Maghfiroh, Aulia Wahyu (2023) Kajian Karakteristik dan Sifat Fungsional Minuman Teh Celup Daun Jambu Bol (Syzygium malaccense) dan Daun Jeruk Purut (Citrus hystrix). Undergraduate thesis, UPN VETERAN JAWA TIMUR.
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Abstract
Syzygium malaccense leaves and Citrus hystrix leaves can be used as ingredients for making tea which have the potential as antioxidants and inhibitor of α-amylase enzyme. Flavonoids found in Syzygium malaccense leaves and Citrus hystrix leaves function as inhibitors of the α-amylase enzyme and antioxidants. This study was conducted to determine the proportion of Syzygium malaccense leaves and Citrus hystrix leaves on the characteristics of the tea and their effect as antioxidants and inhibitors of the α-amylase enzyme. Using a Rancangan Acak Lengkap (RAL) method no factorial with 3 replications which is proportion of Syzygium malaccense leaves (0%, 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100%) and Citrus hystrix leaves (100%, 90%, 80%, 70%, 605, 50%, 40%, 30%, 20%, 10%) statistical test data was using ANOVA and Duncan (DMRT 5%) for the different result. The best result for tea treatment were the formula A4 (30% Syzygium malaccense leaves and 70% Citrus hystrix leaves) which have the characteristic of tea product are water content 5,84%, ash content 8,65%, flavonoid 51,40 mg/g, antioxidant activity 62,66%, IC50 115,83 µg/ml, and crude fiber 1,35%. Characteristic for tea drink are inhibitors of α-amylase enzyme 27,25 ppm and organoleptic taste 3,61, scent 2,83, colour 3,13, and viscosity 3,26.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | T Technology > TP Chemical technology > TP368 Food processing and manufacture | ||||||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Aulia Wahyu MAghfiroh | ||||||||||||
| Date Deposited: | 30 May 2023 06:54 | ||||||||||||
| Last Modified: | 30 May 2023 06:54 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/13735 |
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