Karakterisasi dan Perbandingan Aktivitas Antioksidan Sari Buah Limus dan Sediaan Serbuk Instan Sari Buah Limus (Mangifera foetida Lour)

Abstract

Limus (Mangifera foetida Lour) is a type of mango from the Anarcadiaceae family that has good nutritional value and is rich in antioxidant compounds. However, limus is a seasonal fruit that cannot be consumed every time. In addition, because of the rough fiber, consumption of limus among the people began to decline. Modification of the preparation in the form of instant powder drink needs to be done to overcome this problem. Objectives: This study aims to increase the utilization of limus and to determine the antioxidant activity of lime juice before the manufacture of instant powdered beverage preparations and after the manufacture of instant powdered beverage preparations with the effect of maltodextrin concentration on chemical and physical properties including; water content, ash content and sucrose content, physical and organoleptic solubility (color, aroma and taste). Methods: Limus juice was characterized by microscopic, macroscopic, specific gravity, viscosity, acidity, total plate count test, lead metal contamination (Pb), and coliform test. Instant powder is made by foam-mat drying method. Antioxidant activity was determined by DPPH free radical scavenging test (1,1-diphenyl-2-picrihydrazil). Results: The results of this study indicate that the limus juice meets the quality standard of SNI-01-3719-2014. The effect of maltodextrin on instant drink powder affects the physical and chemical properties. The addition of 10 g maltodextrin is the best formula according to SNI-01-4320-1996 standards, with 2% water content, 1.26% ash content, 22.64% sucrose content, 2.29% solubility, and the value of the antioxidant activity of the extract in preparation (IC50 36.999 g/ml). Conclusion: Based on the test using the paired T-Test statistical test, a significant value of 0.001 (p <0.05) was obtained, so it can be concluded that the antioxidant activity of limus juice in instant powder had a significant difference to that of fresh limus juice.