Pengaruh penambahan ekstrak bawang Dayak (Eleutherine americana Merr.) pada senyawa flavonoid dan aktivitas antioksidan nuget ikan lele

Authors

  • Yulia Rohman Universitas Darussalam Gontor
  • Fathimah Fathimah Universitas Darussalam Gontor
  • Susi Nurohmi Universitas Darussalam Gontor

DOI:

https://doi.org/10.21111/dnj.v4i1.3103

Keywords:

aktivitas antioksidan, bawang dayak, ekstrak, flavonoid

Abstract

Latar Belakang: Bawang Dayak (Eleutherine americana Merr) adalah salah satu tanaman obat yang berasal dari Kalimantan Timur. Senyawa bioaktif dan antioksidan seperti fenol, flavonoid, tanin, antosianin, steroid, alkaloid, dan saponin banyak ditemukan dalam bawang dayak. Bawang dayak memiliki khasiat sebagai antimikroba, antikanker payudara, antiinflamasi, antitumor, dan mencegah penyakit jantung. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan konsentrasi ekstrak bawang Dayak yang berbeda terhadap kadar flavonoid dan aktivitas antioksidan pada nugget lele. Metode: Penelitian ini menggunakan metode eksperimen rancangan acak lengkap yang terdiri dari empat perlakuan dalam penelitian ini yaitu tanpa ekstrak bawang dayak, ekstrak bawang dayak level 5%, ekstrak bawang dayak level 10%, dan ekstrak bawang dayak level 15% dengan dua kali perulangan. Uji kadar flavonoid menggunakan uji kualitatif dan  aktivitas antioksidan menggunakan uji DPPH. Analisis statistik kadar flavonoid dan aktivitas antioksidan menggunakan uji ANOVA, kemudian diuji lanjut menggunakan uji Least Significant Difference. Hasil: Hasil penambahan ekstrak bawang Dayak hingga 15% berbeda nyata pada kadar flavonoid dan aktivitas antioksidan dengan p-value 0,00 (p <0,05). Kesimpulan: Ada perbedaan pengaruh penambahan ekstrak bawang dayak pada nugget lele terhadap kandungan flavonoid dan aktivitas antioksidan. Background: Dayak onion (Eleutherine americana Merr) is one of medicinal plants origin from East Kalimantan. Bioactive and antioxidant compounds such as phenol, flavonoids, tannin, anthocyanin, steroid, alkaloid, and saponins are richly found in dayak onion. The aims of this study was to know the effect of different concentrations addition of Dayak onion extract on flavonoid, antioxidant activity, and organoleptic of catfish nugget. Method: This study used experimental method completely randomized design, consisting of four treatments in this research: without Dayak onion extract, level 5% Dayak onion extract, level 10% Dayak onion extract, and level 15% Dayak onion extract with two replications. Flavonoid and antioxidant activity were analysed by ANOVA, when the different between means were tested by Least Significant Difference Test. Organoleptic were analysed by Kruskall Wallis. Result: Result the addition of  Dayak onion extract up to 15% significantly different on flavonoid and antioxidant activity with p-value 0.00 (p<0.05). Addition of Dayak onion extract up to 15% increasing on colour, taste, and flavour but no significantly different on texture. Conclusion: There  was a different effect of addition Dayak onion extract addition on catfish nugget to flavonoid content, antioxidant activity, colour, taste, and flavour, but no significantly different on texture.

