Nutrisi dan Fitokimia Gula Merah Tebu dari Varietas Tebu PSKA 942, BL dan PS 862

Simping Yuliatun, Eva Yulia, Nabila Dutha Pertiwi, Via Dahyang Anggraeni, Opal Priya Wening, Budi Priya Hariono

Abstract


Gula merah tebu merupakan pemanis alami tradisional yang dibuat dengan menguapkan seluruh air dalam nira tebu hingga membentuk padatan. Penelitian ini bertujuan untuk menguji karakter nutrisi dan fitokimia gula merah yang berasal dari varietas tebu yaitu PSKA 942, BL dan PS 862. Penelitian ini dilakukan dengan menguapkan nira dari 3 varietas tebu hingga membentuk padatan atau granul. Parameter pol, TSAI, sukrosa, gula reduksi, kadar air, warna, fenolik, flavonoid, dan aktivitas antioksidan dianalisis dari sampel gula merah tebu tersebut. Analisis statistik dilakukan dengan one way anova dari software Statistix 8 menggunakan metode signifikansi untuk p< 0,05 dan analisa beda nyata terkecil. Hasil penelitian menunjukkan gula merah yang berasal dari ketiga varietas tebu yaitu PSKA 942, BL dan PS 862 memiliki nilai pol, sukrosa, TSAI, gula reduksi, kadar air berturut-turut dalam kisaran 64,33 -75,21%; 64,05 – 71,61%, 65,35 – 72,00%, 2,15 – 2,87; dan 4,47-7,45%. Warna gula merah dipengaruhi oleh varietas tebu yang digunakan dan kandungan fenoliknya. Warna gula merah dari varietas tebu PS 862 paling rendah yaitu 5.995 IU. Gula merah tebu pada penelitian ini menunjukkan aktivitas penghambatan terhadap radikal bebas sebesar 66,21 - 69,99%.

Keywords


tebu, gula merah tebu, fitokimia, nutrisi

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DOI: https://doi.org/10.54256/isrj.v5i1.141

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