Aktivitas Antioksidan dan Total Fenolik Minuman Fungsional Nanoenkapsulasi Berbasis Ekstrak Sirih Merah

Safithri Mega, Indriani Susi, Septiyani Dinie

Abstract


Abstrak

Pengembangan minuman fungsional dari ekstrak sirih merah yang ditambahkan dengan beberapa ekstrak rempah telah dilakukan sebelumnya. Akan tetapi, hasil uji sensori masih tergolong rendah karena masih terdapat rasa pahit pada minuman fungsional tersebut. Penelitian ini bertujuan untuk mengembangkan minuman fungsional berbasis ekstrak daun sirih merah dengan teknologi nanoenkapsulasi dan mengevaluasi total fenolik, aktivitas antioksidan in vitro serta mutu sensori. Pembuatan minuman fungsional nanoenkapsulasi menggunakan carrier agent berupa gum arab dan maltodekstrin (1:3; 1:1; 3:1), sedangkan active agent berupa campuran ekstrak daun sirih merah dan rempah-rempah (kayu manis, jahe merah, jeruk nipis). Aktivitas antioksidan menggunakan metode CUPRAC. Hasil penelitian menunjukkan bahwa minuman ready to drink memiliki nilai total fenol (786,23±1,52 mg GAE/g) dan aktivitas antioksidan (1583,97±85,52 µM troloks/g ekstrak) lebih baik dibandingkan dengan minuman fungsional nanoenkapsulasi. Akan tetapi, minuman fungsional nanoenkapsulasi memberikan mutu sensori yang lebih disukai dibandingkan dengan minuman ready to drink. Nanoenkapsulasi dapat memperbaiki mutu sensori minuman fungsional sirih merah, tetapi menurunkan nilai total fenol dan aktivitas antioksidan in vitro.

 Kata kunci: gum arab, maltodekstrin, minuman fungsional

 Abstract

The development of functional drink from red betel extract which is added with several spice extracts has been previously conducted. However, the result of the sensory test was still not good because there was still a bitter taste in the functional drink. This study aimed to develop functional drink based on red betel extract with nanoencapsulation technology and evaluate total phenolic, in vitro antioxidant activity, as well as sensory value. The nanoencapsulated functional drink was made from carrier agent, which were arabic gum and maltodextrin (1:1; 1:3; 3:1), while the active agent were a mixture of red betel extract and spices (cinnamon, red ginger, lime juice). Antioxidant activity used the CUPRAC method. The result showed that ready to drink (RTD) drink which had a total phenolic value (786.23±1.52 mg GAE/g) and antioxidant  activity (1583.97±85.52 µM trolox/g extract), was better than the nanoencapsulated functional drink. However, nanoencapsulated functional drink provide sensory quality which is more preferable than the RTD drink. The nanoencapsulated technology could improved sensory value of red betel functional drink, but it decreased total phenolic value and antioxidant activity in vitro.

Keywords: arabic gum, functional drink, maltodextrin

Keywords


arabic gum, functional drink, maltodextrin

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