dc.contributor.advisor | Wulandari, Zakiah | |
dc.contributor.advisor | Endrawati, Yuni Cahya | |
dc.contributor.author | Rizqina, Adilah Asma | |
dc.date.accessioned | 2021-03-22T00:45:11Z | |
dc.date.available | 2021-03-22T00:45:11Z | |
dc.date.issued | 2021 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/106361 | |
dc.description.abstract | Madu merupakan produk hasil ternak yang bermanfaat untuk menjaga
kesehatan tubuh dan dapat diolah menjadi minuman fungsional. Penambahan
ekstrak daun mint pada produk minuman fungsional madu dilakukan untuk
memberi efek rasa dingin dan khasiat produk. Kajian pustaka ini bertujuan
menganalisis karakteristik madu dan daun mint sebagai bahan baku produk
minuman fungsional. Kajian pustaka dilakukan dengan penelusuran karya tulis
ilmiah pada media dalam jaringan (daring). Hasil yang didapatkan berupa data
sekunder mengenai karakteristik beberapa madu di Indonesia, jenis-jenis daun mint
yang umum digunakan dalam produk pangan, senyawa bioaktif kedua bahan,
metode ekstraksi senyawa bioaktif, dan pencampuran bahan sebagai minuman
fungsional. Data kemudian dianalisis secara deskriptif. Madu-madu tropis yang
lazim ditemui di Indonesia yaitu madu kaliandra, madu randu, madu kelengkeng,
madu karet, dan madu rambutan potensial sebagai kandidat minuman fungsional
dengan penambahan ekstrak daun mint dari spesies Mentha piperita, Mentha
spicata, dan Mentha arvensis karena memenuhi ketentuan minuman fungsional
berdasarkan karakteristik dan komponen bioaktif yang terdapat pada madu dan
ekstrak daun mint. | id |
dc.description.abstract | Honey is a livestock product that is useful for maintaining body health
and can be processed into functional honey drinks. The addition of mint leaf extract
to functional drink products is carried out to provide a cooling effect and product
properties. This study aims to analyze the characteristics of honey and mint leaves
as raw materials for functional drink products. Literature review is carried out by
tracing scientific papers on online media. The results obtained were the form of
secondary data about characteristics of honeys in Indonesia, types of mint leaves
that are commonly used in food products, the bioactive compounds of the two
ingredients, the extraction method for bioactive compounds, and the mixing of
ingredients as functional drinks. The data were analysed using descriptive analysis.
Tropical honey that is commonly found in Indonesia, namely calliandra honey,
randu honey, longan honey, karet honey, and rambutan honey, are potential as a
candidate for functional drinks with the addition of mint leaf extracts from the
species Mentha piperita, Mentha spicata, and Mentha arvensis because they are
fulfill the functional drink requirements based on the characteristics and bioactive
components that found in honey and mint leaf extract. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Studi Pustaka Karakteristik Madu dan Ekstrak Daun Mint Sebagai Kandidat Minuman Fungsional. | id |
dc.title.alternative | Literature Review on Caracteristic of Honey and Mint Leaf Extract as A Candidate of Functional Drink | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | Bioactive compounds | id |
dc.subject.keyword | functional drink | id |
dc.subject.keyword | honey | id |
dc.subject.keyword | mint lea | id |