Author Biography

Yulia Rohman, Universitas Darussalam Gontor

nutrition departement

References

Arvianto, A. A., Swastawati, F., & Wijayanti, I. 2016. Pengaruh Fortifikasi Tepung Daging Ikan Lele Dumbo (Clarias gariepinus) Terhadap Kandungan Asam Amino Lisin Pada Biskuit. Jurnal Pengolahan dan Bioteknologi Hasil Perikanan, Vol. 5, No. 6, Hal: 20-26 Cahya, F. D. 2018. Diversifikasi Nugget Ikan dengan Menggunakan Ikan Lele Dumbo (Clarias Gariepinus) dan Penambahan Sawi Hijau (Brassica Rapa Var. Parachinensis). Skripsi. Kalimantan: Politeknik Negeri Balikpapan. Febrianda, A., Yuliana, N., Ridwan, E., Wresdiyati, T., & Astawan, M. 2014. Hyperglycemic Control and Diabetes Complication Preventive Activites of Bawang Dayak (Eleuthrtine Palmifolia L. Merr.) Bulbs Extracts in Alloxandiabetic Rats. International Food Research Journal, Vol. 21, No. 4, Hal: 1405-1411. Food and Agriculture Organization (FAO). 2016. The State of World Fisheries and Aquaculture-Contributing to Food Security and Nutrition For All. Rome. Haeria. 2013. Penetapan Kadar Flavonoid Total dan Uji Daya Antioksidan Ekstrak Etanol Daun Ungu (Graptophyllum Pictum L.) Griff). Jurnal Farmasi, Vol. 1, No. 1, Hal: 1-9. Handayani, V., Ahmad, A. R., & Sudir, M. 2014. Uji Aktivitas Antioksidan Ekstrak Metanol Bunga dan Daun Patikala (Etlingera Elatior (Jack)) Menggunakan Metode DPPH. Pharmacy Science Research, Vol. 1, No. 2, Hal: 86-94. Hendriana, A. 2010. Pembesaran Lele di Kolam Terpal. Jakarta: Penebar Swadaya. Kuntorini, E. M., Dewi, M., & Misrina, M. 2016. Anatomical structure and antioxidant activity of red bulb plant (Eleutherine americana) on different plant age. Biodiversitas, Vol. 17, No. 1, Hal: 229–233. Kusuma, Asarina, Y., & Yeni Indah Rahmawati, S. 2016. Efek Ekstrak Bawang Dayak (Eleutherine palmifolia (L.)Merr) dan Ubi Ungu (Ipomoea batatas L) terhadap Penurunan Kadar Kolesterol dan Trigliserida Darah pada Tikus Jantan. Jurnal Kefarmasian Indonesia, Vol. 6, No. 2, Hal: 108-116. Marsono, Y. 2008. Prospek Pengembangan Makanan Fungsional. Karya Ilmiah Masita, H. I. 2015. Pengaruh Penambahan Rumput Laut terhadap Kekerasan Nugget Ikan. Jurnal Sains dan Seni ITS, Vol. 4, No. 1, Hal: 29-31. Musbah, M., Suseno, S., & Uju. 2017. Kombinasi Ikan Sardin dan Cucut Kaya Omega-3. Jurnal PHPI, Vol. 20, No. 1, Hal: 45-52. Nurjanah, Hidayat, T., & Perdana, S. M. 2015. Analysis of Factors Influencing the Consumption of Fish in Indonesian Women. Jurnal PHPI, Vol. 18, No. 1, Hal: 19-27. Prastia, Ali, A., & Hamzah, d. F. 2016. Pembuatan Nugget Jamur Merang (Volvariella volvaceae) dengan Penambahan Ikan Gabus (Channa striata). Jom FAPERTA, Vol. 3, No.2, Hal: 1-10. Pusat Data, S. d. 2013. Profil Kelautan dan Perikanan Provinsi Jawa Timur Untuk Mendukung Industrialisasi KP. Sajidah, V. 2018. Pengaruh Penambahan Ekstrak Bawang Dayak (Eleutherine american Merr.) pada Aktivitas Antioksidan Nuget Ayam. Darussalam Nutrition Journal, Vol. 2, No. 2, Hal: 32-40. Yulianti, & Mutia, A. K. 2018. Analisis Kadar Protein dan Tingkat Kesukaan Nugget Ikan Gabus dengan Penambahan Tepung Wortel. Gorontalo Agriculture Technology Journal, Vol. 1, No. 1, Hal: 37-42. Yuliastri, V., & Suwandi, R. 2015. Hasil Penilaian Organoleptik dan Histologi Lele Asap pada Proses Precooking The Organoleptic and Smoked Catfish Histology from Precooking. Jurnal PHPI, Vol. 18, No. 2, Hal: 190-204.

Downloads

Published

2020-04-29

Issue

Vol. 4 No. 1 (2020): Darussalam Nutrition Journal

Section

Articles

License

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-NonCommercial 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).