THE EFFECT OF PRETREATMENTS ON THE CURCUMIN CONTENTS AND ANTIOXIDANT ACTIVITIES OF FRESH AND SOLAR TUNNEL DRIED CURCUMA (Curcuma xanthorrhiza Roxb.) PENGARUH PERLAKUAN AWAL TERHADAP SENYAWA KURKUMIN DAN AKTIVITAS ANTIOKSIDAN PADA TEMULAWAK (Curcuma xantho
THE EFFECT OF PRETREATMENTS ON THE CURCUMIN
CONTENTS AND ANTIOXIDANT ACTIVITIES OF FRESH AND
SOLAR TUNNEL DRIED CURCUMA (Curcuma xanthorrhiza Roxb.)
PENGARUH PERLAKUAN AWAL TERHADAP SENYAWA
KURKUMIN DAN AKTIVITAS ANTIOKSIDAN PADA
TEMULAWAK (Curcuma xanthorrhiza Roxb.) SEGAR DAN YANG
DIKERINGKAN DENGAN MENGGUNAKAN SOLAR TUNNEL
BACHELOR THESIS
Submitted to The Faculty of Agricultural Technology in partial fulfillment of the requirements for obtaining the Bachelor Degree
By:
RIANA NATALIA SETIYAWAN
NIM : 13.70.0033
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
2017
THE EFFECT OF PRETREATMENTS ON THE CURCUMIN
CONTENTS AND ANTIOXIDANT ACTIVITIES OF FRESH AND
SOLAR TUNNEL DRIED CURCUMA (Curcuma xanthorrhiza Roxb.)
PENGARUH PERLAKUAN AWAL TERHADAP SENYAWA
KURKUMIN DAN AKTIVITAS ANTIOKSIDAN PADA
TEMULAWAK (Curcuma xanthorrhiza Roxb.) SEGAR DAN YANG
By:
RIANA NATALIA SETIYAWAN
NIM : 13.70.0033
This thesis has been approved and defended in front of the examination committee
thon 24 January 2017
thSemarang, 24 January 2017 Faculty of Agricultural Technology
Soegijapranata Catholic University
Supervisor Dean,
Dr. V. Kristina Ananingsih, ST, MSc Dr. V. Kristina Ananingsih, ST, MSc
Co-Supervisor Dr. R. Probo Y. Nugrahedi STP, MSc
THE AUTHENTICITY OF A THESIS STATEMENT
I hereby declare that the thesis entitled “THE EFFECT OF PRETREATMENTS ON
THE CURCUMIN CONTENTS AND ANTIOXIDANT ACTIVITIES OF FRESH AND SOLAR TUNNEL DRIED CURCUMA (Curcuma xanthorrhiza Roxb.) ” contains no work that ever proposed to acquire a bachelorship title in a University, and along to my knowledge, there is no work ever written or published by others, except the ones uses as references in this thesis and mentioned in the list of references.
If it is proven in the future that partially or whole thesis is the result of plagiarism, therefore I will be willing to be revoked with all the consequences in accordance with the law and regulations applied at Soegijapranata Catholic University and/or valid law and regulations.
th
Semarang, 24 January 2017 Riana Natalia Setiyawan
13.70.0033
SUMMARY
Curcuma (Curcuma xanthorrhiza Roxb.) is Zingiberaceace family rhizome. The yellow pigment that gives a yellow color in curcuma is known as bioactive compound namely curcuminoid. Curcuminoid comprises curcumin, demethoxycurcumin, and bisdemethoxycurcumin. Curcumin compound in curcuma is the main active of all three curcuminoids. Curcumin has antioxidant activity that can be used as radical scavenging, anti-inflamation, anti-tumor, anti-allergy, and anti-dementia. Based on the benefits, curcuma is developed industrially. However, curcuma is easily spoiled and incorrect handling makes nutrients and bioactive compounds are degraded. Dried curcuma can be the solution. Dried curcuma is obtained through the drying process that can prolong the shelf life, but the process can lead to the loss of some nutrients and bioactive compounds contained in the product. The objective of this research is to determine the effect of pretreatments (citric acid soaking and steam blanching) on the curcumin contents and antioxidant activities (%inhibition) of fresh and solar tunnel dried curcuma (Curcuma xanthorriza Roxb.). There were pretreatments before drying process, namely steam blanching for 3, 5, 10 minutes, soaking in the 0.5% and 1% citric acid solution for 10, 20, 30 minutes. Curcuma was dried using Solar Tunnel Dryer until the water content reached below 7%. After that, curcuma was extracted with methanol for 30 minutes. The curcumin content was analyzed by using High Performance Liquid Chromathography (HPLC) at 425 nm and spectrophotometer at 421 nm. The antioxidant activity was analyzed by DPPH method using spectrophotometer at 517 nm. The results show that soaking curcuma with citric acid solution and steam blanching could accelerate the drying process and increased the antioxidant activity (%inhibition). Curcuma soaked in the 1% citric acid solution for 30 minutes is the best pretreatment to accelerate the drying process and reduced the probability of antioxidant activity lost (% inhibition is 92.25±2.41%) and curcumin content is 15054.21±1939.29 ppm for HPLC method and is 17759.35±214.30 ppm for spectrophotometric method.
