* Corresponding Author
Antioxidant Activity and Consumer Preference of Brown Algae Sargassum hystrix Juice as a Functional Drink
https://doi.org/10.22146/agritech.26665 Punky Kusuma Damayanti(1), Amir Husni(2*), Siti Ari Budhiyanti(3)
(1) Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Jalan Flora, Gedung A4, Bulaksumur, Yogyakarta 55281
(2) Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Jalan Flora, Gedung A4, Bulaksumur, Yogyakarta 55281
(3) Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada, Jalan Flora, Gedung A4, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Sargassum hystrix juice is a functional beverage made from S. hystrix through the immersion process, crushing, filtering, and pasteurization. Therefore, this study aims to determine the effect of S. hystrix concentration on antioxidant activity, level of consumer acceptance, and chemical composition of the juice. The fresh S. hystrix used were washed, immersed for three days, and blended at a concentration of 10, 20, 30, 40, and 50%, respectively. Meanwhile, the qualities of juice that were observed include yield, antioxidant activity, total phenol, water, ash, protein, and fiber content, formol number, total sugar, total plate count, and sensory analysis. The results showed that the S. hystrix juice had a value of yield 43.00-85.67%, pH 7.5, antioxidant activity 20.50-44.57%, total phenolic 32.78-293.11 mg GAE/g, water 93.03-95.39%, ash 0.36-6.34%, protein 0.88-4.96%, crude fiber 0.41-5.04%, formol number 15-21.67 mL N NaOH/100 mL, total sugar 3.10-4.61%, total plate count 2.3x103-4.3x103CFU/mL, sensory of color 1.83-2.95, flavor 2.49-3.29, and taste 2.29-3.50.
Keywords
Full Text:
PDFReferences
AOAC. (2019). Official Methods of Analysis of The Association of Analitycal Chemist. Washington D.C.
Bahre, T.A., & Tchouya, G.R.F. 2016. Comparative study of the anti-oxidant activity of the total polyphenols extracted from Hibiscus Sabdariffa L., Glycine max L., Merr., yellow tea and red wine through reaction with DPPH free radicals. Arabian Journal of Chemistry 9: 1-8.
Balboa, E.M., Conde, E., Moure, A., Falque, E., & Dominguez, H. (2013). In vitro antioxidant properties of crude extracts and compounds from brown algae. Food Chemistry 138: 1764-1785. https://doi.org/10.1016/j.foodchem.2012.11.026
Budhiyanti, S.A., Raharjo, S., Marseno, D.W., & Lelana, I.Y.B. (2011). Free radical scavenging, metal chelating, and singlet oxygen quenching activity of fractionated brown seaweed Sargassum hystrix extract. Journal of Biological Sciences 11: 288-298. DOI: 10.3923/jbs.2011.288.298
Caswell, H. (2009). The role of fruit juice in the diet: an overview. Nutrition Bulletin 34: 273–288. DOI: 10.1111/j.1467-3010.2009.01760.x
Fagbemi, N.T., Folashade, B.A., Ifesan, B.O., & Badejo, A. (2013). Antioxidant properties of cold and hot water extracts of cocoa, hibiscus flower extract, and ginger beverage blends. Food Research International 52: 490-495. https://doi.org/10.1016/j.foodres.2013.01.021
Farag, R.S., El-Baroty, G.S., & Basuny, A.M. (2003). The influence of phenolic extracts obtained from the olive plant (cvs. Picual and Kronakii), on the stability of sunflower oil. International Journal of Food Science and Technology 38: 81–87. DOI: 10.1046/j.1365-2621.2003.00665.x
Harjantini, U., & Rustanti, N. (2015). Total Bakteri Asam Laktat, pH, dan Kadar Serat Minuman Fungsional Jelly Yoghurt Srikaya dengan Penambahan Karagenan [Total Lactic Acid Bacteria, pH, and Fiber of Functional Jelly Yoghurt Srikaya with Carrageenan Addition]. Journal of Nutrition College 4: 514-519. https://doi.org/10.14710/jnc.v4i4.10156
Husniati & Oktarina, E. (2012). Pengaruh penambahan kitosan pada jus nenas terhadap shelf life [The effect of chitosan addition in pineapple juice toward shelf life]. Jurnal Hasil Penelitian Industri 25: 11-17. http://ejournal.kemenperin.go.id/jhpi/article/view/ 2864/2139
Husni, A., Pereira, M.M., & Ustadi (2015a). Aktivitas antioksidan dan tingkat penerimaan konsumen pada yoghurt yang diperkaya dengan ekstrak Sargassum polycistum [Antioxidant activity and consumer preference of Yoghurt enriched with Sargassum polycystum Extract]. Jurnal Pengolahan Hasil Perikanan Indonesia 18: 108-118. http://dx.doi.org/10.17844/jphpi.v18i2.10606
Husni, A., Ariani., D., & Budhiyanti, S.A. (2015b). Aktivitas antioksidan dan tingkat penerimaan konsumen pada minuman instan yang diperkaya dengan ekstrak Sargassum polycistum [Antioxidant activity and consumer preference of instant drink enriched with Sargassum polycystum extract]. Agritech 35: 368-376. https://doi.org/10.22146/agritech.9320
Iriani, E.S., Said, E.G., Suryani, A., & Setyadjit (2005). Pengaruh konsentrasi penambahan pektinase dan kondisi inkubasi terhadaprendemen dan mutu jus mangga kuini (Mangifera odorata Griff) [Effects of pectinase concentration and incubation condition on yields and quality of kuini mango juice (Mangifera odorata Griff)]. Jurnal Pascapanen 2: 11-17.
