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PRODUK PERMEN JELLY DARI FILTRAT DAUN BINAHONG MERAH (Andredera cordifora (Ten.) Steenis) SEBAGAI ALTERNATIF PERMEN SEHAT BERANTIOKSIDAN

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 4 (2021)

DOI
10.33772/jstp.v6i4.20329
ISSN
2527-6271
Published
2021-08-26
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of red Binahong leaf filtrate addition and heating temperature on the organoleptic quality and antioxidant activity of jelly candy. This study used a Factorial Completely Randomized Design (FCRD) with 2 factors, namely the concentration of Binahong filtrate (A) (A0 = 0%, A1 = 10%, A1 = 15%, and A3 = 20%) and temperature: heating (B) (B1 = 70°C: 13 minutes, B2 = 80°C: 10 minutes, and B3 = 90°C: 7 minutes). Observation variables consisted of organoleptic assessments, which were hedonic test and descriptive test (characteristics) including color, aroma, taste, texture (elasticity) and overall (overall), analysis of moisture and ash contents using the thermogravimetric method, and antioxidant activity test using the DPPH (1-1 Diphenyl, 2-picrylhydrazil) method. The results show that the organoleptic assessment of the red Binahong leaf jelly candy product which included descriptive and hedonic tests had a significant effect on the treatment factors used. The results of the antioxidant analysis show that the antioxidant activity of jelly candy was weak where the A2B2 treatment had an initiation value at concentrations of 100 ppm (14.432%), 200 ppm (22.727%), 400 ppm (38.636%), 600 ppm (43.068,) and 800 ppm (52.159%) with an IC50 value of 519.98 ppm. Keywords: Jelly Candy, Binahong Leaves, Antioxidants ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan filtrat daun Binahong merah dan suhu pemanasan terhadap kualitas mutu organoleptik dan aktivitas antioksidan permen jelly. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor yaitu konsentrasi filtrat Binahong (A) (A0 = 0%, A1 = 10%, A1 = 15%, dan A3 = 20%) dan suhu: pemanasan (B) (B1= 70°C: 13 menit, B2 = 80°C: 10 menit, dan B3= 90°C: 7 menit). Variabel pengamatan terdiri penilaian organoleptik yang meliputi uji Afektif (hedonik) dan uji deskriptif (karakteristik) meliputi warna, aroma, rasa, tekstur (kekenyalan) dan keseluruhan (overall), analsis kadar air dan kadar abu menggunakan metode thermogravimetri dan uji aktivitas antioksidan menggunakan metode DPPH (1-1 Diphenyl, 2-picrylhydrazil). Hasil penelitian menunjukkan bahwa penilaian organoleptik produk permen jelly daun Binahong merah yang meliputi uji deskriptif dan uji hedonik berpengaruh nyata terhadap faktor perlakuan yang digunakan. Hasil analisis antioksidan menunjukkan bahwa aktivitas antioksidan permen jelly tergolong lemah dimana perlakuan A2B2 memiliki memiliki nilai persentasi inibisi pada kosentrasi 100 ppm (14,432%), 200 ppm (22,727%), 400 ppm (38,636%), 600 ppm (43,068,) dan 800 ppm (52,159%) dengan nilai IC50 sebesar 519,98 ppm. Kata kunci: Permen jelly, Daun Binahong, Antioksidan

