Aktivitas penghambatan ekstrak bawang lokio (allium chinense G. Don) terhadap pencoklatan pada terong

Leona, Clarisa (2020) Aktivitas penghambatan ekstrak bawang lokio (allium chinense G. Don) terhadap pencoklatan pada terong. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Allium chinense G. Don, yang dikenal dengan sebutan bawang lokio, termasuk salah satu jenis bawang yang menjadi sumber konsumsi dan bahan pengobatan herbal bagi masyarakat umum. Bawang lokio mengandung asam amino dengan unsur sulfur yang memberi aroma khas serta senyawa fitokimia yang bermanfaat dalam menghambat pencoklatan enzimatis. Beberapa bahan pangan mengalami kerusakan berupa perubahan warna menjadi coklat akibat minimnya senyawa metabolit sekunder dan adanya aktivitas PPO, salah satu bahan tersebut yaitu terong. Penelitian ini bertujuan untuk mengetahui aktivitas penghambatan dari ekstrak tanaman bawang lokio terhadap pencoklatan pada terong. Pada tahap penelitian pendahuluan, bawang lokio dilakukan proses maserasi berdasarkan tingkat polaritas yang meliputi n-heksana, etanol 95% dan etil asetat pada rasio masing-masing 1:10 (b/v). Sedangkan pada penelitian utama, bagian bawang lokio yaitu umbi dan batang diekstraksi menjadi beberapa konsentrasi tertentu yaitu 0,5, 1 , 1,5, 2 dan 2,5 %. Hasil dari penelitian pendahuluan yaitu ekstrak dari pelarut etil asetat memiliki kadar flavonoid rata-rata tertinggi yaitu 45,18 ± 2,11 QE mg/g ekstrak dan kadar fenolik rata-rata tertinggi sebesar 114,59 ± 1,51 GAE mg/g ekstrak. Sedangkan pada tahap penelitian utama, ekstrak umbi menunjukkan nilai penghambatan aktivitas PPO terong terbaik yaitu sebesar 25,57 ± 4,32% sedangkan ekstrak batang menunjukkan indeks browning terendah yaitu sebesar 46,14 ± 6,95%./Allium chinense G. Don, commonly known as rakkyo, including one type of onion which is a source of consumption and herbal medicinal ingredients for the general public. Rakkyo contains amino acids with sulphur elements to give a distinctive scent and also phytochemical compounds that are useful in inhibiting enzymatic browning. Some food items suffered damage in the form of discoloration to brown due to the lack of secondary metabolite compounds and the presence of PPO activity, one of which is eggplant. This study aims to determine the inhibitory activity of rakkyo plant extracts against browning in eggplants. In the preliminary research stage, the rakkyo was carried out maceration process based on polarity levels which included n-hexane, 95% ethanol and ethyl acetate at a ratio of 1:10 (w / v), respectively. Whereas in the main study, the rakkyo parts such as bulb and stem were extracted into certain concentrations, in which are 0.5, 1, 1.5, 2 and 2.5%. The results of the preliminary study were extracts from ethyl acetate solvents had the highest average flavonoid levels of 45,18 ± 2,11 QE mg / g extract and the highest average phenolic content of 114,59 ± 1,51 GAE mg / g extract. Whereas in the main research phase, bulb extract showed the best inhibition value of eggplant PPO activity in the amount of 25,57 ± 4,32% while the stem extract showed the lowest browning index at 46,14 ± 6,95%.

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