Pengaruh Metode Pengeringan terhadap Karakteristik Proksimat dan Kapasitas Antioksidan Fruit Leather Mangga Indramayu
DOI:
https://doi.org/10.26877/jiphp.v10i1.760Keywords:
FRAP; fruit leather; kapasitas antioksidan; mangga Indramayu; pengeringanAbstract
Penelitian ini bertujuan untuk menganalisis pengaruh metode pengeringan terhadap karakteristik proksimat dan kapasitas antioksidan pada fruit leather mangga Indramayu. Metode pengeringan yang diuji meliputi sinar matahari langsung (sun drying), oven konveksi, dan food dehydrator. Karakteristik yang dianalisis meliputi kadar air, abu, protein, lemak, serat kasar, serta kapasitas antioksidan menggunakan metode FRAP dan ABTS. Hasil penelitian menunjukkan bahwa metode pengeringan memberikan pengaruh signifikan (p<0,05) terhadap kadar air dan kapasitas antioksidan. Metode sun drying menghasilkan kadar air terendah sebesar 12,71%, kadar abu 0,92%, kadar lemak 0,19%, kadar protein 6,62%, dan serat kasar 1,48%, serta menunjukkan kapasitas antioksidan tertinggi dengan nilai FRAP 0,92 mg TE/g dan ABTS 1,26 mg TE/g. Sementara itu, pengeringan menggunakan oven konveksi menghasilkan kadar air 19,42%, FRAP 0,73 mg TE/g, dan ABTS 0,94 mg TE/g. Metode food dehydrator menunjukkan hasil yang relatif lebih baik dibanding oven, dengan kadar air 17,28%, FRAP 0,88 mg TE/g, dan ABTS 1,04 mg TE/g, serta komposisi proksimat yang lebih stabil. Secara keseluruhan, sun drying mampu mempertahankan kadar air yang lebih rendah dan aktivitas antioksidan yang lebih tinggi dibandingkan metode lainnya, yang mengindikasikan potensinya sebagai metode pengeringan yang ramah lingkungan dan efisien. Penelitian ini memberikan wawasan penting dalam pemilihan metode pengeringan untuk menghasilkan fruit leather mangga dengan kualitas gizi dan aktivitas antioksidan optimal.
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