Kajian Mutu Minuman Instan Rimpang Rumput Teki (Cyperus rotundus.L) Sebagai Minuman Fungsional

ABSTRAK Anggraeni, Fitria. 2014. Kajian Mutu Minuman Instan Rimpang Rumput Teki (Cyperus rotundus.L)Sebagai Minuman Fungsional. Skripsi, Program Studi Pendidikan Tata Boga Jurusan Teknologi Industri Fakultas Teknik Universitas Negeri Malang. Pembimbing: (1) Dr. Dra Mazarina Devi, M.Si. (2) Dra. Rini Sudjarwati, M.Pd. Kata Kunci: minuman instan, rimpang rumput teki, minuman fungsional Rimpang rumput teki mengandung kalsium, zat besi, magnesium, minyak atsiri, vitamin C, beta-karoten, ribovlafin, dan saponin. Kandungan rimpang rumput teki digunakan untuk mengurangi atau menyembuhkan penyakit yaitu nyeri haid dan menurunkan kadar kolesterol. Tujuan penelitian ini adalah bagaimana formulasi yang tepat, proses pengolahan, perbedaan uji hedonik dan mutu hedonik terhadap rasa, warna dan tekstur, perbedaan kandungan kadar air, kalsium, magnesium, zat besi dan timbal pada minuman instan rimpang rumput teki. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan formula minuman instan rimpang rumput teki yaitu formula A1, A2 dan A3 dengan dua kali pengulangan. Hasil penelitian menunjukkan bahwa tiap 1000 gram rimpang rumput teki memiliki kandungan kalsium sebesar 93,00±0,27 mg, zat besi sebesar 31,54±0,21 mg, dan magnesium sebesar 580,48±0,79 mg. Formula minuman instan rimpang rumput teki yang tepat terdapat pada formula A3 karena memiliki rasa cukup manis dan gurih beraroma rimpang rumput teki ketika dilarutkan dalam air. Teknologi pembuatan minuman instan rimpang rumput teki menggunakan metode kristalisasi. Hasil uji hedonik dan mutu hedonik terhadap rasa dan warna pada minuman instan rimpang rumput teki terdapat perbedaan, sedangkan tekstur tidak terdapat perbedaan. Hasil penelitian menunujukkan bahwa tiap 1000 gram minuman instan rimpang rumput teki memiliki kandungan kadar air sebesar 2,32±0,04 mg (formula A1), 4,13±0,04 mg (formula A2) dan 3,71±0,05 mg (formula A3), kalsium sebesar 83,29±0,38 mg (formula A1), 82,10±1,23 mg (formula A2), dan 83,21±0,27 mg (formula A3), zat besi sebesar 13,01±0,25 mg (formula A1), 12,09±0,16 mg (formula A2), dan 14,86±0,19 mg (formula A3), magnesium sebesar 109±61,00 mg (formula A1), 104,60±1,93 mg (formula A2), dan 124,93±0,10 mg (formula A3), dan timbal pada minuman instan rimpang rumput teki tidak terdeteksi. Perbedaan kadar air, kalsium, magnesium dan zat besi dipengaruhi oleh kosentrasi rimpang rumput teki dan gula pasir. ABSTRACT Anggraeni, Fitria. 2014. Study of Quality for Instant Beverage of Nutgrass Root Rhizome (Cyperus rotundus.L) as Functional Beverage. Sarjana Thesis, Study Program of Catering Service, Department of Industry Engineering, Faculty of Engineering, State University of Malang. Supervisors: Dr. Dra Mazarina Devi, M.Si. (2) Dra. Rini Sudjarwati, M.Pd. Keywords: instant beverage, nutgrass root rhizome, functional beverage Nutgrass root rhizome contains calcium, iron, magnesium, essential oil, vitamin C, beta-carotene, riboflavin, and saponins. Those contain of nutgrass root rhizome used to decrease or healing the disease, which is menstruation pain and decrease the cholesterol level. The aim of this research is to know how are the correct formulation, processing, and the difference of hedonic and hedonic quality test to the taste, color, and texture, the difference of water, calcium, magnesium, iron, and lead content to the instant beverage of nutgrass root rhizome. Research plan that used is Complete Random Plan (RAL-Rancangan Acak Lengkap) with three formula treatments for instant beverage of nutgrass root rhizome, which is A1, A2, and A3 formula with twice repeating. Research result shows that for every 1000 gram nutgrass root rhizome there are calcium content for 93,00±0,27 mg, iron for 31,54±0,21 mg, and magnesium for 580,48±0,79 mg. The correct formula for instant beverage of nutgrass root rhizome is A3 formula, because it has sweet and savory taste with nutgrass root rhizome aroma when it is diluted into the water. The producing technology for instant beverage of nutgrass root rhizome uses crystallization method. Hedonic and hedonic quality test result to the taste and color for instant beverage of nutgrass root rhizome has the difference, whereas there is no difference in texture. Research result shows that in every 1000 gram instant beverage of nutgrass root rhizome there is water content for 2,32±0,04 mg (A1 formula), 4,13±0,04 mg (A2 formula) and 3,71±0,05 mg (A3 formula), calcium for 83,29±0,38 mg (A1 formula), 82,10±1,23 mg (A2 formula), and 83,21±0,27 mg (A3 formula), iron for 13,01±0,25 mg (A1 formula), 12,09±0,16 mg (A2 formula), and 14,86±0,19 mg (A3 formula), magnesium for 109±61,00 mg (A1 formula), 104,60±1,93 mg (A2 formula), and 124,93±0,10 mg (A3 formula). Meanwhile, the lead content in instant beverage of nutgrass root rhizome is undetected. The difference of water, calcium, magnesium, and iron content influenced by concentration of nutgrass root rhizome and sugar.