PENGARUH SUBSTITUSI SARI BUAH NAGA MERAH TERHADAP KADAR ANTOSIANIN DAN SIFAT FISIK SUSU NABATI BERBAHAN DASAR BIJI JALI
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Institusion
Universitas Pembangunan Nasional Veteran Jakarta
Author
Donna Rizquillah Salsabila, .
Subject
RS Pharmacy and materia medica
Datestamp
2021-07-22 08:00:22
Abstract :
Excessive free radicals in patients with hypertention cause oxidative stress that affects the damage to endothelial function. Red dragon fruit has high levels of antioxidant derived from anthocyanins which act to inhibit free radical compounds. This study aims to analyze the effect of red dragon fruit juice substitution on anthocyanin levels and physical properties of vegetable milk based on job’s tears. This study is experimental with a randomized design method of one factor with tho repetitions. There are three formulas with a percentage rate of red dragon fruit substitution of F1 (15%), F2 (20%), dan F3 (25%). The analysis used ANOVA and Duncan. The results of the analysis show that the red dragon juice substitution had a significant effect (p<0,05) on the anthocyanin levels and the pH value of vegetable milk. The selected formula is a vegetable milk of job’s tears F2 that has moisture (227,73%), ash (0,1%), energy (93,77 kcal), protein (1,30%), fat (1,01%), carbohydrate (19,82%), anthocyanin levels (5,56 mg/100gr), and pH value 5,90.
Excessive free radicals in patients with hypertention cause oxidative stress that affects the damage to endothelial function. Red dragon fruit has high levels of antioxidant derived from anthocyanins which act to inhibit free radical compounds. This study aims to analyze the effect of red dragon fruit juice substitution on anthocyanin levels and physical properties of vegetable milk based on job’s tears. This study is experimental with a randomized design method of one factor with tho repetitions. There are three formulas with a percentage rate of red dragon fruit substitution of F1 (15%), F2 (20%), dan F3 (25%). The analysis used ANOVA and Duncan. The results of the analysis show that the red dragon juice substitution had a significant effect (p<0,05) on the anthocyanin levels and the pH value of vegetable milk. The selected formula is a vegetable milk of job’s tears F2 that has moisture (227,73%), ash (0,1%), energy (93,77 kcal), protein (1,30%), fat (1,01%), carbohydrate (19,82%), anthocyanin levels (5,56 mg/100gr), and pH value 5,90.
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