Kajian Minuman Fermentasi Daun Jeruk Nipis (Citrus aurantiifolia (Christm.) Swingle) Menggunakan Bakteri Asam Laktat
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Published:
Oct 25, 2017
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Abstract
Pemanfaatan daun jeruk nipis (Citrus aurantiifolia (Christm.) Swingle) dalam pengolahan pangan masih terbatas, tidak seoptimal buahnya. Studi sebelumnya menunjukkan bahwa daun jeruk nipis memiliki banyak jenis komponen aktif dan kapasitas sebagai antimikrobial. Tujuan dari penelitian ini adalah untuk memeriksa karakteristik dari minuman fermentasi daun jeruk nipis yang menggunakan Streptococcus thermopilus dan Lactobacillus plantarum. Sari daun jeruk nipis dibuat menjadi empat konsentrasi, yaitu 2%, 3%, 4%, dan 5%. Konsentrasi 0% digunakan sebagai kontrol. Sari daun jeruk nipis dengan konsentrasi 5% dipilih berdasarkan jumlah proporsional tertinggi daun jeruk nipis dalam jus, dan kemudian dibuat menjadi minuman fermentasi dengan 12 formulasi berbeda berdasarkan konsentrasi gula dan susu skim, yaitu 4%, 6%, 8%, dan 10% untuk konsentrasi gula dan 4%, 6% dan 8% untuk konsentrasi susu skim. Minuman fermentasi daun jeruk nipis dengan 4% gula dan 4% susu skim dipilih berdasarkan nilai pH, total asam tertitrasi, total bakteri asam laktat. Produk fermentasi terpilih dilakukan analisis nutrisi, jumlah asam laktat, kadar antioksidan, dan organoleptik. Hasil menunjukkan bahwa minuman fermentasi daun jeruk nipis adalah produk tanpa lemak dengan total asam laktat 18992.77 ppm. Produk juga memiliki jumlah antioksidan, fenolik dan flavonoid berturut-turut adalah 12.47 mgVCE/L, 33.49 mgGAE/100ml, dan 223.75 mgQE/L. Namun minuman fermentasi daun jeruk nipis tidak disukai masyarakat umum.
Kata kunci: minuman fermentasi, daun jeruk nipis, bakteri asam laktat, Lactobacillus plantarum, Streptococcus thermophilus
Article Details
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Parhusip, A. (2017). Kajian Minuman Fermentasi Daun Jeruk Nipis (Citrus aurantiifolia (Christm.) Swingle) Menggunakan Bakteri Asam Laktat. JURNAL AGROINDUSTRI HALAL, 3(2), 105–116. https://doi.org/10.30997/jah.v3i2.902
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McCrickerd, K., Chambers, L., Brunstrom, J.M., dan Yeomans, M.R. 2012. Subtle Changes in The Flavour and Texture of A Drink Enhance Expectations of Satiety. Flavour 1(20).
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Nollet, L.M.L. dan Toldra, F. 2013. “Food Analysis by HPLC” 3rd ed. CRC Press, Florida.
Paliyath, G., Bakovic, M., dan Shetty, K. 2011. “Functional Foods, Nutraceuticals and Degenerative Disease Prevention”. Wiley-Blackwell, West Sussex.
Reddy, J., Jalli, R.D., Jose, B., dan Gopu, S. 2012. Evaluation of Antibacterial and Antioxidant Activities of The Leaf Essential Oil and Leaf Extracts of Citrus aurantiifolia. Asian Journal of Biochemical and Pharmaceutical Research 2(2): 346-354.
Sharma, K., Ko, E.Y., Assefa, A.D., Ha, S., Nile, S.H., Lee, E.T., dan Park, S.W. 2015. Temperature-Dependent Studies on The Total Phenolics, Flavonoids, Antioxidant Activities, and Sugar Content in Six Onion Varieties. Journal of Food and Drug Analysis 23: 243-252.
Sintasari, R.A., Kusnadi, J., dan Ningtyas, D.W. 2014. Pengaruh Penambahan Konsentrasi Susu Skim dan Sukrosa terhadap Karakteristik Minuman Probiotik Sari Beras Merah. Jurnal Pangan dan Agroindustri 2(3): 65-75.
Soccol, C.R., Pandey, A., dan Larroche, C. 2013. “Fermetation Processes Engineering in The Food Industry”. CRC Press, Florida.
Soulef, K., Abdelouahab, Y., dan Dalal, B. 2014. Effect of Glycosides Extract of The Medicinal Plant Glycyrrhiza glabra L. from The Region of Mlilli (Southeast of Algeria) on The Growth of Some Human Pathogenic Bacteria. Journal of Scientific & Innovative Research 3(1): 28-34.
Subenthiran, S., Choon, T.C., Cheong, K.C., Thayan, R., Teck, M.B., Muniandy, P.K., Afzan, A., Abdullah, N.R., dan Ismail, Z. 2013. Carica papaya Leaves Juice Significantly Accelerates The Rate of Increase in Platelet Count among Patients with Dengue Fever and Dengue Haemorrhagic Fever. Evidence-Based Complementary and Alternative Medicine: 1-7.
Sugiwati, S. 2005. Aktivitas Antihiperglikemik dari Ekstrak Buah Mahkota Dewa (Phaleria macrocarpa (Scheff.) Boerl) sebagai Inhibitor Afa-Glukosidase. Skripsi, Institut Pertanian Bogor, Bogor.
Tamang, J.P. dan Kailasapathy, K. 2010. “Fermented Foods and Beverages of The World”. CRC Press, Florida.
