* Corresponding Author
Effect of Pressurized Blanching Time on Antioxidation Properties of Curcuma xanthorrhiza Roxb. Powder with Various Solvents
https://doi.org/10.22146/agritech.90728 Devi Fitri Astuti(1), Dwiyati Pujimulyani(2*), Bayu Kanetro(3), Audrey Amira Crystalia(4), Sulkhan Windrayahya(5)
(1) Faculty of Agroindustry, Mercu Buana University, Jl. Wates, Karanglo, Argomulyo, Sedayu, Bantul, 55752, Yogyakarta
(2) Faculty of Agroindustry, Mercu Buana University, Jl. Wates, Karanglo, Argomulyo, Sedayu, Bantul, 55752, Yogyakarta
(3) Faculty of Agroindustry, Mercu Buana University, Jl. Wates, Karanglo, Argomulyo, Sedayu, Bantul, 55752, Yogyakarta
(4) Department of Pharmacy, Indonesia International Institute for Life Sciences, Jl. Pulomas Barat, Kayu Putih, Pulo Gadung, Jakarta Timur, 13210 Jakarta
(5) Department of Food Technology, Indonesia International Institute for Life Sciences, Jl. Pulomas Barat, Kayu Putih, Pulo Gadung, Jakarta Timur, 13210 Jakarta
(*) Corresponding Author
Abstract
Javanese turmeric (JT) or Curcuma xanthorrhiza Roxb. is rhizome possessing bioactive components such as curcuminoids and xanthorrizhol that are soluble in various solvents. Therefore, this study aimed to evaluate the antioxidation properties of JT extract with various solvents for extraction. The method used was a Completely Randomized Design (CRD), with variations of pressure blanching time (0, 2.5, 5; 7.5, and 10 minutes) and solvents (80% methanol, 80% ethanol, and 80% acetone). Antioxidation properties were determined comprising antioxidant activity (DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power), phenol, flavonoid, β-carotene, curcumin, and tannin. The results showed that at a pressurized blanching time of 5 minutes, JT extract had the highest antioxidant activity. By using DPPH and FRAP methods with 57.31% RSA and 7.91 mg Ferro E/g, the highest antioxidant activity was also obtained in 80% ethanol solvent. Furthermore, phenol, flavonoid, β-carotene, tannin, and curcumin contents were 48.70 mg GAE/g, 7.28 mg QE/g, 243.83 μg/g, 2.44 ppm and 1.81%, respectively. This study showed that JT subjected to pressurized blanching had higher antioxidant activity than the fresh sample.
Keywords
Full Text:
PDFReferences
Amanto, B. S., Aprilia, T. N., & Nursiwi, A. (2020). Pengaruh lama blanching dan rumus petikan daun terhadap karakteristik fisik, kimia serta sensoris teh daun tin (Ficus carica). Jurnal Teknologi Hasil Pertanian, 12(1), 1–11. https://doi.org/10.20961/jthp.v12i1.36436
Andriyani, N., Pujimulyani, D., & Fitri, I. A. (2023). Evaluasi tingkat kesukaan, sifat fisik, dan kimia stick mocaf-terigu yang dibuat dengan variasi penambahan baking powder dan bubuk kunyit (Curcuma domestica Val.). Prosiding Seminar Nasional Mini Riset Mahasiswa, 2(1), 45–64.
Cvitković, D., Lisica, P., Zorić, Z., Repajić, M., Pedisić, S., Dragović-Uzelac, V., & Balbino, S. (2021). Composition and antioxidant properties of pigments of mediterranean herbs and spices as affected by different extraction methods. Foods, 10(10), 2477. https://doi.org/10.3390/foods10102477
de Faria Cardoso, C. E., Trindade, M. E. F., Santana, M. G., Lobo, F. A. T. F., & Teodoro, A. J. (2023). Improvement of the phenolic composition and the antioxidant capacity of red guava (Psidium guajava) and watermelon (Citrullus lanatus) powders using foam blanket drying. Food Chemistry Advances, 3, 100368. https://doi.org/10.1016/j.focha.2023.100368
Demmassabu, L. S., Paat, F. J., Turang, D. A. S., Tumbelaka, S., Mamuaja, C. F., Wantasen, S., Toding, M. M., Pongoh, J., & Paulus, J. M. (2023). Compound content of local curcumin (Curcuma xanthorrhiza) in North Sulawesi, Indonesia. Journal of Agriculture, 2(02), 160–164.
