Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.11975

Karakteristik Antioksidan dan Organoleptik Produk Aquaresin Bumbu Rendang pada Berbagai Rasio Ektrak Rempah

*Bambang Nurhadi orcid scopus  -  Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km.21, Jatinangor, Sumedang 45363, Indonesia, Indonesia
Daniel Abdiputra Gunawan  -  Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km.21, Jatinangor, Sumedang 45363, Indonesia, Indonesia
Siti Nurhasanah  -  Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km.21, Jatinangor, Sumedang 45363, Indonesia, Indonesia
Heni Radiani Arifin  -  Departemen Teknologi Industri Pangan, Fakultas Teknologi Industri Pertanian, Universitas Padjadjaran, Jalan Raya Bandung-Sumedang Km.21, Jatinangor, Sumedang 45363, Indonesia, Indonesia

Citation Format:
Abstract

Rendang merupakan salah satu makanan khas dari Minangkabau yang cukup terkenal di berbagai daerah di Indonesia bahkan dunia. Aquaresin rendang menjadi salah satu produk turunan dari rendang, yang mudah diaplikasikan dalam industri pangan karena sifatnya yang mudah larut dalam air serta tinggi kandungan senyawa aktif. Aquaresin rendang terdiri dari campuran oleoresin dan minyak atsiri hasil dari proses ekstraksi rempah bumbu rendang. Penelitian ini bertujuan untuk mendapatkan formulasi aquaresin bumbu rendang yang dapat menghasilkan karakteristik antioksidan dan organoleptik terbaik dengan perbedaan rasio campuran oleoresin (Ole) dan essential oil (EO). Metode penelitian ini menggunakan metode eksperimental dengan analisis deskriptif dan statistik. Penelitian ini terdiri dari proses pembuatan aquaresin bumbu rendang, analisis rendemen, analisis aktivitas antioksidan dan uji organoleptik. Rendemen oleoresin dan minyak atsiri bumbu rendang sebesar 24,31% dan 1,65%. Analisa aktivitas antioksidan menggunakan metode penangkapan radikal bebas 1,1-difenil-2-pikrihidazil (DPPH) menghasilkan nilai IC50 masing-masing sebesar 43,40; 44,63; 41,60; dan 33,00 ppm. Sampel D (Ole 5% + EO 20%) memiliki aktivitas antioksidan terkuat dengan nilai IC50 sebesar 33 ppm. Uji organoleptik panelis semi terlatih menggunakan metode uji hedonik, mutu hedonik, dan deskriptif dengan atribut mutu aroma, rasa, warna, after taste, dan intensitas pedas menunjukkan bahwa, sampel C (Ole 10% + EO 15%) menjadi yang terbaik.

 

Rendang is one of the typical foods from Minangkabau which is quite famous in various regions in Indonesia and even the world. Rendang aquaresin is one of the derivative products of rendang, which is easy to apply in the food industry because of its water-soluble properties and high content of active compounds. Rendang aquaresin consists of a mixture of oleoresin and essential oils resulting from the extraction process of rendang spices. This study aims to obtain aquaresin formulation of rendang seasoning that can produce the best antioxidant and organoleptic characteristics with different ratios of oleoresin and essential oil mixtures. This research method uses an experimental method with descriptive and statistical analysis. This research consisted of the process of making rendang spice aquaresin, yield analysis, antioxidant activity analysis and organoleptic testing. The yield of oleoresin and essential oil of rendang seasoning was 24.31% and 1.65%, respectively. Analysis of antioxidant activity using the free radical scavenging method 1,1-diphenyl-2-pichrihidazil (DPPH) resulted in IC50 values of 43.40; 44.63; 41.60; and 33.00 ppm. Sample D has the strongest antioxidant activity with an IC50 value of 33 ppm. Organoleptic test of semi-trained panelists using hedonic, hedonic quality, and descriptive test methods with attributes of aroma, taste, color, after taste, and spicy intensity showed that sample C was the best.

