JESA TRY WAHYUNI, - (2026) UJI AKTIVITAS ANTIOKSIDAN MINUMAN SERBUK SARI BUAH MENGKUDU (Morinda citrifolia L.) DAN AIR KELAPA HIJAU (Cocos nucifera L.). Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Antioksidan merupakan senyawa yang mampu menangkal radikal bebas sehingga dapat mencegah kerusakan sel dan berbagai penyakit degeneratif. Buah mengkudu dan air kelapa hijau diketahui mengandung senyawa bioaktif yang berpotensi sebagai antioksidan alami. Penelitian ini bertujuan untuk membuat formulasi minuman serbuk dari kombinasi sari buah mengkudu dan air kelapa hijau menggunakan metode kristalisasi serta mengetahui aktivitas antioksidannya dengan metode DPPH (2,2-diphenyl-1-picrylhydrazyl). Penelitian dilakukan melalui tahap determinasi tanaman, pembuatan sari buah, formulasi minuman serbuk, evaluasi mutu fisik yang meliputi uji organoleptik, pH, kadar air, waktu alir, sudut diam, dan uji hedonik, kemudian dilanjutkan dengan pengujian aktivitas antioksidan menggunakan metode DPPH. Hasil penelitian menunjukkan bahwa seluruh formula berhasil diformulasikan menjadi minuman serbuk dengan karakteristik fisik yang baik. Formula 2 memiliki mutu fisik dan tingkat penerimaan panelis terbaik. Hasil uji aktivitas antioksidan menunjukkan bahwa seluruh formula termasuk kategori antioksidan sangat kuat dengan nilai IC₅₀ Formula 1 sebesar 18,159 ppm, Formula 2 sebesar 31,266 ppm, dan Formula 3 sebesar 36,683 ppm. Formula 1 memiliki aktivitas antioksidan tertinggi karena menghasilkan nilai IC₅₀ paling rendah. Berdasarkan hasil penelitian dapat disimpulkan bahwa minuman serbuk kombinasi sari buah mengkudu dan air kelapa hijau berhasil diformulasikan menggunakan metode kristalisasi serta memiliki aktivitas antioksidan yang sangat kuat. ---- Antioxidants are compounds capable of scavenging free radicals, thereby preventing cellular damage and degenerative diseases. Noni fruit and green coconut water contain various bioactive compounds with potential natural antioxidant properties. This study aimed to formulate an instant powder drink from a combination of noni fruit juice and green coconut water using the crystallization method and to evaluate its antioxidant activity using the DPPH (2,2-diphenyl-1-picrylhydrazyl) assay. The research included plant identification, juice preparation, formulation of the powder drink, physical quality evaluation consisting of organoleptic test, pH, moisture content, flow rate, angle of repose, and hedonic test, followed by antioxidant activity determination using the DPPH method. The results showed that all formulations were successfully prepared as instant powder drinks with acceptable physical characteristics. Formula 2 exhibited the best physical quality and the highest panelist acceptance. The antioxidant activity test demonstrated that all formulations possessed very strong antioxidant activity, with IC₅₀ values of 18.159 ppm for Formula 1, 31.266 ppm for Formula 2, and 36.683 ppm for Formula 3. Formula 1 exhibited the strongest antioxidant activity as indicated by the lowest IC₅₀ value. In conclusion, the combination of noni fruit juice and green coconut water can be successfully formulated into an instant powder drink using the crystallization method and possesses very strong antioxidant activity.
| Item Type: | Thesis (Skripsi) |
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| Uncontrolled Keywords: | antioksidan, DPPH, minuman serbuk, buah mengkudu, air kelapa hijau, IC₅₀. ----- antioxidant, DPPH, instant powder drink, noni fruit, green coconut water, IC₅₀. |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 22 Sep 2026 03:28 |
| Last Modified: | 22 Sep 2026 03:28 |
| URI: | http://repository.stfi.ac.id/id/eprint/4264 |
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