Characteristics of Aloe-Buni Drink with Proportion Treatment of Aloe-gel and Buni Extract at Different Temperatures
Keywords:
aloe vera gel, buni fruit extract, functional drink, antioxidant
Abstract
The combination formulation of aloe vera gel (Aloe-gel) and buni fruit extract (EB) into a functional drink will optimize its function as a drink rich in fiber, antioxidants, and flavonoids which are good for health.The purpose of this study was to determine the characteristics of aloe-buni functional drink with the proportions of aloe vera gel and buni fruit extract at different storage temperatures. This study used a factorial Completely Randomized Design (CRD) with two factors, namely the proportion of Aloe-gel and EB consisting of 3 levels, namely 75%: 25%, 50%: 50%, and 25%: 75%, and storage temperature consisting of over temperatures of 6±1°C, 11 ±1°C, and 27±1°C. The results showed that the proportion of Aloe-gel and EB affect the characteristics of Aloe-Buni drink. Meanwhile, the storage temperature and its interactions did not affect the characteristics of the Aloe-Buni drink. There was a decrease in the characteristics of Aloe-Buni drink during 3 days of storage. The best characteristics of Aloe-buni drink were obtained from the treatment of Aloe-gel 50%: EB 50% at a storage temperature of 6±1°C, where vitamin C content was 171, 62mg/100gr, pH was 3.29, total dissolved solids was 19, 18°Brix, viscosity of 7.75 m.Pa.s, and antioxidant activity of 28.14%.
References
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[2] A. A. A. S. Sunia Widyantari, “Formulasi Minuman Fungsional Terhadap Aktivitas Antioksidan,†Widya Kesehat., vol. 2, no. 1, pp. 22–29, 2020, doi: 10.32795/widyakesehatan.v2i1.604.
[3] Y. S. Mardhiyyah, B. Nurtama, and C. H. Wijaya, “Optimasi proses ekstraksi bahan-bahan minuman tradisional indonesia (Optimization of Extraction Process from Indonesian Traditional Drink Ingredients),†J. Teknol. Pangan dan Gizi, vol. 18, no. 1, pp. 10–24, 2019.
[4] A. Asngad, “Pemanfaatan Lidah Buaya (Aloe vera L.) Menjadi Produk Makanan Berserat dengan Penambahan Berbagai Jenis Gula,†J. Penelit. Sains Teknol., vol. 9, no. 2, pp. 144–155, 2008, [Online]. Available: https://publikasiilmiah.ums.ac.id/handle/11617/422.
[5] N. M. D. Janurianti, I Made Supartha Utama, and Ida Bagus Wayan Gunam, “Antibacterial Activity of Aloe Vera Gel-based Edible Coating with the addition of Gum Arabic and Ascorbic Acid,†AJARCDE | Asian J. Appl. Res. Community Dev. Empower., vol. 5, no. 1, pp. 1–4, 2021, doi: 10.29165/ajarcde.v5i1.59.
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[9] C. Ngamlerst, A. Udomkasemsab, R. Kongkachuichai, K. Kwanbunjan, C. Chupeerach, and P. Prangthip, “The potential of antioxidant-rich Maoberry (Antidesma bunius) extract on fat metabolism in liver tissues of rats fed a high-fat diet,†BMC Complement. Altern. Med., vol. 19, no. 1, pp. 1–12, 2019, doi: 10.1186/s12906-019-2716-0.
[10] L. Hamidu, A. R. Ahmad, and A. Najib, “Qualitative and quantitative test of total flavonoid buni fruit (Antidesma bunius (L.) Spreng) with UV-Vis spectrophotometry method,†Pharmacogn. J., vol. 10, no. 1, pp. 60–63, 2018, doi: 10.5530/pj.2018.1.12.
[11] A. Udomkasemsab et al., “Maoberry (Antidesma bunius) improves glucose metabolism, triglyceride levels, and splenic lesions in high-fat diet-induced hypercholesterolemic rats,†J. Med. Food, vol. 22, no. 1, pp. 29–37, 2019, doi: 10.1089/jmf.2018.4203.
[12] Y. Yelliantatty, R. E. KARTASASMITA, S. I. SURANTAATMADJA, and Y. RUKAYADI, “Identification of chemical constituents from fruit of Antidesma bunius by GC-MS and HPLC-DAD-ESI-MS,†Food Sci. Technol., vol. 42, pp. 1–10, 2022, doi: 10.1590/fst.61320.
[13] B. Rosario, G. Joey, and T. M. L, “Antidesma Bunius (Bignay) Fruit Extract As an Organic Pesticide Against Epilachna Spp,†J. Asian Sci. Res. J. Asian Sci. Res. Spec. Issue Int. Conf. Emerg. Trends Sci. Res. J. Asian Sci. Res., vol. 4, no. 47, pp. 320–327, 2014.
[14] D. Sianturi, “Karakteristik dan aktivitas antioksidan minuman daun salak (Salacca sumatrana) sebagai pangan fungsional,†Sumatera Utara, 2017.
[15] Q. V. Vuong et al., “Physicochemical composition, antioxidant and anti-proliferative capacity of a lilly pilly (Syzygium paniculatum) extract,†J. Herb. Med., vol. 4, no. 3, pp. 134–140, 2014, doi: 10.1016/j.hermed.2014.04.003.
[16] R. Nurrusliana, “Aktivitas Antioksidan Sari Buah Buni (Antidesma bunius) Selama Penyimpanan,†Universitas Jember, 2017.
[17] R. Melliawati, “Potensi tanaman lidah buaya (Aloe pubescens) dan keunikan kapang endofit yang berasal dari jaringannya,†BioTrends, vol. 9, no. 1, pp. 1–6, 2018.
