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Antioksidan Alami

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Antioksidan Alami SUMBER ANTIOKSIDAN ALAMI Sumber Antioksidan Alami i Undang Undang Republik Indonesia Nomor 19 Tahun 2002 Tentang Hak Cipta Ketentuan Pidana: Pasal 72 1. Barangsiapa dengan sengaja dan tanpa hak melakukan perbuatan sebagaimana dimaksud dalam Pasal 2 ayat (1) atau Pasal 49 ayat (1) dan ayat (2) dipidana dengan pidana penjara masing-masing paling singkat 1 (satu) bulan dan/atau denda paling sedikit Rp 1.000.000,00 (satu juta rupiah), atau pidana penjara paling lama 7 (tujuh) tahun dan/atau denda paling banyak Rp 5.000.000.000,00 (lima miliar rupiah). 2. Barangsiapa dengan sengaja menyiarkan, memamerkan, mengedarkan, atau menjual kepada umum suatu Ciptaan atau barang hasil pelanggaran Hak Cipta atau Hak Terkait sebagaimana dimaksud pada ayat (1) dipidana dengan pidana penjara paling lama 5 (lima) tahun dan/atau denda paling banyak Rp 500.000.000,00 (lima ratus juta rupiah). SUMBER ANTIOKSIDAN ALAMI ii Tuty Anggraini SUMBER ANTIOKSIDAN ALAMI Tuty Anggraini, STP, MP, Ph.D Sumber Antioksidan Alami iii SUMBER ANTIOKSIDAN ALAMI Oleh Tuty Anggraini, STP, MP, Ph.D Copyright © 2017 Editor: Dr. Ir. Rina Yenrina MS Desain Sampul: Alizar Tanjung Tata Letak: Muhtar Syafi’i ISBN : 978-602-6506-54-2Cetakan Pertama: November 2017 Jumlah Halaman: viii +78 Ukuran Cetak: 15,5x23 cm Penerbit Erka CV. Rumahkayu Pustaka Utama Anggota IKAPI Jalan Bukittinggi Raya, No. 758, RT 01 RW 16 Kelurahan Surau Gadang, Kecamatan Nanggalo, Padang. 25146. Telp. (0751) 4640465 Handphone 085278970960 Email [email protected] http: //www.rumahkayu.co http: //www.erkapublishing.com Fanpage : Penerbit Erka Twitter : @rumahkayu_id IG : penerbiterka iv Tuty Anggraini KATA PENGANTAR Puji syukur penulis sampaikan kehadirat Allah SWT, berkat rahmat dan karunianya penulis dapat menyelesaikan buku referensi ini. Buku ini membahas tentang aktivitas antioksidan alami yang ada pada beras dan olahannya, teh dan olahannya, tanaman yang berpotensi sebagai antioksidan yaitu senduduk, mengkudu, mahkota dewa serta pucuk merah. Buku ini penulis tulis berdasarkan penelitian yang telah penulis lakukan selama ini serta telah dipublikasi secara ilmiah. Dengan memberikan penjelas yang detail mengenai komponen antioksidan yang bersumber dari jurnal-jurnal yang terbaru penulis harapkan dapat memberikan informasi kepada masyarakat maupun masyarakat akademisi yang membutuhkannya. Akhir kata penulis menyampaikan maaf apabila terdapat ketidak sempurnaan dalam penulisan buku ini. Penulis Tuty Anggraini Sumber Antioksidan Alami v vi Tuty Anggraini DAFTAR ISI KATA PENGANTAR .............................................................................. v DAFTAR ISI .......................................................................................... vii BAB I. RUMUSAN MASALAH : INFORMASI ANTIOKSIDAN, PERLUKAH ? ...................................................................1 BAB II. METODA PENGUKURAN ANTIOKSIDAN SERTA AKTIVITASNYA ..............................................................................................5 1. Aktivitas Antioksidan ............................................................................................... 6 2. Penentuan Kandungan Total Polifenol ............................................................. 7 3. Kadar Antosianin ....................................................................................................... 8 BAB III. AKTIVITAS ANTIOKSIDAN BERAS DAN PRODUK LAINNYA .......................................................................................9 1. Beras ................................................................................................................................ 9 2. Kembang Loyang Beras ........................................................................................ 15 3. Beras Analog Berbahan Dasar Umbi Dengan Penambahan Tepung Ubi Jalar dan Wortel ............................................................................... 24 Sumber Antioksidan Alami vii BAB IV. ANTIOKSIDAN TEH HERBAL DAN PRODUK OLAHANNYA ................................................................................................ 27 1. Sirup Teh Hijau ........................................................................................................ 27 2. Teh Daun Pegagan Diperkaya Dengan Pepermint .................................... 32 3. Teh Hitam yang diperkaya dengan ektrak belimbing wuluh ............... 35 4. Sabun Teh Hijau ....................................................................................................... 37 BAB V. TANAMAN SEBAGAI SUMBER ANTIOKSIDAN ............... 41 1. Aktivitas Antioksidan Daun Senduduk, Buah Mengkudu dan Buah Mahkota Dewa................................................................................................... 41 2. Aktivitas Antioksidan Pucuk Merah : Daun Muda dan Buah ................ 