Minuman Fungsional Milkshake Daun Ubi Jalar Ungu, Kedelai, dan Angkak sebagai Diet Dislipidemia
DOI:
https://doi.org/10.30595/pharmacy.v19i2.13650Keywords:
Hedonik, Milkshake, Organoleptik, Pangan fungsionalAbstract
Daun ubi jalar ungu dan kedelai masing-masing mengandung senyawa polifenol dan isoflavon yang dapat menurunkan LDL, sedangkan beras angkak yang mengandung monakolin dapat menghambat reduktase HMG-CoA pada biosintesis kolesterol. Daun ubi jalar ungu, kedelai dan angkak memiliki gizi yang tinggi yang berpotensi sebagai makanan fungsional. Penelitian dilakukan untuk mendapatkan formula milkshake yang dapat diterima secara organoleptik, memenuhi kebutuhan gizi dan mengandung antioksidan. Pengujian organoleptik 3 produk milkshake (F1, F2 dan F3) dilakukan uji hedonik meliputi warna, rasa, dan aroma sebanyak 16 panelis agak terlatih dengan 7 skala hedonik. Milkshake dengan nilai rata tertinggi dari segi warna, rasa, aroma dan keseluruhan adalah F1 dan F3. Hasil analisis dengan One-way ANOVA menunjukkan terdapat perbedaan yang nyata pada 3 produk (nilai sig (P)<0.05). Berdasarkan pengujian organoleptik F1 terpilih sebagai produk yang bias diterima. F1 memiliki komposisi daun ubi jalar 3,36 g, kedelai 20 g dan angkak 1,2 g, susu skim 7 g, susu full krim 3 g, gula pasir 15 g, maltodextrin 7,2 g, xanthan gum 2,5 g. Produk milkshake memiliki kadar air dan abu sesuai SNI dan setiap satu sajian milkshake bubuk mempunyai kontribusi 50% dari angka kebutuhan energi dan protein pengelolaan diet dislipidemia. Kadar kalsium diperoleh 165,47 mg, total mikroba adalah 2,81x103 koloni/g masih dibawah ambang batas yaitu 500x103 koloni/g sehingga produk aman dikonsumsi, minuman milkshake mengandung 6,5mg fenol namun aktifitas antioksidannya tidak aktif dengan nilai IC50 sebesar 19,930 mg/ml. Produk yang dihasilkan mempunyai potensi sebagai pangan fungsional karena mengandung gizi dan senyawa fenol dapat dipertimbangkan sebagai milkshake diet dislipidemia.
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