Formulasi Minuman Fungsional Kombinasi Jeruk Nipis (Citrus aurantifolia) dan Tomat (Solanum lycopersicum) dengan Metode Foam Mat Drying
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Abstract
Abstrak- Jeruk nipis dan tomat merupakan buah yang mengandung senyawa antioksidan seperti vitamin C, flavonoid, dan karotenoid. Pengolahannya menjadi serbuk minuman instan memudahkan konsumsi, meningkatkan nilai jual dan pemanfaatan, meningkatkan stabilitas fisik buah sehingga dapat dipasarkan lebih luas. Metode foam mat drying menggunakan suhu rendah sehingga proses pengeringan mampu menciptakan produk stabil senyawa yang termolabilnya. Pasta tomat digunakan untuk kombinasi dengan jeruk nipis untuk mengurangi rasa masam dan pahit yang khas dari pasta jeruk nipis. Serbuk jeruk nipis (1,25%) dan serbuk kombinasi jeruk nipis dan tomat (1,60%) memberikan kualitas kadar air, kriteria organoleptis, jumlah gula, dan bebas bahan tambahan pangan yang sesuai SNI. Aktivitas antioksidan serbuk yang dihasilkan diuji melalui peredaman radikal bebas nitrit oksida serbuk jeruk nipis (IC50 =4248,90±120,51) dan serbuk ombinasi jeruk nipis dan tomat (IC50 =4931,81±108,37). Hal ini menunjukkan perbedaan yang berbeda bermakna jika dianalisis statistik menggunakan SPSS versi 20.
Kata Kunci: Jeruk nipis (Citrus aurantifolia), Tomat (Solanum lycopersicum), foam mat drying, IC50
Abstract– Lime and tomato are fruits that contain many antioxidant coumpounds such as vitamin C, flavonoids, and carotenoids. Processed to instant powder beverage will lead to easiness to drink, increase sale value, and increase the stability of storage so it could be sold in wider areas. Foam Mat Drying is a method that use low temperature of hot air that keep the thermolabil coumpounds safe then dry the samples faster because enlargement of surface that contact the air with foaming. Tomato paste is kombined with lime paste to mitigate the bitter taste from lime paste. The moisture content of lime powder (1,25%) and kombination lime and tomato powder (1,60%), the taste, the smell, the colour, and the free from additive compounds show the suitability to SNI criterias. The antioxidant activity from lime powder and the combination powder was analyzed with Nitric oxide scavenging activities. The value of IC50 performed that the antioxidant activity of lime powder is greater that kombination powder. The difference between these two powders was analyzed statisticaly with SPPS (vers.20).
Keywords: Lime (Citrus aurantifolia), Tomato (Solanum lycopersicum), foam mat drying, IC50
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