Electronic Theses and Dissertation

Salah satu buah lokal Aceh yaitu buah jamblang, diketahui kaya akan antioksidan.
Jamblang yang kurang diminati karena rasa sepat dan sulit didapat karena musiman diolah
menjadi serbuk minuman instan, sehingga manfaatnya tetap bisa diperoleh meskipun bukan
pada musimnya dan dalam bentuk minuman. Penelitian ini menunjukkan kombinasi jamblang,
jeruk nipis dan bunga telang yang menghasilkan minuman dengan antioksidan kuat. Namun,
perubahan mutu selama penyimpanan belum diteliti. Pengujian umur simpan dilakukan
menggunakan metode Accelerated Shelf-Life Testing (ASLT) model Arrhenius pada suhu 45, 50
dan 55 °C, dengan fokus pada parameter mutu seperti aktivitas antioksidan, IC50, antosianin,
flavonoid, kadar air, dan warna (L*,a*,b*) selama 28 hari dengan waktu pengamatan setiap 7
hari. Berdasarkan hasil yang diperoleh dari pendugaan umur simpan, serbuk buah jamblang
instan diperoleh masa simpan dari parameter kritis terpilih adalah warna a* dengan lama
penyimpanan 24 hari. Hasil pendugaan umur simpan serbuk buah jamblang instan berdasarkan
parameter %inhibisi, IC50 dan antosianin (pilihan) adalah 205 hari, 117 hari dan 108 hari jika
disimpan pada suhu ruang (28 °C).

One of Aceh's local fruits, jamblang fruit, is known to be rich in antioxidants. Jamblang, which is less popular due to its astringent taste and seasonal difficulty, is processed into instant drink powder, so its benefits can still be obtained even when it is not in season and in the form of a drink. This study shows that the combination of jamblang, lime and butterfly pea flowers produces a drink with strong antioxidants. However, changes in quality during storage have not been studied. Shelf life testing was carried out using the Accelerated Shelf Life Testing (ASLT) method with an Arrhenius model at temperatures of 45, 50 and 55 °C, focusing on quality parameters such as antioxidant activity, IC50, anthocyanins, flavonoids, water content, and color (L *, a *, b *) for 28 days with observation every 7 days. Based on the results obtained from the shelf life estimation, instant jamblang fruit powder obtained a shelf life from the selected critical parameters is color a* with a storage period of 24 days. The results of estimating the shelf life of instant jamblang fruit powder based on the % inhibition, IC50 and antosianin parameters (optional) were 205 days, 117 days and 108 days if stored at room temperature (28 °C).