Efektivitas Penambahan Serbuk Daun Mangrove (Sonneratia caseolaris) terhadap Kualitas dan Umur Simpan Roti Tawar The Effectiveness of Adding Mangrove Leaf Powder (Sonneratia caseolaris) on the Quality and Shelf Life of White Bread
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Accepted
10 August 2022
Published
11 August 2022
Keywords:
-
antioxidant, bread, oxidation, peroxide, rancidity
Abstract
White Bread is a practical choice for people for breakfast as an alternative to rice. One of the biggest problems with white bread is that it is easy to experience quality deterioration due to a short shelf life so that mold grows very quickly and the appearance of a rancid smell. One effort that can be done to prevent damage and extend the quality of white bread is the addition of natural antioxidants in the form of mangrove leaf powder (Sonneratia caseolarils). This study aims to determine the effect of adding mangrove leaf powder (SDM) on the quality, antioxidant activity, and to determine the best addition treatment in reducing the level of peroxide accumulation of white bread. This research method used a completely randomized design (CRD) which consisted of six treatments, namely the addition of SDM 0g/100g (control), 0.5g/100g, 1g/100g, 1.5g/100g, 2g/100g, and 2.5g/ 100g with three replicates. Data were analyzed by ANOVA and Duncan's Closest Real Distance Test (JNTD) at 0.05 level. The results showed that the addition of SDM significantly increased the SDM treatment 0.5-1.50 g/100g did not significantly affect the volume and hardness of white bread but the SDM treatment of 2-2.5g/100g significantly affected the volume and texture of white bread. . The addition of HR in white bread can increase the percentage of antioxidant inhibition in white bread. The addition of SDM was proven to be effective in reducing the level of peroxide accumulation with the best treatment being the addition of 2g/100g of SDM which could reduce the level of peroxide accumulation for eight days of storage. This is because the addition of mangrove leaf powder has the potential to reduce the rate of fat oxidation and increase the role of antioxidants during the shelf life of white bread.
References
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Chatatikun, M.,& Chiabchalard, A. (2013). Phytochemical screening and free radical scavenging activities of orange baby carrot and carrot (Daucus carota Linn.) root crude extracts. Journal of Chemical and Pharmaceutical Research, 5(4), 97–102.
Fan, W.J., Yu, J.C.,& Wang, S.Y. (2014). The effect of inulin on rheological properties of dough and quality of bread. Journal Science and Technology of Food Industry, 35(1), 282-285. https://doi.org/10.1111/1750-3841.15491
Hardoko, & Siregar, T.M. (2011). Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Plain Bread. Jurnal.Teknol. dan Industri Pangan, 21(1), 25-32.
Hayastika, Ansharullah, & Asyik N. (2017). The Effect of Soybean Flour Substitution on Antioxidant Activity of Pan Bread. Jurnal Sains dan Teknologi Pangan, 2(4), 684-691.
Jensen, S., Oestdal, H., Clausen, M.R., Andersen, M.L., & Skibsted, L.H. (2011). Oxidative stability of whole wheat bread during storage. Journal Food Science and Technology, 44(3), 637-642.
Harahap, K.S., Sumartini, & Ikhsan, S.A. (2021, Agustus 11-12). Potential various mangrove fruit extract as a bacterial growth resistor in Euthynnus affinis.[IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Lanisthi, Dida, & Fitri. (2015, Oktober 24-25). Analisis Senyawa Metabolit Sekunder Ekstrak Etanol dan Ekstrak Air Kulit Buah Naga Merah (Hylocereus polyrhizus). [Prosiding seminar nasional kefarmasian]. Proceeding of Mulawarman Pharmaceuticals Conferences (Prosiding Seminar Nasional Kefarmasian, Samarinda, Indonesia.
Lim, J.G., Park, H.M., & Yoon, K.S. (2020). Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.). Food science and nutrition, 11(2), 694-702. https://doi.org/10.1002/fsn3.1358
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Ning, J., Hou, G.G., Sun, J., Wan, X., & Dubat, A. (2017). Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT. Food Science and Technology, 79, 342-348. https://doi.org/10.1016/j.lwt.2017.01.052
Parwiyanti, P., Pratama, F., Wijaya, A., & Malahayati, N. (2019). Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi. AgriTECH, 38(3), 337-334. https://doi.org/10.22146/agritech.16946
Puspitasari, D.A., & Prayoga, L.S. (2016). Pengaruh Waktu Perebusan terhadap kadar Flavonoid Total Daun Kersen (Muntingia calabura). Inovasi Teknik Kimia, 1(2), 104-108. http://dx.doi.org/10.31942/inteka.v1i2.1657
Putri, I.J, Fauziyah, & Elfita. (2012). Aktivitas antioksidan daun dan biji buah Nipah (Nypa fruticans) asal Pesisir Banyuasin Sumatera Selatan dengan metode DPPH. Maspari Journal, 5(1), 16-21. https://doi.org/10.56064/maspari.v5i1.1293
Ratrinia, P.W., Sumartini, & Komala, U.I. (2022, Agustus, 11-12). The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life. .[IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia. Bogor.
