Karakteristik dan Aktivitas Antioksidan Minuman Daun Salak (Salacca sumatrana) Sebagai Pangan Fungsional

Abstract

This study was conducted to investigate characteristics and antioxidant activity (% inhibition) of snake fruit (Salacca sumatrana) leaf drink. The study used factorial randomized design with two factors. The first factor was ratio of snake fruit leaf and black tea powder ((100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%) and the second factor was steeping time (5 minutes and 10 minutes). The parameters analyzed was water content, ash content, tannin content, antioxidant activity (% inhibition) and organoleptics (colour, particle appearance, aroma and taste). The results showed that ratio of snake fruit leaf and black tea powder had significant effect on ash content, tannin content, antioxidant activity (% inhibition), colour, particle appearance, aroma and taste. Steeping time had significant effect on tannin content, antioxidant activity (% inhibition), colour and taste. The interaction of ratio of snake fruit leaf and black tea powder and steeping time had significant effect on antioxidant activity (% inhibition), colour and taste. While tannin content, particle appearance and aroma had nor affected. The best snake fruit leaf drink was ratio of snake fruit leaf and black tea powder of 80%:20% with water content of (7,442%), ash content of (12,545%), tannin content of (33,461 mg/ml), antioxidant activity (% inhibition) of (39,027%), colour of (4,633), particle appearance of (7,400), aroma of (4,067) and taste of (4,300).

Penelitian ini bertujuan untuk mengetahui karakteristik dan aktivitas antioksidan minuman daun salak. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor. Faktor I adalah perbandingan daun salak dan serbuk teh hitam (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40%) dan Faktor II adalah lama seduhan (5 menit dan 10 menit). Paramater yang dianalisa adalah kadar air, kadar abu, kadar tanin, aktivitas antioksidan (% inhibisi) dan uji organoleptik (warna, penampakan partikel, aroma dan rasa). Hasil penelitian menunjukkan bahwa perbandingan daun salak dan teh hitam memberikan perbedaan nyata terhadap kadar abu, kadar tanin, aktivitas antioksidan (% inhibisi), warna, penampakan partikel, aroma dan rasa. Lama seduhan memberikan perbedaan nyata terhadap kadar tanin, aktivitas antioksidan (% inhibisi), warna dan rasa. Interaksi antara keduanya memberikan perbedaan nyata terhadap aktivitas antioksidan (% inhibisi), warna dan rasa. Sedangkan untuk kadar tanin, penampakan partikel dan aroma memberikan perbedaan tidak nyata. Minuman daun salak yang paling disukai adalah perbandingan daun salak dan serbuk teh hitam 80%:20% dengan kadar air (7,442%), kadar abu (12,545%), kadar tanin (33,461 mg/ml), aktivitas antioksidan (% inhibisi) (39,027%), nilai rata-rata kesukaan warna (4,633), penampakan partikel (7,400), aroma (4,067) dan rasa (4,300).