Karakteristik dan Aktivitas Antioksidan Pedada Beserta Turunannya

Rizki Fadhillah Lubis, Gustiarini Rika Putri, Rahmad Syukur Siregar

Abstract

Indonesia is a country with the largest mangrove forests in the world. Indonesia also has various types of mangrove plants, one of which is pedada fruit (Sonneratia caseolaris). Pedada fruit is one type of mangrove whose fruit can be eaten. This fruit has good nutritional content and a source of vitamins A, B and C that are needed by the body. In addition, pedada fruit also contains phytochemical compounds that are closely related to antioxidant activity. With natural resources and abundant availability and nutrient content, pedada fruit is recommended to be used as processed food in order to increase food diversification. Pedada fruit has been processed into food processed products such as dodol, syrup, flour, ice cream, hard candy flavor, and jam. This study aims to study the characteristics of pedada fruit and its processed products into jam. Pedada fruit and jam have weak antioxidant activity values where the antioxidant activity is 549.91 ppm and 646.25 ppm, respectively.

Keywords

Antioxidant, Pedada

Full Text:

PDF

References

Lasabuda, Ridwan. “Pembangunan Wilayah Pesisir dan Lautan dalam Perspektif Negara Kepulauan Republik Indonesia”. J. Ilmiah Platax, Volume 1, Januari 2013, Pages 92-101.

Ghazali, I. “Pemanfaatan Mangrove Berbasis Kearifan Lokal Di Pantai Timur Surabaya”. Thesis, Institut Pertanian Bogor, Bogor, 2015.

Direktorat Jenderal Kelautan Pesisir dan Pulau-pulau Kecil. “Kondisi Mangrove di Indonesia”. Internet: https://kkp.go.id/djprl/p4k/page/4284-kondisi-mangrove-di-indonesia. Oct. 25, 2020.

Nybakken. Biologi Laut: Suatu Pendekatan Ekologis. Terjemahan. Jakarta: PT. Gramedia Pustaka Utama, 1993.

Noor YN, Khazali M, Suryadiputra INN. Panduan Pengenalan Mangrove di Indonesia. Bogor: PHKA/WI-IP, 2006.

Santoso, N., Kusmana, C., Sudarma, D., & Sukmadi, R. “Ecological Aspect of Pidada (Soneratia caseolaris Linn. Engler, 1987) at Muara Angke, Jakarta”. Jurnal Manajemen Hutan Tropika, Volume 13, 2007, Pages 131-139.

Manalu, R.D.E., Ella. S., Fifi R., Nia K. “Kandungan Zat Gizi Makro dan Vitamin Produk Buah Pedada (Sonneratia caseolaris)”. J. Penelitian Gizi dan Makanan, Volume 36, Desember 2013, Pages 135-140.

Hasler CM. “Functional Foods: Their Role In Disease Prevention And Health Promotion”. J. Food Tech. Volume 52, 1998, Pages 63-70.

Ahmed R, Moushumi SJ, Ahmed H, Ali M, Haq WM, Jahan R, Rahmatullah M. “Serum Glucose and Lipid Profiles In Rats Following Administration of Sonneratia caseolaris (L.) Engl. (Sonneratiaceae) Leaf Powder In Diet”. J. Advances in Natural and Applied Sciences. Volume 4, 2010, Pages 171-173.

Kusyana, D.Y. “Eksplorasi Potensi Bahan Aktif Berkhasiat Antioksidan Pada Daun dan Buah Mangrove Jenis Sonneratia alba (JE Smith, 1816)”. Skripsi, Institut Pertanian Bogor, Bogor, 2014.

Spalding, M.D., F. Blasco & C.D. Field editor. 1996. World Mangrove Atlas. Okinawa: International Society for Mangrove Ecosystems. 1996.

Manalu, R.D.E. “Kadar Beberapa Vitamin Pada Buah pedada (Sonneratia caseolaris) dan Hasil Olahannya”. Skripsi, Institut Pertanian Bogor, Bogor, 2011.

Nurwati. “Dodol Mangrove Kaya Vitamin C”. PKMK, Institut Pertanian Bogor, Bogor, 2010.

Apriliani, D. “Pengaruh Penggunaan Puree Buah Mangrove (Sonneratia caseolaris) Dan Jumlah Gula Terhadap Sifat Organoleptik Es Krim”. J. Boga, Volume 4, Maret 2015, Pages 116-125.

Jariyah dan Nurismanto R. “Penerapan Teknologi Pengolahan Tepung Buah Mangrove Jenis Padada (Sonneratia caseolaris) Pada Kelompok Tani Mangrove Di Wonorejo Timur Surabaya”. J. Rekapangan, Volume 11, Desember 2016, Pages 1-5.

Nurwati. “Formulasi Hard Candy Dengan Penambahan Ekstrak Buah Pedada (Sonneratia caseolaris) Sebagai Flavor”. Skripsi. Institut Pertanian Bogor, Bogor, 2011.

Setiawan, E, Raswen E dan Netti H. 2016. “Pemanfaatan Buah Pedada (Sonneratia caseolaris) Dalam Pembuatan Selai”. Jurnal Online Mahasiswa Faperta, Volume 3, Februari 2016, Pages 1-14.

Javanmard M, Endan J. 2010. “A Survey of Rheological Properties of Fruit Jams”. International Journal of Chemical Engineering and Applications. Volume 1, 2010, Pages 31-37.

Association of Official Analytical Chemist. Official Methods of Analysis of the Association of Analytical Chemist. Virginia USA: Association of Official Analytical Chemist Inc. Arlington, 2005.

Huang, Y.C., Y.H. Chang dan Y.Y. Shao. “Effects of Genotype and Treatment on The Antioxidant Activity of Sweet Potato in Taiwan”. J. Food Chemistry, Volume 98, 2005, Pages 529-538.

Winarno, FG. Kimia Pangan dan Gizi. Bogor: M-Brioo Press, 2008.

deMan, John M. Principles of Food Chemistry. Penerjemah, Kosasih Padmawinata. Bandung: ITB Press, 1997.

Soekarto, S. Penilaian Organoleptik (untuk Industri Pangan dan Hasil Pertanian). Jakarta: Bharata Karya Aksara, 1985.

Lung, J. K.S.L dan Destiani, D.K. 2017. “Uji Aktivitas Antioksidan Vitamin A, C, E dengan metode DPPH”. J. Farmaka, Volume 15, 2017, Pages 53-62.

Refbacks

  • There are currently no refbacks.