuan untuk menentukan formula terbaik selai lembaran dari buah apel dengan perbedaan kepekatan sari teh hijau, kadar flavonoid, aktivitas antioksidan, dan kadar serat pangan dari selai lembaran. Desain penelitian adalah ekperimen secara random acak lengkap. Terdapat 4 formula selai lembaran yang digunakan dengan perbedaan kepekatan sari teh hijau yaitu F1 (0%), F2 (5%), F3 (10%) dan F4 (15%). Parameter yang digunakan dalam penelitian ini adalah daya terima panelis, kadar air, pH, kadar flavonoid dan aktivitas antioksidan selai lembaran. Hasil analisis menunjukan bahwa F3 merupakan formula yang paling disukai panelis dengan nilai uji hedonik yang tertinggi. Kadar flavonoid selai lembaran F3 sebesar 0,0298% serta memiliki aktivitas antioksidan dengan IC50 91,7530 ppm yang tergolong kuat. Kadar serat pangan F3 adalah 6.86% dimana selai lembaran dikategorikan memiliki kadar serat yang tinggi.</description><publisher lang="en-US">Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh</publisher><contributor lang="en-US"/><date>2020-05-20</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>Other:True Eksperimen</type><type>File:application/pdf</type><identifier>http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/267</identifier><identifier>10.30867/action.v5i1.267</identifier><source lang="en-US">AcTion: Aceh Nutrition Journal; Vol 5, No 1 (2020): AcTion Vol 5 No 1 Tahun 2020; 87-97</source><source>2548-5741</source><source>2527-3310</source><source>10.30867/action.v5i1</source><language>eng</language><relation>http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/267/156</relation><rights lang="en-US">Copyright (c) 2020 AcTion: Aceh Nutrition Journal</rights><rights lang="en-US">http://creativecommons.org/licenses/by-sa/4.0</rights><recordID>article-267</recordID></dc>
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language |
eng |
format |
Journal:Article Journal Other:info:eu-repo/semantics/publishedVersion Other Other:True Eksperimen File:application/pdf File |
author |
Zaddana, Cantika Almasyhuri, Almasyhuri Shalatin, Risa Alfi |
title |
Selai lembaran kombinasi apel (Malus sylvestris (L.) Mill.) dan teh hijau (Camellia sinensis L.) sebagai pangan fungsional |
publisher |
Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh |
publishDate |
2020 |
topic |
Teknologi Pangan Gizi Kesehatan Antioksidan apel selai lembaran serat teh hijau |
url |
http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/267 http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/267/156 |
contents |
Apple and green tea are natural products that can be used as a functional food because they contain flavonoids in the form of question and catechin which have potential as an antioxidant. Those natural products were made into a sheet jam as modified from usual spread jams. This study aimed to determine the best formula of sheet jams with different concentrations of green tea extract in each formula, as well as a level of flavonoid, antioxidant activity, and dietary fiber from the most preferred formula. The study design was a complete randomized randomized trial. There were four formulas that had been made with different concentrations of green tea extract, which were F1=0%, F2=5%, F3=10%, and F4=15%. The parameters used in this study were panelist acceptance, flavonoid level, antioxidant activity, and dietary fiber. The results of the analysis showed that F3 was the most preferred formula by panelists based on the highest hedonic test. Flavonoid level of F3 was 0,0298%, and the antioxidant activity was 91,7530 ppm, which classified has strong antioxidant activity. This study also showed that F3 had a fiber content of 6,86%, which classified has high dietary fiber content.Buah apel dan teh hijau merupakan bahan alam yang dapat dijadikan sebagai pangan fungsional karena adanya kandungan senyawa flavonoid berupa kuersetin dan katekin yang berpotensi sebagai antioksidan selain itu apel juga memiliki kadar serat pangan yang tinggi. Kedua bahan tersebut dijadikan olahan produk pangan dalam bentuk selai lembaran sebagai modifikasi dari selai oles. Penelitian bertujuan untuk menentukan formula terbaik selai lembaran dari buah apel dengan perbedaan kepekatan sari teh hijau, kadar flavonoid, aktivitas antioksidan, dan kadar serat pangan dari selai lembaran. Desain penelitian adalah ekperimen secara random acak lengkap. Terdapat 4 formula selai lembaran yang digunakan dengan perbedaan kepekatan sari teh hijau yaitu F1 (0%), F2 (5%), F3 (10%) dan F4 (15%). Parameter yang digunakan dalam penelitian ini adalah daya terima panelis, kadar air, pH, kadar flavonoid dan aktivitas antioksidan selai lembaran. Hasil analisis menunjukan bahwa F3 merupakan formula yang paling disukai panelis dengan nilai uji hedonik yang tertinggi. Kadar flavonoid selai lembaran F3 sebesar 0,0298% serta memiliki aktivitas antioksidan dengan IC50 91,7530 ppm yang tergolong kuat. Kadar serat pangan F3 adalah 6.86% dimana selai lembaran dikategorikan memiliki kadar serat yang tinggi. |
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IOS3916.article-267 |
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Politeknik Kesehatan Kemenkes Aceh |
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onesearch.kink.kemkes.go.id hellis.onesearch.id |
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library:university library |
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Perpustakaan Politeknik Kesehatan Kemenkes Aceh |
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AcTion - Aceh Nutrition Journal |
repository_id |
3916 |
subject_area |
Nutrition/Nutrisi, Ilmu Gizi Diseases of Nutritional/Penyakit Kekurangan Nutrisi dan Kurang Gizi Medicine and Health/Ilmu Kedokteran, Ilmu Pengobatan dan Ilmu Kesehatan Public Preventive Medicine/Ilmu Kesehatan Masyarakat |
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KOTA BANDA ACEH |
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2020-05-24T01:03:02Z |
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