PENGARUH INHIBITOR SISTEIN PADA FERMENTASI BIJI KAKAO TERHADAP KANDUNGAN POLIFENOL

Dewi Nurhayati, Yuliansyah Sundara Mulia, Amadda Fadhila Azhiima

Abstract

Obesity is a condition of excessive accumulation of fat in the body. Dietary fiber and anthocyanins have beneficial effects on obesity. The aim was to determine the effect of the product's formulation of oat flour and fermented glutinous black rice on organoleptic aspects, dietary fiber content, and anthocyanin content. This research design used an experimental study with a completely randomized design. This research method used a hedonic test on 30 panelists to determine organoleptic properties, pH differential for anthocyanin levels, and enzymatic gravimetric for dietary fiber levels. The formulation between oat flour and fermented glutinous black rice obtained was F1 (30:70), F2 (50:50), and F3 (70:30). F2 product has the best rating on all organoleptic aspects, including color, aroma, texture, taste, and overall. The results of the Kruskal Wallis test showed a significant difference in the texture aspect of the product. The anthocyanin content in the product is 5.72 mg/100 grams, and the fiber content in the product is 7.36%. It is hoped that further research will be carried out to determine the effectiveness of oat fermented glutinous black rice cookies on samples with obesity.

Full text article

Generated from XML file

References

1. Aikpokpodion, P.E. & Dongo, L.N. 2010. Effects of Fermentation Intensity On Polyphenols and Antioxidant Capacity of Cocoa beans. Int. J. Sustain. Crop Prod. 5(4):66-70
2. Camu, N., Winter, T.D., Solomon, K.A., Takrama, J.S., Bernaert, H. & Vuyst, L.D. 2008. Fermentation of cocoa beans: influence of microbial activities and polyphel concentrations on the flavour of chocolate. J Sci Food Agric. 88: 2288–2297
3. Gacche, R.N., Shete, M.A., Dhole, N.A. & Ghole. 2006. Reversible inhibitor of polifenol oksidase from apple using L-cysteine. Indian jurnal of chemical biotechlogy. 13: 459-463.
4. Mardiah, E. 2011. Mekanisme Inhibisi Enzim Polifenol Oksidase Pada Sari Buah Markisa Dengan Sistein Dan Asam Askorbat. Jurnal Kimia Andalas. J. Ris. Kim. Vol. 4, No. 2, Maret 2011
5. Misnawi. 2005. Peranan Pengolahan Terhadap Pembentukan Cita Rasa Coklat.
6. Pusat Penelitian Kopi dan Kakao Indonesia. 2008. Panduan Lengkap Budidaya Kakao (Kiat mengatasi permasalahan praktis), PT. Agromedia Pustaka.

7. Schwan, R.F. & Wheals, A.E. 2004. The microbiology of cocoa fermentation and its role in chocolate quality. Critical Reviews in Food Science and Nutrition. 44: 205-221.

8. Fahroji, Penanganan Pascapanen Kakao Yang Baik : Pelatihan Pengolahan Kakao yang diselenggarakan oleh Dinas Perkebunan Kab. Indragiri Hilir, 24-26 November 2011. https://riau.litbang.pertanian.go.id/ind/images/stories/PDF/pascapanen-kakao.pdf

9. Sitti Ramlah, 2016. Karakteristik Mutu dan Citarasa Cokelat Kaya Polifenol (Characteristics of Quality and Flavor of Polyphenol-Rich Chocolate ) Balai Besar Industri Hasil Perkebunan Jl. Prof.Dr.Abdurrahman Basalamah No.28 Makassar 90231
10.BPTP Lampung. 2006. Standar Prosedur Operasional Fermentasi Kakao. www.primatani. litbang. deptan.go.id
11.Elwers, S., Alexis, Z., Rohsius, C., & Lieberei, R. 2009 Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed (Theobroma cacao L). Eur Food Res Technol. 229: 937-948.
12.Kementerian Perindustrian. 2007. Gambaran Sekilas Industri Kakao. Kementerian Perindustrian. Jakarta.

13.Kealey, K.S., Snyder, R.M., Romanczyk, L.J., Geyer, H.M., Myers, M.E., Withcare, E.J., Hammerstone, J.F. & Schmitz, H.H. 2001. Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical uses. Patent Cooperation Treaty (PCT) WO 98/09533, Mars Incorporated, USA.
14.Misnawi, Jinap, S., Jamilah, B., Nazamid, S. 2005. Changes in polyphel ability to produce astringency during roasting of cocoa liquor. Journal of the Science of Food and Agriculture. 85: 917-924.
15.Singleton, V.L., & Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. Am J Enol Vitic. 16: 144-158.
16. Suryani, D & Zulfebriansyah. 2007. Komoditas kakao: potret dan peluang pembiayaan. Ecomic Review. 210.
17. The Microbial World. 2011. The primary structure of proteins is the amino acid sequence. University of Wisconsin-Madison bacteriology Department
18. Thompson, S.S., Miller, K.B. & Lopez, A.S. 2001. Cocoa and coffee. In: Doyle, M.J., Beuchat, L.R., Montville, T.J. (Eds.). Food Microbiology Fundamentals and Frontiers. ASM Press,Washington, D.C. : 721-733.

Authors

Dewi Nurhayati
dewinurhayati66.dn@gmail.cpm (Primary Contact)
Yuliansyah Sundara Mulia
Amadda Fadhila Azhiima
Nurhayati, D., Mulia, Y. S. ., & Azhiima, A. F. (2022). PENGARUH INHIBITOR SISTEIN PADA FERMENTASI BIJI KAKAO TERHADAP KANDUNGAN POLIFENOL. JURNAL RISET KESEHATAN POLTEKKES DEPKES BANDUNG, 14(1), 191-196. https://doi.org/10.34011/juriskesbdg.v14i1.2021

Article Details

Most read articles by the same author(s)

1 2 > >>