Characteristics and Antioxidant Activity of Dried Purwoceng (Pimpinella Alpina Molk) as Functional Food to Increase Body Immune

Kavadya  Syska; Asti Dewi  Nurhayati; Ropiudin

doi:10.35335/jbst.v12i1.3646

Penulis

Kavadya Syska Universitas Nahdlatul Ulama Purwokerto, Indonesia
Asti Dewi Nurhayati Universitas Jenderal Soedirman, Indonesia
Ropiudin Universitas Jenderal Soedirman, Indonesia

DOI:

https://doi.org/10.35335/jbst.v12i1.3646

Kata Kunci:

Antioxidant, Drying, Purwoceng, Functional Food, Body immune

Abstrak

Purwoceng (Pimpinella Alpina Molk.) is a native plant of Indonesia. This plant contains potential antioxidants in the form of alkaloids, glycosides, coumarins, triterpenoids-steroids, and saponins. These bioactive compounds are useful as aphrodisiacs, diuretics, and tonics (capable of increasing the body's immune system). Purwoceng-based functional drinks will go through a drying process. This process will result in a decrease in antioxidants in purwoceng. To reduce the loss of antioxidants contained in purwoceng, proper drying is the main key in producing purwoceng-based functional beverage products. The aims of this study were: (1) to determine the characteristics and antioxidant activity of purwoceng during drying to produce functional drinks to increase the body's immune system. and (2) obtaining a drying formula for dried purwoceng products to produce functional drinks to increase the body's immune system. This research method is experimental. This research was divided into four stages, namely: (1) determination of the formulation temperature for drying purwoceng, (2) physico-chemical testing after drying, (3) reducing the dimensions of dried purwoceng, and (4) physico-chemical testing after changing the dimensions of dried purwoceng. . The experimental design used in this study was a factorial Completely Randomized Design (CRD) with 2 factors. The first factor is the drying temperature of purwoceng, while the second factor is whole and counting. Both factors consist of 3 levels with 3 replications so that there are a total of 27 experimental combination units. Observational data were analyzed by analysis of variance (F test) and if they were significantly different, it was continued with the DMRT test at an accuracy level of 5%. The results showed that the best moisture content was the water content of dry purwoceng drying with the lowest value at a temperature of 70? (T4) with a value of whole pieces (P0) 27.95 and chopped pieces (P1) with a value of 26.53. The best pH for drying purwoceng tea is at a temperature of 70? (T4) with whole pieces (P0) getting a value of 6.85, while chopped pieces (P1) get a value of 6.77. The best yield in purwoceng drying is the least yield at 70? (T4). The best antioxidant test results are those that have the highest value at a temperature of 70? (T4). The best test for phenol content is with the highest value at a temperature of 70 (T4). The organoleptic test on dried purwoceng steeping with crystalline coconut sugar got the best values, including: color test with a value of 5, fragance test with a value of 5, and taste test with a value of 4.84.

Referensi

Alkarkhi, A.F.M. & Alqaraghuli, W.A.A. (2019). Easy Statistics for Food Science with R. London: Academic Press

Apak, R., E. Çapano?lu & F. Shahidi. (2018). Measurement of antioxidant activity and capacity: recent trends and applications. Wiley, USA.

Bagchi, D. & Nair, S. (2017). Developing New Functional Food and Nutraceutical Products. Academic Press, USA.

Decker E., Elias, R., & McClements, D.J. (2010). Oxidation in Foods and Beverages and Antioxidant Applications. Understanding Mechanisms of Oxidation and Antioxidant Activity. Woodhead Publishing, USA.

Decker, E., Elias, R., & McClements, D.J. (2010). Oxidation in Foods and Beverages and Antioxidant Applications. Management in Different Industry Sectors. Woodhead Publishing, USA.

Firdaus, M. (2015). Indeks Aktivitas Antioksidan Ekstrak Rumput Laut Coklat (Sargassum aquifolium). Jurnal Pengolahan Hasil Perikanan Indonesia, 16(3).

Galanakis, C.M. (2017). Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques. Academic Press. New York. USA.

Hasanah, M., Maharani, B., & Munarsih, E. (2017). Daya antioksidan ekstrak dan fraksi daun kopi robusta (Coffea rubosta) terhadap pereaksi dpph (2,2-difenil-1- pikrilhidrazil). IJPST, 4(2), 42-49.

Hollowood, T., Hort, J., & Kemp, S.E. (2018). Descriptive Analysis in Sensory Evaluation. New Jersey: John Wiley & Sons.

Ibrahim, D. & Zamfirescu, C. (2016). Drying Phenomena: Theory and Applications. Wiley, USA.

Isabel, C.F., Ferreira, R., & Barros, L. (2019). Functional Food Ingredients from Plants. Elsevier Science & Technology. Elsevier Science & Technology, USA.

Lung, J.K.S. & Destiani, D.P. (2017). Uji aktivitas antioksidan vitamin A, C, E dengan metode dpph. Farm, 15(1), 53-62.

Mandarini, N.P. (2014). Analisis kapasitas antioksidan dan kandungan total fenol pada sayuran [tesis]. Bogor (ID): Institut Pertanian Bogor.

