PEMBUATAN SERBUK INSTAN MINUMAN PROBIOTIK LABU KUNING (Cucurbita moschata) DENGAN VARIASI JENIS SUSU

WILDAN, REZA ARIZA (2023) PEMBUATAN SERBUK INSTAN MINUMAN PROBIOTIK LABU KUNING (Cucurbita moschata) DENGAN VARIASI JENIS SUSU. Sarjana thesis, UNIVERSITAS BAKTI TUNAS HUSADA TASIKMALAYA.

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Abstract

ABSTRAK PEMBUATAN SERBUK INSTAN MINUMAN PROBIOTIK LABU KUNING (Cucurbita moschata) DENGAN VARIASI JENIS SUSU Reza Ariza Wildan Program Studi S1 Farmasi, Universitas Bhakti Tunas Husada Tasikmalaya ABSTRAK Probiotik merupakan minuman yang dapat menguntungkan keseimbangan mikroflora pada saluran pencernaan. Labu kuning memiliki senyawa β-karoten, trigonelline, cucurbitine, phenolic acids, vitamin C, B1, B6, niasin, asam folat, asam pantotenat, kalium, zat besi, dan zat gizi yang tinggi. Tujuan: Penelitian ini bertujuan untuk membuat serbuk instan probiotik labu kuning, menentukan formula terbaik dan evaluasi sediaan meliputi uji organoleptik, uji kelarutan, uji kadar air, uji pH, uji kesukaan uji kompresibilitas, uji sifat alir. Pembuatan serbuk instan probiotik labu kuning menggunakan Metode freeze dry. Hasil evalusi sediaan uji organoleptik menujukan sediaan serbuk halus berwarna kuning dengan aroma khas dari labu kuning dan susu Yang meliki rasa manis, uji kelarutan serbuk instan menujukan hasil memenuhi syarat kurang dari 5 menit,uji kadar air di dapat nilai formula I 8,10 %, 7,59 %, 7,28 % dan formula II 7,03 %, 4,07 %, 3,50 % uji pH di dapat nilai formula I 6.0 % dan formula II 5,76, uji kesukaan menujukan bahwa panelis menyukai sediaan serbuk instan labu kuning, uji kompresibilitas formula I 10 % dan formula II 20 %, uji sifat alir formula I 12 detik dan formula II 9 detik, Kesimpulan analisis data dengan metode friedman test menunjukan formula II lebih disukai. Kata kunci: Probiotik, Labu kuning, serbuk instan, freeze dry ABSTRACT Probiotics are drinks that can benefit the balance of microflora in the digestive tract. Yellow squash has high levels of β-carotene, trigonelline, cucurbitine, phenolic acids, vitamins C, B1, B6, niacin, folic acid, pantothenic acid, potassium, iron, and nutrients. Objective: This study aims to make instant pumpkin probiotic powder, determine the best formula and evaluation of the preparations including organoleptic tests, solubility tests, moisture content tests, pH tests, preference tests, compressibility tests, flow properties tests. Probiotic instant pumpkin powder production using method freeze dry. Results of the evaluation of the organoleptic test showed that the preparation was a yellow fine powder with a distinctive aroma of pumpkin and milk. It had a sweet taste, the instant powder solubility test showed that the results met the requirements in less than 5 minutes. The water content test obtained a formula I value of 8.10%, 7.59%, 7.28% and formula II 7.03%, 4.07%, 3.50% pH test results in formula I 6.0% and formula II 5.76, preference test shows that panelists like powder preparations instant pumpkin, compressibility test of formula I 10% and formula II 20%, flow properties test of formula I 12 seconds and formula II 9 seconds. Conclusion of data analysis using the Friedman test method shows that formula II is preferred. Keywords: Probiotics, pumpkin, instant powder, freeze dry.

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