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Jurnal

MINUMAN FUNGSIONAL BERBASIS RUMPUT LAUT: STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 5 (2021)

DOI
10.33772/jstp.v6i5.21374
ISSN
2527-6271
Published
2021-11-04
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis review aimed to examine the effect of adding seaweed to traditional instant powder drinks made from spices. This review also aimed to determine the benefits of seaweed-based instant powder drink as a functional food. The process of adding seaweed is done to improve the characteristics of the instant powder drink produced. Seaweed contains fiber which is good for digestion. The results of the review show that the chemical composition of the seaweed improves the chemical characteristics of the beverage, including increasing the fiber content of the product, increasing the preference of the product to be accepted by panelists, and increasing the antioxidant activity against free radicals. The results of the review show that seaweed-based functional drinks have a very strong antioxidant activity. Therefore, seaweed-based instant powder drink has the potential as a healthy product with economic value.Keywords: Functional food, instant drinks, seaweed..ABSTRAKReview ini bertujuan untuk melihat pengaruh penambahan rumput laut pada minuman serbuk instan tradisional berbahan rempah. Review ini juga bertujuan untuk mengetahui manfaat minuman serbuk instan berbasis rumput laut sebagai pangan fungsional. Proses penambahan rumput laut dilakukan untuk memperbaiki karakteristik pada minuman serbuk instan yang dihasilkan. Rumput laut dapat menghasilkan serat yang baik bagi pencernaan. Hasil review menunjukkan komposisi kimia rumput menambah karakteristik kimia produk, antara lain meningkatkan kadar serat produk, meningkatkan kesukaan produk yang dapat diterima oleh panelis dan meningkatkan aktivitas antioksidan terhadap radikal bebas. Hasil review mwnunjukkan minuman fungsional berbasis rumpu laut memiliki aktivitas antioksidan dengan kategori sangat kuat. Oleh karena itu minuman serbuk instan berbasis rumput laut memiliki potensi sebagai minuman fungsional sebagai produk sehat yang bernilai ekonomis.Kata Kunci: Pangan fungsional, minuman instan, rumput laut.

Collaboration network of the authors

40 authors · 115 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Gunadarma University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
SRI REJEKIUniversitas Halu Oleo16
Muhammad Syukri SadimantaraUniversitas Halu Oleo12
Ansharullah AnsharullahUniversitas Halu Oleo11
RH Fitri FaradillaAffiliation unknown10
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown8
Andi KhaeruniUniversitas Halu Oleo7
Kobajashi Togo IsamuAffiliation unknown6
Hermanto HermantoUniversitas Halu Oleo6
Nur AsyikUniversitas Halu Oleo5
LA KARIMUNAUniversitas Halu Oleo4
Tamrin TamrinUniversitas Halu Oleo4
Sarinah SarinahAffiliation unknown3
Haslianti HasliantiAffiliation unknown2
LIANTO -Affiliation unknown1
Haji SaedimanUniversitas Halu Oleo1
Surni SurniAffiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Salam SalamAffiliation unknown1
Arum Ayu Gustiara Absyah SalehAffiliation unknown1
Yusra YusraAffiliation unknown1
Shalawatun Amaliah FatimahAffiliation unknown1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Selin LolopayungAffiliation unknown1
Nur Inayah MuhtarAffiliation unknown1
Mimin Kaidah IndayaniAffiliation unknown1
Feti FeraAffiliation unknown1
Karmin KarminAffiliation unknown1
Dina DinaAffiliation unknown1
Suriani SurianiAffiliation unknown1
Astri RahayuAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Febrianti NuraeniAffiliation unknown1
Fandi FebriantoAffiliation unknown1
Muhammad Ihsan DikiAffiliation unknown1
Andi DarmawantoAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">MINUMAN FUNGSIONAL BERBASIS RUMPUT LAUT: STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Mulyana, Rahmat</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Asnani, Asnani</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis review aimed to examine the effect of adding seaweed to traditional instant powder drinks made from spices. This review also aimed to determine the benefits of seaweed-based instant powder drink as a functional food. The process of adding seaweed is done to improve the characteristics of the instant powder drink produced. Seaweed contains fiber which is good for digestion. The results of the review show that the chemical composition of the seaweed improves the chemical characteristics of the beverage, including increasing the fiber content of the product, increasing the preference of the product to be accepted by panelists, and increasing the antioxidant activity against free radicals. The results of the review show that seaweed-based functional drinks have a very strong antioxidant activity. Therefore, seaweed-based instant powder drink has the potential as a healthy product with economic value.Keywords: Functional food, instant drinks, seaweed..ABSTRAKReview ini bertujuan untuk melihat pengaruh penambahan rumput laut pada minuman serbuk instan tradisional berbahan rempah. Review ini juga bertujuan untuk mengetahui manfaat minuman serbuk instan berbasis rumput laut sebagai pangan fungsional. Proses penambahan rumput laut dilakukan untuk memperbaiki karakteristik pada minuman serbuk instan yang dihasilkan. Rumput laut dapat menghasilkan serat yang baik bagi pencernaan. Hasil review menunjukkan komposisi kimia rumput menambah karakteristik kimia produk, antara lain meningkatkan kadar serat produk, meningkatkan kesukaan produk yang dapat diterima oleh panelis dan meningkatkan aktivitas antioksidan terhadap radikal bebas. Hasil review mwnunjukkan minuman fungsional berbasis rumpu laut memiliki aktivitas antioksidan dengan kategori sangat kuat. Oleh karena itu minuman serbuk instan berbasis rumput laut memiliki potensi sebagai minuman fungsional sebagai produk sehat yang bernilai ekonomis.Kata Kunci: Pangan fungsional, minuman instan, rumput laut.</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-11-04</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/21374</dc:identifier>
	<dc:identifier>10.33772/jstp.v6i5.21374</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 5 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i5</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/21374/13133</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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