KATA PENGANTAR

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penelitian

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berjudulPENGARUH

SUHU

PASTEURISASI TERHADAP KONSENTRASI VITAMIN C, AKTIVITAS

ANTIOKSIDAN DAN TOTAL MIKROBA SARI BUAH JAMBU BIJI (Psidium
guajava L.).
Skripsi ini disusun untuk memenuhi salah satu syarat untuk penyelesaian
program pendidikan strata I pada jurusan farmasi Sekolah Tinggi Ilmu Farmasi
Bhakti Pertiwi Palembang.

ABSTRAK
Telah dilakukan penelitian mengenai pengaruh suhu pasteurisasi terhadap konsentrasi
vitamin C, aktivitas antioksidan dan total mikroba pada sari buah jambu biji merah
(Psidium guajava L.). Penelitian ini bertujuanuntukmenentukan adanya pengaruh
suhu pasteurisasi terhadap konsentrasi vitamin C, aktivitas antioksidan dan total
mikroba pada sari buah jambu biji merah (Psidium guajava L.). Buah jambu biji
merah sebanyak 100g/100 ml aquades diolah menjadi minuman sari buah melalui
proses pasteurisasi dengan berbagai variasi suhu (40, 45, 50, 55, 60, 65, 70, 75, 80)
0
C selama 3,5 menit dan berbagai variasi lama penyimpanan, yaitu 0 hari, 1 hari dan
2 hari. Penentuan konsentrasi vitamin C dengan metode Spektrofotometri UV-Vis
menggunakan kurva kalibrasi larutan vitamin C baku standar. Uji aktivitas
antioksidan dengan metode DPPH (1,1-diphenyl-2-picrylhydrazyl).Total mikrobanya
dengan metode perhitungan Total Plate Count (TPC). Sebagai kontrol sari buah
jambu biji merah diperoleh konsentrasi vitamin C, persen aktivitas antioksidan dan
total mikroba berturut-turut 94,17%, 2621 ppm dan 2,3x105 koloni/ml. Hasil
penelitian menunjukkan bahwa konsentrasi vitamin C menurun akibat proses
pasteurisasi, semakin tinggi suhu pasteurisasi semakin kecil konsentrasi vitamin C
yang terdapat didalam sari buah jambu biji, konsentrasi vitamin C pada sari buah
jambu biji dengan kisaran sebesar 2552 ppm sampai dengan 1196 ppm. Suhu
pasteurisasi berpengaruh pada aktivitas antioksidan yang terdapat didalam sari buah
jambu biji berdasarkan uji statistik ANOVA One-Way dinyatakan dengan nilai
signifikan (p<0,05) dengan kisaran persen inhibisi 94,17% hingga 78,65%. Suhu
pasteurisasi menyebabkan penurunan total mikroba. Suhu yang berpengaruh
menurunkan total mikroba pada suhu 600C, 700C dan 800C dengan total mikroba
berturut-turut 2.5x104 koloni/ml, 1,7x104 koloni/ml dan 1,1x104 koloni/ml.Suhu
pasteurisasi menyebabkan penurunan konsentrasi vitamin C dan aktivitas
antioksidan, tetapi juga mampu menurunkan total mikroba pada sari buah jambu biji
merah.

ABSTRACT
The effect of pasteurization in guava juices (Psidium guajava L.) against
concentration of vitamin C, antioxidant activity and total plate count has been
studied. The purpose of this study was determine the effect of variation temperature
in pasteurization againstconcentration of vitamin C,antioxidant activity, total plate
count in guava juices (Psidium guajava L.). Fresh guava fruit in 100g/100 ml
aquadest was processed into juice through process of pasteurization with temperature
variation (40, 45, 50, 55, 60, 65, 70, 75, 80) 0C for 3,5 minutes and variation during
storage which is 0, 1 and 2 days. The level of vitamin C was analyzed using
Spectrophotometry UV-Vis method using calibration curves vitamin C standard
solution.The antioxidant activity were determined by using DPPH (1,1-diphenyl-2picrylhydrazyl) method. And the amount of microorganism was counted using Total
Plate Count method (TPC). As control guava juice obtainable of percent inhibition,
concentration of vitamin C and total plate count turut 94,17%, 2621 ppm dan 2,3x105
koloni/ml, respectively.The result showed that the higher of temperature
pasteurization, the lower of vitamin C content in guava fruit with range 2552 ppm
until 1196 ppm. Temperature of passteurization was affects of antioxidant activity,
the data of antioxidant activity obtained analyzed using ANOVA One-Way test shows
significant different values (p<0,05) with range of percent inhibition 94,13% until
78,65%. Temperature of pasteurization causes decrease amount of microorganism.
The temperature effect decrease amount of microorganism was 600C, 700C dan 800C
which were 2.5x104 koloni/ml, 1,7x104 koloni/ml dan 1,1x104 koloni/ml,
respectively. Temperature of pasteurization causes reduceconcentration of vitamin C
and antioxidant activity, but also capable decrease amount of microorganism in
guava juice.

