ABSTRAK

Minuman sari tempe merupakan minuman fungsional yang

terbuat dari bahan utama tempe, yang memiliki komposisi gizi yang baik untuk

tubuh. Minuman sari tempe memiliki kekurangan yaitu memiliki aroma langu khas

tempe dan tidak stabil selama penyimpanan, sehingga perlu dilakukan penambahan

sari markisa ungu yang dapat membantu mengurangi aroma langu khas tempe dan

penambahan penstabil CMC untuk mengurangi adanya pengendapan dan

mempertahankan stabilitasnya. Penelitian ini bertujuan untuk mengetahui pengaruh

penambahan konsentrasi sari markisa ungu dan CMC terhadap mutu minuman sari

tempe. Ditinjau dari uji fisik meliputi total padatan terlarut dan stabilitas. Uji kimia

meliputi pH, kadar protein, dan kadar lemak. Uji Organoleptik meliputi kesukaan

dan mutu. Uji penunjang meliputi aktivitas antioksidan, cemaran logam (Pb, Hg, As),

Angka Lempeng Total (ALT), dan E.coli. Rancangan yang digunakan adalah

Rancangan Acak Lengkap Faktorial (RAL Faktorial) dengan dua faktor yaitu

konsentrasi sari markisa ungu (10%, 15%, dan 20%) dan CMC (0,10%, 0,15%,

0,20%, dan 0,25%) dengan dua kali ulangan. Hasil analisis ANAVA berbeda nyata

(p<0,05) terhadap nilai stabilitas, protein, lemak, kesukaan (warna, aroma, rasa dan

kekentalan), namun tidak berpengaruh nyata (p>0,05) terhadap total padatan terlarut,

pH, dan mutu (warna, aroma, rasa, dan kekentalan). Mutu terbaik dihasilkan pada

minuman sari tempe dengan sari markisa ungu 20% dan CMC 0,15% dengan hasil

akhir nilai total padatan terlarut 9,37°brix, stabilitas 76,00%, pH 4,02, protein 0,29%,

dan lemak 0,51%. Kesukaan pada atribut warna 5,00 (suka), aroma 5,13 (suka), rasa

5,00 (suka), dan kekentalan 4,87 (agak suka-suka), sedangkan mutu pada atribut

warna 5,15 (kuning), aroma 5,00 (tidak langu), rasa 5,02 (asam), dan kekentalan 3,71

(agak kental). Hasil uji penunjang minuman sari tempe dengan sari markisa ungu

20% dan CMC 0,15% memiliki kandungan aktivitas antioksidan 50,68 ppm, cemaran

logam negatif atau tidak terdapat logam berat Pb, Hg, As pada produk, cemaran

mikroba E.coli 0 MPN/mL dan angka lempeng total 0 koloni/mL.

Kata Kunci: aroma langu, sari tempe, stabilitas

ABSTRACT

Tempeh juice drink is a functional drink made from the main

ingredient tempeh, which has a good nutritional composition for the body. Tempeh

juice drinks have the disadvantage of having a distinctive tempeh langu aroma and

unstable during storage, so it is necessary to add purple passion fruit juice which

can help reduce the distinctive langu aroma of tempeh and the addition of CMC

stabilizers to reduce precipitation and maintain stability. This study aims to

determine the effect of increasing the concentration of purple passion fruit juice and

CMC on the quality of tempeh juice drinks. Physical tests include total dissolved

solids and stability. Chemical tests include pH, protein content, and fat content.

Organoleptic tests include liking and quality. Supporting tests include antioxidant

activity, metal contamination (Pb, Hg, As), Total Plate Number (ALT), and E.coli.

The design used was the Factorial Complete Randomized Design (RAL Factorial)

with two factors, namely the concentration of purple passion fruit juice (10%, 15%,

and 20%) and CMC (0.10%, 0.15%, 0.20%, and 0.25%) with two repeats. The

results of ANAVA analysis differed markedly (p<0.05) on the value of stability,

protein, fat, preference (color, aroma, taste and viscosity), but had no significant

effect (p>0.05) on total dissolved solids, pH, and quality (color, aroma, taste, and

viscosity). The best quality is produced in tempeh juice drinks with 20% purple

passion fruit juice and 0.15% CMC with a final total dissolved solids value of

9.37°brix, stability 76.00%, pH 4.02, protein 0.29%, and fat 0.51%. Favorability in

color attributes 5.00 (like), aroma 5.13 (like), taste 5.00 (like), and viscosity 4.87

(somewhat like), while quality in color attributes 5.15 (yellow), aroma 5.00 (not

langu), taste 5.02 (sour), and viscosity 3.71 (slightly thick). The supporting test

results of tempeh juice drinks with purple passion fruit juice 20% and CMC 0.15%

have antioxidant activity content of 50.68 ppm, negative metal contamination or no

heavy metals Pb, Hg, As in the product, E.coli microbial contamination 0 MPN / mL

and total plate number 0 colony / mL.

Keywords: aroma langu, stability, tempeh essence