The Analysis of Antioxidant Capacities and Sensory in Sea Grapes (Caulerpa racemosa) Powdered Drink as a Therapeutic Obesity: Analisis Kapasitas Antioksidan dan Sensori Minuman Serbuk Anggur Laut sebagai Terapeutik Obesitas

Abstrak

Inggris

Background: Obesity is a global problem which increasing simultaneously. The high-fat accumulation in the body will result from mild chronic inflammation. Developing a local drink based on seagrapes (Caulerpa racemose) is thought to have a high antioxidant capacity and the potential to become an alternative therapeutic drink for obese people. Seagrapes are easily damaged, so proper drying is needed to maintain antioxidant potential and assisted by adding gum arabic to increase the acceptability. Objectives: To analyze the antioxidant capacity and sensory of sea grapes powder drink (Caulerpa racemose). Methods: The design experiment research was utterly randomized and only used one gum Arabic treatment with a 2.5, 5, and 10% concentration and three replication as sea grapes powder drink samples. The samples were analyzed to seek the antioxidant capacity of DPPH (2,2-diphenyi-1-picrylhydrazyl), CUPRAC (Cupric Ion Reducing Antioxidant Capacity), and FRAP (Ferric Reducing Antioxidant Power). Then research data were analyzed by employing ANOVA and Duncan's follow-up test. Results: The higher concentration of gum Arabic has significantly increased the antioxidant capacity. DPPH, CUPRAC, and FRAP values in 10% gum Arabic concentration were 13.21±0.1 mg/100 g, 25.26±0.5 mg, and 2.89±0.3mg/g. Based on the sensory test results, the panelists preferred the 10% gum Arabic concentration because the color is lighter, can minimize odor and viscosity, and taste better. Conclusions: Seagrapes powder drink with a concentration of 10% gum Arabic has the potential as a therapeutic obesity with the highest antioxidant capacity and is sensory acceptable.

Bahasa Indonesia

Latar Belakang: Obesitas merupakan masalah global yang meningkat secara simultan. Akumulasi lemak yang tinggi dalam tubuh menyebabkan peradangan kronis tingkat ringan. Pengembangan minuman lokal berbasis Anggur laut (Caulerpa racemose) diharapkan memiliki potensi kapasitas antioksidan yang tinggi sehingga menjadi minuman alternatif terapeutik bagi orang obesitas. Anggur laut mudah rusak sehingga diperlukan pengeringan yang tepat guna menjaga potensi antioksidan, sedangkan penambahan bahan enkapsulasi berupa gum arab diharapkan dapat meningkatkan daya terima minuman Anggur laut. Tujuan: Untuk menganalisa kapsitas antioksidan dan daya terima dari minuman serbuk anggur laut (Caulerpa racemose). Metode: Desain penelitian yang digunakan adalah eksperimen laboratorium rancangan acak lengkap dengan perlakuan konsentrasi gum arab 2,5%, 5% dan 10% dan 3 kali ulangan dengan sampel minuman serbuk anggur laut. Sampel dianalisa kapasitas antioksidan DPPH (2,2-diphenyi-1-picrylhydrazyl), CUPRAC (Cupric Ion Reducing Antioxidant Capacity) dan FRAP (Ferric Reducing Antioxidant Power). Data dianalisa menggunakan Anova dan uji lanjut Duncan. Hasil: Semakin tinggi konsentrasi gum arab maka kemampuan antioksidannya akan semakin meningkat secara signifikan. Nilai DPPH, CUPRAC dan FRAP pada 10% gum arab berturut-turut 13,21±0,1 mg/100g, 25,26±0,5 mg/g dan 2,89±0,3mg/g. Berdasarkan hasil uji sensori panelis cenderung lebih menyukai 10% gum arab. Kesimpulan: Minuman serbuk anggur laut dengan konsentrasi 10% gum arab memiliki potensi sebagai minuman terapeutik obesitas yang memiliki kapasitas antioksidan tertinggi dan dapat diterima secara sensori.

Kata kunci

• Antioksidan
• Gum Arabic
• Minuman energi
• Anggur laut
• Analisis Sensori
• Antioxidant
• Powder drink
• Sea grapes
• Sensory analysis