Pengaruh fortifikasi ekstrak kulit buah naga super merah (Hylocereus costaricensis) terhadap kandungan antioksidan tape singkong kuning (Manihot utilissima Pohl)

Effect of fortification of super red dragon fruit peels extract (Hylocereus costaricensis) on antioxidant content of fermented yellow cassava (Manihot utilissima Pohl)

Authors

DOI:

https://doi.org/10.35891/tp.v11i1.1904

Keywords:

antioxidant, fermented yellow cassava, super red dragon fruit peels

Abstract

The super red dragon fruit peels waste that is under utilized by the people and prefers to be thrown away, has a lot of nutrient content over the fruit flesh, and the decline in people's interest in fermented cassava causes the loss of cassava farmers. Therefore, it is necessary to do research on the innovation of fermented cassava which also adds value to the nutritional content. This study aims to determine the effect of the addition of super red dragon fruit peels percentage and the addition of yeast percentage to antioxidant activity. The method used in the study of the manufacture of antioxidant fortified yellow cassava using factorial Randomized Block Design (RBD) consisting of 2 factors, the first factor consists of 3 levels and the second factor consists of 3. Of the two factors obtained 6 combinations of treatments. Each treatment was repeated three times, so that 18 treatment combinations were obtained. Tests carried out include physicochemical tests (antioxidant activity, pH, color intensity) and organoleptic tests (color, aroma, taste and texture). Analysis of physicochemical test using ANOVA. If it is significantly different, then it is followed by the Tukey method and to find the best treatment according to physicochemical parameters using the Zelleny method. Organoleptic test analysis uses the Friedman test and to find the best treatment according to organoleptic parameters using Effectiveness Index. The results of this study indicate that the combination treatment of the addition of super red dragon fruit peels by 30% w/v and the percentage yeast of 0.4% w/w is the best results according to physicochemical test parameters with the following characteristics: DPPH% Inhibition (83.115%), pH (4.53), L color intensity (50.2), Color intensity a + (47.7), Color intensity b + (12,32). The best treatment organoleptic test was obtained from a combination of treatment the percentage of the addition of super red dragon fruit peels by 30% b / v and the percentage of yeast 0.4% b / b provided that the average color organoleptic test score was 3.97 (likes), flavor 3 , 77 (likes), texture 2.77 (enough), taste 3.5 (likes).

References

Aini, Y. N., Suranto & R. Setyaningsih. (2003). Pembuatan kefir susu kedelai (Glycine max (L.) Merr) dengan variasi kadar susu skim dan inokulum. Jurnal Biosmart. 5(2). 89-93.

Apriyani, M., & Sedyadi, E. (2015). Sintesis dan karakterisasi plastik biodegradable dari pati onggok singkong dan ekstrak lidah buaya (Aloe vera) dengan plasticizer gliserol. Jurnal Sains Dasar. 4 (2). 145 – 152.

Harivaindaran, Rebecca, & S.Chandran. (2008). Study of optimal temperature, ph and stability of dragon fruit (Hylocereus polyrhizus) peel for usa as potential natural colorant. Pakistan Journal of Biological Sciences. 11 (18). 2259-2263.

Hasanah, H., Jannah, A., Fasya, A.G. (2012). Pengaruh lama fermentasi terhadap kadar alkohol tape singkong (Manihot utilissima Pohl). Alchemy Journal of Chemistry. 2(1). 86-79.

Hattunisa, R. (2009). Kajian alternatif produk pangan fungsional yang dapat dikembangkan dari buah naga. Skripsi. IPB. Bogor.

Herbach, K. M., Stinzing, F. C., & Carle, R. (2006). Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus) [ Weber ] britton and rose) betacyanins as affected by the juice matrix and selected additives. Food Res. Int. 39. 667-677.

Hidayah, T. (2013). Uji stabilitas pigmen dan antioksidan hasil ekstraksi zat warna alami dari kulit buah naga (Hylocereus undatus). Skripsi tidak diterbitkan. Semarang. Universitas Negeri Semarang.

Junaidi, E., & Anwar, Y.A.S. (2018). Aktivasi antibakteri dan antioksidan asam galat dari kulit buah lokal yang diproduksi dengan tanase. ALCHEMY Jurnal Penelitian Kimia. 14(1). 131-142.

