Aktivitas Antioksidan dan Profil Sensori Minuman Sari Kacang Merah (Phaseolus vulgaris L.) dengan Penambahan Ekstrak Jahe Merah
DOI:
https://doi.org/10.29244/jmpi.2024.11.2.71Keywords:
antioxidant activity, kidney bean, red ginger, sensory profile, total phenolic compoundsAbstract
The diversification and product development of kidney bean and ginger products have not yet been fully explored, especially in relation to antioxidant activity and sensory profiles. This study aims to evaluate the antioxidant activity, total phenolic compounds (TPC), sensory profile, and consumer acceptance of a kidney bean drink with added red ginger extract. Three variations of the kidney bean drink were tested, each containing different concentrations of red ginger extract: 0, 4, and 8%. Antioxidant activity was measured using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, while TPC was determined using the Folin Ciocalteu method. Sensory analysis was conducted using the free choice profiling (FCP) method, with results analyzed through generalized procrustes analysis (GPA) to identify the sensory characteristics of the samples. Additionally, a hedonic test was used to assess the level of panelists' preference for each sample. The results showed that the addition of red ginger extract significantly affected (p<0.05) the antioxidant activity, TPC, sensory profile, and consumer acceptance of the kidney bean drink. Antioxidant activity demonstrated a substantial percentage of DPPH inhibition, ranging from 38.01 to 58.00%. TPC content values ranged from 0.91 to 1.80 mg GAE/g. The kidney bean drink exhibited various sensory attributes, including brown color, ginger aroma, caramel aroma, sweet taste, spicy taste, beany taste, liquid mouthfeel, creamy mouthfeel, spicy aftertaste, and beany aftertaste. The hedonic test results showed that panelists' preferences ranged from neutral to somewhat liking, with scores between 4.00 and 5.10.
Downloads
References
Cianciosi D, Forbes-Hernandes TY, Afrin S, Gasparrini M, Reboredo-Rodriguez P, Manna PP, Zhang J, Bravo LL, Quiles JL. 2018. Phenolic compounds in honey and their associated health benefits: A review. Molecules 23(9): 2322. DOI: 10.3390/molecules23092322. DOI: https://doi.org/10.3390/molecules23092322
Dewi T, Alifah I, Bhayangkara T, Jason GJ. 2016. Pengujian aktivitas antioksidan menggunakan metode DPPH pada daun tanjung (Mimusops elengi L). Prosiding Seminar Nasional Teknik Kimia “Kejuangan”. Halaman 1–7. Pengembangan Teknologi Kimia untuk Pengolahan Sumber Daya Alam Indonesia. Yogyakarta, 17 Maret 2018.
Johari MA, Khong HY. 2019. Total phenolic content and antioxidant and antibacterial activities of Pereskia bleo. Advc Pharmacol Sci 2019(1): 7428593. DOI: 10.1155/2019/7428593. DOI: https://doi.org/10.1155/2019/7428593
Kan L, Nie S, Hu J, Liu Z, Xie M. 2016. Antioxidant activities and anthocyanins composition of seed coats from twenty-six kidney bean cultivars. J Funct Foods 26: 622–631. DOI: 10.1016/j.jff.2016.08.030. DOI: https://doi.org/10.1016/j.jff.2016.08.030
Kumalaningsih S, Pulungan MH, Raisyah. 2016. Substitusi sari kacang merah dengan susu sapi dalam pembuatan yogurt. Industria: J Teknol Manajemen Agroindustri 5(2): 54–60. DOI: 10.21776/ub.industria.2016.005.02.1. DOI: https://doi.org/10.21776/ub.industria.2016.005.02.1
Kurniasari H, David W, Cempaka L, Ardiansyah. 2022. Effects of drying techniques on bioactivity of ginger (Zingiber officinale): A meta-analysis investigation. AIMS Agric Food 7(2): 197–211. DOI: 10.3934/agrfood.2022013. DOI: https://doi.org/10.3934/agrfood.2022013
Liu J, Bredie WLP, Sherman E, Harbertsone JF, Heymann H. 2018. Comparison of rapid descriptive sensory methodologies: Free-Choice profiling, flash profile and modified flash profile. Food Res Int 106: 892–900. DOI: 10.1016/j.foodres.2018.01.062. DOI: https://doi.org/10.1016/j.foodres.2018.01.062
Luo J, Xiao C, Zhang H, Ren F, Lei X, Yang Z, Yu Z. 2018. Characterization and milk coagulating properties of Cynanchum otophyllum Schneid. proteases. J Dairy Sci 101(4): 2842–2850. DOI: 10.3168/jds.2017-13888. DOI: https://doi.org/10.3168/jds.2017-13888