Fulltext
Keywords: antioksidan; aquaresin rendang; minyak atsiri; oleoresin; organoleptik

Article Metrics:

Article Info
Section: Artikel Penelitian (Research Article)
Language : ID
Recent articles
Karakteristik Antioksidan dan Organoleptik Produk Aquaresin Bumbu Rendang pada Berbagai Rasio Ektrak Rempah Pengaruh Konsentrasi Bahan Pengikat terhadap Nilai Rendemen, Kadar Air, Aktivitas Air dan Warna pada Nori Artifisial Daun Cincau More recent articles
  1. Abidin, Z., Ahmad, B., Yusoff, Z. Bin, Fikri, A., Awang, B., Azizi, M., Bin, F., Et Al. 2015. Hydro-Distillation Process In Extracting Of Agarwood Essential Oil. DOI: 10.13140/RG.2.1.2091.0168
  2. Azzahra, F.A., Utami, R., Nurhartadi, E. 2013. Pengaruh Penambahan Minyak Atsiri Lengkuas Merah (Alpinia Purpurata) Pada Edible Coating Terhadap Stabilitas Ph Dan Warna Fillet Ikan Patin Selama Penyimpanan Suhu Beku. Jurnal Teknosains Pangan 2(4):. DOI: Https://Doi.Org/10.26858/Jptp.V3i2.5707
  3. Baines, D., Knights, J. 2009. Applications I: Flavors. Chemistry And Technology Of Flavours And Fragrances. DOI: 10.1002/9781444305517.Ch12
  4. Bellik, Y., Benabdesselam, F., Ayad, A., Dahmani, Z., Boukraa, L., Nemmar, A., Iguer-Ouada, M. 2013. Antioxidant Activity Of The Essential Oil And Oleoresin Of Zingiber Officinale Roscoe As Affected By Chemical Environment. International Journal Of Food Properties 16(6): 1304–1313. DOI: 10.1080/10942912.2011.584257
  5. Choi, H.S., Song, H.S., Ukeda, H., Sawamura, M. 2000. Radical-Scavenging Activities Of Citrus Essential Oils And Their Components: Detection Using 1,1-Diphenyl-2-Picrylhydrazyl. Journal Of Agricultural And Food Chemistry 48(9): 4156–4161. United States. DOI: 10.1021/Jf000227d
  6. Dhifi, W., Bellili, S., Jazi, S., Bahloul, N., Mnif, W. 2016. Essential Oils’ Chemical Characterization And Investigation Of Some Biological Activities: A Critical Review. Medicines 3(4): 25. Fakultas Pertanian, Universitas Bengkulu. DOI: 10.3390/Medicines3040025
  7. Fajri, P., Astawan, M., Wresdiyati, T. 2013. Evaluasi Nilai Biologis Protein Rendang Dan Kalio Khas Sumatera Barat (Biological Value Evaluation Of Protein In Rendang And Kalio- Traditional Cuisine Of West Sumatera). 36(2): 113–120. DOI: 10.22435/Pgm.V36i2.3996.113-120
  8. Foti, M.C., Ingold, K.U. 2003. Mechanism Of Inhibition Of Lipid Peroxidation By Γ-Terpinene, An Unusual And Potentially Useful Hydrocarbon Antioxidant. Journal Of Agricultural And Food Chemistry 51(9): 2758–2765. ACS Publications. DOI: 10.1021/Jf020993f
  9. Graßmann, J., Schneider, D., Weiser, D., Elstner, E. 2011. Antioxidative Effects Of Lemon Oil And Its Components On Copper Induced Oxidation Of Low Density Lipoprotein. Arzneimittelforschung 51(10): 799–805. Editio Cantor Verlag. DOI: 10.1055/S-0031-1300118
  10. Guichard, E. 2002. Interactions Between Flavor Compounds And Food Ingredients And Their Influence On Flavor Perception. Food Reviews International 18(1): 49–70. Bogor: M-Brio Press. DOI: 10.1081/FRI-120003417
  11. Hernández-Álvarez, A.-J., Mondor, M., Melgar-Lalanne, G. 2020. Chapter 58 - Cold Pressed Oils From The Capsicum Genus. In Ramadan, M. F. B. T.-C. P. O. (Ed). P. 665–675. Academic Press. DOI: Https://Doi.Org/10.1016/B978-0-12-818188-1.00058-X
