* Corresponding Author
Aktivitas Antioksidan Danangiotensin-I Converting Enzyme Inhibitor oleh Yogurt dengan Ekstrak Daun Ficus glomerata Roxb
https://doi.org/10.22146/agritech.10846 Baiq Rani Dewi Wulandani(1*), Endang Sutriswati Rahayu(2), Yustinus Marsono(3), Tyas Utami(4)
(1) Program Studi Ilmu Peternakan, Fakultas Peternakan, Universitas Mataram, Jl. Majapahit No.62, Mataram. Nusa Tenggara Barat 83521
(2) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gajah Mada. Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(3) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gajah Mada. Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(4) Departemen Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Gajah Mada. Jl. Flora No.1, Bulaksumur, Yogyakarta 55281
(*) Corresponding Author
Abstract
Ficus glomerata Roxb has been known to have flavonoids. Flavonoids in plant are known for their antioxidant activity and ability to the Angiotensin Converting Enzyme I- inhibitor. This research started with extraction using water on the leaves of Ficus glomerata Roxb to obtained profile of phenolic compounds in the leaves of Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. The next stage was to prepare of yogurt starter inoculation and propagation of starter yogurt and yogurt- making process with the addition of the leaf extract of Ficus glomerata Roxb during the storage process. The purpose of this research is to study the antioxidant activity ability and Angiotensin Converting Enzyme I- inhibitor of yogurt with Ficus glomerata leaf extract during storage times (1, 7, 14, 21, and 28 days) at 4 °C. The results showed that the antioxidant activity, the value of ophthalaldehyde (OPA) and Angiotensin Converting Enzyme I- Inhibition on Ficus glomerata –yogurt during storage in the refrigerator (4 °C) is higher and show differences significantly (p < 0,05) compared with plain yogurt that reaches optimal on day 7 of storage.
ABSTRAK
Ficus glomerata Roxb. telah diketahui memiliki senyawa flavonoid. Senyawa flavonoid yang terdapat didalam tanaman diketahui memiliki kemampuan sebagai antioksidan dan mampu sebagai Angiotensin Converting Enzyme I- inhibitor. Penelitian ini diawali dengan melakukan ekstraksi dengan menggunakan air pada daun Ficus glomerata Roxb untuk mendapatkan profil senyawa phenolik pada ekstrak daun Ficus glomerata Roxb [gallic acid, flavonol (quercetin dan rutin), flavanol (catechin), dan flavanone]. Tahap berikutnya adalah inokulasi dan perbanyakan starter yogurt untuk selanjutnya melakukan proses pembuatan yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb. Pengujian aktivitas antioksidan, pengujian terhadap nilai o-phthalaldehyde (OPA) dan pengujan terhadap angiotensin converting enzyme I- inhibitor dilakukan terhadap yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan. Tujuan dari penelitian ini adalah untuk mempelajari kemampuan aktivitas antioksidan dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan penambahan ekstrak daun Ficus glomerata Roxb selama penyimpanan (1, 7, 14, 21, dan 28 hari) pada suhu 4 °C. Hasil yang diperoleh menunjukkan bahwa aktivitas antioksidan, nilai o-phthalaldehyde (OPA) dan Angiotensin Converting Enzyme I- inhibitor pada yogurt dengan ekstrak daun Ficus glomerata Roxb selama proses penyimpanan di dalam refrigerator (4 °C) adalah lebih tinggi dan menunjukkan perbedaan yang nyata (p < 0,05) dibandingkan dengan plain yogurt yang mencapai optimalnya pada hari ke-7 penyimpanan.
Kata kunci: Angiotensin converting enzyme; Ficus glomerata Roxb; yogurt
Keywords
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DOI: https://doi.org/10.22146/agritech.10846
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