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9 Preparation Process of Curcuminoid Powder From PREPARATION PROCESS OF CURCUMINOID POWDER FROM TURMERIC RHIZOME (Curcuma longa domestica, Vahl) AND ITS CHARACTERISTIC AS FOOD INGREDIENTS PROSES PEMBUATAN BUBUK CURCUMINOID DARI RIMPANG KUNYIT (Curcuma longa domestica, Vahl) DAN KARAKTERISTIKNYA SEBAGAI BAHAN INGREDIEN PANGAN Agus Sudibyo, Tiurlan Farida Hutajulu, dan Maman Sukiman Balai Besar Industri Agro Jl. Ir.H. Juanda No.11 Bogor Email: [email protected] Diterima: 14-03-2017 Direvisi: 29-01-2018 Disetujui: 26-02-2018 ABSTRAK Studi pada proses pembuatan bubuk curcuminoid dari akar kunyit (Curcuma longa domestica Vahl dan karakteristiknya sebagai bahan pangan telah dilakukan. Hasil percobaan menunjukkan bahwa jenis pelarut, perbandingan antara padatan-larutan dan suhu ekstrasi yang digunakan berpengaruh terhadap rendemen kandungan curcuminoid. Kandungan curcumnoid berkisar antara 11,96% hingga 14,01% (untuk ekstrasi dengan pelarut ethanol 60%), berkisar antara 12,91% hingga 15,20% (ekstrasi dengan pelarut ethanol 80%), dan berkisar antara 3,85 hingga 7,19% (ekstrasi dengan pelarut ethanol 50%). Hasil penelitian menunjukkan bahwa nilai tertinggi dan terbaik kandungan total senyawa fenol tercatat pada ekstrasi dengan ethanol (perbandingan S/L 1 : 50 dan suhu ekstrasi 60oC) dengan nilai 148,99 mg GAE/100 g sedang nilai terendah tercatat untuk ekstrasi menggunakan pelarut 50% (perbandingan S/L 1 : 30) dan suhu ekstrasi 30oC dengan nilai 101,43 mg GAE/100 g. Hasil penelitian juga menunjukkan bahwa nilai tertinggi aktifitas antioksidan tercatat pada ekstraksi menggunakan ethanol 80% dan menggunakan bahan kunyit kering sebanyak 15,0 g dengan nilai 47,65% ; sedang nilai terendah sebagai aktifitas antioksidan pada ekstrasi menggunakan ethanol 50% dan menggunakan bahan kunyit kering sebanyak 1,50 g dengan nilai 20,04%. Kata kunci : rimpang kunyit (Curcuma longa domestica Vahl), kurkuminoid, proses ekstrasi, sifat karakteristik, ingredien pangan ABSTRACT Study on the preparation process of curcuminoid from turmeric root (Curcuma longa domestica Vahl) and its characteristics as food ingredient was conducted. The results revealed that the type of solvent, the solid-liquid ratio and extraction temperature were affected to the yield of curcuminoid content. The curcuminoid content ranged from 11.96% to 14.01% (for ethanolic 60% solvent extraction), ranged from 12.91% to 15.20% (ethanolic 80% solvent extraction), and ranged from 3.85% to 7.19% (ethanolic 50% solvent extraction). Results showed that the highest and the best value of total phenolic content was recorded in ethanolic extract (S/L ratio 1 : 50) and extraction temperature 60oC) with value 148.99 mg GAE/100 g; while the lowest for a ethanolic 50% extract (S/L ratio 1 : 30) and extraction temperature 30oC with value 101.43 mg GAE/100 g. Results also showed that the highest value antioxidant activities were recorded in ethanolic 80% extract and 15.00 g ground dry turmeric used with value 47.65% ; while the lowest value of ethanolic 50% extract and 1.50 g ground dry turmeric used with value 20.04%.. Keywords : turmeric rhizome (Curcuma longa domestica Vahl), curcuminoid, extraction, characteristics, food ingredient JRTI 9 Vol.12 No.1 Juni 2018 INTRODUCTION powerful biological activities, such as anti- urmeric root (Curcuma longa inflammatory (Jurenka, 2009), anti- domestica, Vahl) is a kind of spices bacterial (De et al., 2009), antidepressant T that belongs to family Zingebiraceae (Kulkarni et al., 2009), antidiabetic and its usually used in house hold as food ((Wickenberg et al., 2010), antitumor spices (Revathy et al., 2011). Turmeric as (Wilken et al., 2011), immunomodulatory an edible and herbaceous plant has been (Rogers et al., 2010) and gastroprotective used in traditional medicines for a long (Kim et al., 2005) properties. Curcuminoid time due to its many useful relating with has been found to be an excellent human health. The dried and powdered scavenger of most reactive oxygen species rhizomes of Curcuma longa are used (ROS), a propperty that bestows curcumin worldwide as a food-colouring agent with antioxidant activity in normal cells because they are having a yellow color (Priyadarsini, 2014). (Panlucci et al., 2012). The antioxidant activity of turmeric Curcuminoid is the main natural justifies its use in broad range of coloring agent that recognized as a rich applications, including cosmetics source of phenolic compound, consisting of (Thornfeldt, 2005), nutraceuticals three different compounds: curcumin, (Anggarwal, 2010) and phytomedicines demethoxycurcumin, and (Anggarwal and Harikumar, 2009; bisdemethoxycurcumin (Montor et al., Priyadarsini, 2014). These medical and 2016). The total of curcuminoids which is functional attributes can be related