@misc{eprints82407,
           month = {September},
           title = {KAJIAN PEMBUATAN MINUMAN GRANUL INSTAN DARI DAUN UBI

KAYU WAXY (Manihot esculenta Crantz)},
          author = { Zalfa Muham 	Nabila},
         address = {UNIVERSITAS LAMPUNG },
       publisher = {PERTANIAN},
            year = {2024},
             url = {http://digilib.unila.ac.id/82407/},
        abstract = {Waxy cassava leaves have anti-inflammatory and antioxidant properties. Waxy
cassava leaves can be made into functional drinks such as instant granule products.
This study aims to determine the effect of waxy cassava leaf extract formulation on
the characteristics of instant granules and to determine the formulation of waxy
cassava leaf extract that produces the best instant granule drink. This study was
arranged using a Complete Randomized Block Design (RAKL) with 6 treatments
and 4 replications so that the total experimental units were 24 times. The study was
conducted using a single factor with a formulation of 0 g (F0), 0,5 g (F1), 1,5 g
(F2), 2,5 g (F3), 3,5 g (F4) dan 4,5 (g) waxy cassava leaf extract. Furthermore, data
homogeneity will be tested using the Bartlett test, and data addition is tested using
the Tuckey test. Data were analyzed using analysis of variance to determine the
differences between treatments, and data were further tested using the Least
Significant Difference (LSD) test at the 5\% level. The results of this study indicate
that the formulation of waxy cassava leaf extract has a significant effect on instant
granular drinks by producing the best instant drink, F2 (addition of 1,5 g waxy
cassava leaf extract), with the results of instant granular drinks, namely a color score
of 3,70 (quite like), aroma score of 3,51 (quite like), taste score of 3,51 (quite like),
and overall acceptance score of 3,69 (quite like), as well as easy flow time of 2,04
seconds, angle of repose of 22,56 indicating very good flow properties,
compressibility index of 5,59\%, and dissolution time of 3,50 (3 minutes, 50
seconds). Instant granules of waxy cassava leaves with the addition of 1,5 g of
extract have a pH of 7.16, a water content of 4,01\%, and antioxidants of 4,96 {\ensuremath{\mu}}g/ml.
Keywords: waxy cassava leaves, Manihot esculenta Crantz, instant granules,

functional food, beverages
Daun ubi kayu waxy memiliki kemampuan sebagai antiinflamasi dan antioksidan.
Daun ubi kayu waxy dapat dibuat menjadi minuman fungsional seperti produk
granul instan. Penelitian ini bertujuan untuk mengetahui pengaruh formulasi
ekstrak daun ubi kayu waxy terhadap karakteristik granul instan serta mengetahui
formulasi ekstrak daun ubi kayu waxy yang menghasilkan minuman granul instan
terbaik. Penelitian ini disusun menggunakan Rancangan Acak Kelompok Lengkap
(RAKL) dengan 6 perlakuan dan 4 kali ulangan sehingga total unit percobaan
adalah 24 kali. Penelitian dilakukan menggunakan faktor tunggal dengan formulasi
yaitu ekstrak daun ubi kayu waxy 0 g (F0), 0,5 g (F1), 1,5 g (F2), 2,5 g (F3), 3,5
(F4) dan 4,5 (F5). Selanjutnya, kehomogenan data akan diuji menggunakan uji
Bartlett dan kemenambahan data diuji dengan uji tuckey. Data dianalisis dengan
sidik ragam untuk mengetahui perbedaan antar perlakuan dan data diuji lanjut
dengan uji Beda Nyata Terkecil (BNT) pada taraf 5\%. Hasil penelitian ini
menunjukkan formulasi ekstrak daun ubi kayu waxy berpengaruh nyata terhadap
minuman granul instan dengan menghasilkan minuman instan terbaik adalah F2
(penambahan ekstrak daun ubi kayu waxy 1,5 g) dengan hasil minuman granul
instan yaitu skor warna 3,70 (agak suka), skor aroma 3,51 (agak suka), skor rasa
3,51 (agak suka) dan skor penerimaan keseluruhaan 3,69 (agak suka), serta
kecepatan alir yang mudah yaitu 2,04 detik, sudut diam 22,56 yang menandakan
sifat alir sangat baik, indeks kompresibilitas 5,59\%, waktu melarut 3,50 (3 menit
50 detik). Granul instan daun ubi kayu waxy dengan penambahan ekstrak 1,5 g
memiliki pH 7,16, kadar air 4,01\%, antioksidan 4,96 {\ensuremath{\mu}}g/ml.
Kata kunci: daun ubi kayu waxy, Manihot esculenta Crantz, granul instan,}
}