ABSTRAK

 Minuman effervescent merupakan campuran komponen asam dan basa

yang bila ditambahkan dengan air akan menghasilkan buih dan dijadikan minuman

fungsional dikarenakan adanya penambahan komponen zat aktif contohnya

antioksidan. Ekstrak daun alpukat mengandung antioksidan yang dapat menangkal

radikal bebas dan memiki manfaat bagi tubuh akan tetapi memiliki rasa yang pahit

dan berbau langu khas daun alpukat. Sukralosa merupakan pemanis buatan yang

memiliki kemanisan 600x dari sukrosa dan rendah kalori. Tujuan penelitian ini adalah

untuk mengetahui penambahan konsentrasi ekstrak daun alpukat (11.7%, 21.7%,

33.3%) dan sukralosa (0.3%, 0.4%, 0.5%) terhadap kualitas serbuk effervescent

ekstrak daun alpukat. kualitas serbuk effervescent yang di uji meliputi kadar air, pH,

tinggi buih, waktu larut, uji organoleptik cemaran mikroba, cemaran logam dan

aktivitas antioksidan. Rancangan penelitian yang digunakan adalah Rancangan Acak

Lengkap (RAL) dua faktorial dengan tiga taraf dan dua ulangan. Teknik analisis data

yang digunakan adalah Analisis Varian (ANOVA), jika terdapat perbedaan nyata

antar perlakuan dilanjutkan dengan uji Tukey. Formulasi serbuk effervescent ekstrak

daun yang paling baik menurut uji organoleptik hedonik adalah formula dengan

formulasi penambahan ekstrak daun alpukat 11.7% dan sukralosa 0.5%. Formula

terbaik memiliki karakteristik sebagai berikut: nilai waktu rata-rata 0.28 menit, nilai

tinggi buih granul 5.20 cm, nilai pH rata-rata 5,63, kadar air rata-rata 0,88, cemaran

mikroorganisme ALT <10-1cfu/g, AKK <10-1cfu/g dan negative E. coli serta tidak

ada cemaran logam Pb, As dan Cd, nilai aktivitas antioksidan (IC50) yaitu 410.4, dan

berwarna kuning. berasa manis serta beraroma agak tidak langu.

Kata kunci: antioksidan, ekstrak daun alpukat, serbuk effervescent, sukralosa

ABSTRAK

An effervescent drink is a mix of acidic and basic components which when added

to water will produce foam and be used as a functional drink due to the addition of active

components such as antioxidants. Avocado leaf extract contains antioxidants can inhibit free

radicals and have pharmacological benefits but has a bitter taste and smells typical of avocado

leaves. Sucralose is an artificial sweetener that has 600 times the sweetness of sucrose and

low calories. The purpose of this study was to determine the addition of avocado leaf extract

concentrations (11.7%, 21.7%, 33.3%) and sucralose (0.3%, 0.4%, 0.5%) on the quality of

avocado leaf extract effervescent powder. The quality of the effervescent powder tested

included water content, pH, high foam, soluble time, organoleptic test, microbial

contamination, metal contamination and antioxidant activity. The research design used was a

two-factor completely randomized design (RAL) with three levels and two replications. Data

analysis technique used is Variant Analysis (ANOVA), if there are significant differences

between treatments followed by Tukey's test. The best formulation of powder effervescent

according to the hedonic organoleptic test is the formula with the addition of 11.7% avocado

leaf extract and 0.5% sucralose. The best formula has the following characteristics: dissolve

time is 0.28 minutes, granule foam height value is 5.20 cm, pH value is 5.63, water content is

0.88%, microorganism contamination ALT <10-1cfu/g, AKK <10-1cfu/g and negative E. coli

and no metal contamination of Pb, As and Cd, the value of antioxidant activity (IC 50) is 410,4,

and the color is yellow, has sweet taste and quiet not unpleasant smell.

Kata kunci: antioxidant, avocado leaves extract, effervescent powder, sucralose