PENGARUH PENAMBAHAN EKSTRAK BEKATUL TERHADAP AKTIVITAS ANTIOKSIDAN, TOTAL FENOL, DAN KADAR FLAVONOID MINUMAN FUNGSIONAL SARI JAGUNG-EKSTRAK BEKATUL

Abstract

ABSTRAK Seiring berkembangnya IPTEK, kebutuhan manusia akan pangan yang bermanfaat bagi kesehatan tubuh (fungsional) semakin meningkat. Penelitian ini menguji fortifikasi ekstrak bekatul ke dalam sari jagung untuk meningkatkan sifat fungsional dari sari jagung. Penelitian dirancang dengan metode penelitian One Factor Design Response Surface Methodology. Faktor yang dipilih adalah konsentrasi ekstrak bekatul dan respon yang diamati adalah aktivitas antioksidan, total fenol, dan kadar flavonoid. Hasil penelitian menunjukkan persamaan matematika yang didapatkan untuk respon aktivitas antioksidan adalah Y = 4.29038 + 4.04562X, total fenol Y = 450.96465 + 122.40741X, dan kadar flavonoid adalah Y =-40.10101 + 13.92593X. Solusi titik optimum yang disarankan oleh program adalah pada konsentrasi 9% dengan nilai desirability 0.89. Sari jagung-ekstrak bekatul hasil verifikasi memiliki aktivitas antioksidan 39.506±0.32%, total fenol 1612.833±55.07 mg GAE/g sampel, kadar flavonoid 82.667±10.06 mg quercetin/g sampel, total padatan terlarut 12.000±0.50°Brix, kadar lemak 3.98±0.22%, nilai L 66.96±5.35, a-0.622±0.53, dan b 20.30±0.77. ABSTRACT Along with the development of science and technology, people need functional foods that can give benefit for their health. This research was aimed to determine the fortification rice bran extract to the corn juice for increasing its functional characteristics. This research used One Factor Design Response Surface Methodology, concentration of rice bran extract was chosen as a factor and antioxidant activity, total phenolic, and flavonoid contents were chosen as a respons. The result showed that the final equation for antioxidant activity was Y = 4,29038 + 4,04562X, total phenolic was Y = 450,96465 + 122,40741X, and flavonoid content was Y =-40,10101 + 13,92593X. The optimum solution suggested by program was 9% with desirability was 0.89. The verified corn juices-rice bran extract had antioxidant activity 39.51±0.32%, total phenolic 1612.83±55.07 mg GAE/g, flavonoid content 82.67±10.06 mg quercetin/g, total soluble solid 12.00±0.50°Brix, fat content 3.98±0.22%, L 66.96±5.35, a-0.62±0.53, and b 20.30±0.77.