Minatel IO, Borges CV, Ferreira MI, Gomez HA, Chen CYO, Lima GPP. 2017. Phenolic compounds: Functional properties, impact of processing and bioavailability. Intech Open: 1–24. DOI: 10.5772/66368. DOI: https://doi.org/10.5772/66368
Muliani L. 2017. Mempromosikan bir pletok sebagai minuman khas betawi melalui penyajian sebagai welcome drink. Majalah Ilmiah Bijak 14(2): 219–235. DOI: 10.31334/bijak.v14i2.19. DOI: https://doi.org/10.31334/bijak.v14i2.19
Munadi R. 2020. Analisis komponen kimia dan uji aktivitas antioksidan ekstrak rimpang jahe merah (Zingiber officinale Rosc. Var Rubrum). Cokroaminoto J Chemical Sci 2(1): 1–6. DOI: https://doi.org/10.26874/jkk.v2i1.23
Octaviani LF, Rahayuni A. 2014. Pengaruh berbagai konsentrasi gula terhadap aktivitas antioksidan dan tingkat penerimaan sari buah buni (Antidesma bunius). J Nutrition College 3(4): 958–965. DOI: https://doi.org/10.14710/jnc.v3i4.6916
Ombra MN, d’Acierno A, Nazzaro F, Riccardi R, Spigno P, Zaccardelli M, Pane C, Maione, M, Fratianni F. 2016. Phenolic composition and antioxidant and antiproliferative activities of the extracts of twelve common bean (Phaseolus vulgaris L.) endemic ecotypes of Southern Italy before and after cooking. Oxid Med Cell Longev 2016(1): 1398298. DOI: 10.1155/2016/1398298. DOI: https://doi.org/10.1155/2016/1398298
Pramitasari D, Anandhito RBK, Fauza, G. 2011. Penambahan ekstrak jahe dalam pembuatan susu kedelai bubuk instan dengan metode spray drying: komposisi kimia, sifat sensori dan aktivitas antioksidan. Biofarmasi 9(1): 17–25.
Putri HRD. 2022. Aktivitas Antioksidan Yogurt Susu Sapi dengan Starter Dadih dan Penambahan Ekstrak Daun Pandan (Pandanus amaryllifolius Roxb.). [Skripsi]. Jakarta: Fakultas Sains dan Teknologi, Universitas Islam Negeri Syarif Hidayatullah.
Sari AN. 2016. Berbagai tanaman rempah sebagai sumber antioksidan alami. Elkawnie: J Islamic Sci Technol 2(2): 203–212. DOI: 10.22373/ekw.v2i2.2695. DOI: https://doi.org/10.22373/ekw.v2i2.2695
Scalbert A, Williamson G. 2000. Dietary intake and bioavailability of polyphenols. J Nutrition 130(8): 2073S–2085S. DOI: https://doi.org/10.1093/jn/130.8.2073S
Lukita SI, Suhartiningsih, Kristiastuti D, Astuti N. 2021. Pengaruh proporsi jahe (Zingiber officinale rosc) dan daun jambu biji tersebut mutu organoleptik dan kesukaan minuman instan. J Tata Boga 10(2): 246–256.
Suhaling S. 2010. Uji Aktivitas Antioksidan Ekstrak Metanol Kacang Merah (Phaseolus vulgaris L.) dengan Metode DPPH. [Skripsi]. Makassar: Fakultas Ilmu Kesehatan, Universitas Islam Negeri Alauddin Makassar.
Tabel Komposisi Pangan Indonesia (TKPI). 2017. Data Komposisi Pangan Indonesia. http://www.panganku. org [16 Desember 2023].
Taguchi C, Fukushima Y, Kishimoto Y, Suzuki-Sugahara N, Saita E, Takahashi Y, Kondo K. 2015. Estimated dietary polyphenol intake and major food and beverage sources among elderly Japanese. Nutrients 7(12): 10269–10281. DOI: 10.3390/nu7125530. DOI: https://doi.org/10.3390/nu7125530
Tarwendah IP. 2017. Jurnal Review: Studi komparasi atribut sensori dan kesadaran merek produk pangan. J Pangan Agroindustri 5(2): 66–73.
Wijanarti S, Sabarisman I, Revulaningtyas IR, Sari AR. 2020. Pengaruh penggunaan jenis gula pada minuman cokelat terhadap tingkat kesukaan panelis. J Pertanian Cemara 17(1): 1–6. DOI: https://doi.org/10.24929/fp.v17i1.625
Yoeantafara A, Martini S. 2017. Pengaruh pola makan terhadap kadar kolesterol total. Media Kesehatan Masyarakat Indonesia 13(4): 304–309. DOI: 10.30597/mkmi.v13i4.2132. DOI: https://doi.org/10.30597/mkmi.v13i4.2132
Yuniastuti MC. 2020. Preferensi konsumen pada ginger milk curd dengan penambahan ascorbic acid dari strawberry. J Ilmu Manajemen Bisnis 11(1): 37–45. DOI: 10.17509/jimb.v11i1.19524. DOI: https://doi.org/10.17509/jimb.v11i1.19524
Zhao Y, Du SK, Wang H, Cai M. 2014. In vitro antioxidant activity of extracts from common legumes. Food Chem 152: 462–466. DOI: 10.1016/j.foodchem.2013.12.006. DOI: https://doi.org/10.1016/j.foodchem.2013.12.006
