Penambahan angkak (monascus purpureus) pada tempe dalam peningkatan antioksidan
The addition of angkak (monascus purpureus) in the improvement of antioxidant
Abstract
Tempe is a fermented food product that can be consumed as an energy source. The use of soybeans as a basic ingredient and the addition of Angkak can improve the quality of tempeh such as increasing its water content and antioxidants. The purpose of this study was to determine the effect of giving Angkak at a certain concentration on the quality of tempeh. The study used a single pattern Completely Randomized Design (CRD) where 1 factor was the administration of Angkak at a certain concentration with each treatment 5 times. The result of this research is that there is an effect of giving Angkak at a certain concentration on the quality of tempeh. The highest antioxidant activity was found in tempeh with an additional concentration of 1.5% (4532.01ppm). The addition of Angkak also affects the moisture content of tempeh, which increases due to the hygroscopic condition of the Angkak powder. In addition, from the organoleptic test, it was found that the addition of Angkak at a concentration of 1% was more in demand by respondents than concentrations of 0%, 0.5%, and 1.5%.
References
Astawan, M. (2008). Panduan lengkap menjaga kesehatan dengan tempe. Bogor : Dian Rakyat.
Badan Standarisasi Nasional. (2009). Tempe kedelai. Jakarta.
Banobe, C. O., Kusumawati, I. G. A. W., & Wiradnyani, N. K. (2019). Nilai zat gizi makro dan aktivitas antioksidan tempe kedelai (Glycine max L.) kombinasi biji kecipir (Psophocarpus tetragonolobus L.). Jurnal Ilmu dan Teknologi Pangan, 5(2), 486–495. https://doi.org/10.29303/profood.v5i2.111
Barhe, T. A., & Tchouya, H. R. F. (2016). Comparative study of the anti-oxidant activity of the total polyphenols extracted from Hibiscus Sabdariffa L.,Glycine max L. Merr., yellow tea and red wine through reaction with DPPH free radicals. Arabian Journal of Chemistry, 9, 1-8. https://dx.doi.org/10.1016/j.arabjc.2014.11.048
Budiono, R. A. (2016). “Aktifitas fermentasi tempe saga pohon (Adenanthera pavonina L.)”. Skripsi. Jakarta: UIN Syarif Hidayatullah
Danuri, H. (2008). Optimizing angkak pigments and lovastatin production by Monascus purpureus. Hayati Journal of Biosciences, 15(2), 61–66. https://doi.org/10.4308/hjb.15.2.61
Dinesh, B. P., Bhakyaraj. R., & Vidhyalakshmi. R. (2009). A low cost nutritious food “tempeh”. World Journal of Dairy & Food Sciences, 4(1), 22–27.
Dwinaningsih, E. (2010). “Karakteristik kimia dan sensori tempe dengan variasi bahan baku kedelai/beras dan penambahan angkak serta variasi lama fermentasi”. Skripsi. Surakarta: Universitas Sebelas Maret
Feng, X. M., Larsen, T. O., dan Schnurer, J. (2007). Production of volatile compounds by Rhizopus oligos porus during soybean and barley tempeh fermentation. International Journal of Food Microbiology, 113(2), 133-141. https://doi.org/10.1016/j.ijfoodmicro.2006.06.025
Handayani, V., Ahmad, A. R., dan Sudir, M. (2014). Uji aktivitas antioksidan ekstrak metanol bunga dan daun patikala (Etlingera elatior (Jack) R.M.Sm) menggunakan metode DPPH”. Pharmaceutical Sciences and Research, 1(2), 86-93. https://doi.org/10.7454/psr.v1i2.3321
Irdawati., Fifendy, M., Putra, F., (2012). Pengaruh penambahan beras terhadap mutu tempe angkak kacang buncis putih. Jurnal Eksakta, (2), 44-51.
Kusuma, T. S., Kurniawati, A. D., Rahmi, Y., Rusdan, I. H., & Widyanto, R. M.
(2017). Pengawasan mutu makanan. Malang: UB Press.
Maryam, S. (2015). Kadar antioksidan dan IC50 tempe kacang merah (Phaseulus vulgaris L) yang difermentasi dengan lama fermentasi berbeda. Prosiding Seminar Nasional MIPA, 347–352.
Mawaddah, N., Fakhrurrazi, & Rosmaidar. (2018). Aktivitas antibakteri ekstrak tempe terhadap bakteri Staphylococcus aureus. Jurnal Ilmiah Mahasiswa Veteriner, 2(3), 230-241. https://doi.org/10.21157/jim%20vet..v2i3.7765
Molyneux, P. (2004). The use of the stable free radical diphenylpicryl-hydrazyl (DPPH) for estimating anti-oxidant activity. Songklanakarin Journal of Science and Technology, 26(2), 211–219.
