Pengembangan Minuman Emulsi Minyak Bekatul Berflavor Kaya Antioksidan untuk Pencegahan Penyakit Tidak Menular

Abstract

The purpose of this study is to improve the organoleptic acceptability rice brand oil (RBO) emulsion beverage as an alternative to high-antioxidant functional beverage. The design of this study used a completely randomized design (CRD) with a concentration factor of the flavor as much as three levels: 0,1%, 0,3%, and 0,5%. Organoleptic data were statistically analized using the Kruskal-Wallis test and Dunn test, while the other data were analized descriptively. Composition of RBO emulsion beverage comprising RBO, water, sugar esters, CMC, sucralose, salt, and flavor. The results showed that RBO emulsion beverage can be expended with the addition of 0,1% vanilla flavor, 0,5% chocolate flavor, 0,5% strawberry flavor, 0,5% soursop flavor, and 0,3% green tea flavor. The selected RBO emulsion beverage is the most preferred by 0,5% strawberry flavor. Based on TBA numbers and microbial content, the selected RBO emulsion beverage are safe to drink after 8 days stored in the refrigerator