Main Article Content
Abstract
Noni (Morinda Citrifolia) is a herb which has effect to cure cancer, high blood pressure, etc. Makes the smell and the taste of noni less delicious because there are a number of organic acid like caproic acid and caprilic acid in noni. Therefore it needs an alternative product such as pressed candy. Correct process of extraction and addition of binding agents can produce the pressed candy with the physical, chemical and organoleptic characteristic that are expected. The objective of this research wash to know the optimum ratio of noni compared with ethanol so it can produce dry extrac of noni fruit with vitamin C and high activity antioxidant and also to know the influence of binding agents type in the making of noni pressed candy. This research use the Randomized Block Design (RBD), where at antecedent research consisted of 3 (three) levels which is ratio of noni fruit compared by ethanol (1:1, 1:2, 1:3) and best treatment used for the main research. Main research consisted of 3 (three) levels that was influence of binding agents type (maltodextrin 5%, gelatin 1,5% and gom arab 1%). Then its continued with the BNT test at ? = 0,05 (differing reality). Test of organoleptic done by hedonic score test. Best treatment uses multiple attribute method. The result of research show that the best treatment from dry filtrate of noni fruit was with the ratio of noni fruit compared by ethanol = 1:3. Best treatment of noni fruit pressed candy is with the gelatin addition 1,5 %.
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References
Anief. 1999. Ilmu Meracik Obat Teori dan Praktek. Gadjah Mada University Press Fakultas Farmasi UGM. Yogyakarta
Anonymous. 2004. Alcohol Characteristic. http://www.solvdb.ncms.org/commonol IDC.
Anwar, E, Joshita D, Arry Y dan Anton. B. 2004. Pemanfaatan Maltodekstrin Pati Terigu sebagai Eksipien dalam Formula Sediaan Tablet dan Niosom. Majalah Ilmu Kefarmasian. Vol I. No 1
Arslantas A., Ermler W., Yazici R. and Kalyon D. 2004. Crystal Habit Modification of Vitamin C (L-Ascorbic Acid) due to Solvent Effect. http://www.panganplus.com/ensiklopedia_detail.php?eid=21.
Astawan, M., P. Hariyadi dan A. Mulyani. 2002. Analisis Sifat Reologi Gelatin dari Ikan Cucut. Jurnal Teknologi dan Industri Pangan. Vol XIII, No.1
Cahyadi, W. 2006. Analisa dan Aspek Kesehatan : Bahan Tambahan Pangan. Penerbit Bumi Aksara. Jakarta
Departemen Kesehatan RI. 1995. Farmakope Indonesia. Edisi 4. Jakarta
Farrel. 1995. Spices, Condiments and Seasonings. AVI Publishing Co. Inc. Westport. Connecticut
Fauzi, R. 2008. Gelatin. http://halalsehat.com.
Golberg, J and Williams. 1995. Biotechnology and Food Ingredients. Van Nostrand Reinhold. New York
Gordon, M. H. 1990. Mechanism of Antioksidan Action in Vitro (Dalam Food Antioxidants, edited by Hodson, B. J. F.). Elsevier Applied Sci. London. UK
Hui, Y. H. 1992. Encyclopedia of Science and Technology. Volume I. John Wiley and Sons Inc. New York
Martin, A. M., S. Swarbick and A. Cammarata. 1990. Farmasi Fisik. Terjemahan Yoshita. UI Press. Jakarta
Nussinovitch, A. 1997. Hydro coloid Application. Blackie Academic and Professional. London
Senior. 2002. Mengkudu. http://www.p3gizi.litbang.depkes.go.id/index.php?option=com_content&task=view&id=329.
Tensiska, C. H. Wijaya dan N. Andarwulan. 2003. Aktivitas Antioksidan Ekstrak Buah Andaliman (Zanthoxylum acanthopodium DC) dalam Beberapa Sistem pangan dan Kestabilan Aktivitasnya terhadap Kondisi Suhu dan pH. Jurnal Teknologi dan Industri Pangan. Vol.XIV
Tranggono, S., Haryadi, Suparmo, A. Murdiati, S. Sudarmadji, K. Rahayu, S. Naruki dan N. Astuti. 1990. Bahan Tambahan Pangan. PAU Pangan dan Gizi. UGM. Yogyakarta
Uhl, S.R. 2000. Handbook of Spices, Seasoning, and Flavorings. Technomic Publishing Company, Inc. Lancaster
Voight. R. 1995. Buku Pelajaran TeknologiFarmasi. Diterjemahkan oleh Soendari Noerono. Gadjah Mada University Press. Yogyakarta
Widjaja, B dan D. Setyawan. 2004. Pengembangan Formula Tablet Hisap Rimpang Kencur (Kaempferia galanga L). http://www.journal.unair.ac.id/login/jurnal/filer/J.Penelit.Med.EksaktaApril.pdf.
Winarno, F.G. 2002. Kimia Pangan dan Dizi. PT Gramedia Pustaka Utama. Jakarta
Yuwono, S dan T. Susanto. 1998. Pengujian Fisik Pangan. Jurusan Teknolohi Hasil Pertanian Fakultas Teknologi Pertanian Universitas Brawijaya. Malang