Khasanah, N., & Wikandari, P. (2014). Pengaruh Lama Fermentasi dan Penambahan Bakteri Asam Laktat Lactobacillus plantarum terhadap Mutu Produk Tape Singkong. UNESA Journal of Chemistry. 3(1). 78-84.

Khuluq, A. D., Widjanarko, S. B. & Murtini, E.S. (2007). Ekstraksi dan stabilitas betasianin daun darah (Alternanthera dentata) (kajian perbandingan pelarut air : etanol dan suhu ekstraksi). Jurnal Teknologi Pertanian. 8(3). 172-181

Legowo, A. (2005). Pengaruh Blanching terhadap Sifat Sensoris dan Kadar Provitamin Tepung Labu Kuning. Skripsi. Yogyakarta. Universitas Gadjah Mada.

Mitasari, A., (2012). Uji aktivitas ekstrak kloroform kulit buah naga merah (Hylocereus polyrhizus Britton & Rose) menggunakan metode DPPH (1,1- Defenil-2-Pikril Hidrazil). Skripsi. Pontianak. Universitas Tanjungpura.

Muhiddin, N. H., Juli, N., Aryantha, I. N. P. (2001). Peningkatan kandungan protein kulit umbi ubi kayu melalui proses fermentasi. JMS. 6(1).

Moelyaningrum, A.D. (2012). Hazard analysis critical point (HACCP) pada produk tape singkong untuk meningkatkan keamanan pangan tradisional indonesia. The Indonesian Journal of Health Science. 3(1). 41-49.

Moon, J.K. & Shibamoto, T. (2009). Antioxidant assays for plant and food components. Journal of Agricultural and Food Chemistry. 57(5). 1655-1666.

Nayakrishi. (2007). Community Food System Data. http://www.mcgill.com. 4 Juni 2019.

Noor, M. I., Yuvita, E., & Zulfalina. (2016). Identifikasi kandungan ekstrak kulit buah naga merah menggunakan fourier transform infrared (FTIR) and phytochemistry. Journal of Aceh Physics Society (JacPS). 5(1). 14-16.

Nuraida, L., & Owens, J.D. (2014). Sweet, sour, alcoholic solid substrate fungal fermentations. Indigenous Fermented Foods of Southeast Asia. 137 (2).

Nurliyana, R., Zahir, I. S., Suleiman, K. M., Aisyah, M.R., Rahim, K. K. (2010). Antioxidant study of pulps and peels of dragon fruits: a comparative study. International Food Research Journal. 17(367).

Puspitasari, S.A. Uji kadar protein dan organoleptik tape singkong (Manihot utilissima) dengan penambahan sari buah pepaya (Carica papaya L.) dan dosis ragi yang berbeda. Skripsi. Universitas Muhammadiyah Surakarta. Surakarta.

Santoso, A.F & Fibrianto, K. (2017). Pengaruh ekstrak kulit buah naga merah (Hylocereus polyrhizus) terhadap kualitas sosis ayam: tinjauan pustaka. Jurnal Pangan dan Agroindustri. 5(4). 92-96.

Shofiati, A., Andriani, M.AM. & Anam, C. (2014). Kajian kapasitas antioksidan dan penerimaan sensoris teh celup kulit buah naga (pitaya fruit) dengan penambahan kulit jeruk lemon dan stevia. Jurnal Teknosains Pangan. Vol 3(2). 5-13

Wahyuni, D.T. & Widjanarko, S.B. (2015). Pengaruh jenis pelarut dan lama ekstraksi terhadap ekstrak karotenoid labu kuning dengan metode gelombang ultrasonik. Jurnal Pangan dan Agroindustri. 3(2 p).390-401.

Wahyuni, R. (2011). Pemanfaatan kulit buah naga super merah (Hylicereus costaricensis) sebagai sumber antioksidan dan pewarna alami pada pembuatan jelly . Teknologi Pangan. 2(1).

Wisesa, T.B., & Widjanarko, S.B., (2014). Penentuan nilai maksimum proses ekstraksi kulit buah naga merah (Hylocereus polyrhizus). Jurnal Pangan dan Agroindustri. 2 (88-97).

Wu, L. C., Hsu, H. W., Chen, Y., Chiu, C. C., & Ho, Y. I., (2006). Antioxidant and antiproliferative activities of red pitaya. Food Chemistry. 95(2). 319-327.

Cover Volume 11 Nomor 1 2020

Downloads

Published

2020-03-10

Issue

Vol. 11 No. 1 (2020)

Section

Article

License

Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...