Evaluation of the Potential of Ireng Gathering Starch (Curcuma aeruginosa Roxb.) As Alternative Food Ingredients and the Processed Organoleptic Aspects

Author(s)

Niken Kusumarin , Lianah , Mutista Hafsha ,

Download Full PDF Pages: 71-76 | Views: 806 | Downloads: 256 | DOI: 10.5281/zenodo.3710771

Volume 4 - February 2020 (02)

Abstract

The Curcuma aeruginosa is a plant of the Zingiberaceae tribe or ginger that has been known for its benefits as a traditional herbal medicine to overcome various health problems. But on the other hand, Ireng Intersection rhizome has reasonably high starch content. This study aims to measure the components of the chemical content in the Intersection of Curcuma aeruginosa frenetic characteristics of the processed pudding. The research method uses the standard proximate test, phytochemical test, toxicology test, and organoleptic test. Proximate test results showed that the irrigated starch contained 97.07% carbohydrates, 0.13% protein, 0.82% ash content, 1.98% fat, and 15.3% moisture content. The Toxicity test is not toxic.. High starch content indicates that the Curcuma aeruginosa  Intersection rhizome has the potential to be used as an alternative food ingredient. As many as 90% of respondents liked the Intersection Curcuma aeruginosa pudding, while for the aspect of taste 95% of respondents mentioned that the pudding was not sweet. As many as 91.67% of respondents did not detect the aroma of spices. As many as 93.33% of respondents agreed that there was no taste after consuming pudding. Pudding made from Intersection Ireng has the potential to be used as one of the variants of food.

Keywords

Alternative food potential, Curcuma aeruginosa Roxb., Organoleptic, Processed Products

References

i.        Aktivitas Antioksidan Dan Nilai Gizi Dari Beberapa Jenis Beras Dan Millet Sebagai Bahan Pangan Fungsional Indonesia Adriamin Azis, Munifatul Izzati, Sri Haryanti Jurnal Biologi, Volume 4 No 1, Januari 2015 Hal. 45-61.

ii.      [BPOM] Badan Pengawas Obat dan Makanan. 2011. Pedoman Klaim Pangan dan Gizi. BPOMRI, Ja­karta.

iii.    Muchtadi, T. R. 1997. Teknologi Proses Pengolahan Pangan. Departemen Pendidikan dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi. IPB, Bogor.

iv.     Sartika, Y. 2007. Pengaruh Varietas dan Suhu Pengeringan Terhadap Sifat Fisik dan Kimia Pati Ubi Jalar. Skripsi THP. Unsyiah, Banda Aceh Buckle, K.A., R.A. Edward., G.H. Fleet, dan M. Wootton. 1987. Ilmu Pangan. UI-Press, Jakarta.

v.       Syamsuhidayat, S.S., Hutapea, J.R. 1991. Inventaris Tanaman Obat Indonesia. Jilid I. Badan Penelitian Obat Pengembangan Kesehatan. Departemen Kesehatan RI. Jakarta.

vi.     Gunawan, D., Sugiharjo, C.J., Mulyani, S., Koensoemanyah. 1989. Empon – Empon dan Tanaman Lain dalam Zingiberaceae. Edisi I. Perhimpunan Peneliti Bahan Obat Alam (PERHIBA) Komisariat Yogyakarta bekerja sama dengan IKIP Semarang Press. Semarang.

vii.   Sari AM, Cikta EV. 2016. Ekstraksi Flavonoid dari Temu Ireng (Curcuma aeruginosa Roxb) dan Aplikasinya pada Sabun Transparan. KONVERSI Vol. 5 No. 1 April 2016.

viii. Putri, A.E.V.T., Winarni, W. dan Susatyo, E.B., 2015. Uji proksimat dan organoleptik brownies dengan substitusi tepung mocaf (modified cassava flour). Indonesian Journal of Chemical Science, 4(3).