Dewanto, V., Wu, X. Z., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agri Food Chem, 50 (10), 3010–3014. https://doi.org/10.1021/jf0115589
Dwiloka, B., Setiani, B. E., & Purwitasari, L. (2020). The changes in the antioxidant activities, total phenol, curcumin, and hedonic quality of first and second brewing spiced drinks. IOP Conference Series: Earth and Environmental Science, 443 (1), 012108. https://doi.org/10.1088/1755-1315/443/1/012108
El Mannoubi, I. (2023). Impact of different solvents on extraction yield, phenolic composition, in vitro antioxidant and antibacterial activities of deseeded Opuntia stricta fruit. Journal of Umm Al-Qura University for Applied Sciences, 9 (2), 176–184. https://doi.org/10.1007/s43994-023-00031-y
Harimurti, N., Nasikin, M., & Mulia, K. (2021). Water-in-oil-in-water nanoemulsions containing extracts containing temulawak (Curcuma xanthorriza Roxb.) and red dragon fruit (Hylocereus polyrhizus). Molecules, 26 (1), 196. https://doi.org/10.3390/molecules26010196
Hartanto, R., Fitri, S. R., Kawiji, K., Prabawa, S., Sigit, B., & Yudhistira, B. (2021). Analisis fisik, kimia dan sensoris teh bunga krisan putih (Chrysanthemum morifolium Ramat.) dengan pengeringan kabinet. Agrointek : Jurnal Teknologi Industri Pertanian, 15(4), 1011–1025. https://doi.org/10.21107/agrointek.v15i4.10531
Haryani, F., Hakim, A., & Hanifa, N. I. (2021). Perbandingan pelarut etanol 96% dan aseton pada ekstraksi dan isolasi kurkuminoid dari rimpang kunyit. Lumbung Farmasi: Jurnal Ilmu Kefarmasian, 2(2), 112. https://doi.org/10.31764/lf.v2i2.5493
Hikmah, A. S., Devi, M., & Soekopitojo, S. (2022). Analisis kadar antioksidan pada sirup honje (Etlingera hemisphaerica) sebagai produk pangan fungsional dengan lama blanching yang berbeda. Jurnal Farmasetis, 11 (1), 23–28.
Ihns, R., Diamante, L. M., Savage, G. P., & Vanhanen, L. (2011). Effect of temperature on the drying characteristics, color, antioxidant and beta‐carotene contents of two apricot varieties. International Journal of Food Science & Technology, 46(2), 275–283. https://doi.org/10.1111/j.1365-2621.2010.02506.x
Kaseke, T., Opara, U. L., & Fawole, O. A. (2020). Effect of blanching pomegranate seeds on physicochemical attributes, bioactive compounds and antioxidant activity of extracted oil. Molecules, 25(11). https://doi.org/10.3390/molecules25112554
Kusumadewi, A. P., Martien, R., Pramono, S., Setyawan, A. A., Windarsih, A., & Rohman, A. (2022). Application of FTIR spectroscopy and chemometrics for correlation of antioxidant activities, phenolics and flavonoid contents of Indonesian Curcuma xanthorrhiza. International Journal of Food Properties, 25 (1), 2364–2372. https://doi.org/10.1080/10942912.2022.2134418
Lezoul, N. E. H., Belkadi, M., Habibi, F., & Guillén, F. (2020). Extraction processes with several solvents on total bioactive compounds in different organs of three medicinal plants. Molecules, 25(20), 4672. https://doi.org/10.3390/molecules25204672
Liani, I. (2023). Pengaruh pemberian ekstrak etanol rimpang kunyit terhadap gambaran hispatologi ginjal tikus putih jantan galur spraguay dawley yang diinduksi minyak jelantah. Jurnal Farmasetis, 12(1), 27-36.
Lisbona-González, M. J., Muñoz-Soto, E., Reyes-Botella, C., Olmedo-Gaya, M. V., Diaz-Castro, J., & Moreno-Fernandez, J. (2021). Study of the Antimicrobial Effect of an Ethanolic Extract of Propolis in Periodontal Disease. Applied Sciences, 11(16). https://doi.org/10.3390/app11167463
Luviana, A., Putri, A., Reynaldi, R., Rahmawati, S. P., Azzahra, R. C., Sihombing, R. P., & Paramitha, T. (2023). Pengaruh pelarut yang digunakan terhadap hasil ekstraksi kunyit (Curcuma longa L.). IRWNS Prosiding The 14th Industrial Research Workshop and National Seminar, 123–127.
