FORTIFIKASI ANTIOKSIDAN DARI BEKATUL BERAS MERAH (Oryza nivara) PADA TEMPE KEDELAI (Glycine max (L) meriil) DENGAN VARIASI LAMA FERMENTASI
DOI:
https://doi.org/10.33061/jitipari.v5i1.3110Abstract
Tempe merupakan salah satu produk fermentasi kedelai tradisional yang cukup terkenal, dengan menggunakan jamur Rhizopus oligosporus. Tempe mempunyai berbagai macam manfaat bagi kesehatan tubuh. Demikian juga dengan bekatul beras merah yang memiliki berbagai nutrisi yaitu kandungan antioksidan dan serat yang tinggi, mengandung banyak mineral. Di kalangan masyarakat, bekatul beras merah belum banyak dimanfaatkan terutama sebagai produk olahan yang memiliki nilai fungsional. Penelitian ini bertujuan untuk menentukan karakteristik kimia dan sensori tempe kedelai yang difortifikasi bekatul beras merah dan lama fermentasi, menentukan formulasi yang tepat dari tempe kedelai yang difortifikasi bekatul beras merah dengan lama fermentasi sehingga diperoleh tempe dengan aktivitas antioksidan dan serat yang tinggi serta disukai konsumen. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) 2 faktorial. Faktor pertama adalah rasio kedelai dan bekatul beras merah (80:20; 70:30; 60;40), sedangkan faktor kedua adalah lama fermentasi (24, 36, 48 jam). Penelitian dimulai dari pembuatan tempe yang difortifikasi bekatul beras merah kemudian dianalisis menggunakan analisis kadar air, kadar abu, kadar protein, aktivitas antioksidan, kadar serat, dan analisis uji organoleptik meliputi warna, rasa, aroma, kekompakan, dan kesukaan keseluruhan. Hasil penelitian yang terbaik adalah pada rasio kedelai dan bekatul beras merah 60:40 dengan lama fermentasi 48 jam didasarkan pada hasil pengujian kimia antioksidan dan serat terbaik. Pada perlakuan ini dihasilkan kadar air 51,34%, kadar abu 8,90%, kadar protein 21,62%, aktivitas antioksidan 72,03%, dan kadar serat 23,44%, sedangkan untuk pengujian organoleptik yang meliputi warna 3,66(merah bata); aroma 3,24 (aroma bekatul beras merah kuat); rasa 3,54 (rasa bekatul beras merah sangat kuat); kekompakan 3,73(kekompakan tempe sangat kuat); dan kesukaan keseluruhan 3,35 (suka).
Â
Kata kunci: Tempe, bekatul beras merah, antioksidan, serat, lama fermentasi.
ABSTRACT
Tempeh is one of the well-known traditional soybean fermentation products, using the mushroom Rhizopus oligosporus. Tempeh has a variety of health benefits. Moreover, red rice bran which has a variety of nutrients that contain antioxidants and high fiber, and contain lot of minerals. Among the people, red rice bran has not been widely used, especially as a processed product that has functional value. This study aims to determine the chemical characteristics and sensory of soybean tempeh fortified with red rice bran and fermentation duration, to determine the appropriate formulation of soybean fortified soybean rice bran with fermentation duration so that tempe is obtained with antioxidant activity and high fiber as well as consumer preference. This research was conducted using two factorials Completely Randomized Design (CRD) The first factor was the ratio of soybean and rice bran (80:20; 70:30; 60:40), while the second factor was the duration of fermentation (24, 36, 48 hours). The study began with the making of tempeh fortified with red rice bran and then analyzed for water content analysis, ash content, protein content, antioxidant activity, fiber content, organoleptic test analysis including color, taste, aroma, compactness, and overall preference. The best results was at the ratio of 60:40 soybean and rice bran with fermentation duration 48 hour based on the results of testing the best chemical antioxidants and fiber. At this treatment produced 51,34% water content, 8,90% ash content, 21,62% protein content 72,03% antioxidant activity, and 23,44% fiber content, while for organoleptic testing which includes the color of 3,66 (brick red); aroma 3,24 (strong red rice bran aroma); flavor 3,54(flavor red rice bran very strong); compactness 3,73(compactness of tempeh is very strong); and overall preference 3,35 (likes).
