JOÃO BOSCO SOARES PINTO, - (2025) OPTIMALISASI PARAMETER EKSTRAKSI DAN APLIKASI FLAVOR MASKING UNTUK PENINGKATAN ACCEPTABILITY SENSORY DAUN STEVIA (Stevia Rebaudiana Bert). Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Stevia (Stevia rebaudiana Bert) merupakan pemanis alami non-kalori dengan tingkat kemanisan 200–300 kali lebih tinggi dari gula tebu. Namun, penggunaan stevia sering terkendala oleh aftertaste pahit serta rasa/aroma langu akibat kandungan tanin, flavonoid, dan 3-methyl-butanal. Penelitian ini bertujuan mengurangi aftertaste pahit dan rasa/aroma langu tanpa menurunkan rasa manis stevia, melalui optimalisasi ekstraksi suhu rendah dan penambahan sinamaldehida sebagai flavor masking. Ekstraksi dilakukan dengan metode maserasi pada suhu -18°C selama 60 menit menggunakan pelarut metanol dan etanol dengan rasio 1:5 dan 1:10, kemudian ditambahkan sinamaldehida 0,2%. Evaluasi meliputi uji skrining fitokimia, loss on drying (LOD), uji hedonik (40 panelis), dan analisis residu metanol dengan GC-MS. Hasil menunjukkan ekstraksi menggunakan metanol rasio 1:10 menghasilkan rendemen tertinggi (3,00%) dengan kandungan tanin dan flavonoid positif. Perlakuan dengan metanol 1:10 dan penambahan sinamaldehida memberikan skor hedonik terbaik: rasa manis 7,15, rasa pahit 3,25, dan rasa/aroma langu 2,35. Analisis GC-MS memastikan tidak adanya residu metanol. Dengan demikian, kombinasi ekstraksi suhu rendah dan sinamaldehida terbukti efektif mengurangi aftertaste pahit dan rasa/aroma langu stevia tanpa mengurangi rasa manisnya. ------ Stevia (Stevia rebaudiana Bert) is a natural non-caloric sweetener with sweetness 200–300 times higher than cane sugar. However, its use is limited by a bitter aftertaste and undesirable grassy taste/aroma caused by tannins, flavonoids, and 3-methyl-butanal. This study aimed to reduce the bitter aftertaste and grassy notes without diminishing sweetness through low-temperature extraction and the application of cinnamaldehyde as a flavor-masking agent. The extraction was performed by maceration at -18°C for 60 minutes using methanol and ethanol solvents at 1:5 and 1:10 ratios, followed by the addition of 0.2% cinnamaldehyde. The evaluation included phytochemical screening, loss on drying (LOD), hedonic testing with 40 panelists, and methanol residue analysis by GC-MS. The results showed that methanol extraction at a 1:10 ratio yielded the highest extract (3.00%) with positive tannin and flavonoid content. The methanol 1:10 treatment with cinnamaldehyde addition gave the best hedonic scores: highest sweetness (7.15), lowest bitterness (3.25), and lowest grassy taste/aroma (2.35). GC-MS analysis confirmed the absence of methanol residue in the final sample. In conclusion, combining low-temperature extraction and cinnamaldehyde effectively minimized the bitter aftertaste and grassy notes of stevia without reducing its sweetness.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Stevia, pemanis alami, ekstraksi suhu rendah, flavor masking. ---- Stevia, natural sweetener, low-temperature extraction, flavor masking. |
| Subjects: | R Medicine > R Medicine (General) R Medicine > RS Pharmacy and materia medica |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 28 Aug 2025 02:35 |
| Last Modified: | 28 Aug 2025 02:35 |
| URI: | http://repository.stfi.ac.id/id/eprint/2706 |
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