Magangana, T. P., Makunga, N. P., la Grange, C., Stander, M. A., Fawole, O. A., & Opara, U. L. (2021). Blanching pre-treatment promotes high yields, bioactive compounds, antioxidants, enzyme inactivation and antibacterial activity of ‘wonderful’ pomegranate peel extracts at three different harvest maturities. Antioxidants, 10 (7). https://doi.org/10.3390/antiox10071119
Mahawikan, S. S. A. R., Abdul, A., & Ariastuti, R. (2022). Persepsi masyarakat terhadap efektivitas penggunaan jamu dalam meningkatkan imunitas selama pandemi covid-19. Jurnal Farmasetis, 11(1), 77–86.
Marliani, L., Sukmawati, I. K., Juanda, D., Anjani, E., & Anggraeni, I. (2021). Penapisan fitokimia, kadar kurkuminoid dan aktivitas antibakteri temu hitam (Curcuma aeruginosa (Christm) Roscoe.), temu putih (Curcuma zedoaria Roxb.) dan temulawak (Curcuma xanthorrhiza Roxb.). Herb-Medicine Journal, 4(1), 57. https://doi.org/10.30595/hmj.v4i1.9092
Mubarokah, A., & Kusumaningtyas, N. M. (2023). Penetapan kadar senyawa flavonoid ekstrak etanol 96%, metanol 96%, etil asetat 96% rimpang lengkuas merah (Alpinia purpurata K.Schum) dengan spektrofotometri uv-vis. Jurnal Ilmiah Global Farmasi (JIGF), 1(1), 01-08.
Mulyanita. (2019). Total fenol, flavonoid dan aktivitas antimikroba ekstrak limbah kulit lidah buaya (Aloe chinensis Baker). Jurnal Vokasi Kesehatan, 5 (2).
Munadi, R. (2020). Analisis komponen kimia dan uji aktivitas antioksidan ekstrak rimpang jahe merah (Zingiber officinale Rosc. Var rubrum). Cokroaminoto Journal of Chemical Science, 2 (1), 1–6.
Mustikaningrum, M., & Johar, N. (2023). Penentuan difusivitas beta karoten dalam berbagai pelarut pada ekstraksi maserasi labu kuning. Jurnal Integrasi Proses, 12 (1), 22. https://doi.org/10.36055/jip.v12i1.19801
Mustofa, A., & Wulandari, Y. W. (2020). Model matematis kadar betakaroten labu kuning (Cucurbita maxima) selama proses pengeringan dalam kabinet drier. Jurnal Teknologi Pangan, 14 (1). https://doi.org/10.33005/jtp.v14i1.2178
Nielsen, S. S. (1995). Introduction to the chemical analysis of food. Chapman and Hall.
Nugraha, J. A., Widyaningrum, I., & Fadli, M. Z. (2021). Aktivitas antibakteri kombinasi ekstrak metanol rimpang jahe merah dan lengkuas merah. Jurnal Kedokteran Komunitas, 9(2).
Paramita, N., Andari, N., Andani, N., & Susanti, N. (2020). Penetapan kadar fenol total dan katekin daun teh hitam dan ekstrak aseton teh hitam dari tanaman Camellia sinensis var. Assamica. Jurnal Kimia, 14 (1), 43–50.
Prasetya, I. W. G. A., Ganda Putra, G. P., & Wrasiati, L. P. (2020). Pengaruh jenis pelarut dan waktu maserasi terhadap ekstrak kulit biji kakao (Theobroma cacao L.) sebagai sumber antioksidan. Jurnal Rekayasa dan Manajemen Agroindustri, 8 (1), 150. https://doi.org/10.24843/JRMA.2020.v08.i01.p15
Pujimulyani, D. (2006). Sifat antioksidatif ekstrak Kunir Putih (Curcuma mangga Val.) dengan pelarut aseton, etanol atau metanol. Biota : Jurnal Ilmiah Ilmu-Ilmu Hayati, 14–19. https://doi.org/10.24002/biota.v11i1.2817
Pujimulyani, D., Raharjo, S., Marsono, Y., & Santoso, U. (2010a). Aktivitas antioksidan dan kadar senyawa fenolik pada kunir putih (Curcuma mangga Val.) segar dan setelah blanching. Agritech, 30 (2), 68–74.
