Penambahan Serbuk Kelopak Bunga Rosela (Hibiscus sabdariffa L.) untuk Meningkatkan Aktivitas Antioksidan pada Tempe Kedelai
(Additions Powder Flowers of Rosella Calyx (Hibiscus sabdariffa L.) to Increase Antioxidant Activity in Soybean Tempeh)
Embedded Files
Nopiana Elia Putri Sitanggang
Program Studi Biologi, Fakultas Biologi, Universitas Kristen Satya Wacana, Indonesia
Lusiawati Dewi
Program Studi Biologi, Fakultas Biologi, Universitas Kristen Satya Wacana, Indonesia
DOI: https://doi.org/10.19184/j-agt.v16i02.31068
ABSTRACT
Tempeh is a traditional food product made from soybeans through a fermentation process by tempeh mold (Rhizopus sp.). This food product besides having high nutritional value also contains antioxidant compounds which are very good for consumption but with a relatively low IC50 value. This study used rosella flower calyx (Hibiscus sabdariffa L.) which are believed to have a high enough antioxidant content so they are effective in increasing the antioxidant content in tempeh. Furthermore, the addition of rosella calyx powder will give tempeh an attractive taste, aroma, and color. The objective of this research was to determine the effect of rosella calyx powder addition on tempeh making with various concentrations, i.e. 0% (P0), 0.5% (P2), 1% (P3), 1.5% (P4), and 2% (P5). The antioxidant activity using the DPPH method, the organoleptic properties based on the preference level (hedonic) using a questionnaire, and the water content of tempeh based on the principle of gravimetry method were also tested. The result showed that the IC50 value of 2% concentration of rosella calyx powder addition (P5) was 1596.9 ppm. IC50 of the P5 treatment was the highest antioxidant activity power category compared to the other treatment, even though it was still relatively low of antioxidant activity. Then on the organoleptic test, the results showed that the addition of rosella flower calyx powder was able to affect the taste, color, and aroma of tempeh and has no effect on the water content of tempeh.
Keywords: antioxidant, organoleptic, rosela, tempeh, water content
REFERENCES
Adnan, M. (2019). “Aktivitas Antioksidan Ekstrak Tempe Kacang Hijau (Vignaradiata L)”. Skripsi. Universitas Islam Syarif Hidayahtullah, Jakarta.
Ariasta, G.I., & Triastuti, U.Y. (2021). Pemanfaatn bunga rosella (Hibiscus sabdariffa L.) pada pembuatan pudding bavarois sukedbula (susu kedelai bunga rosela). Cerdika: Jurnal Ilmiah Indonesia, 1(3), 328-246. https://doi.org/10.36418/cerdika.v1i3.49
Andriani, D., & Murtisiwi, L. (2020). Uji aktivitas antioksidan ekstrak etanol 70% bunga telang telang (Clitoria ternatea L.) dari Daerah Sleman dengan metode DPPH. Pharmacon: Jurnal Farmasi Indonesia, 17(1), 70-76. https://doi.org/10.23917/pharmacon.v17i19321
Aptesia, L.T. (2013). ”Pemanfaatan Lactobacillus casei dan Tapioka dalam Upaya Menghambat Kerusakan Tempe Kedelai”. Skripsi. Fakultas Pertanian, Universitas Lampung, Lampung.
Barhe, T.A., & Tchouya, H.R.F. (2016). Comparative study of the antioxidant activity of the total polyphenols extracted from Hibiscus sabdiriffa L., Glycine max L. Merr., yellow tea, and red wine through reaction with DPPH free radicals. Arabian Journal of Chemistry, 9, 1-8.
https://doi:10.1016/j.arabjc.2014.11.048
Banobe, C.O., Kusumawati, I.G.A.W., & Wiradnyani, N.K. (2019). Nilai gizi makro dan aktivitas antioksidan tempe kedelai (Glycine max L.) kombinasi biji kecipir (Psophocarpus tetragonolobus L.). Pro Food, 5(2), 486-495. https://doi.org/10.29303/PROFOOD.V5I2.111
Budiono, R.A. (2016). “Aktivitas Fermentasi Tempe Saga Pohon (Adenanthera pavonina L.)’. Tugas Akhir. Jakarta: UIN Syarif Hidayatullah.
BSN [Badan Standardisasi Nasional]. (2012). Tempe: Persembahan Indonesia untuk Indonesia. (https://www.bsn.go.id/uploads/download/Booklet_tempe-printed21.pdf) [Diakses tanggal 16 Oktober 2022]
BSN [Badan Standardisasi Nasional]. (2015). Tempe Kedelai. SNI 344: 2015. Jakarta: Badan Standardisasi Nasional.
Ervina, M., Nawu, Y.E., & Esar, S.Y. (2016). Comparison of in vitro antioxidant activity of infusion, extract and fractions of Indonesian Cinnamon (Cinnamomum burmannii) bark. International Food Research Journal, 23(3), 1346–1350.
Gustiarani, I.A., & Triastuti, U.Y. (2021). Pemanfaatan bunga rosella (Hibiscus sabdariffa L.) pada pembuatan pudding bavarois sukedbula (susu kedelai bunga rosela). Cerdika: Jurnal Ilmiah Indonesia, 1(3), 238–246. https://doi.org/10.36418/cerdika.v1i3.49
Handarini, K. (2014). Potensi ekstrak bunga rosella (Hibiscus sabdariffa L.) sebagai pewarna dan pengawet alami pada jelly jajanan anak. Jurnal Teknik Industri Heuristic, 11(2), 32-42. https://doi.org/10.30996/he.v11i02.617
Maksum, A., & Purbowati, I.S.M. (2018). Optimasi estraksi senyawa fenolik dari kelopak bunga rosella (Hibiscus sabdariffa) berbantu gelombang mikro. Jurnal Penelitian Pertanian, 21(2), 91-104.mhttps://doi.org/10.20884/1.agrin.2017.21.2.368
Mahadevan, N., Shivali, & Kamboj, P. (2009). Hibiscus sabdariffa Linn.- An overview. Natural Product Radience, 8, 77-83. (https://www.doc-developpement-durable.org/file/Culture/Arbres-Fruitiers/FICHES_ARBRES/bissap-hibiscus%20sabdariffa&cannabinus/Review%20Paper%20Hibiscus%20sabdariffa.pdf) [Diakses tanggal 16 Oktober 2022]
Maryani, H., & Kristiana, L. (2008). Khasiat & manfaat rosella. Jakarta: Agromedia Pustaka.