ix.     Teja Dwi Sutanto, Agus Martono Hp. 2006. Studi Kandungan Etanol Dalam Tapai Hasil Fermentasi Beras Ketan Hitam Dan Putih. Jurnal Gradien Vol.2 No.1 Januari 2006 : 123-125

x.       Hartati, N.S. 2003. Analisis Kadar Pati dan Serat Kasar Tepung beberapa Kultivar Talas (Colocasia esculenta L. Schott). Pusat Penelitian Bioteknologi LIPI. Cibinong.

xi.     Hidayat S, Hikmat A dan Zuhud, EAM. Kajian etnobotani masyarakat kampung adat dukuh kabupaten Garut, Jawa Barat. (Ethnobotanical Study of Local People at Dukuh Cultural Village Garut Regency, West Java).

xii.   Siahaan S, Handayani RS, Aryastami NK. 2017. Improving the use of Curcuma aeruginosa Roxb. as anthelmintic for children in Bogor Regency. Health Science Journal of Indonesia. Vol. 8, No. 2, December 2017

xiii. Reanmongkol W, Subhadhirasakul S, Khaisombat N, Fuengnawakit P, Jantasila S, Khamjun A. 2006. Investigation the antinociceptive, antipyretic and anti-inflammatory activities of Curcuma aeruginosa Roxb. extract in experimental animals. J Sci Tech. 2006; 28:999–1008.

xiv. Nasrullah I, Murhandini S, Rahayu WP. 2010. Phytochemical study from Curcuma aeruginosa Roxb. rhizome for standardizing traditional medical extract. J Int Environ App Sci, 2010; 5:748–50.

xv.   Angel GR, Vimala B, Nambisan B. 2012. Phenolic content and antioxidant activity in five underutilized starchy Curcuma species. Int J Pharmacog Phytochem Res, 2012; 4:69–73.

xvi. Srivastava S, Chitranshi N, Srivastava S, Dan M, Rawat AKS, Pushpangadan P. 2006. Pharmacognostic evaluation of Curcuma aeruginosa Roxb. Nat Prod Sci, 2006; 12:162–5.

xvii.           Choudhury D, Ghosal M, Das AP, Mandal P. 2013. Development of single node cutting propagation technique and evaluation of antioxidant activity of Curcuma aeruginosa Roxb. rhizome. IJPPS, 2013; 5:227–34.

xviii.         Nurcholis W, Khumaida N, Syukur M, Bintang M, Ardyani IDAAC. 2015. Phytochemical screening, antioxidant, and cytotoxic activities, in extract of different rhizome part from Curcuma aeruginosa Roxb. Int J Res Ayurveda Pharm, 2015; 6:634–7.

xix. Srivilai J, Khorana N, Waranuch N, Ingkaninan K. 2011. Anti-androgenic activity of furanoidiene isolated from Curcuma aeruginosa Roxb extract. Naresuan Univ J, 2011; special issue:33–7.

xx.   Harmayani E, Murdiati A, Griyaningsih. 2011. Karakterisasi Pati Ganyong (Canna edulis) dan Pemanfaatannya sebagai Bahan Pembuatan Cookies dan Cendol. Agritech, Vol. 31, No. 4, November 2011

xxi. Ratnaningsih N, Nugraheni M, Handayani THW, dan Chayati I. 2010. Teknologi Pengolahan Pati Garut dan Diversifikasi Produk Olahannya dalam Rangka Peningkatan Ketahanan Pangan. Inotek, Volume 14, Nomor 2, Agustus 2010

xxii.           Khamidah A, Antarlina SS, dan Sudaryono T. 2017. Ragam Produk Olahan Temulawak (Curcuma xanthorrihza Roxb) untuk Mendukung Keanekaragaman Pangan. J. Litbang Pert. Vol. 36 No. 1 Juni 2017: 1-12.

xxiii.         Ensminger, M.E. 1994. Feeds and Nutrition.Second Edition.The Ensminger Publising Company. USA.

Cite this Article: