Electronic Theses and Dissertation

Produk nutraseutikal yang bermanfaat untuk membantu memenuhi sebagian kebutuhan gizi bagi tubuh manusia, dapat meningkatan ketahanan tubuh serta mengurangi resiko terjangkitnya berbagai macam penyakit adalah tablet hisap. Jamur tiram yang memiliki kandungan gizi tinggi dapat berpotensi dikembangkan menjadi sediaan nutraseutikal
tablet hisap. Penelitian ini bertujuan untuk mengetahui kandungan gizi tablet hisap
berbasis jamur tiram. Pada penelitian ini dilakukan analisis gizi antara lain seperti analisis kadar air dengan metode gravimetri, kadar abu dengan metode pengabuan, kadar protein dengan metode kjedahl, kadar lipid dengan metode soxhletasi, kadar karbohidrat dengan metode by difference, kadar mineral menggunakan Spektrofotometri Serapan
Atom, dan kadar vitamin dengan titrimetri. Hasil analisis untuk kadar air 1,48% ; kadar abu 9,16% ; kadar protein 1,10%; kadar lipid 0,44%; kadar karbohidrat 0,99%; dan kadar vitamin B1 0,49%; kadar vitamin B6 1,77%; dan kadar vitamin C 0,00278%; serta mineral yang meliputi Mg 14,0525 mg/L; Fe 6,6355 mg/L; Zn 0,2318 mg/L; Na 5,6629 mg/L dan K 39,2184 mg/L. Kandungan gizi dari tablet hisap dapat dipengaruhi oleh zat tambahan dan cara pembuatan tablet hisap.

Kata kunci : tablet hisap, jamur tiram, nutraseutikal, kandungan gizi

Nutraceutical products that are useful to help meet some of the nutritional needs of the human body, can increase body resistance and reduce the risk of contracting various kinds of diseases are lozenges. Oyster mushroom which has high nutritional content can potentially be developed into nutraceutical lozenges. This study aims to determine the nutritional content of oyster mushroom-based lozenges. In this study, nutritional analysis was carried out, including analysis of water content using the gravimetric method, ash content using the ashing method, protein content using the Kjedahl method, lipid content using the soxhletation method, carbohydrate content using the by difference method, mineral content using Atomic Absorption Spectrophotometry, and content vitamins by titrimetry. The results of the analysis for the water content of 1.48%; ash content 9.16%; protein content 1.10%; lipid content 0.44%; carbohydrate content 0.99%; and levels of vitamin B1 0.49%; vitamin B6 level 1.77%; and levels of vitamin C 0.00278%; as well as minerals which include Mg 14.0525 mg/L; Fe 6.6355 mg/L; Zn 0.2318 mg/L; Na 5.6629 mg/L and K 39.2184 mg/L. The nutritional content of the lozenges can be affected by additives and how the lozenges are made. Keywords: lozenges, oyster mushroom, nutraseutikal, nutritional content