to about 4 – 6% in wet turmeric rhizome, and turmeric’s high content of curcuminoids, turmeric also contains 2 – 4% essential oil especially curcumin, while is considered a and 2 – 3% of fixed oil and various volatile chemical marker of this species (Gupta et oils; including turmerone, atlantone, and al., 2012). zingiberone. Other constituents include Developing a functional food sugars, proteins and resins (Revathy et al., ingredient or a phytomedicine requires the 2016). use of specific processing technologies, The traditional uses of turmeric or including preparation and extraction of natural curcuminoids are many in folk spice active components or chemical medicine, and some of these including markers (Rocha et al., 2008). Extraction is antioxidant (Priyadarsini, 2009), anti- the first step in the isolation of phenolic inflammatory properties (Jurenka, 2009), compounds from agro-industrial residues anti-carcinogenic effects or antitumor and plant materials, like curcumin or (Wilken et al., 2011), antidiabetic curcuminoids (Mussatto et al., 2011). (Wickenberg et al., 2010) and Different techniques have been applied to imunomodullatory effects in humans recover antioxidant phenolic compounds (Rogers et al., 2010). Turmeric has a from natural sources including solid-liquid healthy influence on digestive system and it extraction with organic solvents, also enhances the mucin secretion in the ultrasound-assisted extraction, microwave- digestive tract (Nisar et al., 2015). assisted extraction, supercritical fluids Although the chemical structure of extraction, and high pressure processes. curcumin was determined in the 19th Among these techniques, solid-liquid century, the immense value of this extraction is widely employed for phenolics molecule is being realized now with several extraction (like curcuminoid) from extensive studies on its pharmaceutical and vegetable/spice sources (Markom et al., nutraceutical potential (Johnson and 2007). Mukthar, 2007). A number of studies are Several in vitro and in vivo studies undertaken to separate curcuminoid confirmed that turmeric extracts have pigments by thin layer chromatography 10 Agus Sudibyo, Tiurlan Farida Hutajulu, Maman Sukiman Preparation Process of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients As Food Ingredients (TLC), high-performance thin layer investigate the relationship between chromatography (HPTLC) and column extraction parameters and extract chromatography (CC) (Revanthy et al., properties on the development of 2011; Pusphakumari et al., 2014). Solvent turmeric’s functional food. The aim of this extraction followed by column study was to extract the natural chromatography has been the most curcuminoid from turmeric by varying commonly employ method reported for parameters such as extraction solvent, separating curcumin/curcuminoid from solid/liquid (SL) ratio and extraction turmeric, and several polar and non-polar temperature. The curcuminoid content, as organic solvents have been used, including well as the antioxidant capacity of the hexane, acetone, ethylacetate, methanol, extract was also investigated. The water- ethanol, etc. (Priyadarsini, 2014). Of the soluble curcuminoid powder was also study organic solvent employed, ethanol has by entrapment a curcuminoid with CMC, as been found to be the most preffered a complex formation. The properties of the solvent for extracting powder product have been extensively curcumin/curcuminoid. examined. The stationery phase most commonly used is silica gel with different MATERIALS AND METHODS solvent system including benzene, ethyl Materials and Research Location acetate, ethanol, chloroform, hexane, and Turmeric roots were purchased methanol for chromatographic separation from local market (Pasar Bogor and Pasar (Waghmare et al., 2015). Extraction time, Anyar)-west Java province. Sodium temperature, liquid-to-solid ratio and the carboxymethyl cellulose (CMC) 1500 cps extraction-assisted methods are important was purchased from Setia Guna Chemicals concerns in the improvement of grocery at Bogor. polyphenols (including curcuminoid) yield The reference standard of purified rate (Hadiyanto et al., 2014). Therefore, curcuminoid was a product of Sigma even with the same technique of Chemicals-USA (Sigma C1386) that extraction, for different marker compounds obtained from PT Brataco Chemicals- in different plant materials; different Jakarta. Other chemicals used in this operating conditions may be required research were food grade except for the (Noriega et al., 2012; Gokhul et al., 2015). chemicals for analysis that were either Thereby, the method and processing analytical grade or HPLC grade. conditions employed in the extraction of The research was conducted in chemical markers from plant
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