Kajian Pembuatan Sari Kedelai Hitam Sebagai Alternatif Minuman Fungsional Tinggi Antioksidan

Ulfiani, Fitria (2016) Kajian Pembuatan Sari Kedelai Hitam Sebagai Alternatif Minuman Fungsional Tinggi Antioksidan. Undergraduate thesis, Politeknik Negeri Jember.

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Abstract

Degenerative diseases is one of because of death the largest in the world. According to World Health Organiztion (WHO). There are almost about 17 million people died because of dissease degenerative every year. Solve the problem, can be done by use food high antioxidant that found in black soybean, because black soybean containing total polifenol, flavonoid, and anthocyanin of 6,13 mg/g, 2,19 mg/g and 0,65 mg/g so it expected to prevent complication through a defense mechanism of the radical free. Research aims to understand black soybean milk as an alternative functional high antioxidant. This research using design random groups with one factor that is the comparison between black soybean and water. There are six treatment by comparison the addition of water and black soybean (1:5, 1:6, 1:7, 1:8, 1:9, and 1:10), on each treatment repeated three times. The researched results show that the more lowthe quality of water added to making black soybean milk, then antioxidant activity produced is getting higher. While in organoleptik, the higher the number of water added, so color black soybean milk and white a little brown, black soybean milk the ordinary, and the black soybean milk langu soybean sharp. Treatment the best namely treatment A6 by comparison black soybean milk and water such as 1:10. Black soybean milk best having the womb proteins and fast higher than and black soybean milk standart.

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