Abstract

Ekstrak metanolik biji duwet (Syzygium cumini Linn.) banyak mengandung senyawa antioksidan seperti jambosine, korilagin, kuersetin, asam galat, asam elagat, 1-galloylglucose, 3-galloylglucose, 3,6-hexahydroxy diphenoylglucose, 4,6hexahydroxy diphenoylglucose dan β-sitosterol. Proses irradiasi dengan gamma 60Coblat dengan dosis (0 kGy-12,5 kGy) mampu meningkatkan senyawa fenolik dan tanin total pada ekstrak daun teh hijau. Tujuan penelitian ini adalah menganalisis pengaruh iradiasi gamma pada dosis 0 kGy, 2,5 kGy, 5 kGy, 7,5 kGy, 10 kGy, dan 12,5 kGy terhadap stabilitas antioksidatif ekstrak metanolik biji duwet (Syzygium cumini Linn.) Ekstrak metanolik biji duwet dipekatkan dengan Vaccum Evaporator kemudian dikeringbekukan menggunakan Freeze Dryer kemudian di Irradiasi gamma dengan 60 Coblat pada dosis 0 kGy, 2,5 kGy, 5 kGy, 7,5 kGy, 10 kGy, dan 12,5 kGy dan dilakukan pengujian meliputi: uji kualitatif fenol, flavonoid, tanin, uji flavonoid, uji total fenolik, uji total tanin, uji penangkapan radikal bebas DPPH RSA-DPPH konsentrasi (25-400 ppm), dan uji reduksi ion ferri (FRAP) konsentrasi (25-400 ppm). Hasil penelitian menunjukkan adanya perbedaan nyata antar perlakkuan (p<0,05) terhadap uji flavonoid, fenolik, tanin, RSA-DPPH, dan FRAP. Sifat antioksidatif terhadap total fenolik, flavonoid dan total tanin stabil pada dosis irradiasi gamma 7,5 kGy-12,5 kGy dan beragam dosis irradiasi gamma menyebabkan total fenolik tidak stabil, flavonoid mengalami peningkatan, tanin tidak stabil, FRAP menggalami penurunan dan meningkatkan nilai IC50 ekstrak metanolik biji duwet.

Keyword : Ekstrak metanolik biji duwet, dosis irradiasi gamma, stabilitas antioksidatif

Daftar Pustaka

Adamo, M. – Capi tani, D. – Mannina, L. –Cristinzio, M. – Ragni, P. – Tata, A.: Truffles decontamination treatment by ionizing radiation. Radiation Physics and Chemistry, 71, 2004, pp. 165–167.
Ahn, D.U., J.L. Sell, C. Jo, X. Chen, C. Wu, J.I. Lee. 1998. Effects of dietary vitamin E supplementation on lipid oxidation and volatile content of irradiated, cooked turkey meat patties with different packaging. Poult. Sci. 77(6): 912-920.
Alotman, M., Hidayanto, E., Susilo. 2014. Kajian Pengaruh Radiasi Sinar Gamma Terhadap Susut Bobot Pada Buah Jambu Biji Merah Selama Masa Penyimpanan. Jurnal Pendidikan Fisika Indonesia, 10: 86-91.
BATAN. 2009. isika dan Keselamatan Radiasi. Pusat pendidikan dan Pelatihan Badan Tenaga Nuklir Nasional : Jakarta.
Bonita. 2017. Pengaruh Iradiasi Gamma Pada Ekstrak Daun Teh Hijau (Camellia Sinensis L) Terhadap Kadar Senyawa Fenolik dan Tanin Total. Universitas Pakuan. Bogor.
Brewer, M.S. 2011. Natural Antioxidant: Source, Compounds, Mechanisms of Action, and Potential Application. Comprehensive Reviews. Food Science and Food Safety 10: 221-247.
Cahyani, A. F. K., Wiguna, L. C., Putri, R. A., Masduki, V.V., Wardani, A. K., Harsojo. 2015. Aplikasi Teknologi Hurdle Menggunakan Iradias Gamma dan Penyimpanan Beku Untuk Mereduksi Bakteri Patogen pad Bahan Pangan : Kajian Pustaka. Jurnal Pangan dan Agrobisnis 3(1): 73-79
Chun, K.O., Kim Dae-ok. And Lee, Y.C., 2003, Superoxide Radikal Scavenging Acitivity of the Major Polyphenol in Fresh Plums, Journal Agric. Food Chem, Departement of Food Science and Tecnology, Cornell University, Geneva, New Yotk
Diehl, J.F. 1995. Safety of Irradiated Foods. Marcel Dekker: New York.
