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EFEK METODE PENGOLAHAN DAN PENYIMPANAN TERHADAP KADAR SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN
Open accessAbstract
Abstrak. Senyawa fenolik merupakan hasil metabolit sekunder tanaman dengan banyak manfaat seperti antioksidan, antiinflamasi, antidiabetik, imunoregulasi, antikanker, antimikrobia, dan sebagainya. Kelemahan dari senyawa ini adalah kestabilannya yang rendah terutama ketika proses pengolahan dan penyimpanan. Oleh karenanya diperlukan pengetahuan tentang efek pengolahan dan penyimpanan terhadap kadar senyawa fenolik dan aktivitas antioksidan untuk mengetahui pengolahan dan penyimpanan yang tepat. Pengolahan umumnya dilakukan dengan perebusan, fermentasi, iradiasi UV C, penambahan enzim, pasteurisasi, dan pengeringan dengan oven. Dalam pengolahan dan penyimpanan, senyawa fenolik dapat mengalami peningkatan maupun penurunan bergantung suhu, lama, tingkat oksigen, paparan cahaya dan enzim yang digunakan. Hasilnya, proses pengolahan yang disarankan untuk mempertahankan senyawa fenolik adalah steam, vakum, sonikasi, blanching, pasteurisasi, freezing, fermentasi, dan perkecambahan. Untuk proses penyimpanan yang disarankan adalah penyimpanan dengan suhu dan kadar oksigen yang rendah serta terhindar dari cahaya. Stabilitas senyawa fenolik juga tidak selalu berbanding lurus dengan aktivitas antioksidannya, penurunan senyawa fenolik tidak selalu menghasilkan penurunan nilai aktivitas antioksidan. Hal tersebut karena adanya kemungkinan senyawa antioksidan lain yang ikut terdeteksi sebagai nilai aktivitas antioksidan. Kata kunci : Senyawa fenolik, pengolahan, penyimpanan, aktivitas antioksidan Abstract. Phenolic compounds are the result of plant secondary metabolites with many benefits such as antioxidants, anti-inflammatory, antidiabetic, immunoregulatory, anticancer, antimicrobial, and so on. The weakness of this compound is its low stability, especially during processing and storage. Therefore, it is necessary to know about the effects of processing and storage on the levels of phenolic compounds and antioxidant activity to determine the proper processing and storage. Processing is generally carried out by boiling, fermentation, UV C irradiation, adding enzymes, pasteurization, and oven drying. In processing and storage, phenolic compounds can increase or decrease depending on temperature, duration, oxygen levels, light exposure and the enzymes used. As a result, the recommended treatment processes for maintaining phenolic compounds are steam, vacuum, sonication, blanching, pasteurization, freezing, fermentation, and germination. The recommended storage process is storage with low temperature and oxygen levels and avoiding light. The stability of phenolic compounds is also not always directly proportional to their antioxidant activity, a decrease in phenolic compounds does not always result in a decrease the value of antioxidant activity. This is due to the possibility of other antioxidant compounds being detected as a value of antioxidant activity. Key words: Phenolic compounds, processing, storage, antioxidant activity
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“First, the alkaline conditions of the cold saponification process (pH > 12 during NaOH reaction) can cause the degradation of phenolic compounds and other antioxidant molecules through oxidation and structural modification in high-pH environments (Mahardani & Yuanita, 2021).”
From Physical and chemical characterization of scrub soap enriched with Sargassum polycystum powder: Karakteristik fisik dan kimia sabun scrub dengan penambahan serbuk Sargassum polycystum (2026) · cites this paper as Mahardani & Yuanita, 2021
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Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour
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Jiang, T., Jahangir, M., Jiang, Z. J., Lu, X., & Ying, T. (2010) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2010.01.011 · Cited by 208
Phenolic compounds as natural and multifunctional anti-obesity agents: A review
