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

DOI: https://doi.org/10.17728/jatp.2314

Pengaruh Steam Blanching terhadap Aktivitas Polifenol Oksidase, Total Polifenol dan Aktivitas Antioksidan Biji Kakao

*Nurhayati Nurhayati  -  Program Studi Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Muhammadiyah Mataram, Mataram, Indonesia
Djagal Wiseso Marseno  -  Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Indonesia
FMC Sigit Setyabudi  -  Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Indonesia
Supriyanto Supriyanto  -  Program Studi Ilmu Pangan, Fakultas Teknologi Pertanian, Universitas Gadjah Mada, Yogyakarta, Indonesia

Citation Format:
Abstract

Penelitian ini bertujuan untuk untuk mengetahui pengaruh steam blanching terhadap aktivitas polifenol oksidase, total polifenol, dan aktivitas antioksidan biji kakao. Bii kakao segar yang telah dihilangkan pulpnya ditimbang sebanyak 100 dan 200 g kemudian masing masing massa biji kakao diberi perlakuan steam blanching selama 1, 3, dan 5 menit. Biji kakao steam blanching dianalisa karakteristik fisikokimia (kadar air, pH, warna dan suhu), gugus fungsional (FTIR), aktivitas polifenol oksidase (PPO), kandungan total polifenol, dan aktivitas antioksidan. Hasil penelitian menunjukkan bahwa steam blanching dengan perlakuan kombinasi antara massa 100 g dan lama 1 menit menyebabkan menurunnya aktivitas PPO dari 445,87 menjadi 11,28 U/g berat biji kakao segar (FW), meningkatkan kandungan total polifenol dari 72,63 menjadi 92,15 mg Ekuivalen Asam Galat (EAG)/g bubuk kakao bebas lemak (DS), dan meningkatkan aktivitas penangkapan radikal bebas DPPH dari 55,36 % menjadi 68,99 % atau dengan nilai IC50 dari 3,39 menjadi 2,58 ml/l apabila dibandingkan dengan kontrol (tanpa steam blanching). Aktivitas antioksidan pada biji kakao steam blanching juga lebih tinggi dibandingkan antioksidan sintetis seperti BHT dan asam askorbat. Kesimpulannya, steam blanching dapat menurunkan aktivitas PPO, meningkatan kandungan total polifenol dan meningkatkan aktivitas antioksidan. Oleh karena itu, perlakuan steam blanching dapat dijadikan sebagai salah satu alternatif proses pengolahan dalam mempertahankan antioksidan alami polifenol biji kakao.

Steam blanching effect on polyphenol oxidase  activity, total polyphenol content and antioxidant activity of cocoa bean

The aim of this research were to determine the effect of steam blanching on the activity of polyphenol oxidase, total polyphenol content, and antioxidant activity of cocoa beans. The fresh cocoa beans that have been removed the pulp were 100 and 200 g and then each cocoa beans mass was treated with steam blanching for 1, 3, and 5 minutes. Physicochemical characteristics (moisture content, pH, color, and temperature), functional group, polyphenol oxidase (PPO) activity, total polyphenol content and antioxidant activity of cocoa beans were observed. The results showed that steam blanching by treatment (100 g; 1 min) decreased of the PPO activity from 445.87 to 11.28 U/g of fresh weight (FW), increased total polyphenol content from 72.63 to 92.15 mg of Equivalent Galic Acid (EAG)/g defatted sample (DS), increased RSA DPPH from 55.36 % to 68.99 % or with IC50 value from 3.39 to 2.58 ml/l when compared to the control (without steam blanching). Antioxidant activity of steamed blanching cocoa beans also were detected higher than the synthetic antioxidants such as BHT and ascorbic acid. As conclusion, the steam blanching treatment might decrease the PPO activity, increase the total polyphenol content, and increase of antioxidant activity. Therefore, the steam blanching treatment could be used as an alternative process for preserving natural antioxidant of cocoa bean polyphenols.

••

Note: This article has supplementary file(s).