DAFTAR ISI
Halaman
HALAMAN JUDUL ......................................................................................

KATA PENGANTAR......................................................................................

ii

ABSTRAK....................................................................................................... iii
ABSTRACK....................................................................................................

iv

DAFTAR ISI....................................................................................................

BAB I. PENDAHULUAN..............................................................................

1.1..................................................................................Latar Belakang
1.2.............................................................................Rumusan Masalah
1.3...............................................................................Tujuan Penelitian
1.4............................................................................Manfaat Penelitian

1
2
3
3

BAB II. TINJAUAN PUSTAKA ................................................................... 4

2.1...........................................................................................Sari Buah
4
2.2...........................................Jambu Biji Merah (Psidium guajava L.)
5
2.2.1. Definisi dan Kandungan Jambu Biji............................................ 5
2.2.2. Sistematika Tumbuhan................................................................ 6
2.2.3. Maanfaat Jambu Biji.................................................................... 6
2.3..........................................................................................Vitamin C
7
2.3.1. Definisi Vitamin C....................................................................... 7
2.3.2. Struktur Vitamin C....................................................................... 8
2.3.3. Sifat Vitamin C............................................................................ 8
2.3.4. Manfaat Vitamin C...................................................................... 9
2.3.5. Sumber Vitamin C....................................................................... 9
2.4....................................................................................Radikal Bebas
10
2.4.1. Mekanisme Pembentukan Radikal Bebas................................... 10
2.5.......................................................................................Antioksidan
11
2.5.1. Analisa Uji Antioksidan ............................................................. 12
2.6..................................................................Spektrofotometri UV-Vis
14
2.7........................................................................................Pasteurisasi
16
2.7.1. Pengaruh Cara Pasteurisasi Terhadap Zat Gizi............................ 16
2.8.....................Batasan Maksimum Cemaran Mikroba dalam Pangan
18
BAB III. PELAKSANAAN PENELITIAN.................................................. 19
3.1............................................................Waktu dan Tempat Penelitian
19
3.2.......................................................................Metodelogi Penelitian
19

3.2.1. Alat..............................................................................................
3.2.2. Bahan...........................................................................................
3.3...................................................................................Prosedur Kerja
3.3.1. Pengambilan Sampel...................................................................
3.3.2. Pembuatan Sari Buah..................................................................
3.3.3. Perlakuan Sampel Uji..................................................................
3.3.4. Proses Pasteurisasi.......................................................................
3.3.5. Prosedur Penentuan Konsentrasi Vitamin C................................
3.3.6. Prosedur Kerja Antioksidan.........................................................
3.3.7. Pemeriksaan Total Mikroba.........................................................
3.4......................................................................................Analisa Data

19
19

BAB IV. HASIL DAN PEMBAHASAN........................................................

41. Hasil Penelitian................................................................................
42. Pembahasan......................................................................................
1.1.
Uji Kualitatif Sari Buah Jambu Biji............................................
1.2.
Pengaruh Suhu Pasteurisasi Terhadap Konsentrasi Vitamin C....
1.3.
Pengaruh Suhu Pasteurisasi Terhadap Aktivitas Antioksidan.....
1.4.
Pengaruh Suhu Pasteurisasi Terhadap Total Mikroba ................

27
27
30
30
30
31
33

20
20
20
20
21
21
23
24
26

BAB V. KESIMPULAN DAN SARAN......................................................... 34

5.1.......................................................................................Kesimpulan
34
5.2..................................................................................................Saran
35
DAFTAR PUSTAKA...................................................................................... 36
LAMPIRAN.................................................................................................... 39