Ratrinia, P.W, Sumartini, & Hasibuan, N.E. (2022, Agustus, 11-12). The effect of addition different types of binders to the effervescent chemical characteristics of Sonneratia casolaris fruits. [IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Prabowo, S. (2011). Gari Flour Substitution in the Bread Making. Jurnal Teknologi Pertanian, 7(1), 23-27.
Sari, R.P., & Sumartini. (2022, Agustus, 11-12). Study of changes in freshness quality of mackerel (Scomberomorus commerson) with extract concentration and variation of mangrove leaves. [IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Sadhu, S.K., Ahmed, F., Ohtsuki, T., & Ishibashi, M. (2006). Flavonoids from Sonneratia caseolaris. Journal of Natural Medicines, 60(3), 264–265. https://doi.org/10.1007/s11418-006-0029-3
Sivam, A.S., Sun-Waterhouse, D., Quek, S., & Perera, C.O. (2010). Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: A review, Journal of Food Science, 75(1), 163-174. https://doi.org/10.1111/j.1750-3841.2010.01815.x
Sugiharto, R., Koesoemawardhani, D., & Apriyani, T. (2016). Efek penambahan antioksidan terhadap sifat sensori dan lama simpan roti tawar yang difortifikasi dengan minyak ikan. Jurnal Teknologi Industri & Hasil Pertanian, 21(2): 107-120. http://dx.doi.org/10.23960/jtihp.v21i2.107%20-%20120
Sumartini, Ratrinia, P.W., & Hutabarat, R.F. (2022, Agustus, 11-12). The effect of mangrove types and leave maturity on the mangrove leaves (Sonneratia alba) and (Rhizophora mucronata) tea powder. [IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Sumartini, Ratrinia, P.W., & Sitorus, K.H. (2022, Agustus, 11-12). Proximate and nutrition analysis of chocolate bar with addition of mangrove leaves powder during the shelf life. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, [IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Surono, D.I., Nurali, M.S., Judith, S.C., & Moningka, M.S. (2017). Kualitas fisik dan sensoris roti tawar bebas gluten bebas kasein berbahan dasar tepung komposit pisang goroho (Musa acuminata L). COCOS, 1(1), 1-12. https://doi.org/10.35791/cocos.v1i1.14852
Syamsul, E.S., Supomo, & Jubaedah, S. (2020). Characterization and Evaluation of Antioxidant Activity of Red Pidada Leaves (Sonneratia caseolaris L). Jurnal Riset Kimia, 6(3), 184-190. https://doi.org/10.22487/kovalen.2020.v6.i3.15319
Trinh, N.T.N., Tuan, N.N., Thang, T.D., Kuo, P.C., Thanh, N.B., Tam, L.N., Tuoi, L.H., Nguyen, T.H.D., Vu, D.C., & Ho, T.L. (2022). Chemical Composition Analysis and Antioxidant Activity of Coffea robusta Monofloral Honeys from Vietnam. Foods, 11(388), 1-15. https://doi.org/10.3390/foods11030388
Wan, X.C. (2007). Tea biochemistry. China agriculture press.
Wang, R., & Zhou, W.B. (2004). Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry, 109: 310-318. https://doi.org/10.1021/jf048655x
Yana, S. (2015). Analisis Pengendalian Mutu Produk Roti pada Nusa Indah Bakery Kabupaten Aceh Besar. Malikussaleh Industrial Engineering Journal, 4(1), 17-23. https://doi.org/10.53912/iejm.v4i1.41
Gazali, M., Nurjanah., Ukhty, N., Nurdin, M., & Zuriat. (2020). Skrining senyawa bioaktif daun perepat (Sonneratia alba J.E. Smith) sebagai antioksidan asal pesisir Kuala Bubon Aceh Barat. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 402-411. https://doi.org/10.17844/jphpi.v23i2.31684
Zhang, Y., Wang, Y.M., Chen, X.M., Wang, D.S., Humieres, G.D., & Feng, J.J. (2009). Relationships of Mixolab parameters with farinograph, extensograph parameters, and bread-making quality. Acta Agronomica Sinica, 35(9), 1738-1743.https://doi.org/10.3724/SP.J.1006.2009.01738.