  12. Jayanudin, J., Rochmadi, R. 2017. Encapsulation Of Red Ginger Oleoresin (Zingiber Officinale Var Rubrum) With Chitosan As Wall Material. International Journal Of Pharmacy And Pharmaceutical Sciences 9(8): 29. DOI: 10.22159/Ijpps.2017v9i8.15632
  13. Khasanah, L.U., Anandhito, B.K., Uyun, Q., Utami, R., Manuhara, G.J. 2017. Optimization Of Two Stages Extraction Process Dan Characterization Of Cinnamon Leaf Oleoresin (Cinnamomum Burmanii). Indonesian Journal Of Essential Oil 2(1): 20–28. DOI: 10.21776/Ub.Ijeo.2017.002.01.03
  14. Kusnandar, F. 2019. Kimia Pangan Komponen Makro. Bumi Aksara
  15. Librowski, T., Moniczewski, A. 2010. Strong Antioxidant Activity Of Carane Derivatives. Pharmacological Reports 62(1): 178–184. DOI: 10.1016/S1734-1140(10)70255-3
  16. Mao, Q.-Q., Xu, X.-Y., Cao, S.-Y., Gan, R.-Y., Corke, H., Beta, T., Li, H.-B. 2019. Bioactive Compounds And Bioactivities Of Ginger (Zingiber Officinale Roscoe). Foods (Basel, Switzerland) 8(6): 185. MDPI. DOI: 10.3390/Foods8060185
  17. Milde, J., Elstner, E.F., Graßmann, J. 2004. Synergistic Inhibition Of Low-Density Lipoprotein Oxidation By Rutin, Γ-Terpinene, And Ascorbic Acid. Phytomedicine 11(2–3): 105–113. Elsevier. DOI: 10.1078/0944-7113-00380
  18. Molyneux, P. 2004. The Use Of The Stable Free Radical Diphenylpicryl-Hydrazyl (DPPH) For Estimating Antioxidant Activity. Songklanakarin Journal Of Science And Technology 26(December 2003): 211–219. DOI: 10.1287/Isre.6.2.144
  19. Mulia, K., Risqi, U.Y., Pane, I.F., Krisanti, E.A. 2019. Formulation, Characterization, And Release Property Of Antioxidant Supplement Capsule With Red Ginger Oleoresin Extract-Loaded Chitosan Microparticles. Journal Of Physics: Conference Series 1198(6):. DOI: 10.1088/1742-6596/1198/6/062008
  20. Nurhadi, B., Suriati, Tensiska, Saputra, R.A., Sukri, N. 2020. The Role Of Encapsulant Materials On The Stability Of Bioactive Compounds Of Red Ginger (Zingiber Officinale Roscoe. Var. Rubrum) Extract Powder During Storage. Food Chemistry 333 127490. DOI: 10.1016/J.Foodchem.2020.127490
  21. Oktora, R.D., Sudaryanto, Y. 2017. Ekstraksi Oleoresin Dari Jahe. Widya Teknik 6(2): 131–141. DOI: Https://Doi.Org/10.33508/Wt.V6i2.1240
  22. Phaniendra, A., Jestadi, D.B., Periyasamy, L. 2015. Free Radicals: Properties, Sources, Targets, And Their Implication In Various Diseases. Indian Journal Of Clinical Biochemistry 30(1): 11–26. DOI: 10.1007/S12291-014-0446-0
  23. Raghavan, S. 2007. Handbook Of Spices, Seasonings, And Flavorings Second Edition. CRC Press
  24. Rao, P.V., Gan, S.H. 2014. Cinnamon: A Multifaceted Medicinal Plant. Evidence-Based Complementary And Alternative Medicine 2014(7): 1–12. DOI: 10.1155/2014/642942
  25. Saeed, M.K., Iqbal, Z., Mehmud, S., Ejaz, N., Waqar-U-Nisa. 2009. Antioxidant Activity Of Zingiber Officinale Roscoe’s Extract, Oleoresin And Essential Oil From Pakistan. 2009 ICME International Conference On Complex Medical Engineering, CME 2009 (April 2009): DOI: 10.1109/ICCME.2009.4906679
  26. Sánchez-Rodríguez, L., Ali, N.S., Cano-Lamadrid, M., Noguera-Artiaga, L., Lipan, L., Carbonell-Barrachina, Á.A., Sendra, E. 2019. Flavors And Aromas. Postharvest Physiology And Biochemistry Of Fruits And Vegetables. Vol. 5, P. 385–404. Elsevier. DOI: 10.1016/B978-0-12-813278-4.00019-1