Pujimulyani, D., Raharjo, S., Marsono, Y., & Santoso, U. (2010b). Pengaruh blanching terhadap aktivitas antioksidan, kadar fenol, flavonoid, dan tanin terkondensasi kunir putih (Curcuma mangga Val.). Agritech, 30 (3).
Pujimulyani, D., Santoso, U., Luwihana, S., & Maruf, A. (2020). Orally administered pressure-blanched white saffron (Curcuma mangga Val.) improves antioxidative properties and lipid profiles in vivo. Heliyon, 6 (e04219), 1–8. https://doi.org/10.1016/j.heliyon.2020.e04219
Raharjo, D., Listyani, T. A., & Pambudi, D. B. (2022). Antioksidan ekstrak etanol dan fraksi akar Rhyzopora stylosa metode ABTS dan FRAP. Jurnal Ilmiah Kesehatan, 15 (2), 123–137. https://doi.org/10.48144/jiks.v15i2.1148
Rahman, C. A., Santosa, D., & Purwanto, P. (2022). Aktivitas rimpang temulawak sebagai antibakteri berdasarkan lokasi tumbuhnya: Narrative review. Jurnal Pharmascience, 9(2), 327. https://doi.org/10.20527/jps.v9i2.14007
Rahmat, E., Lee, J., & Kang, Y. (2021). Javanese Turmeric (Curcuma xanthorrhiza Roxb.): ethnobotany, phytochemistry, biotechnology, and pharmacological activities. Evidence-Based Complementary and Alternative Medicine, 2021, 1–15. https://doi.org/10.1155/2021/9960813
Ruslay, S., Abas, F., Shaari, K., Zainal, Z., Maulidiani, Sirat, H., Israf, D. A., & Lajis, N. H. (2007). Characterization of the components present in the active fractions of health gingers (Curcuma xanthorrhiza and Zingiber zerumbet) by HPLC–DAD–ESIMS. Food Chemistry, 104(3), 1183–1191. https://doi.org/10.1016/j.foodchem.2007.01.067
Saeroji, S., Slamet, A., & Kanetro, B. (2023). Pengaruh variasi rasio labu kuning (Cucurbita moschata), tapioka dan tempe serta suhu pengeringan terhadap sifat fisik, kimia, dan tingkat kesukaan bubur instan. Prosiding Seminar Nasional Mini Riset Mahasiswa, 2 (1), 99–112.
Saputra, I. G., Pujimulyani, D., & Yulianto, W. A. (2023). Karakteristik fisik, kimia dan tingkat kesukaan snack bar dengan penambahan bubuk temulawak (Curcuma xanthorrhiza Roxb) dan Variasi Lama Waktu Pemanggangan. Prosiding Seminar Nasional Mini Riset Mahasiswa, 2(1), 65–74.
Sepahpour, S., Selamat, J., Abdul Manap, M., Khatib, A., & Abdull Razis, A. (2018). Comparative analysis of chemical composition, antioxidant activity and quantitative characterization of some phenolic compounds in selected herbs and spices in different solvent extraction systems. Molecules, 23 (2), 402. https://doi.org/10.3390/molecules23020402
Shaleha, N., & Daulay, A. S. (2023). Uji stabilitas warna berdasarkan intensitas dan kadar kurkumin ekstrak kunyit dan temulawak. Cross-border, 6 (2), 790–803.
Sholikhah, N. I., Alfian, M., & Farima, F. A. (2023). Uji aktivitas antioksidan minuman serbuk instan temulawak (Curcuma xanthorrizza Roxb.) produksi mitra sehat kiringan Bantul. Jurnal Kefarmasian Akfarindo, 8(1), 50–55. https://doi.org/10.37089/jofar.v8i1.179
Siahaan, J. M., Illyas, S., Lindarto, D., & Nainggolan, M. (2021). The effect of ethanol extract and etyl acetic fraction of standardized chayote squash to reduce blood sugar level and the function of pancreatic ß-cell of male albino rats induced. Rasayan Journal of Chemistry, 14(01), 65–73. https://doi.org/10.31788/RJC.2021.1415973
Silvia, D., Khalishah, K., & Ningtyas, R. (2023). Penggunaan ekstrak kurkumin untuk pengembangan label cerdas indikator kesegaran kerang darah kupas. Seminar Nasional Inovasi Vokasi (Vol. 2, pp. 377-382).
Styawan, A. A., Mustofa, C. H., & Lestari, N. P. (2021). Penetapan kadar tanin dari bunga telang (Clitoria ternatea L.) secara permanganometri. Doctoral Dissertation, Stikes Muhammadiyah Klaten.