Mubarok, Z.R., Fatwa, M., & Deden. (2019). Pengaruh penambahan asam sitrat pada proses perebusan dan perendaman kedelai untuk mempercepat proses fermentasi tempe. Jurnal Ilmiah Teknik Kimia, 3(1), 18-20. https://doi.org/10.32493/jitk.v3i1.2596
Hidayat, M., Adhika, O.A., Tanuwijaya, F., Nugraha, A., & Hutagalung R.B. (2019). Effective dose of rosella calyx extract (Hibiscus sabdariffa L.) against liver marker enzymes and liver histopathological of high-fat feed induced rats. Journal of Medicine and Health, 2(4), 985–998. https://doi.org/10.28932/jmh.v2i4.1827
Mohd-Esa, N., Hern, F.S., Ismail, A., & Yee, C.L. (2010). Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds. Food Chemistry, 122, 1055-1060. https://doi.org/10.1016/j.foodchem.2010.03.074
O’Sullivan, M.G. (2017). A new product development handbook for sensory and consumer-driven: Innovative technologies for the food and beverages industry. Duxford: Woodhead Publishing.
Okoro, E., & Casmir. (2007). Production of red wine from roselle and pawpaw using palmwine yeast. Nigerian Food Journal, 25(2), 158-164. https://doi.org/10.4314/nifoj.v25i2.50854
Putri, A.A., & Hidajati, N. (2015). Uji aktivitas antioksidan senyawa fenolik ekstrak metanol kulit batang tumbuhan nyiri batu (Xylocarpus moluccensis). Unesa Journal of Chemistry, 4(1), 1–6.
Purwanto, Y.A., & Weliana. (2018). Kualitas tempe kedelai pada berbagai suhu penyimpanan. Journal of AgroBased Industry, 35(2), 106–112. https://doi.org/10.32765/wartaihp.v35i2.4297
Pratiwi. (2012). “Uji Aktivitas Antioksidan Daun Bawang Merah (Eleutherine americana MERR) Dengan Metode DPPH (2,2-Difenil,-1-Pikrilhidrasil)”. Laporan Penelitian. Departemen Farmasi, Fakultas Farmasi, Universitas Tanjungpura Pontianak, Kalimantan Barat.
Prihatiningsih, D.N. (2014). Analisis sifat fisikokimia gelatin yang diekstrak dari kulit ayam dengan variasi konsentrasi asam laktat dan lama ekstraksi. Cakra Kimia (Indonesian E-Journal of Applied Chemistry), 2(1), 31-45.
Rivero-Cruz, J.F., Granados-Pineda, J., Pedraza-Chaverri J., Pérez-Rojas, J.M., Kumar-Passari, A., Diaz-Ruiz, G., & Rivero-Cruz, B.E. (2020). Phytochemical constituents, antioxidant, cytotoxic, and antimicrobial activities of the ethanolic extract of mexican brown propolis. Antioxidants, 9(1), 70. https://doi.org/10.3390/antiox9010070
Sanjaya, Y.D., Riyadi, P.H., & Sumardianto. 2016. Pengaruh penambahan ekstrak rosella (Hibiscus sabdariffa Linn) terhadap warna dan kualitas pada terasi udang rebon (Acetes sp.). Jurnal Pengolahan & Bioteknologi Hasil Perikanan, 5(2), 2442-4145.
Suronoto, J., Antuli, Z., & Une, S. (2020). Analisa karakteristik kimia dan sensori tempe dengan subtitusi kacang merah (Phaseolus vulgaris L.). Jambura Journal of Food Technology, 2(1), 1-12.
Suhmawati, R.R., Panjaitan, T.W.S., & Rosida, D.A. (2017). Evaluasi sifat fitokimia tempe warna dengan penggunaaan kunyit sebagai pewara alami dan penambahan SBD (sabouraud dextrose broth). Heuristic, 14(01), 17-30.mhttps://doi.org/10.30996/HE.V14I01.1041
Thariq, A.S., Swastawati, F., & Surti, T. (2014). Pengaruh perbedaan konsentrasi garam pada peda ikan kembung (Rastrelliger neglectus) terhadap kandungan asam glutamat pemberi rasa gurih (umami). Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, 3(3), 104-111.
Vital, R.B., de Pavia, J.C.M., & Colombo, A.O. (2018). Production, quality, and acceptance of tempeh and white bean tempeh burgers. Food, 7(9), 136. https://doi.org/10.3390/foods7090136
Published
20-12-2022
Issue
Vol. 16 No. 2 2022: Jurnal Agroteknologi
Pages
176-185
License
Copyright (c) 2022 Jurnal Agroteknologi
How to Cite
Sitanggang, N.E.P. & Dewi, L. (2022). Penambahan serbuk kelopak bunga rosela (Hibiscus sabdariffa L.) untuk meningkatkan aktivitas antioksidan pada tempe kedelai. Jurnal Agroteknologi, 16(2), 176-185. https://doi.org/10.19184/j-agt.v16i02.31068
Page updated
Report abuse