Â
Keywords: Tempeh, red rice bran, antioxidant, fiber, long fermentation.
References
Association of Official Analytical Chemist. (1992). Official methods of analysis of the assosiation official chemistry. Washington D. C: Benyamin Franklin.
Badan Standarisasi Nasional 01-3144. (2009). Standar Nasional Indonesia Tempe Kedelai. Jakarta: Badan Standarisasi Nasional.
Baedhowi dan Pranggonowati, S. B. (1982). Petunjuk praktek pengawasan mutu hasil pertanian I. Jakarta: Departemen Pendidikan dan Kebudayaan.
Goufo, P., & Trindade, H. (2014). Rice antioxidants: Phenolic acids, flavomoids, anthocyanins, proanthocyanidins, tocopherols, tocotrienol, γ- oryzanol and phytic acid. Food Science and Nutrition, 2(20): 75-104.
Juliano, B. O. (1985). Rice: Chemistry and technology (2th ed). Minnesota, USA: American Association of Cereal Chemists, St. Paul.
Kartika, B., D. Hastuti, & W. Supartono. (1998). Pedoman uji inderawi bahan pangan. Yogyakarta: PAU Pangan dan Gizi Universitas Gadjah Mada.
Kasmidjo, R. B. (1990). Mikrobiologi dan biokimia makanan tradisional serta pemanfaatannya. Yogyakarta: Universitas Gadjah Mada.
Osawa, T., H. Katsuzaki, Y. Hagiwara & T. Shibamoto. (1992). A novel antioxidant isolated from young green barley leaves. Journal Agriculture Food Chemistry, (40): 1135-1138
Prakash, A. (2001). Antioxidant activity. Heart of Giant Recource, 19(2): 1-4
Reynertson, K. A. (2007). Phytochemical analysis of bioactive constituens from edible myrtaceae fruit. New York: The City University of New York.
Setyowati, R., Sarbini, D., & Rejeki, S. (2008). Pengaruh penambahan bekatul terhadap kadar serat kasar, sifat organoleptik dan daya terima pada pembuatan tempe kedelai (Glycine max (L) meriil). Jurnal Penelitian Sains & Teknologi, 9(1): 52–61.
Soeksmanto, A., Hapsari, Y., & Simanjuntak, P. (2007). Kandungan antioksidan pada beberapa bagian tanaman mahkota dewa (Phaleria macrocrpa). Biodiversitas. 8: 92–95.
Srisaipet, A., & Nuddagul, M. (2014). Influence of temperature on gamma oryzanol of edible rice bran oil during heating. International Journal of Chemical Engineering and Applications, 5(4).
Sudarmadji, S., B. Haryono, & Suhardi. (1989). Analisa bahan makanan dan pertanian. Yogyakarta: Liberty.
Sutomo, B. (2008). Cegah Anemia dengan Tempe. Bandung: Sinar Baru Algensindo.
Tuarita, Z. M., Sadek, F. N., Sukarno., Yuliana, D. N., & Budijanto, S. (2017). Pengembangan bekatul sebagai pangan fungsional: Peluang, hambatan, tantangan. Bogor: Institut Pertanian Bogor.
Utari, D. M., Rimbawan., Riyadi, H., Muhilal., & Purwantyastuti. (2010). Pengaruh pengolahan kedelai menjadi tempe dan pemasakan tempe terhadap kadar isoflavon. Penel Gizi Makan, 33(2): 148-153.
Yen, G. O., & Chen , H. Y. (1995). Antioxidant activity of various tea extract in relation to their antimutagenicity. Jurnal Agricultural Food Chemistry, 43(1): 27-32.
Downloads
Additional Files
Published
How to Cite
Issue
Section
License
Authors who publish this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors can separately make additional contractual arrangements for non-exclusive distribution published by the journal (e.g., publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are allowed and encouraged to send their work via online (e.g., in the institutional repositories or their website) after published by the journal.
