Penerapan Metode Foam-Mat Drying Pada Pembuatan Sari Buah Mengkudu (Morinda citrifolia)

Rangga Sanjaya

Abstract


Mengkudu (Morinda citrifolia) salah satu tumbuhan obat yang sering dikonsumsi oleh masyarakat. Buah Mengkudu (Morinda citrifolia) dikonsumsi oleh masyarakat sebagai obat tradisional untuk pencegahan dan pengobatan berbagai macam penyakit. Beberapa penelitian melaporkan tentang khasiat mengkudu antara lain sebagai efek kemoterapi (Karamchesi et al, 2014), anti depresan, aktivitas hepatoprotektif (Wang et al, 2008), antioksidan (Saminathan et al, 2014), anti displipedemia (Mandukhail et al, 2010), anti mikroba (Usha et al, 2010), efek immunomodulator (Palu et al, 2008). Masyarakat indonesia biasanya mengkonsumsi mengkudu dengan cara membuat jus. Kurangnya nilai tambah pengolahan minuman herbal buah mengkudu ini, maka akan lebih efesien lagi jika dijadikan serbuk agar memiliki nilai simpan yang lebih lama, tetapi tidak mengurangi mutu dan kualitas serta kandungan yang terdapat didalamnya. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) dengan dua faktor, yakni Penambahan Putih Terlur (A) : (2,5%, 5%, 7,5% dan 10%) dan Lama Pembusaan (M) : (5 menit, 10 menit, 15 menit dan 20 menit). parameter pengamatan adalah kadar air, densitas busa, stabilitas busa, dan kandungan antioksidan. Hasil penelitian menunjukkan bahwa pengaruh penambahan putih telur memberikan pengaruh berbeda sangat nyata terhadap kadar air, densitas busa, dan stabilitas busa dan kandungan anti oksidan. Lama pembusaan memberikan pengaruh berbeda sangat nyata terhadap kadar air, densitas busa, stabilitas busa dan kandungan antioksidan.

Kata Kunci: Foammat drying, Kadar Air, Densitas Busa, Stabilitas Busa, Antioksidan


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References


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