Pengaruh formula bunga rosella dan kulit jeruk mandarin terhadap aktivitas antioksidan dan karakteristik sensoris minuman fungsional untuk mengatasi anemia pada remaja putri
DOI:
https://doi.org/10.35941/jtaf.8.2.2026.19657.102-111Keywords:
Minuman Fungsional, Hibiscus sabdariffa, Citrus reticulata, Formula, Antioksidan, Karakteristik Sensoris, Remaja Putri, AnemiaAbstract
Anemia pada remaja putri di Indonesia mencapai 27,2% dengan prevalensi tertinggi di Kalimantan Timur sebesar 43,2%. Bunga rosella (Hibiscus sabdariffa) kaya antosianin dan vitamin C, sedangkan kulit jeruk mandarin (Citrus reticulata) mengandung flavonoid dan asam askorbat yang berpotensi meningkatkan kadar hemoglobin. Penelitian ini bertujuan untuk menentukan formula bunga rosella (BR) dan kulit jeruk mandarin (KJM) untuk produksi minuman fungsional kaya antioksidan untuk menangani masalah anemia pada remaja putri. Penelitian menggunakan Rancangan Acak Lengkap dengan empat taraf perlakuan: F1 (100% BR), F2 (75% BR : 25% KJM), F3 (50% BR : 50% KJM), dan F4 (25% BR : 75% KJM). Parameter yang diamati meliputi aktivitas antioksidan (DPPH) dan karakteristik sensoris hedonik dan mutu hedonik untuk warna, aroma, rasa. Sebanyak 30 remaja putri terlibat sebagai panelis. Hasil penelitian menunjukkan bahwa formula BR dan KJM berpengaruh nyata (p<0,05) terhadap aktivitas antioksidan minuman fungsional dengan nilai IC₅₀ F1, F2, F3, dan F4 berturut-turut 228,45; 98,61; 64,58; dan 68,71 ppm. Formula BR dan KJM berpengaruh nyata terhadap karakteristik sensoris hedonik dan mutu hedonik warna dan rasa, namun tidak untuk aroma. Formula F3 direkomendasikan untuk digunakan untuk memproduksi bahan seduhan minuman fungsional anti-anemia karena mendapatkan respons hedonik tertinggi untuk atribut rasa.
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