Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/168892
Title: Pengembangan Minuman Fungsional Cinnamon Milk Tea With Red Kidney Bean Extract bagi Lansia
Other Titles: Development of Functional Cinnamon Milk With Red Kidney Bean Extract for the Elderly.
Authors: Martini, Rina
Utami, Mia Mustika Hutria
Salsabillah, Athiyya Putri
Issue Date: 2025
Publisher: IPB University
Abstract: Minuman fungsional adalah minuman yang memberikan manfaat kesehatan melalui kandungan zat gizi, membantu meningkatkan kebugaran tubuh, serta menurunkan risiko penyakit. Penelitian ini bertujuan mengembangkan produk minuman fungsional cinnamon milk tea berbahan dasar teh hijau dan kayu manis, dengan penambahan sari kacang merah yang ditujukan untuk lansia. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan: F1, F2, dan F3. Analisis statistik dilakukan menggunakan SPSS 25 dengan uji Kruskal-Wallis dan uji lanjut Mann-Whitney. Uji hedonik dilakukan untuk mengevaluasi warna, rasa, aroma, dan tekstur. Formula terpilih adalah F3. Formula ini dapat diklaim sebagai minuman tinggi antioksidan (763,57 mg), sumber serat (1,65%), rendah gula (1,93%), dan rendah lemak (0,71%). Hasil penelitian menunjukkan bahwa kombinasi bahan pangan fungsional pada F3 menghasilkan minuman yang diterima secara organoleptik dan berpotensi mendukung kesehatan lansia.
Functional beverages are drinks that offer health benefits through their nutrient content, support physical fitness, and reduce the risk of disease. This study aimed to develop a functional cinnamon milk tea beverage using green tea and cinnamon as functional base ingredients, with the addition of red kidney bean extract, targeting elderly consumers. The research used a Completely Randomized Design (CRD) with three formulations: F1, F2, and F3. Statistical analysis was performed using SPSS 25 with the Kruskal-Wallis test followed by the Mann-Whitney test. Hedonic tests were conducted to evaluate the colors, tastes, aromas, and textures of the products. The selected formulation was F3. This formulation can be claimed as a high-antioxidant beverage (763.57 mg), a source of dietary fiber (1.65%), low in sugar (1.93%), and low in fat (0.71%). The results suggest that F3 was the most acceptable in sensory evaluation and may serve as a functional beverage with potential health benefits for the elderly.
URI: http://repository.ipb.ac.id/handle/123456789/168892
Appears in Collections:UT - Management of Food Service and Nutrition

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