46 KESIMPULAN ............................................................................................... 71 DAFTAR PUSTAKA .................................................................................... 73 viii Tuty Anggraini ................................................................................................... BAB I ....................................................................................................... RUMUSAN MASALAH : INFORMASI ANTIOKSIDAN, PERLUKAH ? Antioksidan berdasarkan arti katanya berarti antioksidasi, lebih jauh, antioksidan berfungsi sebagai donor elektron bagi senyawa yang bersifat radical maupun senyawa yang tergolong kedalam Reactive Oxygen Species (ROS). Senyawa-senyawa ini merupakan senyawa yang bersifat karsinogenik dan penyebab penyakit stres generatif. Antioksidan yang berasal dari tanaman digolongkan kedalam antioksidan alami, sedangkan antioksidan yang tidak berasal dari tumbuhan maupun hewan merupakan antioksidan sintetis. Pemakaian antiosidan sintetis telah banyak diaplikasikan untuk bahan pangan, tetapi pemakaiannya dapat menimbulkan berbagai penyakit, termasuk penyakit stres generatif. Butylatedhydroxyanisole (BHA) dan butylatedhidroxytoluene (BHT) merupakan antioksidan sintetis yang banyak digunakan dalam pangan. Seperti yang diungkapkan oleh Ito, Fukushima dan Tsuda Sumber Antioksidan Alami 1 (1985) bahwa tumor dan kanker dapat dipicu oleh pemakaian BHA dan BHT. Antioksidan alami dapat ditemui pada berbagai sumber seperti pada sayuran, buah-buahan, tanaman serealia, umbi-umbian serta di bagian-bagian tertentu pada tanaman. Antioksidan alami jauh lebih baik dibandingkan dengan antioksidan sintetis. Antioksidan alami dapat ditambahkan kedalam makanan yang memiliki berbagai fungsi, diantaranya : 1. Memperbaiki rasa, contoh penambahan ekstrak belimbing wuluh kedalam ekstrak teh dengan mutu rendah. Ekstrak belimbing wuluh selain berperan untuk meningkatkan kandungan fitokimianya, tapi juga dapat memperbaiki rasa teh, sehingga ada variasi dalam mengkonsumsi teh (Anggraini, Febrianti , Aisman dan Ismanto, 2015). 2. Memperbaiki warna, contohnya seperti membuat kue kembang loyang dari bahan dasar beras merah dan beras hitam. Kembang loyang yang biasa diolah dari beras putih, dapat diperkaya warnanya dengan membuat kembang loyang tersebut dari beras berwarna, sehingga kembang loyang yang dihasilkan lebih menarik warnanya (Anggraini, Amelia, Siswardjono 2016). 3. Meningkatkan kandungan antioksidan, contohnya dalam pembuatan sabun yang diperkaya dengan ekstrak teh hijau, dihasilkan sabun dengan kemampuan sebagai antioksidan yang bermanfaat untuk kulit (Anggraini , Ismanto, Dahlia, 2015). 4. Memperbaiki aroma, contohnya menambahkan bubuk peppermint kedalam bubuk teh hitam. Dalam hal ini peppermint 2 Tuty Anggraini yang memiliki tinggi kandungan aromatis, dapat memperbaiki aroma teh (Anggraini, Silvy , Ismanto, Azhar, 2014). Sumber antioksidan alami terdapat pada bagian daun, batang, bunga dan akar tanaman serta bagian umbi tanaman. Antioksidan mempunyai sifat yang berbeda, tergantung sumber dan jenis antioksidan pada tanaman tersebut. Perlunya informasi mengenai kandungan aktivitas antioksidan didalam tanaman serta aplikasinya pada produk pangan membuat penulis merasa perlu untuk membuat buku ini. Masyarakat membutuhkan informasi yang akurat mengenai aktivitas antioksidan dalam tanaman, untuk mengetahui apa saja yang bisa sebagai sumber antioksidan dan bagaimana contoh pemanfaatannya dalam produk pangan. Juga pentingnya pengetahuan mengenai stabilitas antioksidan dengan berbagai perlakuan pengolahan. Buku ini membahas aktivitas antoksidan yang terdapat didalam beras, serta produk olahannya, teh dan olahannya, baik diolah menjadi minuman maupun diolah menjadi produk non pangan seperti sabun. Buku ini juga dilengkapi dengan aktivitas antioksidan tanaman seperti pegagan yang dioalah menjadi teh, tanaman lain seperti senduduk, mengkudu, mahkota dewa dan pucuk merah. Pentingnya informasi ini , karena semua yang dibahas adalah sesuatu yang berada disekitar kita serta gampang didapatkan dan dekat dalam kehidupan kita sehari-hari. Dengan mengetahui aktivitas antioksidan dalam tanaman maupun produk olahannya, menimbulkan pemahaman tentang komponen antioksidan seperti fungsinya bagi kesehatan. Buku ini memaparkan kompilasi penelitian penulis, yang diperkaya dengan komposisi antioksidan pada masing-masing bahan baku diperkaya mengunakan literatur yang relevan. Sumber Antioksidan Alami 3 4 Tuty Anggraini ......................................................................................................... BAB II ........................................................................................................
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