Pengaruh konsentrasi gula terhadap aktivitas antioksidan pada minuman bir pletok

Abstract

Pletok beer is a spice drink originating from the Betawi tribe. Spices used in pletok brewing include ginger, cloves, lemongrass, cinnamon, secang. This research aims to formulate Bir Pletok which produces high antioxidant activity and high acceptance from panelists. Bir Pletok formulated in the form of a variety sugar concentration, that is 4%, 8%, 12%. This research will be examined the antioxidant activity and the sensory analysis of Bir Pletok to find out the panelists’ acceptance of its color, smell, and taste. This research will be conducted at STIKes Mitra Keluarga with 30 panelists. This research uses the experimental Descriptive method. The independent variable in this research is the sugar concentration, while the dependent variable is the antioxidant activity. Measurement of the antioxidant activity will use the DPPH test and the hedonic (preference) test using questionnaires. The results showed that the combination treatment of the addition of sugar equal to 4% is the best results: Antioxidant Capacity 610,278 ppm and a panelist as well as the colors 3,83 (like), odor 3,86 (Like); and sense at 2,86 (Neutral). Overall, the Bir pletok had high antioxidant activity that is the potential to prevent non-communicable diseases. important factors in the pletok brewing process are heating time and temperature.

Investigation of antioxidant activity from beetroot juice (Beta vulgaris L) as a healthy drink for the prevention of non-communicable disease

“…Testing antioxidant activity levels in this study used the DPPH′ (2,2-diphenyl-1picrylhydrazyl) method which is the most commonly used method for measuring antioxidant activity in food ingredients (Permanasari et al, 2021). The mixture was read at a maximum wavelength of 516 nm with a UV-Vis spectrophotometer.…”

“…The EC50 (effective concentration) or IC50 (inhibitory concentration) value is a parameter used to indicate antioxidant activity. The IC50 value is the concentration of antioxidant substances that can cause a 50% loss of radical properties with DPPH or the concentration of antioxidant substances that provide 50% inhibition which is obtained through the regression equation (Permanasari et al, 2021).…”

“…The IC50 value of the DPPH test compound is usually compared with the value of vitamin C, vitamin E, or quercetin, which are natural antioxidant compounds. The lower the IC50 or EC50 value of the test compound, the more effective the compound is as an antidote to free radicals (Permanasari et al, 2021) Previously, beetroot fruit juice samples had been tested for acceptability on treatment respondents with a total of 35 panelists. The beet juice formula is made of 3 types each; the first formula (without lemon juice), the second formula plus 2 tablespoons (Tsp) of lemon juice, and the third formula one tablespoon of lemon juice plus frambozen essence with each formula coded JB01, JB02, JB03.…”

Potensi Bir Pletok Sebagai Minuman Fungsional Komersial

“…Konsentrasi gula pada bir pletok juga dapat mempengaruhi daya terima konsumennya. Menurut (Permanasari, Sari and Aslam, 2021), berdasarkan analisis sensoris pada bir pletok, semakin tinggi konsentrasi gula semakin tinggi nilai kesukaan. Bir pletok dengang konsentrasi gula 12% mendapatkan skor rata-rata terbaik 4,37 (sangat suka) pada atribut rasa, sedangkan pada atribut aroma dan warna mendapatkan nilai 3,68 (suka), dan 3,6 (suka).…”

Aktivitas Antioksidan Ekstrak Rimpang Temu Ireng (Curcuma aeruginosa Roxb.) Metode DPPH

“…Antioksidan merupakan senyawa yang bisa mengatasi efek negatif senyawa oksidan dengan memberikan satu elektronnya kepada senyawa yang kurang stabil sehingga dapat menghambat aktivitasnya, kemudian bisa menghilangkan senyawa radikal bebas agar tidak menyebabkan suatu penyakit (Permanasari et al, 2021). Penggunaan antioksidan sintetik mulai dikurangi karena apabila digunakan dalam jangka waktu yang panjang akan memberikan buruk yaitu menyebabkan terjadinya kanker karena bersifat karsinogenik.…”