RINGKASAN
Temulawak (Curcuma xanthorrhiza Roxb.) merupakan rimpang dari keluarga
Zingiberaceace. Temulawak mengandung pigment bewarna kuning yang diketahui
mengandung senyawa bioaktif yang disebut kurkuminoid. Kurkuminoid terdiri atas
kurkumin, demetoksikurkumin, dan bisdemetoksikurkumin. Senyawa kurkumin
mempunyai aktivitas antioksidan yang dapat digunakan sebagai penangkal radikal
bebas, anti peradangan, anti tumor, anti alergi, dan anti penuaan. Berdasarkan
kelebihan yang dimiliki, temulawak mulai dikembangkan di bidang industri. Namun,
temulawak mudah rusak dan penanganan yang kurang tepat dapat mengakibatkan
nutrisi dan senyawa aktif terdegradasi. Temulawak kering dapat menjadi salah satu
solusinya. Temulawak kering diperoleh melalui proses pengeringan yang dapat
memperpanjang umur simpan, tetapi prosesnya dapat membuat kehilangan beberapa
nutrisi dan senyawa aktif yang terkandung di dalamnya. Tujuan dari penelitian ini
adalah untuk mengetahui pengaruh perlakuan awal( perendaman asam sitrat dan steam
blanching) terhadap kandungan kurkumin dan aktivitas antioksidan pada temulawak
segar dan temulawak kering yang dikeringkan dengan menggunakan Solar Tunnel
Dryer (STD). Beberapa perlakuan awal yang dilakukan, antara lain pengukusan
selama 3, 5, 10 menit, perendaman 0.5% dan 1% larutan asam sitrat selama 10, 20, 30
menit. Temulawak dikeringkan menggunakan Solar Tunnel Dryer hingga kadar airnya
mencapai di bawah 7%. Setelah itu, temulawak diekstrak dengan methanol selama 30
menit. Senyawa kurkumin dianalisa menggunakan High Performance Liquid
Chromatography (HPLC) dengan panjang gelombang 425 nm dan spektrofotometer
pada 421 nm. Aktivitas antioksidan dianalisa dengan menggunakan metode DPPH
dengan spektofotometer pada 517 nm. Hasil penelitian menunjukkan perendaman
temulawak dengan larutan asam sitrat dan steam blanching dapat mempercepat proses
pengeringan dan meningkatkan aktivitas antioksidan (%inhibition). Perendaman
temulawak dengan larutan 1% asam sitrat selama 30 menit merupakan pretreatment
terbaik untuk mempercepat proses pengeringan dan menghasilkan kandungan aktivitas
antioksidan (92,25±2,41%) dan senyawa kurkumin sebanyak 15054,21±1939,29 ppm
untuk metode HPLC dan 17759,35±214,30 ppm untuk metode spektrofotometer .
PREFACE
Praise and gratitute to God Almighty for His blessing and mercy, the author would have the opportunity to undergo this experiment and finish the thesis with the title is “THE
EFFECT OF PRETREATMENTS ON THE CURCUMIN CONTENTS AND ANTIOXIDANT ACTIVITIES OF FRESH AND SOLAR TUNNEL DRIED CURCUMA (Curcuma xanthorrhiza Roxb.)
”. This report is submitted to partial fulfillment of the requirements for obtaining the Bachelor Degree in Soegijapranata Catholic University Semarang. This research was supported by Dana Hibah Bersaing DIKTI SK No 011/K6/SP2H/RISETTERAPAN/2016 entitled “Optimasi Kondisi Proses pada Solar Tunnel Dryer untuk Simplisia Rimpang dan Standarisasi Mutu Produknya
”. The author would not be able to finish these thesis alone, and only by huge support and guidance given by the great and very helpful people around the author, these thesis could be finished. Special thanks for : 1.
God Almighty that always blessed, saved, and guided author in every step to finish this experiment and thesis.
2. Dr. Victoria Kristina Ananingsih, ST., MSc. as the Dean and also author’s supervisor of Faculty of Agricultural Technologi Soegijapranata Catholic University, Semarang for always patient, understanding, giving me best advice and support.
3. Dr. R. Probo Y. Nugrahedi, STP, MSc as the author’s co-supervisor who is always giving his time to help the author with her advise and motivation, who has influenced author during the learning process in the Food Technology Department.
4. My family (Setiyawan Leonardi, Arlita Setiyawan, and Elma Setiyawan) who always support me and cheers me everyday.
5. My dearest friends Pamela, Devi, Novi, Donna, Hans, Arief, Alan, Rainier, Adri Novita Wulandari, Michael, who always supported and cheered me for the thing I had gone through.
6. Mr. Suparman as chief of “Klaster Biofarmaka Karanganyar” that gave information and supplay the sample (curcuma) for this research.
7. All the beloved lectures of FTP for being great family and team to pass on the knowledge, experience, and education during all year. So, I could finish this thesis.
8. The laboratory assistants (Mas Soleh, Mas Supriyana, Mas Lylyx, and Mbak Agatha) for always helping me and give me their motivation throughout the laboratory life in Food Technology Department.
9. The administrative staffs and employees (Mbak Susi, Pak Andre, Pak Joko, Bu Tutik, and Pak Surono) for always providing a great service during the study.
The author realized that this report is still far from perfect and there are still mani shortcomings due to the limitation of the author. However, the author hoped that this report can still be an inspiration and provide useful information for all the readers.
Semarang, January 2017 Riana Natalia Setiyawan
Author
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