Evaluasi Potensi Rendang dan Kalio Minangkabau sebagai Pangan Fungsional
##plugins.themes.academic_pro.article.sidebar##
Downloads
##plugins.themes.academic_pro.article.main##
Abstract
Rendang merupakan salah satu harta karun masakan tradisional Indonesia yang berasal dari suku Minangkabau Sumatera Barat. Rendang mempunyai komposisi bumbu dan rempah yang banyak dan beragam, yang akan mempengaruhi aktivitas antioksidan dan menghambat oksidasi sehingga lambat tengik yang menjadi penyebab lamanya umur simpan rendang. Selain itu kandungan antioksidan pada rendang akan memiliki potensi sebagai pangan fungsional. Selama proses pemasakan, senyawa produk reaksi Maillard diduga terbentuk. Melanoidin adalah salah satu produk senyawa reaksi Maillard yang memiliki aktivitas antioksidan. Kalio merupakan salah satu masakan asal Sumatera barat yang memiliki komposisi bahan yang mirip dengan rendang, tetapi proses pembuatannya lebih singkat. Penelitian ini bertujuan untuk mengetahui sejauh mana reaksi Maillard selama pemasakan yang berakibat pada pembentukan senyawa melanoidin sebagai pigmen warna cokelat rendang terhadap aktivitas dan kapasitas antioksidan dari rendang dibandingkan dengan kalio yang mungkin berpotensi sebagai pangan fungsional. Variabel yang diukur adalah intensitas pencokelatan, aktivitas dan kapasitas antioksidan, kemudian data dianalisis secara statistik menggunakan uji t. Hasil analisis menunjukkan bahwa nilai Intensitas pencokelatan daging rendang (0,322±0,001) sangat nyata lebih tinggi dibandingkan dengan daging kalio (0,163±0,001). Hal ini menandakan reaksi Maillard lebih jauh terjadi pada daging rendang dibandingkan dengan daging kalio. Sementara aktivitas antioksidan bumbu (62,46±1,43%) dan daging rendang (46,23±1,43%) sangat nyata lebih tinggi dibandingkan dengan bumbu (23,86±1,62%) dan daging kalio (23,9±0,24%). Kapasitas antioksidan bumbu (310,08±7,23 mg EVC 100 g-1 BK) dan daging rendang (227,76±7,23 mg EVC 100 g-1 BK) sangat nyata lebih tinggi dibandingkan dengan bumbu (114,34±9,16 mg EVC 100 g-1 BK) dan daging kalio (114,51±1.20 mg EVC 100 g-1 BK).
##plugins.themes.academic_pro.article.details##
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
References
Fajri, P. Y., Astawan, M., & Wresdiyati, T. (2013). Evaluasi Nilai Biologis Protein Rendang dan Kalio Khas Sumatera Barat. Jurnal Penelitian Gizi dan Makanan, 36(2), 113-120. retrieved from https://media.neliti.com/media/publications-test/223526-evaluasi-nilai- biologis-protein-rendang-460f59e2.pdf
Feng, J., Claire, C., Berton-Carabin, Fogliano, V., & Schoroen, K. (2022). Maillard reaction products as functional components in oil-in-water emulsions: A review highlighting interfacial and antioxidant properties. Trends in Food Science and Technology, 121, 129 -141. https://doi.org/10.1016/j.tifs.2022.02.008
Flieger, J., Flieger, W., Baj, J., & Maciejewski, R. (2021). Antioxidants: Classification, Natural Sources, Activity/Capacity Measurements, and Usefulness for the Synthesis of Nanoparticles. Materials, 14(15), 4153. https://doi.org/10.3390/ma14154135
He, S., Zhang, Z., Sun, H., Zhu, Y., Zhao, J., Tang, M., Wu, X., & Cao, Y. (2019). Contributions of temperature and L-cysteine on the physicochemical properties and sensory characteristics of rapeseed flavor enhancer obtained from the rapeseed peptide and D- xylose Maillard reaction system. Industrial Crops & Products, 128, 455-463. https://doi.org/10.1016/j.indcrop.2018.11.048
Indriani, V., Suryati, T., & Apriantini, A. (2022). Cahracteristics of Beef Rendang With The Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature. Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), 17(3), 166-175. http://dx.doi.org/10.21776/ub.jitek.2022.017.03.3
Khanam, S., & Prakash, A. (2021). Promising Sources of Antioxidants from Herbs and Spices: A Review. International Journal of Advanced Research, 4(2), 188-195. http://dx.doi.org/10.48175/IJARSCT-1008
Liu, X., Bing, X., Hu, L. T., Ni, Z. J., Thakur, K., & Wei, Z. J. (2020). Maillard conjugates and their potential in food and nutritional industries: A review. Food Frontiers, 1, 382-397. http://dx.doi.org/10.1002/fft2.43
Muchtadi, D. (2010). Teknik Evaluasi Nilai Gizi Protein. Alfabeta, Bandung.