Kamaluddin, M.H., Lutfi, M., & Hendrawan, Y. (2014). Analisa pengaruh microwave assisted extraction (MAE) terhadap ekstraksi senyawa antioksidan Catechin pada daun teh hijau (Camellia sinensis) (kajian waktu ekstraksi dan rasio bahan pelarut) [Effect of microwave assisted extraction (MAE) on antioxidant compounds extraction of catechins in green tea leaves (Camellia Sinensis) (Extraction time and ratio raw material : solven]. Jurnal Keteknikan Pertanian Tropis dan Biosistem 2: 147-155.
Kang, C., Jin, Y.B., Lee, H., Cha, M., Shon, E., Moon, J., Park, C., Chun, S., Jung, E., Hong, J., Kim, S.B., Kim, J., & Kim, E. (2010). Brown algae Ecklonia cava attenuates type 1 diabetes by activating AMPK and AKT signaling pathways. Food and Chemical Technology 48: 509-516. https://doi.org/10.1016/j.fct.2009.11.004
Magro, L.D., Dalagnol, L.M.G., Manfroi, V., Hertz, P.F., Klein, M.P., & Rodrigues, R.C. (2016). Synergistic effects of pectinex ultra clear and lallzyme beta on yield and bioactive compounds extraction of Concord grape juice. Food Science and Technology 72: 157-165. https://doi.org/10.1016/j.lwt.2016.04.046
Pamungkas, A., Sulaeman, A., & Roosita, K. (2014). Pengembangan produk minuman jeli ekstrak daun hantap (Sterculia oblongata R. Brown) sebagai alternatif minuman fungsional [Product development of jelly drink as an alternative of functional food from hantap leaves Sterculia oblongata R.Brown extract)]. Jurnal Gizi dan Pangan 9: 195-202. http://dx.doi.org/10.25182/jgp.2014.9.3.%25p
Setyaningsih, D., Apriyantono, A., & Sari, M.P. (2010). Analisis Sensori untuk Industri Pangan dan Agro [Sensory Analysis for Food and Agro Industry]. IPB Press, Bogor.
Supirman, Kartikaningsih, H., & Zaelanie, K.(2013). Pengaruh perbedaan pH perendaman asam jeruk nipis (Citrus auratifolia) dengan pengeringan sinar matahari terhadap kualitas kimia teh alga coklat (Sargassum fillipendula) [Effect of difference of pH immersion of lemon acid (Citrus auratifolia) with sun drying to chemical quality of brown algae tea (Sargassum fillipendula)]. THPi Student Journal 1: 46-52.
Su, N.W., Wang, M.L., Kwok, K.F., & Lee, M.H.(2005). Effects of temperature and sodium chloride concentration on the activities of proteases and amylases in soy sauce Koji. Journal Agricultural Food Chemistry 53: 1521-1525. DOI: 10.1021/jf0486390
Tangkeallo, C., & Widyaningsih, T. (2014). Aktivitas serbuk minuman instan berbasis miana kajian jenis bahan baku dan penambahan serbuk jahe [Antioxidant activity of miana based drink powder materials and additional ginger powder]. Jurnal Pangan dan Agroindustri 2: 278-284.
Tensiska, C.H., Wijaya, N., & Andarwulan (2003). Aktivitas antioksidan ekstrak buah andaliman (Zanthoxylum acanthopodium DC) dalam beberapa sistem pangan dan kestabilan aktivitasnya terhadap kondisi suhu dan pH [Antioxidative activity of Andaliman fruit extract (Z. acanthopodium DC.) on several food system and its antioxidative stability on temperature and pH influence]. Jurnal Teknologi dan Industri Pangan 15: 29-39.
Wibowo, L., & Fitriyani, E. (2012). Pengolahan rumput laut (Eucheuma cottoni) menjadi serbuk minuman instan. (Processing of seaweed (Eucheuma cottoni) into an instant drink). Vokasi 8: 101-109.
Zainoldin, K.H., and Baba, A.S.(2009). The effect of Hylocereus polyrhizus and Hylocereus undatus on physicochemical, proteolysis, and antioxidant activity in yogurt. World Academy of Science, Engineering and Technology 60: 361-366.
Zubia, M., Marie, S.F., Veronique, K., Klervi, L.L., Valerie, S.P., Fauchon, M., & Eric, D. (2009). Antioxidant and antitumoural activities of some Phaeophyta from Brittany coasts. Food Chemistry 116: 693-701. https://doi.org/10.1016/j.foodchem.2009.03.025
DOI: https://doi.org/10.22146/agritech.26665
Article Metrics
Abstract views : 2411
| 
views : 1890
Refbacks
- There are currently no refbacks.
Copyright (c) 2021 Punky Kusuma Damayanti, Amir Husni, Siti Ari Budhiyanti
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.