Mufidah, I., Fathimah, F., Darni, J., & Chairiyah, N. A. (2018). Analisis perbedaan jenis pembungkus terhadap kadar proksimat dan daya terima tempe biji Lamtoro (Leucaena Leucocephala). Darussalam Nutrition Journal, 2(2), 21-31. https://doi.org/10.21111/dnj.v2i2.2165
Nurmala, T. (2003). Serealia sumber karbohidrat utama. Jakarta: Rineka Cipta.
Pawiroharsono, S. (2007). Potensi pengembangan industri dan bioekonomi berbasis makanan fermentasi tradisional. Jurnal Ilmu Kefarmasian Indonesia. 5(2), 85-91.
Purwanto, Y. A., & Weliana. (2018). Kualitas tempe kedelai pada berbagai Suhu penyimpanan quality of soybean “tempe” stored under various temperature conditions. Journal of Agro-Based Industry, 35(2), 106–112.
Mambang, D. E. P., Rosidah., & Suryanto, D. (2014). Aktivitas antibakteri ekstrak tempe terhadap bakteri Bacillus subtilis dan Staphylococcus aureus. Jurnal Teknologi dan Industri Pangan, 25(1), 115–118. https://doi.org/10.6066/jtip.2014.25.1.115
Rahayu, W. P. (2000). Aktivitas antimikroba bumbu masakan tradisional hasil olahan industri terhadap bakteri patogen dan perusak. Jurnal Teknologi dan Industri Pangan, 11(2), 42–48.
Ramadhan, A. F., Radiati, L. E., & Thohari, I. (2005). Tingkat penggunaan ekstrak angkak (Monascus Purpureus) sebagai curing alternatif dengan metode curing basah terhadap kualitas kornet daging sapi. Jurnal Universitas Brawijaya, 1–7.
Razie, F., & Widawati, L. (2018). Kombinasi pengemasan vakum dan ketebalan kemasan untuk memperpanjang umur simpan tempe. Jurnal Ilmu dan Teknologi Pertanian, 4(2), 94–107. https://doi.org/10.37676/agritepa.v5i1.721
Rosida, D. F., Hp, S., & Costantia, F. (2013). Kajian peran angkak pada kualitas tempe kedelai-lamtoro gung ( Leucaena leucocephala ). 64–72.
Rundubelo, B. A., Ridhay, A., Hardi, J., & Pusptasari, D. J. (2019). Uji stabilitas pigmen ekstrak ubi banggai (Dioscorea bulbifera var celebica Burkill) pada berbagai variasi pH dan lama paparan sinar matahari. Jurnal Riset Kimia, 5(1), 9–16. https://doi.org/10.22487/kovalen.2019.v5.i1.14562
Sarwono, B. (2010). Usaha membuat tempe dan oncom. Jakarta: Penebar Swadaya.
Suknia, S. L. (2020). Proses pembuatan tempe home industry berbahan dasar kedelai (Glycine max (L.) Merr) dan kacang merah (Phaseolus vulgaris L.) di Candiwesi Salatiga. Southeast Asian Journal of Islamic Education, 03(01), 59-76. https://doi.org/10.21093/sajie.v3i1.2780
Suronoto, J., Zainudin, A., Suryani, U., (2020). Analisa karakteristik kimia dan sensori tempe dengan subtitusi kacang merah (Phaseolus vulgaris L.). Jambura Journal and Food Technology, 2(1).
Tisnadjaja, D. (2006). Bebas kolesterol dan demam berdarah dengan angkak. Depok: Penebar Swadaya.
Trisnagati, R., Suprihartini, C., Kediri, K., & Timur, J. (2019). Pengaruh konsentrasi penambahan angkak (Monascus purpureus) sebagai pewarna alami produk saos tomat terhadap daya terima organoleptik. Jurnal Gizi Kediri Husada, 1(2), 87–95.
Septiriyani, I. S., (2017). “Potensi pemanfaatan singkong (Manihot utillisima) sebagai bahan tambahan dalam pembuatan es puter secara tradisional”. Skripsi. Yogyakarta: Universitas Sanata Dharma.
Virgianti, D. P. (2015). Uji Antagonis Jamur Tempe (Rhizopus Sp) terhadap Bakteri Patogen Enterik. Biosfera, 32(3), 162–168. http://doi.org/10.20884/1.mib.2015.32.3.339
Yoon, Gun-Ae & Park, S. (2014). Antioxidant action of soy isoflavones on oxidative stress and antioxidant enzyme activities in exercised rats. Nutrition Research and Practic, 8(6), 618-624. https:// doi.org/10.4162/nrp.2014.8.6.618
Copyright (c) 2022 Ega Meilenia Putri Pamungkas, Lusiawati Dewi, Marisa Christina Tapilouw

This work is licensed under a Creative Commons Attribution 4.0 International 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...