Melola Discovery

← Melola Discovery

Journal

KAJIAN PENGEMBANGAN PANGAN FUNGSIONAL MINUMAN DAUN JERUJU (ACANTHUS ILICIFOLIUS) DENGAN PENAMBAHAN DAUN PANDAN (Pandanus amaryllifolius Roxb) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN

Jurnal Sains dan Teknologi Pangan · Vol. 3 No. 2 (2018)

DOI
10.33772/jstp.v3i2.4424
ISSN
2527-6271
Published
2018-08-04
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to determine the effect of addition of pandan leaves to organoleptic characteristic, chemical analysis andantioxidant activity of drink products. This study used a complete non-factorial randomized design (RAL), consisting of 5variations of pandan leaf addition ie. 0% (P0), 6% (P1), 8% (P2), 10% (P3) and 12% (P4). The results showed that theaddition of pandan leaves in jeruju drink had a very significant effect on the organoleptic test of color and aroma parameterswith an average score of 4.03 (like) and 3.43 (rather like). However, the addition of pandan leaves showed no significanteffect on taste parameter. The addition of pandan leaves increased the antioxidant activity of jeruju drink. Jeruju drink withthe addition of pandan leaves (+) positive contained flavonoid and phenol compounds based on qualitative test of flavonoid. Keywords:Jeruju leaf, pandan leaf, drinks funsional, jeruju drink. ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan daun pandan terhadap penilaian organoleptikkarakteristik, kimia serta aktivitas antioksidan produk minuman jeruju. Penelitian ini menggunakan rancangan acak lengkap(RAL) non faktorial, yang terdiri dari 5 variasi penambahan daun pandan yaitu 0% (P0), 6%(P1), 8% (P2), 10% (P3) dan 12%(P4). Hasil penelitian menunjukan penambahan daun pandan pada minuman jeruju berpengaruh sangat nyata pada ujiorganoleptik parameter warna dan aroma dengan nilai rata-rata 4,03 (suka) dan 3,43 (agak suka). Namun penambahandaun pandan menunjukkan berpengaruh tidak nyata terhadap parameter rasa. Penambahan daun pandan meningkatkanaktivitas antioksidan minuman jeruju. Minuman jeruju dengan penambahan daun pandan positif (+) mengandung senyawaflavonoid dan fenol berdasarkan uji kualitatif flavonoid.Kata kunci: Daun jeruju, Daun Pandan, Pangan Fungsional, Minuman Jeruju

Collaboration network of the authors

40 authors · 121 co-authorship links · 2 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
  • Hasanuddin 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 Oleo23
Hermanto HermantoAffiliation unknown20
SRI REJEKIUniversitas Halu Oleo11
SRI WAHYUNIAffiliation unknown11
Abdu Rahman BacoAffiliation unknown10
La KarimunaAffiliation unknown9
Kobajashi Togo IsamuAffiliation unknown8
Djukrana WahabAffiliation unknown7
Muhammad Syukri SadimantaraUniversitas Halu Oleo7
RH Fitri FaradillaAffiliation unknown6
Haslianti HasliantiUniversitas Halu Oleo4
Alfreski Sangri SesaAffiliation unknown4
Asnani AsnaniUniversitas Halu Oleo3
Mariani. LAffiliation unknown2
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown2
Ryan HidayatAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Diah Islamyati HarsyamAffiliation unknown2
Maharani MaharaniAffiliation unknown2
Gusnawaty GusnawatyAffiliation unknown2
Andi Besse PatadjaiUniversitas Halu Oleo2
Muh Syukri SadimantaraAffiliation unknown1
Tamrin -Affiliation unknown1
Jufri KarimUniversitas Halu Oleo1
Djafar MeyAffiliation unknown1
SAS MITAUniversitas Halu Oleo1
Azhar AnsiUniversitas Halu Oleo1
Sarinah SarinahAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Ansharullah AnsarullahAffiliation unknown1
Halida RusdinAffiliation unknown1
Arifi JaldinUniversitas Halu Oleo1
Feti FeraUniversitas Halu Oleo1
Ahmad SyafarUniversitas Halu Oleo1
Astri RahayuUniversitas Halu Oleo1
Syahrul SyahrulHasanuddin University1
Muhammad Ihsan DikiUniversitas Halu Oleo1

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 Oct 2026, last seen 8 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">KAJIAN PENGEMBANGAN PANGAN FUNGSIONAL MINUMAN DAUN JERUJU (ACANTHUS ILICIFOLIUS) DENGAN PENAMBAHAN DAUN PANDAN  (Pandanus amaryllifolius Roxb)  TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN AKTIVITAS ANTIOKSIDAN</dc:title>
	<dc:creator>najar, najar</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Asyik, Nur</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to determine the effect of addition of pandan leaves to organoleptic characteristic, chemical analysis andantioxidant activity of drink products. This study used a complete non-factorial randomized design (RAL), consisting of 5variations of pandan leaf addition ie. 0% (P0), 6% (P1), 8% (P2), 10% (P3) and 12% (P4) . The results showed that theaddition of pandan leaves in jeruju drink had a very significant effect on the organoleptic test of color and aroma parameterswith an average score of 4.03 (like) and 3.43 (rather like). However, the addition of pandan leaves showed no significanteffect on taste parameter. The addition of pandan leaves increased the antioxidant activity of jeruju drink. Jeruju drink withthe addition of pandan leaves (+) positive contained flavonoid and phenol compounds based on qualitative test of flavonoid. Keywords:Jeruju leaf, pandan leaf, drinks funsional, jeruju drink.  ABSTRAK Penelitian ini bertujuan untuk menentukan pengaruh penambahan daun pandan terhadap penilaian organoleptikkarakteristik, kimia serta aktivitas antioksidan produk minuman jeruju. Penelitian ini menggunakan rancangan acak lengkap(RAL) non faktorial, yang terdiri dari 5 variasi penambahan daun pandan yaitu 0% (P0), 6%(P1), 8% (P2), 10% (P3) dan 12%(P4). Hasil penelitian menunjukan penambahan daun pandan pada minuman jeruju berpengaruh sangat nyata pada ujiorganoleptik parameter warna dan aroma dengan nilai rata-rata 4,03 (suka) dan 3,43 (agak suka). Namun penambahandaun pandan menunjukkan berpengaruh tidak nyata terhadap parameter rasa. Penambahan daun pandan meningkatkanaktivitas antioksidan minuman jeruju. Minuman jeruju dengan penambahan daun pandan positif (+) mengandung senyawaflavonoid dan fenol berdasarkan uji kualitatif flavonoid.Kata kunci: Daun jeruju, Daun Pandan, Pangan Fungsional, Minuman Jeruju</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>2018-08-04</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/4424</dc:identifier>
	<dc:identifier>10.33772/jstp.v3i2.4424</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 3, No 2 (2018): JURNAL SAINS DAN TEKNOLOGI PANGAN</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v3i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/4424/3420</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2018 Jurnal Sains dan Teknologi Pangan</dc:rights>
</oai_dc:dc>