AKTIVITAS ANTIOKSIDAN PADA PERMEN JELLY DENGAN BAHAN BAKU EKSTRAK RIMPANG JAHE
Abstract
ABSTRACT
Ginger rhizome contains many active phenolic components such as sogaol, gingerol and gingerone which have antioxidant effects and as anticancer. With the content of active compounds that function as antioxidants in ginger rhizomes, in this study a product will be made in the form of Jelly candy. This study aims to analyze the antioxidant activity of Jelly candy with raw material extracts from types of ginger rhizome.
The method used in this study is an experimental method using a Factorial Completely Randomized Design (CRD) consisting of 2 factors, namely the comparison of gelling materials and types of ginger with 2 experimental replications. The first factor is the ratio of gelling agents with the following variations: (nutrijell: agar-agar = 0.5: 1.5, nutrijell : agar-agar = 1: 1, and nutrijell: agar-agar = 1.5 : 0.5, and the second factor is the variety of ginger which consists of “Elephant” ginger, “Emprit” ginger, and Red ginger. From these two factors, 9 treatment combinations were obtained. Parameters analyzed for jelly candy are antioxidant activity and sensory testing.
Jelly candy with Red ginger extract as raw material has the highest antioxidant activity, namely 67.62% to 73.86% compared to the antioxidant activity of jelly candy with “Emprit” ginger rhizome extract as raw material (55.56% to 63.07%) and “Elephant ginger rhizome extract (56.91% to 65.51%). Based on the organoleptic test on the taste, aroma, color, and texture of the jelly candy, the jelly candy made from Red ginger extract with the formulation of nutrijell and agar (0,5:1,5).
INTISARI
Rimpang jahe banyak mengandung komponen fenolik aktif seperti sogaol, gingerol dan gingerone yang memiliki efek antioksidan dan sebagai antikanker. Dengan adanya kandungan senyawa aktif yang berfungsi sebagai antioksidan pada rimpang jahe, maka pada penelitian ini akan dibuat produk yang berupa permen Jelly. Penelitian ini bertujuan untuk menganalisis aktivitas antioksidan pada permen Jelly dengan bahan baku ekstrak dari berbagai jenis rimpang jahe.
Metode yang digunakan pada penelitian ini adalah metode eksperimen yaitu dengan menggunakan Rancangan Acak Lengkap (RAL) Faktorial yang terdiri dari 2 faktor yaitu perbandingan bahan pembentuk gel dan varietas jahe dengan 2 kali ulangan percobaan . Faktor pertama adalah perbandingan bahan pembentuk gel dengan variasi sebagai berikut : nutrijell : agar-agar = 0,5 : 1,5 , nutrijell : agar-agar = 1 : 1 , dan nutrijell : agar-agar = 1,5 : 0,5, dan faktor kedua adalah jenis jahe yang terdiri dari (jahe gajah, jahe emprit, dan jahe merah). Dari kedua faktor tersebut diperoleh 9 kombinasi perlakuan. Parameter yang dianalisa terhadap permen jelly adalah aktivitas antioksidan dan pengujian sensoris.
Permen jelly dengan bahan baku ekstrak jahe merah mempunyai aktivitas antioksidan paling tinggi yaitu 67,62% s/d 73,86% dibanding dengan aktivitas antioksidan permen jelly dengan bahan baku ekstrak rimpang jahe emprit (55,56% s/d 63,07%) dan ekstrak rimpang jahe gajah (56,91% s/d 65,51%). Berdasarkan uji organoleptik terhadap rasa,, aroma , warna, tekstur permen jelly yang banyak disukai adalah permen jelly dari ekstrak jahe merah dengan formulasi nutrijell dan agar (0,5:1,5).
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