CD Skripsi
Aktivitas Antioksidan Dan Sifat Organoleptik Pada Teh Rambut Jagung (Zea Mays L) Dan Kulit Manggis (Garcinia Mangostana L.)
ABSTRACT
Waste from excessive corn production includes corn silk, a component of
maize that can be used to produce tea. Tea contains flavonoids such as polyphenols
and catechins, which have antioxidant properties. This study aimed to obtain the
best antioxidant activity and organoleptic properties of corn silk tea and mangosteen
peel. The research was conducted experimentally using a completely randomized
design (CRD) with five treatments and four replications so that 20 experimental
units. The treatments in this study were the ratio of corn silk and mangosteen peel,
namely K0 (100:0), K1 (85:15), K2 (70:30), K3 (55:45), and K4 (40:60). The
parameters observed were water content, ash content, total phenol, antioxidant
activity, and sensory assessment. Data were statistically analyzed using analysis of
variance (ANOVA) and then followed by the Tukey test at 5% level. The results
showed that the ratio of corn silk and mangosteen peel significantly affected the
value of water content, ash content, total phenol, antioxidant activity, and sensory
assessment. The treatment of K2 (ratio of corn silk and mangosteen peel 70:30) was
chosen, which had a water content of 7.13%, ash content of 4.12%, polyphenol
content of 6.35%, and an antioxidant activity of 140.00 ppm. Descriptive sensory
characteristics was reddish brown, scented with corn silk, a bit astringent taste, and
the result of hedonic assessment on color was 3.74 (like), flavor 2.48 (do not like),
taste 2.75 (rather like), and overall 2.81 (rather like).
Keywords: antioxidant, corn silk, mangosteen peel, tea
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