Dragan, A., D. A. Dusanka, B. Drago dan T. Nenad. (2002). Structure RadicalScavenging Activity Relationship of Flavonoids. Croatica Chemica Acta. 76(1): 55-61.
Dwiloka, B. 2002. Bahan Kuliah: Irradiasi Pangan. Universitas Semarang. Semarang.
Ebrahimzadeh, M A., Pourmorad, F. dan Hafezi, S., 2008. Antioxidant activities of Iranian Corn Silk. Turk Journal Biology, 32: 43-49.
Frankel, E.N. 1998. Antioxidants in lipid foods and their impact on food quality. Food Chemistry, 57(1):51-55.
Ghosal. D., Marina. V. O., Elena. K. G., Vera. Y. M., Alexander. V., Amudhan. V., Min. Z., Heather. M. K., Hassan. B., Kira. S. M., Lawrence. P. W., James. K. F., dan Michael J. D. 2005. How radiation kill cells: Survival
f Deinococcus radiodurans and Shewanella oneidensis under oxidative stress. FEMS Microbiology Reviews, 29: 361 – 375.
Harborne, J.B. 2006. Metode Fitokimia: Penuntun Cara Modern Menganalisis Tumbuhan. Cetakan ke-4. Institut Teknologi Bandung, Bandung.
Horvathova, J., Suhaj, M. dan Šimko, P. 2007. Effect of thermal treatment and storage on antioxidant activity of some spices. Journal of Food and Nutrition Research, 46(1):20-27.
Ikmalia. 2008. Analisa Profil Protein Isolat Escherichia coli S1 Hasil Iradiasi Sinar Gamma. Skripsi. Universitas Islam Negeri Syarif Hidayatullah. Jakarta.
M. Alothman, R. Bhat and A. A. Karim. 2009. “Effects of Ra-diation Processing on Phytochemicals and Antioxidants in Plant Produce,” Trends in Food Science and Technol-ogy, Vol. 20, No. 2, pp. 201-212.
Martin, S., Solange I. Mussatto, G., Martinez-Avila, J., Montanes-Saenz, C.N. Aguilar dan Jose A. Teixeira, (2011). Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review. Journal Biotechnology Advances, 29:365-373.
Madhujith, T and F. Shahidi. 2005. Antioxidant Potential of Pea Beans (Phaseolus vulgaris L). Journal of Food Science Vol 70, No. 1.
Miyata, T. 1995. Radiation Chemistry of Water System Aplication of radiations Processinf for Decontamination of Liquid Wastes. Takasaki Radiation Chemistry Research Establishment, UNDP/IAEA/RCA. Regional Training Course, Tokyo.
N. Kumari, P. Kumar, D. Mitra, B. Prasad, B. N. Tiwary and L. Varshney. 2009. “Effects of Ionizing Radiation on Mi-crobial Decontamination, Phenolic Contents, and Anti-oxidant Properties of Triphala,” Journal of Food Science, Vol. 74, No. pp. M109-M1113.
Niki, E. 1997. Free Radicals in Chemistry and Biochemistry. Di dalam: Hiramatsu, Midori et al. (eds.). Food and Free Radicals. Plenum Press, New York.
Nurhadi, Bambang dan Siti Nurhasnah. 2010. Sifat Fisik Bahan Pangan. Padjajaran : Widya Padjajaran.
Palici, I., Tita, B., Ursica, L. dan Tita, D. (2005). Method for Quantitative Determination of Polyphenolic Compounds and Tannins from Vegetal Products. Acta Universitatis Cibiniensis Seria F. Chemia, 8:21-32.
Prince, P.S., Kamalakkannan, M.N., Menon, V.P. 1998. Hypoglycaemic activity of Syzigium cumini seeds: effect on lipid peroxidation in alloxan diabetic rats. Journal of Ethnopharmacology, 61(1):1-7.
Prince, P.S., Kamalakkannan, M.N., Menon, V.P. (2003). Syzigium cumini seed extracts reduce tissue damage in diabetic rat brain. Journal of Ethnopharmacology, 84 (2-3):205-209.
Prince, P.S., Kamalakkannan, M.N., Menon, V.P. 2004. Antidiabetic and antihyperlipidaemic effect of alcoholic Syzigium cumini seeds in alloxan induced diabetic albino rats. Journal of Ethnopharmacology, 91(2-3):209-213.