Fulltext View|Download |  Research Instrument
FTIR Steam blanching
Subject
Type Research Instrument
  Download (80KB)    Indexing metadata
 Research Instrument
FTIR kontrol
Subject
Type Research Instrument
  Download (81KB)    Indexing metadata
 common.other
grafik FTIR Blanching
Subject
Type Other
  View (222KB)    Indexing metadata
 common.other
grafik FTIR Kontrol
Subject
Type Other
  View (116KB)    Indexing metadata
Keywords: biji kakao; steam blancing; polifenol oksidase; polifenol; aktivitas antioksidan

Article Metrics:

Article Info
Section: Catatan Penelitian (Research Note)
Language : ID
Recent articles
Potensi Usaha Mie Bayam sebagai Diversifikasi Produk Mie Sehat Pengaruh Steam Blanching terhadap Aktivitas Polifenol Oksidase, Total Polifenol dan Aktivitas Antioksidan Biji Kakao Pemanfaataan Limbah Padat Industri Tahu sebagai Co-Subtrat untuk Produksi Biogas Perubahan Aktivitas Antioksidan dan Total Mikroba Salak Pondoh Selama Penyimpanan dengan Asam Hypoiodous (HIO) Respon Glikemik dan Aktivitas Antioksidan Nasi Yang Dimasak Menggunakan Campuran Kunyit (Curcuma longa Linn.) dan kayu Manis (Cinnammum sp) Ekstraksi Teh Putih Berbantu Ultrasonik pada Berbagai Amplitudo More recent articles
  1. Abu-Ghannam, N., Jaiswal, A. K. 2015. Blanching as a treatment process: effect on polyphenol and antioxidant capacity of cabbage. Elsevier/Academic Press. London UK
  2. Association of Official Analytical Chemists (AOAC). 1997. Official Methods of Analysis of the association of analytical chemists. AOAC. Washington, DC
  3. Atmaja-prawira, H. 2013. Pengaruh perlakuan pendahuluan pada inkubasi biji kakao kering non fermentasi dalam buffer asetat terhadap sifat sensoris pasta cokelat gelap. Tesis. Universitas Gadjah Mada. Yogyakarta
  4. Bamidele, O., Fasogbon, M., Adebowale, O., Adeyanju, A. 2017. Effect of blanching time on total phenolic, antioxidant activities and mineral content of selected green leafy vegetables. Current Journal of Applied Science and Technology 24(4): 1–8. DOI: 10.9734/CJAST/2017/34808
  5. Benlloch-Tinoco, M., Igual, M., Rodrigo, D., Martínez-Navarrete, N. 2013. Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Science & Emerging Technologies 19: 166–172. DOI :10.1016/j.ifset.2013.05.007
  6. Bonvehi, J. S., Coll, F. V. 1997. Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder. Food Chemistry 60(3): 365–370
  7. Burda, S., Oleszek, W. 2001. Antioxidant and antiradical activities of flavonoids. Journal of Agricultural and Food Chemistry 49(6): 2774–2779. DOI: 10.1021/jf001413m
  8. Camu, N., De Winter, T., Addo, S. K., Takrama, J. S., Bernaert, H., De Vuyst, L. 2008. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture 88(13): 2288–2297. DOI: 10.1002/jsfa.3349
  9. Chutintrasri, B., Noomhorm, A. 2006. Thermal inactivation of polyphenoloxidase in pineapple puree. LWT - Food Science and Technology 39(5): 492–495. DOI: 10.1016/j.lwt.2005.04.006
  10. SNI, 2008. SNI 2323-biji kakao. Badan Standardisasi Nasional. Jakarta
  11. Dewanto, V., Wu, X., Liu, R. H. 2002. Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry 50(17): 4959–4964. DOI: 10.1021/jf0255937
  12. Hu, Y., Pan, Z. J., Liao, W., Li, J., Gruget, P., Kitts, D. D., Lu, X. 2016. Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy. Food Chemistry 202: 254–261. DOI: 10.1016/j.foodchem.2016.01.130
  13. Ioannou, I., Hafsa, I., Hamdi, S., Charbonnel, C., Ghoul, M. 2012. Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour. Journal of Food Engineering 111(2): 208–217. DOI: 10.1016/j.jfoodeng.2012.02.006
  14. Kim, T. J., Silva, J. L., Kim, M. K., Jung, Y. S. 2010. Enhanced antioxidant capacity and antimicrobial activity of tannic acid by thermal processing. Food Chemistry 118(3): 740–746. DOI: 10.1016/j.foodchem.2009.05.060
  15. Lee, K. W., Kim, Y. J., Lee, H. J., Lee, C. Y. 2003. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of Agricultural and Food Chemistry 51(25): 7292–7295. DOI: 10.1021/jf0344385