Rodríguez‐Pérez, C., Segura‐Carretero, A., & Contreras, M. D. M. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1399859 · Cited by 199
Research works printed but not linked: 10
- Nur Elawati, Leny Yuanita, Review: Efek Farmakologis dan Efek Toksik dari Daun Yakon (Smallanthus sonchifolius) , Unesa Journal of Chemistry: Vol. 10 No. 2 (2021)
- Leny Yuanita, Eka Yulia Maulidah, THE EFFECT OF YAKON TUBER PREBIOTIC SYRUP ON DIGESTIVE ENZYME ACTIVITY IN DUODENUM Rattus norvegicus , Unesa Journal of Chemistry: Vol. 11 No. 1 (2022)
- Uci Nur Rohmah, Leny Yuanita, THE EFFECT OF HARVEST TIME ON TOTAL FLAVONOID CONTENT AND ANTI-INFLAMMATORY ACTIVITIES OF YACON LEAF ETHANOL EXTRACT (Smallanthus sonchifolius) , Unesa Journal of Chemistry: Vol. 11 No. 2 (2022)
- Alif Wildan Mohammad, Leny Yuanita, PENGARUH SIRUP UMBI YAKON TERHADAP BIOAVAILABILITAS FE (ZAT BESI) RATTUS NORVEGICUS , Unesa Journal of Chemistry: Vol. 10 No. 3 (2021)
- Leny Yuanita, Kelvin Rio K, THE EFFECT OF YACON TUBERS SYRUP ON CALCIUM CONTENT OF FEMORAL BONE IN WHITE RATS (Rattus Norvegicus) , Unesa Journal of Chemistry: Vol. 11 No. 1 (2022)
- Farid Abdur Rohman, Leny Yuanita, EFEKTIVITAS ANTIBAKTERI DAN KADAR FENOLIK TOTAL EKSTRAK DAUN YAKON (Smallanthus sonchifolius) DENGAN VARIASI DAERAH BUDIDAYA TANAM DAN LAMA WAKTU EKSTRAKSI , Unesa Journal of Chemistry: Vol. 10 No. 1 (2021)
- Esty Rahmawati, Leny Yuanita, ADSORPSI Pb2+ OLEH ARANG AKTIF SABUT SIWALAN (Borassus flabellifer) (ADSORPTION OF Pb2+ BY SIWALAN FIBER (Borassus flabellifer) ACTIVATED CARBON) , Unesa Journal of Chemistry: Volume 2, Number 3, 2013
- Muhammad Zafar Iqbal, Leny Yuanita, PENGARUH PERENDAMAN LARUTAN SODIUM TRIPOLYFOSFAT FOOD GRADE (STPP FG) PADA DAGING AYAM POTONG (Gallus Gallus) TERHADAP KADAR GLUKOSA (EFFECT OF SODIUM TRIPOLYFOSFAT SOAKING SOLUTION FOOD GRADE (STPP FG) TO MEAT CHICKEN (Gallus Gallus) OF GLUCOSE LEVELS) , Unesa Journal of Chemistry: Volume 2, Number 3, 2013
- NUR INDAH WIJI ASIH, Leny Yuanita, Pengaruh Variasi Lama Penyimpanan Umbi Yakon (Smallanthus sonchifolius) Terhadap Kemampuan Toksisitas Pada Larva Udang Artemia salina Leach , Unesa Journal of Chemistry: Vol. 8 No. 3 (2019)
- Rizkiyanto Rizkiyanto, Leny Yuanita, PENGARUH VARIASI pH DAN LAMA PEREBUSAN KACANG PANJANG (Vigna Sesquipedalis (L) fruhw) TERHADAP KADAR ASAM KOLAT DAN ASAM DEOKSIKOLAT PADA FESES HEWAN COBA (Rattus norvegicus L) (THE EFFECT OF pH VARIATION AND LENGTH BOILING TIME OF YARD-LONG BEAN (Vigna S , Unesa Journal of Chemistry: Volume 2, Number 3, 2013
Cited by
Nurcholis, W., Mahendra, F. R., Gultom, M. F., Khoirunnisa, S., Kurnia, M. A. C., & Harahap, H. (2022) · Jurnal Jamu Indonesia · doi:10.29244/jji.v7i3.280 · Cited by 18
Indriyah, S. N., Permatasari, D. A. I., & Pratama, K. J. (2023) · Usada Nusantara Jurnal Kesehatan Tradisional · doi:10.47861/usd.v1i2.347 · Cited by 14
Dewi, K. L., Aulina, D. E., Wulandari, F., & Maharani, S. (2022) · EDUFORTECH · doi:10.17509/edufortech.v7i2.51624 · Cited by 14
Muliasari, H., Hanifa, N. I., Hajrin, W., Andanalusia, M., & Hidayati, A. R. (2023) · JURNAL BIOLOGI TROPIS · doi:10.29303/jbt.v23i4.5686 · Cited by 12
Hidayatullah, M., Rakhmatullah, A. N., & Perdana, D. (2024) · Journal of Pharmacopolium · doi:10.36465/jop.v6i2.1228 · Cited by 8
Metadata
- Authors
- Mahardani, O. T., & Yuanita, L.
- Affiliations
- Universitas Negeri Surabaya (ID)
- ORCID
- Yuanita, Leny
- Venue
- Unesa Journal of Chemistry
- Publisher
- Universitas Negeri Surabaya
- Published
- 2021-01-25
- Volume
- 10
- Issue
- 1
- Pages
- 64-78
- ISSN
- 2252-8180 (ISSN-L)
- OpenAlex
- W4312788648
- Cited by
- 39
- References
- 64
- Citations by year
- 2026: 7 · 2025: 5 · 2024: 11 · 2023: 9 · 2022: 7
- FWCI
- 3.69
- Type
- journal article
- Language
- id
- Open access
- diamond
- doi.org
- Locations
- Unesa Journal of Chemistry (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- phenolic compounds, antioxidant activity, food processing, food storage, plant secondary metabolites, pasteurization, fermentation, sonication, blanching, freezing, storage temperature, oxygen exposure, light exposure, enzyme supplementation, UV-C irradiation, oven drying, germination, food safety
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