ANALISIS DAYA ANTIOKSIDAN, KADAR FLAVONOID, ANTOSIANIN, TANIN SERTA UJI ORGANOLEPTIK ES KRIM KULIT MANGGIS (Garcinia Mangostana. L) SEBAGAI PANGAN FUNGSIONAL

VIOLA MARGARETH RUNGEO. Analysis of Antioxidant Power, Anthocyanin, Tannin, and Organoleptic Test of Mangosteen Peel-Based Ice Cream (Garcinia mangostana L) as Functional Food (Supervised by Devi Nadila, S.KM., M.Kes)
Functional food is product either food or drink that can strengthen body mechanism, prevent degenerative disease such as cancer. One of the functional food abundantly found is mangosteen peel which is considered as waste in the community, while has benefit for body when treated properly. This study aims to analyze the antioxidant power, anthocyanin, tannin, and organoleptic test of mangosteen peel-based ice cream as functional food. This study is observative descriptive based on laboratory test and complete random design. Factor tested was the amount of mangosteen peel substitution on ice cream. Statistical test used for analyzing the antioxidant power, anthocyanin, tannin was one way ANOVA test with the significance of 0.05. While flavonoid content was analyzed by Kruskal Wallis test. The results of this study showed the highest antioxidant power, anthocyanin, and tannin level found in F3 respectively were 135.4 ppm, 19.32 mg/100g, 7.04 mg/100g, 144.4mg/100g. Statistical analysis revealed no significant association of the antioxidant power, flavonoid, anthocyanin, and tannin level among formulations of mangosteen peel-based ice cream p>0.05. Furthermore, the organoleptic test of all formulations based on the color, texture, and taste with the best formula of F3 showed no difference on acceptance of color, texture, taste, and aroma, p>0.05. it is suggested to develop this research and introduce to society as a food product that is beneficial for health and the use of mangosteen peel waste.
Keywords : Antioxidant Power, Anthocyanin, Tannin, Organoleptic, Mangosteen Peel, Ice Cream