Nurmufida, N., Wangriman, G, H., Reinalta, R., Leonardi, K. (2017). Rendang: The treasure of Minangkabau. Journal of Ethnic Food, 4, 232-235. https://doi.org/10.1016/j.jef.2017.10.005
Rana, Z. H., Alam, M. K., & Akhtaruzzaman, M. (2019). Nutritional Composition, Total Phenolic Content, Antioxidant and α-Amylase Inhibitory Activities of Difffferent Fractions of Selected Wild Edible Plants. Antioxidants, 8(7), 1-15. http://dx.doi.org/10.3390/antiox8070203
Rini., Azima, F., Sayuti, K., & Novelina. (2016). The Evaluation of Nutritional Value of Rendang Minangkabau. Agriculture and Agricultural Science Procedia, 9, 335-341. http://dx.doi.org/10.1016/j.aaspro.2016.02.146
Reddy, D. M., Reddy, G. V. B., & Mandal, P. K. (2018). Application of natural antioxidants in meat and meat products-A Review. Food & Nutrition Journal, 3(173), 1-12. http://dx.doi.org/10.29011/2575-7091.100073
Rohman, A. (2016). Lipid: Sifat Fisika-Kimia dan Analisanya. Pustaka Pelajar, Yogyakarta.
Santoso, U. (2016). Antioksidan Pangan. Gadjah Mada University Press, Yogyakarta.
Suryati, T. (2013). Reduksi Residu Nitrit dan Malonaldehida pada Dendeng Sapi serta Pengujian Efek Konsumsinya pada Tikus Percobaan (Doctor’s dissertation). Bogor (ID) : Institut Pertanian Bogor. Retrieved from https://repository.ipb.ac.id/handle/123456789/117505
Tang, X., Yin, X., Al-Wraikat, M., Zhang, Y., Zhou, S., Tang, Y., Zhang, Y., & Fan, J. (2023). Formation of Maillard reaction products in aged sorghum vinegar during ageing and protective effects of pure vinegar melanoidin against CCl4-induced rat hepatic damage. Food Technology & Biotechnology, 69(1), 27-38. https://doi.org/10.17113/ftb.61.01.23.7537
Tangkanakul, P., P, Auttaviboonkul., B, Niyomwit., N, Lowvitoon., P, Charoenthamawat., & Trakoontivakorn, G. (2009). Antioxidant capacity, total phenolic content and nutritional composition of Asian foods after thermal processing. International Food Research Journal, 16, 571-580. Retrieved from http://www.ifrj.upm.edu.my/16%20(4)%202009/14%20IFRJ-2009- 128%20Tangkanakul%20Thailand%203rd%20proof.pdf
Thomsen, M. K., Lauridsen, L., Skibsted, L. H., & Ribo, J. (2005). Temperature Effect on Lactose Crystallization, Maillard Reactions, and Lipid Oxidation in Whole Milk Powder. Journal of Agriculture and Food Chemistry, 53(18), 7082-7090. http://dx.doi.org/10.1021/jf050862p.
Verma, V., Sing, Z., & Yadav, N. (2019). Maillard Reaction and Effect of Various Factor on the Formation of Maillard Products: and Its Impact on Processed Food Products. Research Trends in Food Technology and Nutrition ;Chapter 5. Delhi, India: AkiNik Publications. Retrieved from https://www.researchgate.net/publication/331968323_Maillard_Reaction_and_Effect_of_Various_Factor_on_the_Formation_of_Maillard_Products_and_Its_Impact_on_Processed_Food_Products
Wu, J., Jin Y., & Zhang, M. (2021). Evaluation on the physicochemical and digestive properties of melanoidin from black garlic and their antioxidant activities in vitro. Food Chemistry, 340, 127934, 1-10. https://doi.org/10.1016/j.foodchem.2020.127934
Wu, S., Dai, X., Shilong, F., Zhu, M., Shen, X., Zhang, K., & Li, S. (2018). Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction. Food Sci Biotechnol, 27(1), 1–7. https://doi.org/10.1007/s10068-017-0192-1
Xiang, J., Liu, F., Wang, B., Chen, L., Liu, L., & Tan, S. (2021). A Literature Review on Maillard Reaction Based on Milk Proteins and Carbohydrates in Food and Pharmaceutical Products: Advantages, Disadvantages, and Avoidance Strategies. Foods, 10, 1998. https://doi.org/10.3390/ foods10091998
Yoo, J. H., Kim, J. W., Yong, H. I., Baek, K. H., Lee, H. J., & Jo, C. (2020). Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak. Food Science of Animal Resources, 40(1), 44-54. https://doi.org/10.5851/kosfa.2019.e80
Zarin, M.A., Wan, H. Y., Isha, A., & Armania, N. (2016). Antioxidant, antimicrobial and cytotoxic potential of condensed tannins from Leucaena leucocephala hybrid-Rendang. Food Science and Human Wellness, 5, 65-75. http://dx.doi.org/10.1016/j.fshw.2016.02.001