Minuman Ekstrak Bayam Merah (Alternanthera amoena Voss) dengan Penambahan Ekstrak Jahe (Zingiber officinale) dan Gula Aren

Authors

  • Muhammad Fakih Kurniawan Djuanda University
  • Noli Novidahlia Djuanda University
  • Dwi Novian Irawanti Djuanda University

DOI:

https://doi.org/10.30997/jah.v7i1.3204

Abstract

Penelitian ini bertujuan mempelajari pengaruh perbedaan formulasi minuman ekstrak bayam merah dengan penambahan ekstrak jahe dan gula aren terhadap uji organoleptik serta uji fisik dan mengetahui jumlah zat besi dan antioksidan pada produk terpilih. Metode penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan tiga taraf perlakuan (ekstrak bayam merah : ekstrak jahe : gula aren) yaitu (70% : 15% : 15%), (80% : 10%10%) dan (85% : 7,5% : 7,5%). Analisis produk yang dilakukan meliputi uji organoleptik (uji hedonik), nilai pH, total padatan terlarut (TPT) untuk menentukan produk terpilih. Analisis terhadap produk minuman ekstrak bayam merah terpilih yaitu uji zat besi dan antioksidan. Analisis data yang digunakan yaitu ANOVA dan uji lanjut Duncan. Minuman ekstrak bayam merah terpilih adalah (ekstrak bayam merah 70%, ekstrak jahe 15% dan gula aren 15%), yang memiliki nilai pH 7,2, total padatan terlarut 15,5 °Brix, dan zat besi 0,39 mg/100 g dan antioksidan dengan nilai 7,58 mg/mL (7580 ppm).

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Published

2021-04-28

How to Cite

Kurniawan, M. F., Novidahlia, N., & Irawanti, D. N. (2021). Minuman Ekstrak Bayam Merah (Alternanthera amoena Voss) dengan Penambahan Ekstrak Jahe (Zingiber officinale) dan Gula Aren. JURNAL AGROINDUSTRI HALAL, 7(1), 055–062. https://doi.org/10.30997/jah.v7i1.3204

Issue

Vol. 7 No. 1 (2021): Jurnal Agroindustri Halal 7(1)

Section

Articles

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