Preparation Process Of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl)  and Its Characteristic as Food Ingredients

Agus Sudibyo; Tiurlan Farida Hutajulu; Maman Sukiman

doi:10.26578/jrti.v12i1.2676

Preparation Process Of Curcuminoid Powder from Turmeric Rhizome (Curcuma longa domestica, Vahl) and Its Characteristic as Food Ingredients

Agus Sudibyo, Tiurlan Farida Hutajulu, Maman Sukiman

Abstract

Study on the preparation proces 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 yield of 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 : water 1 : 1 extraction). Results showed that the highest value of total phenolic content was recorded in ethanolic extract (S/L ratio 1 : 50 and extraction temperature 60^oC) with value 146.25 mg GAE/100 g; while the lowest for a mixture of ethanol and water 1 : 1 extract (S/L ratio 1 : 30) and extraction temperature 30^oC with value 101.43 mg GAE/100 g. Results also showed that the highest value antioxidant activities was recorded in ethanolic 80% extract and 15.00 g ground dry turmeric used with value 47.65% ; while the lowest value from a mixture of ethanolic and water 1 : 1 extract and 1.50 g ground dry turmeric used with value 20.04%.

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 ter tinggi dan terbaik kandungan total senyawa fenol tercatat pada ekstrasi dengan ethanol (perbandingan S/L 1 : 50 dan suhu ekstrasi 60o C) 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 30 o C 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 kerin g 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 .

Keywords

turmeric root (Curcuma longa domestica Vahl), curcuminoid, preparation process, characteristics, food ingredient

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DOI: http://dx.doi.org/10.26578/jrti.v12i1.2676