  27. Sani, S.A., Mohd Faik, A.A., Abdulla, R., Kunasekaran, S. 2019. Phytochemical, Antioxidant And Antibacterial Activities Of Two Kinds Of Sabah Zingberaceae. Journal Of Physics: Conference Series 1358(1):. DOI: 10.1088/1742-6596/1358/1/012012
  28. Sriti, J., Wannes, W.A., Talou, T., Vilarem, G., Marzouk, B. 2011. Chemical Composition And Antioxidant Activities Of Tunisian And Canadian Coriander (Coriandrum Sativum L.) Fruit. Journal Of Essential Oil Research 23(4): 7–15. DOI: 10.1080/10412905.2011.9700462
  29. Suhendra, C.P., Widarta, I.W.R., Wiadnyani, A.A.I.S. 2019. Pengaruh Konsentrasi Etanol Terhadap Aktivitas Antioksidan Ekstrak Rimpang Ilalang (Imperata Cylindrica (L) Beauv.) Pada Ekstraksi Menggunakan Gelombang Ultrasonik. Jurnal Ilmu Dan Teknologi Pangan (ITEPA) 8(1): 27. DOI: 10.24843/Itepa.2019.V08.I01.P04
  30. Takahashi, Y., Inaba, N., Kuwahara, S., Kuki, W. 2003. Antioxidative Effect Of Citrus Essential Oil Components On Human Low-Density Lipoprotein In Vitro. Bioscience, Biotechnology, And Biochemistry 67(1): 195–197. Oxford University Press. DOI: 10.1271/Bbb.67.195
  31. Teissedre, P.L., Waterhouse, A.L. 2000. Inhibition Of Oxidation Of Human Low-Density Lipoproteins By Phenolic Substances In Different Essential Oils Varieties. Journal Of Agricultural And Food Chemistry 48(9): 3801–3805. ACS Publications. DOI: 10.1021/Jf990921x
  32. Thorat, I.D., Mohapatra, D., Sutar, R.F., Kapdi, S.S., Jagtap, D.D. 2012. Mathematical Modeling And Experimental Study On Thin-Layer Vacuum Drying Of Ginger (Zingiber Officinale R.) Slices. Food And Bioprocess Technology 5(4): 1379–1383. DOI: 10.1007/S11947-010-0429-Y
  33. Todd Jr, P.H., Haley, H.E. 1982, August 10. Liquid Seasoning Compositions IV. Google Patents
  34. Töle, J.C., Behrens, M., Meyerhof, W. 2019. Taste Receptor Function. P. 173–185. Fakultas Teknik. DOI: 10.1016/B978-0-444-63855-7.00011-3
  35. Wagner, K.-H., Elmadfa, I. 2003. Biological Relevance Of Terpenoids. Annals Of Nutrition And Metabolism 47(3–4): 95–106. Karger Publishers. DOI: 10.1159/000070030
  36. Wang, R., Wang, R., Yang, B. 2009. Extraction Of Essential Oils From Five Cinnamon Leaves And Identification Of Their Volatile Compound Compositions. Innovative Food Science And Emerging Technologies 10(2): 289–292. Elsevier Ltd. DOI: 10.1016/J.Ifset.2008.12.002
  37. Widarta, I.W.R., Arnata, I.W. 2017. Ekstraksi Komponen Bioaktif Daun Alpukat Dengan Bantuan Ultrasonik Pada Berbagai Jenis Dan Konsentrasi Pelarut. Agritech 37(2): 148. DOI: 10.22146/Agritech.10397
  38. Yasni, S. 2013. Teknologi Pengolahan Dan Pemanfaatan Produk Ekstraktif Rempah. Bogor: PT Penerbit IPB Press
  39. Yeh, H., Chuang, C.-H., Chen, H., Wan, C., Chen, T., Lin, L.-Y. 2014. Bioactive Components Analysis Of Two Various Gingers (Zingiber Officinale Roscoe) And Antioxidant Effect Of Ginger Extracts. LWT - Food Science And Technology 55(1): 329–334. DOI: 10.1016/J.Lwt.2013.08.003
  40. Zhang, Q.-W., Lin, L.-G., Ye, W.-C. 2018. Techniques For Extraction And Isolation Of Natural Products: A Comprehensive Review. Chinese Medicine 13(1): 20. Biomed Central. DOI: 10.1186/S13020-018-0177-X
  41. Zhang, Y., Zhang, H., Wang, F., Wang, L.-X. 2018. Preparation And Properties Of Ginger Essential Oil Β-Cyclodextrin/Chitosan Inclusion Complexes. Coatings 8(9): 305. DOI: 10.3390/Coatings8090305

Last update:

No citation recorded.

Last update:

No citation recorded.