Pengaruh Konsentrasi Gula dan Ragi Dalam Pembuatan Cuka Dari Rosella (Hibiscus sabdariffa.L) Terhadap Mutu Cuka Rosella

Firdausni Firdausni

Abstract


Rosellla (Hibiscus sabdariffa.L) has been traditionally used as nutritious functional beverages. Rosella flowers contain flavonoid secondary metabolites, terpenoids, and vitamin C, which are considered as antioxidant. Research aims to see the effect of sugar and yeast  on quality of vinegar. The study was conducted with the treatment of sugar utilization (10, 15, 20, 25) %, fermentation with yeast Saccharomyces cerevisiae (2, 4, 6) g and fermentation time until three weeks. Rosella vinegar as a results of fermentation further was analyzed the pH, acetic acid content, extract content and antioxidant activity test consisted of qualitative test of phenolic, flavonoid, and % inhibition. Result of the optimal research was obtained in the treatment of sugar utilization 20% and the addition of yeast 6 g with analysis result of pH 2.67, acetic acid 14.80%, extract content 7.15%, and % inhibition 31%, moreover it contained phenolic and flavonoids
compounds qalitatively.

ABSTRAK

Rosellla (Hibiscus sabdariffa.L) telah digunakan secara tradisional sebagai minuman yang berkhasiat fungsional. Bunga rosella mengandung flavonoid metabolit sekunder, terpenoid, dan vitamin C yang berfungsi sebagai antioksidan. Penelitian ini bertujuan untuk melihat pengaruh pemakaian gula dan ragi  terhadap mutu cuka. Penelitian dilakukan dengan perlakuan penggunaan gula pasir (10, 15, 20, 25) %, fermentasi dengan ragi Saccharomyces cerevisiae (2, 4, 6) g dan waktu fermentasi  sampai tiga minggu. Hasil fermentasi berupa cuka rosella selanjutnya diuji pH, kandungan asam asetat, kadar sari dan uji aktifitas antioksidan yang terdiri dari uji kualitatif fenolik, flavonoid, dan % inhibisi. Hasil penelitian optimal diperoleh pada perlakuan penggunaan gula 20% dan penambahan ragi 6 g dengan hasil analisis pH 2,67, asam asetat 14,80%, kadar sari 7,15% dan % inhibisi 31% serta secara kualitatif mengandung senyawaan fenolik dan flavonoid.


Keywords


Rosella; Rosella vinegar; acetic acid

Full Text:

PDF

References


Allison L.Hopkins,Marnie G.Lamm, Janet L.Funk, Cheryl Ritenbaugh.2013. Hibiscus sabdariffa L, in the treatment of hypertension and hyperlipidemia; A comprehensive review of animal and human studies. Journal Fitoterapia. Elsivier.

Apriyantono,A., dan C.H. Wijaya 2006 Metode Pengujian Organoleptik III. Dskriptif Test Modul Pelatihan Pengujian Bahan dan Produk Pangan. Fakultas Pertanian IPB Bogor.

Maria, Devi, 2009. Dahsyatnya Khasiat Rosella. Cemerlang Publishing, Yogyakarta.

Nurfaridah D, 2005. Manfaat Rosella. Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian. IPB. Bogor.

Nurhidayat, Masdiana,C.P dan Sri Suhartini. 2006. Mikrobiologi Industri. Penerbit Andi Yogyakarta.

Seema Patel. 2013. Hibiscus sabdariffa : An adeal yet under-exploited candidate for nutrraceuticall applications. Jurnal Biomedicine & Preventive Nutrition XXX (20-13) Elsevier Masson France. ScienceDirect.

Sunarni,T., (2005). Aktivitas Antioksidan Penangkap Radikal Bebas Beberapa kecambah Dari Biji Tanaman Familia Papilionaceae, Jurnal Farmasi Indonesia

Wignyonto, Suarjono dan Novita, 2001. Pengaruh Konsentrasi Gula Reduksi Sari Nanas dan Inokulum Saccharomyces cerevisiae pada Fermentasi Etanol . Jurnal Teknologi Pertanian

Wirjatmadi Bambang.2008. Khasiat dan Manfaat Rosella Merah. Jawa Pos, Edisi Minggu, 7 Des 2008.

Zarlis, Firdausni, Triwahyu Ningsih dan Hasni, 2011. Pengaruh Jumlah Sari Bunga Rosella Dan Gula Terhadap Mutu Serta Ketahanan Selai Rosella.. Buletin BIPD. Baristand Industri Padang. Volume XIX No. 1 Tahun 2011. ISSN 0854-7319

Zoriah Aziz, Su Yuen Wong, Nyuk Jet Chong. 2013. Review of Effects of Hibiscus sabdariffa. L on serum lipids: A systematic review and meta-analysis. Journal of Ethnopharmacology.




DOI: http://dx.doi.org/10.24960/jli.v3i2.626.77-83

Refbacks

  • There are currently no refbacks.




Copyright (c) 2013 Firdausni


Our journal indexed by:




Copyright © Baristand Industri Padang, 2015. Powered By OJS

Theme design credited to MEV edited by JLI

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License