Aktivitas Antioksidan dan Sifat Fisikokimia Madu Temulawak (Curcuma zanthorrhiza roxb) yang Ditambah Ekstrak Jahe (Zingiber officinale Rosc)

*Aisyah Tri Septiana  -  Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto, Indonesia
Isti Handayani  -  Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Jenderal Soedirman, Purwokerto, Indonesia
Hery Winarsi  -  Program Studi Ilmu Gizi, Fakultas Ilmu Kesehatan, Universitas Jenderal Soedirman, Purwokerto
Received: 10 May 2019; Revised: 20 Nov 2019; Accepted: 30 Nov 2019; Published: 30 Nov 2019.
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Section: Artikel Penelitian (Research Article)
Language: ID
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Abstract

Penelitian bertujuan untuk mengetahui pengaruh konsentrasi temulawak atau temulawak dan jahe terhadap sifat fisikokimia dan aktivitas antioksidan madu temulawak. Madu temulawak dibuat dari madu dan rempah yaitu ekstrak temulawak tanpa dan dengan penambahan jahe. Variasi konsentrasi ekstrak rempah yang digunakan adalah 1,5 sampai 7,5%. Total fenol, pH, total asam tertitrasi serta antioksidan dianalisis pada produk ini. Hasil penelitian menunjukkan bahwa penambahan jahe tidak memberikan pengaruh terhadap sifat fisikokimia tetapi cenderung menurunkan aktivitas antioksidan. Peningkatan konsentrasi temulawak maupun jahe dan temulawak meningkatkan kadar total fenolik dan pH serta menurunkan total asam tertitrasi dan total padatan terlarut. Peningkatan konsentrasi temulawak maupun jahe dan temulawak dapat meningkatkan antioksidan namun pada konsentrasi tertentu dengan hasil terbesar yaitu 81,43 % dan dengan IC50 sebesar 8247 ppm. Kesimpulannya, ekstrak jahe dapat meningkatkan aktivitas antioksidan dan sifat fisikokimia madu temulawak walaupun menunjukkan adanya peningkatan spesifik seiring dengan peningkatan konsentrasi penambahannya.

Antioxidant Activity and Physicochemical Properties of Curcuma zanthorrhiza Roxb added with Extract of Ginger (Zingiber officinale Rosc)

Abstract

The purpose of this study is to determine the effect of the concentration of temulawak or temulawak and ginger on the physicochemical properties and antioxidant activity of temulawak honey. Temulawak honey was made from honey, temulawak and ginger extract. The extract of 1.5 to 7.5% was used to produce temulawak honey beverage. Phenol content, pH, titratable acidity, and antioxidant activity was analyzed. The results showed that the addition of ginger had no effect on physicochemical properties but tended to increase antioxidant activity. The increase in concentration of temulawak and ginger might increase the total phenolic and pH and decreased the total titrated acid and total dissolved solids, however might increase antioxidant activity of temulawak honey at 81.43% with an IC50 of 8247 ppm. As conclusion, the ginger extract might increase antioxidant activity and physicochemical properties of beverage made from Curcuma zanthorrhiza Rosc.

Keywords
madu temulawak, jahe, fisikokimia, antioksidan; temulawak honey; ginger; physicochemical; antioxidant

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