Meilgaard, M.C., Civille G.V., & Carr, B.T. (2016). Sensory Evaluation Techniques. Boca Raton: CRC Press.

Mujumdar, A.S. (2014). Handbook of Industrial Drying, Fourth Edition. CRC Press, USA.

Mujumdar, A.S. & Xiao, H.W. (2019). Advanced Drying Technologies for Foods. CRC Press, USA.

Nopiyanto, Y.E., Raibowo, S., Sugihartono, T., & Yarmani. (2020). Pola hidup sehat dengan olahraga dan asupan gizi untuk meningkatkan imun tubuh menghadapi Covid-19. Dharma Raflesia: Jurnal Ilmiah Pengembangan dan Penerapan Ipteks, 18(2), 90-100.

Nuryadin. E. & Nabiil, A. (2018). Potential Development of Purwoceng (Pimpinella pruatjan Molk or Pimpinella alpine Kds) Plant Scale Industry Using In-Vitro Culture Technique By Means of Rooting Induction. Journal of Tropical Biodiversity and Biotechnology, 3(3), 92-96.

Ohtake, S., Izutsu, K.I, & Lechuga-ballesteros, D. (2020). Drying Technologies for Biotechnology and Pharmaceutical Applications. Vch Pub, USA.

Pratama, I.G.A.A. & Danarto, H.R. (2018). Effect Of Purwoceng Extract On The Expression Of Nitric Oxide Neuronal Synthase In Penile Tissue Of White Male Rattus Novergicus. Jurnal Urologi Indonesia, 25(1).

Prawiradilaga, R.S. (2020). Covid-19 dan Tatalaksana Gizi. Pusat Penerbitan Unisba (P2U) LPPM Unisba. Bengkulu. Indonesia.

Putri, D.D. dan Ulfin, I. (2015). Pengaruh suhu dan waktu ekstraksi terhadap kadar kafein dalam teh hitam. J Sains Seni ITS, 4(2), 105-109.

Qodri, Z.U., Cahyono, B., & Suzery, M. (2013). Analisis Kimiawi Fraksi n-Heksana dari Tanaman Purwoceng (Pimpinella Alpina Molk.). Jurnal Kimia Sains dan Aplikasi, 16(1), 27-32.

Ramlah. (2017). Penentuan suhu dan waktu optimum penyeduhan daun teh hijau (Camellia sinensis L.) p+2 terhadap kandungan antioksidan kafein, tannin, dan katekin [skripsi]. Makassar (ID): Universitas Islam Negeri Alauddin Makassar.

Rani, V. & Yadav, U.C.S.. (2018). Functional Food and Human Health. Springer Singapore.

Syska, K. & Ropiudin. (2020). Perpindahan Panas pada Pengering Tipe Drum Berputar pada Kondisi Tanpa Beban. Agroteknika, (3)1, 1-15.

Saputri, R. & Susiani, E.F. (2018). Uji Aktivitas Antioksidan Ekstrak Etanol Buah dan Biji Buah Kalangkala (Litsea angulata) asal Kalimantan Selatan. Borneo Journal of Pharmacy, 1(2), 81-84.

Satyaningtijas, A.S., Maheshwari, H., Achmadi, P., Bustaman, I., Kiranadi, B., Julianto, & Kurnia, M.L. (2016). Pemberian Ekstrak Etanol Purwoceng pada Masa Pascaplasentasi Meningkatkan Kinerja Reproduksi Tikus Bunting. Jurnal Veteriner, 17(1).

Widayat, T. & Soetarto, A.E.S. (2012). Isolation of endophyic bacteria from purwoceng (Pimpinella alpina Kds.). Health Science Journal of Indonesia, 3(1), 31-36.

Widyasanti, A., Farddani, C.L., & Rohdiana, D. (2016). Pembuatan sabun padat transparan menggunakan minyak kelapa sawit (palm oil) dengan penambahan bahan aktif ekstrak teh putih (Camellia sinensis). JTPL, 5(3), 125-136.

Winarti, S., Djajati, S., Hidayat, R., & Jilian, L. (2018). Karakteristik Dan Aktivitas Antioksidan Beras Analog Dari Tepung Komposit (Gadung, Jagung, Mocaf) Dengan Penambahan Pewarna Angkak. Jurnal Teknologi Pangan, 12(1), 27-40.

Winarti, S., Sudaryati, & Usman, A.E.S. (2016). Karakteristik Dan Aktivitas Antioksidan Rosela Kering (Hibiscus sabdariffa L.). Jurnal Teknologi Pangan, 9(2).

Zhong, J. & Wang, X. (2019). Evaluation Technologies for Food Quality. Cambridge: Woodhead Publishing.

Winangsih, E., Prihastanti, & Parman, S. (2013). Pengaruh Metode Pengeringan Terhadap Kualitas Simplisia Lempuyang Wangi (Zingiber fraganceticum L.). Buletin Anatomi dan Fisiologi, 21(1), 19-25.

Sayekti, E. D., Asngad, A., & Chalimah, S. (2016). Aktivitas Antioksidan Teh Kombinasi Daun Katuk Dan Daun Kelor Dengan Variasi Suhu Pengeringan (Doctoral dissertation, Universitas Muhammadiyah Surakarta).