Collaboration network of the authors

40 authors · 122 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
Ansharullah AnsharullahUniversitas Halu Oleo21
SRI REJEKIUniversitas Halu Oleo12
Muhammad Syukri SadimantaraUniversitas Halu Oleo11
Tamrin TamrinUniversitas Halu Oleo9
Hermanto HermantoUniversitas Halu Oleo9
Andi KhaeruniUniversitas Halu Oleo7
LA KARIMUNAUniversitas Halu Oleo7
Asnani AsnaniAffiliation unknown5
Nur AsyikUniversitas Halu Oleo4
Sarinah SarinahAffiliation unknown3
Restu LibrianiAffiliation unknown2
Mariani. LAffiliation unknown2
Iin PratiwiAffiliation unknown2
LIANTO -Affiliation unknown1
Fitrianingsih FitrianingsihGunadarma University1
Fitriani FitrianiAffiliation unknown1
Nabila UkhtyAffiliation unknown1
Akbardiansyah AkbardiansyahAffiliation unknown1
Kobajashi Togo IsamuAffiliation unknown1
Ni Wayan SugiantariAffiliation unknown1
Taslim TaslimAffiliation unknown1
Nurdin SalamaAffiliation unknown1
Yermia Nur Fajriani SuaibAffiliation unknown1
Teguh Setiandika IgiasiAffiliation unknown1
Nikodemus NikoAffiliation unknown1
Jesrin JesrinAffiliation unknown1
Rina RinaAffiliation unknown1
Sarlina SarlinaAffiliation unknown1
Muhammad DilaAffiliation unknown1
Nur Sakinah AdnanAffiliation unknown1
Almin AlminAffiliation unknown1
Wa SarlinaAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1
Imelda Mustika TanakaAffiliation unknown1
Herni HerniAffiliation unknown1
Mirna SariAffiliation unknown1
Siska AhmadAffiliation 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">PRODUK PERMEN JELLY DARI FILTRAT DAUN BINAHONG MERAH (Andredera cordifora (Ten.) Steenis) SEBAGAI ALTERNATIF PERMEN SEHAT BERANTIOKSIDAN</dc:title>
	<dc:creator>Imran, Fachrin</dc:creator>
	<dc:creator>Wahyuni, Sri</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of red Binahong leaf filtrate addition and heating temperature on the organoleptic quality and antioxidant activity of jelly candy. This study used a Factorial Completely Randomized Design (FCRD) with 2 factors, namely the concentration of Binahong filtrate (A) (A0 = 0%, A1 = 10%, A1 = 15%, and A3 = 20%) and temperature: heating (B) (B1 = 70°C : 13 minutes, B2 = 80°C : 10 minutes, and B3 = 90°C : 7 minutes). Observation variables consisted of organoleptic assessments, which were hedonic test and descriptive test (characteristics) including color, aroma, taste, texture (elasticity) and overall (overall), analysis of moisture and ash contents using the thermogravimetric method, and antioxidant activity test using the DPPH (1-1 Diphenyl, 2-picrylhydrazil) method. The results show that the organoleptic assessment of the red Binahong leaf jelly candy product which included descriptive and hedonic tests had a significant effect on the treatment factors used. The results of the antioxidant analysis show that the antioxidant activity of jelly candy was weak where the A2B2 treatment had an initiation value at concentrations of 100 ppm (14.432%), 200 ppm (22.727%), 400 ppm (38.636%), 600 ppm (43.068,) and 800 ppm (52.159%) with an IC50 value of 519.98 ppm. Keywords: Jelly Candy, Binahong Leaves, Antioxidants ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan filtrat daun Binahong merah dan suhu pemanasan terhadap kualitas mutu organoleptik dan aktivitas antioksidan permen jelly. Penelitian ini menggunakan Rancangan Acak Lengkap Faktorial (RALF) dengan 2 faktor yaitu konsentrasi filtrat Binahong (A) (A0 = 0%, A1 = 10%, A1 = 15%, dan A3 = 20%) dan suhu : pemanasan (B) (B1= 70°C : 13 menit, B2 = 80°C : 10 menit, dan B3= 90°C : 7 menit). Variabel pengamatan terdiri penilaian organoleptik yang meliputi uji Afektif (hedonik) dan uji deskriptif (karakteristik) meliputi warna, aroma, rasa, tekstur (kekenyalan) dan keseluruhan (overall), analsis kadar air dan kadar abu menggunakan metode thermogravimetri dan uji aktivitas antioksidan menggunakan metode DPPH (1-1 Diphenyl, 2-picrylhydrazil). Hasil penelitian menunjukkan bahwa penilaian organoleptik produk permen jelly daun Binahong merah yang meliputi uji deskriptif dan uji hedonik berpengaruh nyata terhadap faktor perlakuan yang digunakan. Hasil analisis antioksidan menunjukkan bahwa aktivitas antioksidan permen jelly tergolong lemah dimana perlakuan A2B2 memiliki memiliki nilai persentasi inibisi pada kosentrasi 100 ppm (14,432%), 200 ppm (22,727%), 400 ppm (38,636%), 600 ppm (43,068,) dan 800 ppm (52,159%) dengan nilai IC50 sebesar 519,98 ppm. Kata kunci: Permen jelly, Daun Binahong, 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>2021-08-26</dc:date>
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	<dc:identifier>10.33772/jstp.v6i4.20329</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 4 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/20329/12837</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2021 Jurnal Sains dan Teknologi Pangan</dc:rights>
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