Pengaruh penambahan ektrak tomat terhadap rendemen,aktivitas antioksidan, organoleptik dan daya terima pada nasi instan matorice

Putri, windy Diradinanti (2025) Pengaruh penambahan ektrak tomat terhadap rendemen,aktivitas antioksidan, organoleptik dan daya terima pada nasi instan matorice. Skripsi, jurusan DIV gizi, Politeknik kesehatan kemenkes palangka raya.

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Abstract

Perubahan gaya hidup modern menuntut ketersediaan pangan yang praktis dan bernilai gizi tinggi. Nasi instan merupakan salah satu solusi pangan cepat saji yang masih jarang dikembangkan dengan tambahan bahan fungsional. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak tomat (Solanum lycopersicum L.) terhadap rendemen, aktivitas antioksidan, mutu organoleptik, dan daya terima nasi instan “Matorice”. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan empat perlakuan konsentrasi ekstrak tomat (F1 = 20%, F2 = 30%, F3 = 40%, dan F4 = 50%) yang masing-masing diulang sebanyak empat kali. Analisis rendemen dilakukan dengan metode gravimetri, aktivitas antioksidan diukur menggunakan metode DPPH, dan uji organoleptik serta daya terima dilakukan oleh 40 panelis agak terlatih. Hasil penelitian menunjukkan bahwa penambahan ekstrak tomat berpengaruh signifikan terhadap aktivitas antioksidan (IC₅₀ terendah F4 = 0,97 µg/mL) dan rendemen (rendemen tertinggi F3 = 104%). Uji organoleptik menunjukkan peningkatan warna, rasa, dan aroma seiring peningkatan konsentrasi ekstrak. Daya terima tertinggi juga diperoleh pada F3. Kesimpulannya, penambahan ekstrak tomat berpengaruh nyata dalam meningkatkan aktivitas antioksidan dan mutu sensori nasi instan, dengan formulasi optimal pada F3.

xiv+62 hlm;2025;11 tabel 10 gambar Daftar Pustaka: 65 buah (1958-2024) Kata Kunci : nasi instan; ekstrak tomat; antioksidan; rendemen; organoleptik; daya terima

ABSTRACT

Changes in modern lifestyles demand the availability of practical and highly nutritious food. Instant rice is one of the fast food alternatives that has rarely been developed with the addition of functional ingredients. This study aims to determine the effect of tomato extract (Solanum lycopersicum L.) addition on yield, antioxidant activity, organoleptic quality, and consumer acceptance of instant rice “Matorice.” The research employed a Completely Randomized Design (CRD) with four treatment concentrations of tomato extract (F1 = 20%, F2 = 30%, F3 = 40%, and F4 = 50%), each replicated four times. Yield was analyzed using the gravimetric method, antioxidant activity was measured using the DPPH method, and organoleptic and acceptance tests were conducted by 40 semi-trained panelists. The results showed that the addition of tomato extract had a significant effect on antioxidant activity (lowest IC₅₀ in F4 = 0.97 µg/mL) and yield (highest yield in F3 = 104%). Organoleptic tests showed improvements in color, taste, and aroma with increasing tomato extract concentration. The highest level of consumer acceptance was also found in formulation F3. In conclusion, the addition of tomato extract significantly improved the antioxidant activity and sensory quality of instant rice, with the optimal formulation found in F3.

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