Stabilitas Sifat Antioksidatif Lidah Buaya (Aloe vera var. chinensis) selama Pengolahan Minuman Lidah Buaya

https://doi.org/10.22146/agritech.9659

Riyanto Riyanto(1*), Chatarina Wariyah(2)

(1) Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta Jl. Wates Km 10 Yogyakarta 55753
(2) Fakultas Agroindustri, Universitas Mercu Buana Yogyakarta Jl. Wates Km 10 Yogyakarta 55753
(*) Corresponding Author

Abstract


Aloe vera had functional properties as an antioxidant due to its flavonoid compound. However, the use of aloe veraextract were less practical, perishable and low acceptability. Therefore, aloe vera would be processed into aloe vera drink. The purpose of this research was to produce acceptable aloe vera drink with high antioxidative effect. Specifically, the objectives of this research were to evaluate antioxidative activity of aloe vera extract, to evaluate antioxidative properties changes during processing of aloe vera drink based on their ability to scavenge DPPH radicals and to inhibite lipid peroxidation, and to determine process conditions that resulted acceptable product. The research showed that aloe vera extract had high antioxidative activity shown by the percentage of Reactive Scavenging Activity (RSA) of 35.17 % and inhibition of lipid peroxidation of 49.53 %. Blanching of aloe vera gel with the higher temperature, produced aloe vera drink with low antioxidative activity. The antioxidative activity in every stage of processing aloe vera drink decreased especially after immersion in NaCl or lime solution. Processing of aloe vera drink with blanching at temperature of 70 °C produced the most acceptable aloe vera drink with high antioxidative activity.

ABSTRAK

Lidah buaya atau aloe vera memiliki sifat fungsional sebagai antioksidan karena mengandung senyawa flavonoid.Penggunaan lidah buaya dalam bentuk ekstrak kurang praktis, mudah rusak dan akseptabilitasnya rendah. Oleh karena itu dilakukan pengolahan gel lidah buaya menjadi minuman lidah buaya. Tujuan penelitian ini adalah menghasilkan minuman lidah buaya dengan sifat antioksidatif dan akseptabilitas tinggi. Secara khusus tujuannya adalah mengevaluasi aktivitas antioksidasi ekstrak lidah buaya, mengevaluasi perubahan sifat antioksidatif lidah buaya selama pengolahan minuman lidah buaya berdasarkan kemampuannya menangkap radikal bebas DPPH dan menghambat peroksidasi lemak, dan menentukan kondisi proses terbaik yang dapat menghasilkan minuman lidah buaya dengan akseptabilitas tinggi. Hasil penelitian menunjukkan bahwa ekstrak lidah buaya memiliki aktivitas antioksidasi dengan persentase Reactive Scavenging Activity (RSA) sebesar 35,17 % dan penghambatan peroksidasi lemak 49,53 %. Blansing gel lidah buaya dengan suhu semakin tinggi menghasilkan minuman lidah buaya dengan aktivitas antioksidasi rendah. Aktivitas antioksidasi pada setiap tahap pengolahan minuman lidah buaya semakin menurun terutama setelah perendaman dalam larutan NaCl atau larutan kapur. Pengolahan minuman lidah buaya dengan suhu blansing 70 oC dapat menghasilkan minuman lidah buaya yang paling akseptabel dengan aktivitas antioksidasi tinggi.


Keywords


Antioxidant; free radical; oxidation; aloe vera drink

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DOI: https://doi.org/10.22146/agritech.9659

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Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


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