Sudirman, S., Aprilia, E., & Janna, M. (2022). Kandungan senyawa polifenol dan aktivitas antioksidan daun tumbuhan apu-apu (Pistia stratiotes) dengan metode pengeringan yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia 25 (2), 235–243. http://dx.doi.org/10.17844/jphpi.v25i2.41523
Sujarwo, B. A., Amanto, B. S., & Siswanti, S. (2015). Kinetika pengeringan temu hitam (Curcuma aeruginosa Roxb.) menggunakan cabinet dryer dengan perlakuan pendahuluan blanching. Jurnal Teknologi Hasil Pertanian, 8 (1). https://doi.org/10.20961/jthp.v0i0.12788
Sun, J., Wang, Y., Pang, X., Tian, S., Hu, Q., Li, X., Liu, J., Wang, J., & Yingjian, L. (2021). The effect of processing and cooking on glucoraphanin and sulforaphane in brassica vegetables. Food Chemistry, 30(360), 130007. https://doi.org/10.1016/j.foodchem.2021.130007
Susiloningrum, D., & Sari, D. E. M. (2021). Uji aktivitas antioksidan dan penetapan kadar flavonoid total ekstrak temu mangga (Curcuma mangga Valeton & Zijp) dengan variasi konsentrasi pelarut. Cendekia Journal of Pharmacy, 5 (2), 117–127. https://doi.org/10.31596/cjp.v5i2.148
Syarifah, A. L., Retnowati, R., & Makin, C. M. B. M. (2023). Pengaruh temperatur penyimpanan terhadap kadar kurkumin simplisia rimpang temugiring (Curcuma heyneana Val.). PHARMADEMICA : Jurnal Kefarmasian dan Gizi, 3 (1), 1–10. https://doi.org/10.54445/pharmademica.v3i1.34
Uday, S., Antuli, Z., & Une, S. (2022). Pengaruh lama blanching dan tingkat kematangan daun terhadap aktivitas antioksidan dan karakteristik teh celup daun sembung (Blumea balsamifera). Jambura Journal of Food Technology, 4 (1), 78–88. https://doi.org/10.37905/jjft.v4i1.15110
Ulfah, M. (2021). Aktivitas antibakteri ekstrak etanol rimpang Curcuma xanthorrhiza Roxb. Terhadap bakteri Streptococcus pyogenes. FarmasiMu, 1(I), 10-17.
Vikri, M., Sholih, M. G., & Gatera, V. A. (2022). Identifikasi kadar kurkumin pada minuman serbuk berbahan temulawak dengan metode spektrofotometri Uv-Vis. Lumbung Farmasi: Jurnal Ilmu Kefarmasian, 3 (2), 191-196.
Wang, H., Fang, X. M., Sutar, P. P., Meng, J. S., Wang, J., Yu, X. L., & Xiao, H. W. (2021). Effects of vacuum-steam pulsed blanching on drying kinetics, color, phytochemical contents, the antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure. Food Chemistry, 338 (August 2020), 127799. https://doi.org/10.1016/j.foodchem.2020.127799
Xu, B., & Chang, S. K. C. (2008). Effect of soaking, boiling, and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chemistry, 110(1), 1–13. https://doi.org/10.1016/j.foodchem.2008.01.045
Xu, B. J., & Chang, S. K. C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science, 72(2). https://doi.org/10.1111/j.1750-3841.2006.00260.x
Yasacaxena, L. N. Y., Defi, M. N., Kandari, V. P., Weru, P. T. R., Papilaya, F. E., Oktafera, M., & Setyaningsih, D. (2023). Review: extraction of temulawak rhizome (Curcuma xanthorrhiza Roxb.) and activity as antibacterial. Jurnal Jamu Indonesia, 8(1), 10–17. https://doi.org/10.29244/jji.v8i1.265
Zhen, Y., Chundang, P., Zhang, Y., Wang, M., Vongsangnak, W., Pruksakorn, C., & Kovitvadhi, A. (2020). The impacts of the killing process on the nutrient content, product stability, and in vitro digestibility of black soldier fly (Hermetia illucens) larvae's meals. Applied Sciences (Switzerland), 10(17). https://doi.org/10.3390/app10176099
DOI: https://doi.org/10.22146/agritech.90728
Article Metrics
Abstract views : 2156
| 
views : 1551
Refbacks
- There are currently no refbacks.
Copyright (c) 2025 Dwiyati Pujimulyani
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.