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PENGARUH PENAMBAHAN SARI DAUN KELOR (MORINGA OLEIFERA) DAN SARI DAUN KATUK (Sauropus androgynus L. Merr) TERHADAP SIFAT FISIKOKIMIA DAN AKTIVITAS ANTIOKSIDAN GULA CAIR PATI SAGU (Metroxylon sp.)

Jurnal Sains dan Teknologi Pangan · Vol. 2 No. 6 (2018)

DOI
10.33772/jstp.v2i6.3873
ISSN
2527-6271
Published
2018-04-09
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT Liquid sugar of sago starch is one of the alternative to sugar substitute. The purpose of this research was to determine liquidsugar formulation by addition of moringa leaf extract and katuk leaf extract to physicochemical properties and antioxidantactivity of liquid sugar. This study used a complete randomized design (RAL) consisting of six treatment combinations ofproportions between liquid sugar, moringa leaf and katuk leaf extracts. The results showed that the G5 sample had dissolvedsolids, glucose and vitamin C content of 7.03 ⁰brix, 20.91% and 5.26 mg/100 g, respectively. While the G4 sample had ironcontent of 3.35 mg/100 g of material. The antioxidant activity of liquid sugar of sago starch increased with the addition ofmoringa leaf and katuk leaf extracts caused by mpringa and katuk leaves contains flavonoid compound which function asantioxidant.Keywords: Moringa extract, Katuk extract, sago, sugar liquid, antioxidants. ABSTRAK Gula cair pati sagu merupakan salah satu alternatif pengganti gula pasir. Tujuan penelitian ini adalah untuk menentukanformulasi gula cair dengan penambahan sari daun kelor dan sari daun katuk terhadap sifat fisikokimia serta aktivitasantioksidan gula cair. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari enam perlakuankombinasi proporsi antara gula cair, sari daun kelor dan sari daun katuk. Hasil penelitian menunjukkan bahwa sampel G5mempunyai nilai padatan terlarut, kadar glukosa dan kadar vitamin C berturut-turut sebesar 7,03 ⁰brix, 20,91% dan 5,26 mg/100 g. Sedangkan pada sampel G4 memiliki kadar zat besi 3,35 mg/100 g bahan. Aktivitas antioksidan gula cair patisagu meningkat seiring dengan penambahan sari daun kelor dan sari daun katuk disebabkan daun kelor dan daun katukmengandung senyawa flavonoid yang berfungsi sebagai antioksidan. Kata kunci: Sari daun kelor, sari daun katuk, sagu, gula cair, antioksidan.

Collaboration network of the authors

40 authors · 120 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tamrin TamrinUniversitas Halu Oleo17
RH Fitri FaradillaAffiliation unknown15
Muhammad Syukri SadimantaraUniversitas Halu Oleo13
LA KARIMUNAUniversitas Halu Oleo12
Hermanto HermantoUniversitas Halu Oleo11
Abdu Rahman BacoAffiliation unknown11
SRI WAHYUNIAffiliation unknown10
SRI REJEKIUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown6
Djukrana WahabAffiliation unknown5
Diah Islamyati HarsyamAffiliation unknown4
Haslianti HasliantiAffiliation unknown3
Mariani. LAffiliation unknown3
Andi WidyantiAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Muh Syukri SadimantaraAffiliation unknown2
Tamrin -Affiliation unknown1
ADAM MALIKUniversitas Halu Oleo1
SAS MITAUniversitas Halu Oleo1
KHAIRUN NISAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Arifi JaldinAffiliation unknown1
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown1
Wa Ode SarinaAffiliation unknown1
Feti FeraAffiliation unknown1
Ahmad SyafarAffiliation unknown1
Astri RahayuAffiliation unknown1
Andi Besse PatadjaiAffiliation unknown1
Syahrul SyahrulAffiliation unknown1
Muhammad Ihsan DikiAffiliation unknown1
Lifendro LifendroAffiliation unknown1
Stefiana Yunisa LakawaAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Irmawati IrmawatiAffiliation unknown1
Muhammad DilaAffiliation 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">PENGARUH PENAMBAHAN SARI DAUN KELOR (MORINGA OLEIFERA) DAN SARI DAUN KATUK (Sauropus androgynus L. Merr) TERHADAP SIFAT FISIKOKIMIA DAN AKTIVITAS  ANTIOKSIDAN GULA CAIR PATI SAGU (Metroxylon sp.)</dc:title>
	<dc:creator>Musfiroh, Dinda Aisyah</dc:creator>
	<dc:creator>Ansharullah, Ansharullah</dc:creator>
	<dc:creator>Asyik, nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT  Liquid sugar of sago starch is one of the alternative to sugar substitute. The purpose of this research was to determine liquidsugar formulation by addition of moringa leaf extract and katuk leaf extract to physicochemical properties and antioxidantactivity of liquid sugar. This study used a complete randomized design (RAL) consisting of six treatment combinations ofproportions between liquid sugar, moringa leaf and katuk leaf extracts. The results showed that the G5 sample had dissolvedsolids, glucose and vitamin C content of 7.03 ⁰brix, 20.91% and 5.26 mg/100 g, respectively. While the G4 sample had ironcontent of 3.35 mg/100 g of material. The antioxidant activity of liquid sugar of sago starch increased with the addition ofmoringa leaf and katuk leaf extracts caused by mpringa and katuk leaves contains flavonoid compound which function asantioxidant.Keywords: Moringa extract, Katuk extract, sago, sugar liquid, antioxidants.  ABSTRAK Gula cair pati sagu merupakan salah satu alternatif pengganti gula pasir. Tujuan penelitian ini adalah untuk menentukanformulasi gula cair dengan penambahan sari daun kelor dan sari daun katuk terhadap sifat fisikokimia serta aktivitasantioksidan gula cair. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari enam perlakuankombinasi proporsi antara gula cair, sari daun kelor dan sari daun katuk. Hasil penelitian menunjukkan bahwa sampel G5mempunyai nilai padatan terlarut, kadar glukosa dan kadar vitamin C  berturut-turut sebesar 7,03 ⁰brix, 20,91% dan 5,26 mg/100 g. Sedangkan pada sampel G4 memiliki kadar zat besi 3,35 mg/100 g bahan. Aktivitas antioksidan gula cair patisagu meningkat seiring dengan penambahan sari daun kelor dan sari daun katuk disebabkan daun kelor dan daun katukmengandung senyawa flavonoid yang berfungsi sebagai antioksidan.   Kata kunci: Sari daun kelor, sari daun katuk, sagu, gula cair, antioksidan. </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>2018-04-09</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/3873</dc:identifier>
	<dc:identifier>10.33772/jstp.v2i6.3873</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 2, No 6 (2017): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v2i6</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/3873/2952</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
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