Putri, F. N. A, Wardani, A. K, dan Harsojo. 2015. Aplikasi Teknologi Irradiasi Gamma dan Penyimpanan Beku Sebagai Upaya Penurunan Bakteri Patogen Pada Seafood : Kajian Pustaka. Jurnal Pangan dan Agroindustri, 3(2): 345-352.
Rathinavel, T., Ammashi, S. & Govindarajan, P. 2018. In Vitro Antioxidant Activity of Bioactive Flavonoids identified from Crateva adansonii DC Bark Extracts. International Journal of Current Science, Engineering & Technology, 6–17.
Rohadi, Raharjo, S., Falah, I.I. and Santoso, U. 2016. Antioxidant activity of duwet (Syzygium cumini Linn.) seed extract Genthong varieties on lipid peroxidation models in vitro. Jurnal Agritech, 36(1): 30-37.
Rohadi. 2017. Biji Duwet (Syzygium Cumini L. (Skeel) Sebagai Sumber Antioksidan Alami Dan Potensi Aplikasinya Di Bidang Pangan. Universitas Gadjah Mada. Yogyakarta.
Rydlewski, A. A. de Morais, D.R., Rotta, E.M., Clause, T. and Visentainer, J.V. 2013b. Determination of bioactive compounds, antioxidant activity and physical and chemical composition of different parts of four Brazilian fruits. Colombo, Brazil: State University of Maringa, Postgraduate Program.
Saha, R.K., Zaman, N.M., dan Roy, P. 2013. Comparative evaluation of the medicinal activities of methanolic extract of seed, fruit pulp and fresh juice of Syzygium cumini in vitro. Journal of coastal Medicine, 1(4): 288-296.
Sari, L.H., Usep Suhendar. Sri Wardatun, Mira Miranti. 2017. Penggaruh Irradiasi Gamma Pada Ekstrak Daun Teh Hijau (Camellia Sinensis L) Terhadap Kadar Senyawa Fenolik dan Tanin Total. Universitas Pakuan. Bogor.
Sofowora, A. 1982. Medicinal plants and traditional medicine in Africa. John Wiley and sons LTD.
Stefanova, R. Nikola, V. Spassov. Stefan, L. 2010. Irradiation of Food, Current Legislation Framework, and Detection of Irradited Foods. Springer, Food Anal. Methods, 3:225-252.
Sugita P, Ermin KW, Lia A. 2000. Pengaruh Iradiasi Gamma terhadap Degradasi Zat Warna Direct Orange 34 dalam Air. Jurnal Teknologi Lingkungan. Vol 1, No 2, Januari 2000: 114-120.
Sutisna, N. 2016. Pengaruh pH Larutan Penyeduh Dan Lama Penyeduhan Terhadap Kapasitas Antioksidan Ekstrak Teh Daun Sirsak (Annona muricata Linn). Institut Pertanian Bogor.
Surindro, T.S. 2013. Seminar Produk Teknologi Nuklir Dalam Bidang Pertanian dan Pangan. Pusat Diseminasi IPTEK Nuklir Badan Tenaga N uklir Nasional. Jakarta.
Swami, S.B., Thakor, N.S.J., Patil, M.M. dan Haldankar, P.M. 2012. Jamun (Syzygium cumini L.): A Review of Its Food and Medicinal Uses. Food and Nutrition Science 3:1100-1117.
Teppakorn, T. 2016. Stability and chemical changes of phenolic compounds during Oolong tea processing. International Food Research Journal, 23(2):564-574.
Tokunaga, O. 1995. Introduction to Radiation Aplication Training Course on Aplication of Radiation Processing for Decontamination of Liquid Wastes. Takasaki Radiation Chemistry Research Establishment, UNDP/IAEA/RCA. Regional Training Course, Tokyo.
Vasi, S., dan Austin, A. 2009. Antioxidants Potential of Eugenia jambolana Lam. Seeds. Journal of Biological Sciences 9(8): 894-898.
Yohan, Rifaid MN, lilik H, ES. Siradj. 2005. Sintesis Bahan Membran Sel Bahan Bakar : Kopolimerisasi Stirena pada Film ETFE dengan Teknik Iradiasi Awal. Makara, Teknologi Vol 9 No 2, Nopember 2005 : 72-77.
Zou Y., Wei D., 2004, Antioxidant of Flavonoid Rich Extratc of Hypercium Perofantum L In Vitro, J Agric Food Chem 52: 5032-9