Aryani, N.S. (2019). Karakteristik roti tawar subtitusi tepung kentang (Solanum tuberosum l.) dengan penambahan tepung daun kelor (Moringa oleifera Lamk.). Jurnal Ilmiah Teknologi dan Industri Pangan UNSRI, 4 (2): 65–73.
Bonnand, D.M., Dela V., & Lefebvre, J. (2010). Effect of wheat dietary fibers on bread dough development and rheological properties. Journal of Cereal Science, 52(1), 200-206. https://doi.org/10.1016/j.jcs.2010.05.006
Chatatikun, M.,& Chiabchalard, A. (2013). Phytochemical screening and free radical scavenging activities of orange baby carrot and carrot (Daucus carota Linn.) root crude extracts. Journal of Chemical and Pharmaceutical Research, 5(4), 97–102.
Fan, W.J., Yu, J.C.,& Wang, S.Y. (2014). The effect of inulin on rheological properties of dough and quality of bread. Journal Science and Technology of Food Industry, 35(1), 282-285. https://doi.org/10.1111/1750-3841.15491
Hardoko, & Siregar, T.M. (2011). Purple Sweet Potato (Ipomoea batatas L. Poir) as a Partial Subtitute of Wheat flour and Source of Antioxidant on Plain Bread. Jurnal.Teknol. dan Industri Pangan, 21(1), 25-32.
Hayastika, Ansharullah, & Asyik N. (2017). The Effect of Soybean Flour Substitution on Antioxidant Activity of Pan Bread. Jurnal Sains dan Teknologi Pangan, 2(4), 684-691.
Jensen, S., Oestdal, H., Clausen, M.R., Andersen, M.L., & Skibsted, L.H. (2011). Oxidative stability of whole wheat bread during storage. Journal Food Science and Technology, 44(3), 637-642.
Harahap, K.S., Sumartini, & Ikhsan, S.A. (2021, Agustus 11-12). Potential various mangrove fruit extract as a bacterial growth resistor in Euthynnus affinis.[IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Lanisthi, Dida, & Fitri. (2015, Oktober 24-25). Analisis Senyawa Metabolit Sekunder Ekstrak Etanol dan Ekstrak Air Kulit Buah Naga Merah (Hylocereus polyrhizus). [Prosiding seminar nasional kefarmasian]. Proceeding of Mulawarman Pharmaceuticals Conferences (Prosiding Seminar Nasional Kefarmasian, Samarinda, Indonesia.
Lim, J.G., Park, H.M., & Yoon, K.S. (2020). Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.). Food science and nutrition, 11(2), 694-702. https://doi.org/10.1002/fsn3.1358
Molyneux, P. (2004). The use of stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioksidan activity. Journal of Sciencesand Technology. 26(2): 211-219. http://rdo.psu.ac.th/sjstweb/index.php
Ning, J., Hou, G.G., Sun, J., Wan, X., & Dubat, A. (2017). Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread. LWT. Food Science and Technology, 79, 342-348. https://doi.org/10.1016/j.lwt.2017.01.052
Parwiyanti, P., Pratama, F., Wijaya, A., & Malahayati, N. (2019). Karakteristik Roti Bebas Gluten Berbahan Dasar Pati Ganyong Termodifikasi. AgriTECH, 38(3), 337-334. https://doi.org/10.22146/agritech.16946
Puspitasari, D.A., & Prayoga, L.S. (2016). Pengaruh Waktu Perebusan terhadap kadar Flavonoid Total Daun Kersen (Muntingia calabura). Inovasi Teknik Kimia, 1(2), 104-108. http://dx.doi.org/10.31942/inteka.v1i2.1657
Putri, I.J, Fauziyah, & Elfita. (2012). Aktivitas antioksidan daun dan biji buah Nipah (Nypa fruticans) asal Pesisir Banyuasin Sumatera Selatan dengan metode DPPH. Maspari Journal, 5(1), 16-21. https://doi.org/10.56064/maspari.v5i1.1293
Ratrinia, P.W., Sumartini, & Komala, U.I. (2022, Agustus, 11-12). The effect of addition mangrove leaves powder to lipid oxidation of chocolate bar during the shelf life. .[IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia. Bogor.
Ratrinia, P.W, Sumartini, & Hasibuan, N.E. (2022, Agustus, 11-12). The effect of addition different types of binders to the effervescent chemical characteristics of Sonneratia casolaris fruits. [IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Prabowo, S. (2011). Gari Flour Substitution in the Bread Making. Jurnal Teknologi Pertanian, 7(1), 23-27.
