Antioksidan Minuman Loloh Kunyit (Curcuma longa L.) Pasca Perebusan dengan Bahan Utensil Beragam Produk UKM I Ketut Mastra Desa Pejeng Kelod Tampak Siring Gianyar Bali

Putu Herry Sandayani, Ni Ketut Wiradnyani, Maria Fransiska

Abstract


ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui antioksidan uji berbagai utensil dari
bahan gerabah, aluminium dan stainless steel terhadap antioksidan minuman loloh kunyit
produksi desa Pejeng Kelod Tampak Siring Gianyar, UKM I Made Mastra sebagai minuman
lokal masyarakat Bali. Bahan yang digunakan dalam satu kali resep adalah 300 gr kunyit
segar, 25 gr daun sirih dicuci bersih dan dikupas, kemudian dirajang kecil-kecil selanjutnya
di-blender kemudian ditambahkan 30 gr asam jawa, 100 gr gula merah, 10 gr garam, dan 5 gr
cabe, 5 gr terasi panggang (Suartana, 2018). Loloh kunyit ini menggunakan air yang dimasak
terlebih dahulu, kemudian dituangkan pada bahan utama dan selanjutnya dikemas. Alat yang
dipergunakan memasak loloh kunyit tidak konsisten sedangkan animo masyarakat jika
memasak loloh dengan menggunakan gerabah terkesan lebih baik, ironisnya kandungan
senyawa loloh kunyit sudah teridentifikasi 12 senyawa (Murna, 2019). Penelitian ini
dilakukan secara eksperimental, sampel dianalisis menggunakan metode IC50 dan kapasitas
antioksidan setelah memperlakukan pengunaan wadah pemanas loloh kunyit berbagai bahan
yaitu gerabah, aluminium dan stainlessteel. Hasil penelitian menunjukkan bahwa terdapat
perbedaan yang significant dari penggunaan alat memasak gerabah, aluminium dan
stainlessstell. Uji lanjut Beda Nyata Terkecil (BNT) diketahui bahwa memasak loloh kunyit
dengan menggunakan gerabah, menujukkan angka kapasitas antioksidan tertinggi (623,91 μg
GAEAC/g bahan), dibandingkan dengan kapasitas antioksidan menggunakan aluminium
(353,2 μg GAEAC/g bahan) maupun stainlesstel (559,1 μg GAEAC/g bahan), dan tanpa
perlakuan (kontrol) (631,1 μg GAEAC/g bahan)
Kata Kunci: Utensil, Loloh kunyit, Pejeng Kelod, Antioksidan, Gerabah.
ABSTRACT
This study aims to determine the antioxidant levels of various utensils from pottery,
aluminum and stainless steel against the antioxidants of turmeric loloh drinks produced by the
SME owned by I Made Mastra in the village of Pejeng Kelod Tampak Siring Gianyar, as a local
drink for the Balinese people. The ingredients used in one recipe are 300 grams of fresh
turmeric, 25 grams of betel leaf, washed and peeled, then chopped into small pieces, then in a
blender, then add 30 grams of tamarind, 100 grams of brown sugar, 10 grams of salt, and 5 gr
chilies, 5 gr grilled shrimp paste (Suartana, 2018). This turmeric loloh uses boiled water first,
then it is poured into the main ingredient and then it is packaged. The tools used to cook
turmeric loloh are inconsistent, while the public's interest for loloh cooked using pottery seemed
better, ironically 12 compounds have been identified in the loloh turmeric compound (Murna,
2019). This research was conducted experimentally, the samples were analyzed using the IC50 method and their antioxidant capacity after treating the use of turmeric loloh heating containers with various utensil, namely pottery, aluminum and stainless steel. The results indicated that there was a significant difference in the use of pottery, aluminum and stainless steel cooking tools. Further test of the Smallest Significant Difference (LSD) is known that cooking turmeric loloh using pottery, shows the highest antioxidant capacity (623.91 μg GAEAC / g material), compared to the antioxidant capacity using aluminum (353.2 μg GAEAC / g material) and stainless steel (559.1 μg GAEAC / g material), and without treatment (control) (631.1 μg GAEAC / g material), and inversely proportional to IC50 loloh turmeric control (2208.7 ppm), using earthenware (3426.09 ppm) using stainless steel (4792.46 ppm), or using aluminum (6122.40 ppm)
Keywords: Utensil, Loloh Turmeric, Pejeng Kelod, Antioxidant, Pottery

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