Sifat Antioksidasi, Sifat Kimia dan Sifat Fisik Manisan Basah dari Kunir Putih (Curcuma mangga Val.)

https://doi.org/10.22146/agritech.9703

Dwiyati Pujimulyani(1*), Agung Wazyka(2)

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

Abstract


The purpose of this study are to get a good manufacturing process of wet sweets from white saffron and to examine the antioxidant activity, chemical and physical properties of this product. The white saffron rhizomes were peeled, washed, blanched at 100 °C for 5 minutes in 0.05 % citric acid solution and sliced 2 mm thick. The slices of white saffron were boiled in 30 % sugar solution for 10 minutes, then soaked in sugar solution for 2, 3 and 4 days. This product was ex- amined for antioxidation properties (methods: DPPH, FTC, TBA), chemical properties (moisture content, curcumin and phenol content) and physical properties (colour, texture and deformation). The result of this study showed that the wet sweets from white saffron had a good taste, through boiling and soaking in sugar solution for 3 days, had RSA42.94 %. The peroxide and malonaldedyd values of the product were lower than control (without sample). This product had moisture content 23.47 %, curcumin 39.28 ppm (db), phenol 257.44 ppm (db), colour (absorbance) 0.551, texture112.56 N and the deformation value was 34.66 %.

ABSTRAK

Tujuan penelitian ini adalah memperoleh cara pengolahan manisan basah dari kunir putih  dan menguji sifat antiok- sidasi, sifat kimia dan sifat fisik produk. Pada penelitian ini dilakukan pengolahan manisan basah kunir putih dengan variasi perlakuan perebusan dan tanpa perebusan serta lama perendaman dalam larutan gula secara bertingkat. Cara pembuatan manisan basah sebagai berikut: rimpang kunir putih dikupas, dicuci, diblanching 100 °C selama 5 menit dalam larutan asam sitrat 0,05 % dan dilakukan pengirisan 2 mm. Irisan kunir putih direbus dalam larutan gula 30 % selama 10 menit, kemudian direndam dalam larutan gula dengan variasi lama perendaman 2, 3 dan 4 hari. Manisan basah dari kunir putih diuji sifat antioksidasi (metode DPPH, FTC dan TBA), sifat kimia (kadar air, kurkumin dan ka- dar fenol) dan sifat fisik (warna, tekstur dan deformasi). Hasil penelitian ini menunjukkan bahwa manisan basah kunir putih yang disukai  adalah dengan perlakuan perebusan  dan perendaman dalam larutan gula 3 hari,  mempunyai RSA 42,94 %,  produk peroksida dan malonaldehid lebih rendah dibanding kontrol (tanpa sampel). Produk tersebut mempunyai kadar air 23,47 %, kurkumin 39,28 ppm (bk), fenol 257,44 ppm (bk), warna (absorbansi) 0,551, tekstur112,56 N dan deformasi 34,66 %.


Keywords


Wet sweet from white saffron; antioxidant activity; curcumin; phenol

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DOI: https://doi.org/10.22146/agritech.9703

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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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