Perendaman dalam air 85 oC meningkatkan aktivitas antioksidan, antidiabetes, dan tingkat penerimaan konsumen teh Sargassum crassifolium: Soaking Time in Water 85°C Increased Antioxidant, Antidiabetic Activity and Consumer Acceptance of Sargassum crassifolium Seaweed Tea

Abstract

Indonesian

Rumput laut Sargassum crassifolium mempunyai bioaktivitas yang tinggi sehingga berpotensi sebagai sumber pangan fungsional, salah satunya dibuat menjadi teh rumput laut. Salah satu kelemahan teh rumput laut yaitu kurang disukai konsumen karena adanya bau amis. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam air 85 oC terhadap karakteristik dan tingkat penerimaan konsumen teh rumput laut S. crassifolium. Rancangan acak lengkap digunakan dalam penelitian ini, dengan perlakuan berupa variasi lama waktu perendaman. Teh rumput laut dibuat dengan cara merendam dalam air ±85 oC selama 0, 4, 8, 12, dan 16 menit kemudian dipotong-potong lalu disangrai. Teh rumput laut S. crassifolium dianalisis meliputi: kadar air, total fenol, aktivitas antioksidan dengan metode 2,2-diphenyl-1-picrylhydrazyl (DPPH) dan Ferric Reducing Antioxidant Power (FRAP), aktivitas penghambatan α-glukosidase dan uji hedonik. Hasil penelitian menunjukkan bahwa lama perendaman berpengaruh nyata (p<0,05) terhadap kadar air, total fenol, aktivitas antioksidan, penghambatan α-glukosidase, dan tingkat penerimaan konsumen. Perlakuan terbaik yaitu lama perendaman 16 menit dengan kadar air 3,35±0,41%, total fenol 68,63±0,67 mg GAE/g, aktivitas penghambatan DPPH 55,99±1,01%, nilai FRAP 116,97±1,89 μM/g, penghambatan α-glukosidase 55,67±0,36%, dan nilai hedonik parameter aroma, rasa, warna, kenampakan, dan keseluruhan secara berturut-turut yaitu 4,29±1,18; 4,59±0,85; 4,18±0,98; 4,43±0,91; 4,37±0,98.

English

Seaweed Sargassum crassifolium has high bioactivity so that it has the potential as a functional source, one of which was made into seaweed tea. Seaweed tea has a weakness that is less liked by consumers because of the fishy smell. One way to reduce the fishy smell was by soaking in water at ±85oC. The purpose of this research to know the effect of soaking time on the characteristics and level consumers acceptance of S. crassifolium seaweed tea. Seaweed tea is made by soaking in water at ±85oC for 0, 4, 8, 12, and 16 minutes then cut into pieces and then roasted. S. crassifolium seaweed tea analyzed includes: moisture content, total phenol, antioxidant activity of the 2,2-Diphenyl-1- picrylhydrazyl (DPPH) method and the Ferric Reducing Antioxidant Power (FRAP) method, α-glucosidase inhibitory activity and hedonic test. The result showed that the soaking time take effect on the water content, total phenol, antioxidant activity, α-glucosidase inhibition, and level of consumer acceptance. The best treatment was soaking for 16 minutes that had water content of 3.35±0.41%, phenol content of 68.63±0.67 mg GAE/g, % inhibition DPPH of 55.99±1.01%, FRAP value of 116.97±1>89 μM/g, the inhibitory activity of the α-glucosidase 55.67±0.36%, and the hedonic value of the parameters for aroma, taste, color, appearance, and overall successively was 4.29±1.18, 4.59±0.85, 4.18±0.98, 4.43±0.91, and 4.37±0.98.

Keywords

• antidiabetic
• antioxidants
• soaking
• seaweed tea
• sensory
• antidiabetes
• antioksidan
• perendaman
• teh rumput laut
• sensori