  16. Magrone, T., Russo, M. A., Jirillo, E. 2017. Cocoa and dark chocolate polyphenols: from biology to clinical applications. Frontiers in Immunology (8). DOI: 10.3389/fimmu.2017.00677
  17. Mazzeo, T., N’Dri, D., Chiavaro, E., Visconti, A., Fogliano, V., Pellegrini, N. 2011. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry 128(3): 627–633. DOI: 10.1016/j.foodchem.2011.03.070
  18. Menon, A. S., Hii, C. L., Law, C. L., Suzannah, S., Djaeni, M. 2015. Effects of water blanching on polyphenol reaction kinetics and quality of cocoa beans. In AIP Conference Proceedings (1699): 030006. DOI: 10.1063/1.4938291
  19. Misnawi, S. J., Nazamid, S., Jamilah, B. 2002. Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation. Food Chemistry 78(4): 407–417
  20. Mizobutsi, G. P., Finger, F. L. 2010. Effect of pH and temperature on peroxidase and polyphenoloxidase activities of litchi pericarp. Sci. Agric 67(2): 213-217
  21. Molyneux, P. 2004. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J Sci Technol 26(2): 211–219
  22. Noor-Soffalina, S. S., Jinap, S., Nazamid, S., Nazimah, S. A. H. 2009. Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. International Journal of Food Science & Technology 44(1): 168–180. DOI: 10.1111/j.1365-2621.2008.01711.x
  23. Pujimulyani, D., Raharjo, S., Marsono, Y., Santoso, U. 2012. Pengaruh blanching terhadap aktivitas antioksidan, kadar fenol, flavonoid, dan tanin terkondensasi kunir putih (Curcuma mangga Val). Jurnal Agritech 30(3): 141-147
  24. Putra, G. P. G., Wartini, N. M., Anggreni, A. A. M. D. 2012. Karakterisasi enzim polifenol oksidase biji kakao (Theobroma cacao Linn.) Characterization of Polyphenol Oxidase Enzyme of Cocoa Beans (Theobroma cacao Linn). Jurnal Agritech 30(03):152-157. DOI: 10.22146/agritech.9667
  25. Queiroz, C., Mendes Lopes, M. L., Fialho, E., Valente-Mesquita, V. L. 2008. Polyphenol Oxidase: characteristics and mechanisms of browning control. Food Reviews International 24(4): 361–375. DOI: 10.1080/87559120802089332
  26. Ramadhan, T., Aminah, S. 2014. Pengaruh pemasakan terhadap kandungan antioksidan sayuran. Buletin Pertanian Perkotaan 4(2):7-13
  27. Supriyanto, S., Haryadi, H., Rahardjo, B., Marseno, D. W. 2014. Perubahan suhu, kadar air, warna, kadar polifenol dan aktivitas antioksidatif kakao selama penyangraian dengan enerji gelombang mikro. Jurnal Agritech 27(01): 18-26. DOI: 10.22146/agritech.9489
  28. Tamaroh, S. 2017. The effect of blanching time of purple yam (Dioscorea Alata, L) on anthocyanins content and antioxidant activity.The International Journal Of Science & Technoledge. 8(5): 83-88
  29. Terefe, N. S., Yang, Y. H., Knoerzer, K., Buckow, R., Versteeg, C. 2010. High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innovative Food Science & Emerging Technologies 11(1): 52–60. DOI: 10.1016/j.ifset.2009.08.009
  30. Tomas-Barberán, F. A., Cienfuegos-Jovellanos, E., Marín, A., Muguerza, B., Gil-Izquierdo, A., Cerdá, B.Espín, J. C. 2007. A New process to develop a cocoa powder with higher flavonoid monomer content and enhanced bioavailability in healthy humans. Journal of Agricultural and Food Chemistry 55(10): 3926–3935. DOI: 10.1021/jf070121j
  31. Wang, J., Yang, X.-H., Mujumdar, A. S., Wang, D., Zhao, J.-H., Fang, X.-M., Xiao, H.-W. 2017. Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT 77: 337–347. DOI: 10.1016/j.lwt.2016.11.070
  32. Wollgast, J., Anklam, E. 2000. Review on polyphenols in theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification. Food Research International 33(6): 423–447. DOI: 10.1016/S0963-9969(00)00068-5
  33. Xiao, H.-W., Bai, J.-W., Sun, D.-W., Gao, Z.-J. 2014. The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review. Journal of Food Engineering 132: 39–47. DOI: 10.1016/j.jfoodeng.2014.01.032
  34. Xiao, H.-W., Pan, Z., Deng, L.-Z., El-Mashad, H. M., Yang, X.-H., Mujumdar, A. S., Zhang, Q. 2017. Recent developments and trends in thermal blanching – A comprehensive review. Information Processing in Agriculture 4(2): 101–127. DOI: 10.1016/j.inpa.2017.02.001

Last update:

No citation recorded.

Last update:

No citation recorded.