Sari, R.P., & Sumartini. (2022, Agustus, 11-12). Study of changes in freshness quality of mackerel (Scomberomorus commerson) with extract concentration and variation of mangrove leaves. [IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Sadhu, S.K., Ahmed, F., Ohtsuki, T., & Ishibashi, M. (2006). Flavonoids from Sonneratia caseolaris. Journal of Natural Medicines, 60(3), 264–265. https://doi.org/10.1007/s11418-006-0029-3
Sivam, A.S., Sun-Waterhouse, D., Quek, S., & Perera, C.O. (2010). Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: A review, Journal of Food Science, 75(1), 163-174. https://doi.org/10.1111/j.1750-3841.2010.01815.x
Sugiharto, R., Koesoemawardhani, D., & Apriyani, T. (2016). Efek penambahan antioksidan terhadap sifat sensori dan lama simpan roti tawar yang difortifikasi dengan minyak ikan. Jurnal Teknologi Industri & Hasil Pertanian, 21(2): 107-120. http://dx.doi.org/10.23960/jtihp.v21i2.107%20-%20120
Sumartini, Ratrinia, P.W., & Hutabarat, R.F. (2022, Agustus, 11-12). The effect of mangrove types and leave maturity on the mangrove leaves (Sonneratia alba) and (Rhizophora mucronata) tea powder. [IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Sumartini, Ratrinia, P.W., & Sitorus, K.H. (2022, Agustus, 11-12). Proximate and nutrition analysis of chocolate bar with addition of mangrove leaves powder during the shelf life. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, [IOP conference]. 3rd International Conference on Integrated Coastal Management & Marine Biotechnology, Bogor, Indonesia.
Surono, D.I., Nurali, M.S., Judith, S.C., & Moningka, M.S. (2017). Kualitas fisik dan sensoris roti tawar bebas gluten bebas kasein berbahan dasar tepung komposit pisang goroho (Musa acuminata L). COCOS, 1(1), 1-12. https://doi.org/10.35791/cocos.v1i1.14852
Syamsul, E.S., Supomo, & Jubaedah, S. (2020). Characterization and Evaluation of Antioxidant Activity of Red Pidada Leaves (Sonneratia caseolaris L). Jurnal Riset Kimia, 6(3), 184-190. https://doi.org/10.22487/kovalen.2020.v6.i3.15319
Trinh, N.T.N., Tuan, N.N., Thang, T.D., Kuo, P.C., Thanh, N.B., Tam, L.N., Tuoi, L.H., Nguyen, T.H.D., Vu, D.C., & Ho, T.L. (2022). Chemical Composition Analysis and Antioxidant Activity of Coffea robusta Monofloral Honeys from Vietnam. Foods, 11(388), 1-15. https://doi.org/10.3390/foods11030388
Wan, X.C. (2007). Tea biochemistry. China agriculture press.
Wang, R., & Zhou, W.B. (2004). Stability of tea catechins in the breadmaking process. Journal of Agricultural and Food Chemistry, 109: 310-318. https://doi.org/10.1021/jf048655x
Yana, S. (2015). Analisis Pengendalian Mutu Produk Roti pada Nusa Indah Bakery Kabupaten Aceh Besar. Malikussaleh Industrial Engineering Journal, 4(1), 17-23. https://doi.org/10.53912/iejm.v4i1.41
Gazali, M., Nurjanah., Ukhty, N., Nurdin, M., & Zuriat. (2020). Skrining senyawa bioaktif daun perepat (Sonneratia alba J.E. Smith) sebagai antioksidan asal pesisir Kuala Bubon Aceh Barat. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 402-411. https://doi.org/10.17844/jphpi.v23i2.31684
Zhang, Y., Wang, Y.M., Chen, X.M., Wang, D.S., Humieres, G.D., & Feng, J.J. (2009). Relationships of Mixolab parameters with farinograph, extensograph parameters, and bread-making quality. Acta Agronomica Sinica, 35(9), 1738-1743.https://doi.org/10.3724/SP.J.1006.2009.01738.
Authors
SumartiniS., HarahapK. S., & LuthfiyanaN. (2022). Efektivitas Penambahan Serbuk Daun Mangrove (Sonneratia caseolaris) terhadap Kualitas dan Umur Simpan Roti Tawar : The Effectiveness of Adding Mangrove Leaf Powder (Sonneratia caseolaris) on the Quality and Shelf Life of White Bread. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 281-293. https://doi.org/10.17844/jphpi.v25i2.40708
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