UJI AKTIVITAS ANTIOKSIDAN MINUMAN INSTAN KULIT PISANG KLUTUK ( Musa balbisiana Colla ) DENGAN METODE DPPH

ZAENURI, IDAN (2024) UJI AKTIVITAS ANTIOKSIDAN MINUMAN INSTAN KULIT PISANG KLUTUK ( Musa balbisiana Colla ) DENGAN METODE DPPH. Sarjana thesis, UNIVERSITAS BAKTI TUNAS HUSADA TASIKMALAYA.

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Abstract

ABSTRAK Uji Aktivitas Antioksidan Minuman Instan Kulit Pisang Klutuk ( Musa balbisiana Colla ) Dengan Metode Dpph Idan Zaenuri Program Studi S1 Farmasi, Fakultas Farmasi, Universitas Bakti Tunas Husada Abstrak Kulit pisang klutuk (Musa balbisiana Colla.) menjadi limbah organik yang berpotensi menjadi produk bernilai ekonomis, Penelitian ini bertujuan untuk mengetahui pengaruh variasi durasi penyangraian (40 menit, 50 menit, dan 60 menit) dalam 180° terhadap aktivitas antioksidan, serta kualitas organoleptik, skrining fitokimia. Metode penelitian antioksidan yang digunakan yaitu dengan metode DPPH (1,1-Diphenyl-2-Picrihidrazyl). Uji organoleptik dilakukan dengan metode deskriptif. Hasil penelitian ketiga formula serbuk minuman instan kulit pisang klutuk memiliki kualitas organoleptik yang baik yaitu warna cokelat, bau khas, dan tekstur halus. Semua formula mengandung alkaloid, flavonoid, saponin, dan tanin. Hasil penelitian formula memiliki pH yang sesuai dengan standar SNI 01-4320-1996 yaitu 5-7. Ketiga formula memiliki waktu kelarutan yang sesuai dengan standar yaitu ≤5 menit. Dari hasil penelitian kadar air ketiga formula sesuai standar SNI 01-4320-1996 yaitu . Ketiga formula memiliki waktu alir dan sudut diam yang sesuai dengan standar sedangkan kadar abu melebihi standar. Ketiga formula memiliki aktivitas antioksidan yang sangat kuat (< 50 ppm) F1 (IC50 =16 ppm), F2 IC50 = 19 ppm), dan F3 memiliki aktivitas antioksidan yang paling tinggi (IC50 = 10,25 ppm). Kata Kunci: Kulit pisang klutuk, serbuk minuman instan, penyangraian, organoleptik, skrining fitokimia, aktivitas antioksidan. Abstract Plantain peel (Musa balbisiana Colla.) is an organic waste that has the potential to be transformed into economically valuable products. This study aimed to investigate the effect of roasting duration variations (40 minutes, 50 minutes, and 60 minutes) at 180°C on antioxidant activity, organoleptic quality, and phytochemical screening. The DPPH (1,1-Diphenyl-2-Picrihidrazyl) method was employed to assess antioxidant activity, while organoleptic testing was conducted using a descriptive approach.The findings revealed that all three instant plantain peel beverage powder formulations possessed satisfactory organoleptic characteristics, including a brown color, a distinctive odor, and a fine texture. Alkaloids, flavonoids, saponins, and tannins were identified in all formulations. The pH of the formulations was found to be within the SNI 01-4320-1996 standard range of 5-7. The dissolution time of all three formulations met the standard requirement of ≤5 minutes. The moisture content of all formulations adhered to the SNI 01-4320-1996 standard. All three formulations exhibited flow time and angle of repose that complied with the standards, while ash content exceeded the standard limit. All three formulations demonstrated potent antioxidant activity (< 50 ppm), with F1 (IC50 = 16 ppm), F2 (IC50 = 19 ppm), and F3 exhibiting the highest antioxidant activity (IC50 = 10.25 ppm). Keywords: Plantain peel, instant beverage powder, roasting, organoleptic, phytochemical screening, antioxidant activity.

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