[18] M. Wassalwa, “Pengaruh Waktu Infusa dan Suhu Air yang Berbeda Terhadap Aktivitas Antioksidan dan Vitamin C pada Infused Water Kulit Pisang,†J. Ilm. Mhs. Pendidik. Biol., vol. 1, no. 1, pp. 107–118, 2016.
[19] A. P. Asmara and H. K. Amungkasi, “Kajian Kinetika Pengaruh Lama Penyimpanan terhadap Kadar Vitamin C pada Buah Apel Malang (Malus Sylvestris),†Al-kimia, vol. 7, no. 2, pp. 136–146, 2019.
[20] C. Yao, J. Chou, T. Wang, H. Zhao, and B. Zhang, “Pantothenic acid, vitamin C, and biotin play important roles in the growth of Lactobacillus helveticus,†Front. Microbiol., vol. 9, no. JUN, pp. 1–9, 2018, doi: 10.3389/fmicb.2018.01194.
[21] I. D. Wulansari, B. Admadi, and S. Mulyani, “Pengaruh Suhu Penyimpanan terhadap Kerusakan Antioksidan Ekstrak Daun Asam (Tamarindusindica L),†J. Rekayasa Dan Manaj. Agroindustri, vol. 8, no. 4, p. 544, 2020, doi: 10.24843/jrma.2020.v08.i04.p07.
[22] A. Purnomo, D. Lestari, and S. Haryati, “KONSENTRASI EKSTRAK BELIMBING WULUH (Averrhoa bilimbi L) TERHADAP SIFAT KIMIA, SIFAT FISIK, DAN ORGANOLEPTIK JELLY DRINK DAUN KELOR (Moringa oleifera),†Fak. Teknol. Pertan. Univ. Semarang, vol. 1, p. 7, 2019.
[23] B. Lynda and C. J. Soegihardjo, “Uji aktivitas antibakteri ekstrak etanolik daging buah buni (Antidesma bunius (L.) Spreng) terhadap Staphylococcus aureus ATCC 25922 dan Escherichia coli ATCC 25923,†J. Farm. dan Komunitas, vol. 11, no. 1, pp. 23–31, 2014.
[24] J. M. Barcelo, A. R. M. Nullar, J. K. P. Caranto, A. M. Gatchallan, and I. J. B. Aquino, “Antioxidant and Antimutagenic Activities of Ripe Bignay ( Antidesma bunius ) Crude Fruit Extract,†Philipp. e-Journal Appl. Res. Dev., vol. 6, no. 2013, pp. 32–43, 2016.
[25] B. H. W. Madya, “Pengaruh Suhu Inkubasi Dan Jenis Sari Buah Terhadap Karakteristik Minuman Probitik Sari Buah (Durian Lay, Nanas, Jeruk Dan Jambu …,†J. Kebidanan Malahayati, vol. 3, no. 2, pp. 115–120, 2017, [Online]. Available: http://www.ejurnalmalahayati.ac.id/index.php/kebidanan/article/view/614.
[26] D. Janurianti, “Stabilisasi Gel Lidah Buaya dengan Penambahan Gum Arab dan Aplikasinya sebagai Edible Coating pada Buah Stroberi,†Universitas Udayana, 2020.
[27] A. B. Cahyadi, “Karakteristik fisik, kimia, organoleptik dan mikrobiologi kombucha berbasis buah-buahan,†Universitas Brawijaya, 2018.
[28] J. D. Geri, D. F. Ayu, and N. Harun, “Kombinasi Minuman Lidah Buaya Berkarbonasi dengan Sari Lemon Combination of Carbonated Aloe Vera Drink with Lemon Juice Jefrianta Demu Geri 1 , Dewi Fortuna Ayu,†J. Agroindustri Halal, vol. 5, no. 2, pp. 132–140, 2019.
[29] M. Syafrida, S. Darmanti, and M. Izzati, “Pengaruh Suhu Pengeringan Terhadap Kadar Air, Kadar Flavonoid dan Aktivitas Antioksidan Daun dan Umbi Rumput Teki (Cyperus rotundus L.),†Bioma Berk. Ilm. Biol., vol. 20, no. 1, p. 44, 2018, doi: 10.14710/bioma.20.1.44-50.
[30] M. Tari, U. Alta, and O. Indriani, “PENETAPAN KADAR FLAVONOID SECARA SPEKTROFOTOMETRI VISIBEL PADA DAUN JAMBU BIJI ( Psidium guajava L ) DENGAN PERBEDAAN SUHU PENGERINGAN SIMPLISIA PENDAHULUAN Metabolit sekunder merupakan dihasilkan . Pengeringan dilakukan untuk menjaga simplisia tidak rusa,†J. ’Aisyiyah Med., vol. 7, pp. 89–101, 2022.
[31] J. A. Rorong and W. F. Wilar, “Keracunan Makanan oleh Mikroba,†Techno Sci. J., vol. 2, no. 2, pp. 47–60, 2020.
[32] L. Suriati, I. M. S. Utama, B. A. Harsojuwono, and I. B. W. Gunam, “Incorporating additives for stability of Aloe gel potentially as an edible coating,†AIMS Agric. Food, vol. 5, no. 3, pp. 327–336, 2020, doi: 10.3934/agrfood.2020.3.327.
[33] N. M. A’yuni, N. Hidayaah, and V. N. Pratiwi, “Analisis perbedaan waktu fermentasi terhadap kadar probiotik dan aktivitas antioksidan pada minuman probiotik sari buah stroberi (fragaria anannassa),†Sport Nutr. J., vol. 2, no. 2, pp. 49–55, 2020, doi: 10.1016/j.sasoi.2013.12.010.
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2022-04-28
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