Tangkanakul, P., Auttaviboonkul, P., Niyomwit, B., Lowvitoon, N., Charoenthamawat, P., dan Trakoontivakom, G. 2009. Antioxidant Capacity, Total Phenolic Content, and Nutritional Composition of Asian Foods After Thermal Processing. International Food Research Journal 16: 571-580.
Thompson, M. 2014. “Superfood for Life: Cultured and Fermented Beverages”. Fair Winds Press, Massachusetts.
Yendo, A.C.A., De Costa, F., Gosmann, G., dan Neto, A.G.F. 2010. Production of Plant Bioactive Triterpenoid Saponins: Elicitation Strategies and Target Genes to Improve Yields. Molecular Biotechnology 46(1): 94-104.
Zare, F., Orsat, V., Champagne, C., Simpson, B.K., dan Boye, J.I. 2012. Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour. Journal of Food Research 1(1): 94-10
AOAC. 1995. “Official Methods of Analysis” 16th ed. AOAC, Maryland.
AOAC. 2005. “Official Methods of Analysis” 18th ed. AOAC, Maryland.
Branen, A.L., Davidson, P.M., Salminen, S., dan Throngate III, J.H. 2002. “Food Addittives”. Marcel Dekker, New York.
Brimer, L. 2011. “Chemical Food Safety”. CAB International, Oxford.
BSN. 2009. “SNI 7552:2009 Minuman Susu Fermentasi Berperisa”. BSN, Jakarta.
Caballero, B., Finglas, P.M., dan Toldra, F. 2016. “Encyclopedia of Food and Health”. Academic Press, Massachusetts.
Chandan, R., Kilara, A., dan Shah, N. 2008. “Dairy Processing & Quality Assurance”. Wiley-Blackwell, Iowa.
Chandan, R. dan Kilara, A. 2013. “Manufacturing Yogurt and Fermented Milks” 2nd ed. John Wiley & Sons, Iowa.
Cheng, H. 2010. Volatile Flavor Compounds in Yogurt: A Review. Critical Reviews in Food Science and Nutrition 50: 938-950.
Codex Alimentarius Commission (CAC). 2003. “Codex Standard for Fermented Milks: Codex Stan 243-2003”. Codex Alimentarius Commission.
Codex Alimentarius Commission (CAC). 1997. “Guidelines for Use of Nutrition and Health Claims (CAC/GL 23-1997)”. Codex Alimentarius Commission.
Ebnesajjad, S. 2013. “Plastic Films in Food Packaging: Materials, Technology, and Applications”. William Andrew, Massachusetts.
Ezeabara, C.A., Okeke, C.U., dan Aziagba, B.O. 2013. Flavonoid Content of Citrus Species Grown in Awka, Anambra State, Southeastern Nigeria. Inter. J. Agri. Biosci. 2(3): 103-107.
Ezeabara, C.A., Okeke, C.U., Aziagba, B.O., Ilodibia, C.V., dan Emeka, A.N. 2014. Determination of Saponin Content of Various Parts of Six Citrus Species. Inter. Res. J. Pure & App. Chem. 4(1): 137-143.
Food Standards Australia New Zealand (FSANZ). 2014. “Australia New Zealand Food Standards Code”. Food Standards Australia New Zealand.
Frank, J.F. dan Yousef, A.E. 2004. “Standard Methods for The Examination of Diary Product” 17th ed. American Public Health Association, Washington.
Gezginc, Y., Topcal, F., Comertpay, S., Akyol, I. 2015. Quantitative Analysis of The Lactic Acid and Acetaldehyde Produced by Streptococcus thermophilus and Lactobacillus bulgaricus Strains Isolated from Traditional Turkish Yogurts Using HPLC. J. Dairy Sci. 98: 1-9.
Haq, G.I., Permanasari, A., dan Sholihin, H. 2010. Efektivitas Penggunaan Sari Buah Jeruk Nipis terhadap Ketahanan Nasi. Jurnal Sains dan Teknologi Kimia 1(1): 44-58.
Hartati, A.I., Pramono, Y.B., dan Legowo, A. 2012. Lactose and Reduction Sugar Concentrations, pH and The Sourness of Date Flavored Yogurt Drink as Probiotic Beverage. J. App. Food Technol. 1(1): 1-3.
Hui, Y.H. dan Evranuz, E.O. 2016. “Handbook of Vegetable Preservation and Processing” 2nd ed. CRC Press, Florida.
Hui, Y.H., Evranuz, E.O., Lopez, F.N.A, Fan, L., Hansen, A.S., Flores, M.E.J., Rakin, M., Schwan, R.F., dan Zhou, W. 2012. “Handbook of Plant-Based Fermented Food and Beverage Technology” 2nd ed. CRC Press, Florida.
Jamal, Y., Pariwidjayanti, A.M., dan Agusta, A. 2012. Chemical Compositions and Antibacterial Effect of Essential Oil of Key Lime Leaves (Citrus aurantiifolia Swingle: Rutaceae). Annales Bogorienses 16(2): 23-28.
Japan External Trade Organization (JETRO). 2011. “Specifications and Standards for Foods, Food Additives, etc.”. Japan External Trade Organization.
Kringelbach, M.L. dan Berridge, K.C. 2010. “Pleasures of The Brain”. Oxford University Press, New York.
Lamien-Meda, A., Lamien, C.E., Compaore, M.M.Y., Meda, R.N.T., Kiendrebeogo, M., Zeba, B., Millogo, J.F., dan Nacoulma, O.G. 2008. Polyphenol Content and Antioxidant Activity of Fourteen Wild Edible Fruits from Burkina Faso. Molecules 13(3): 581-594.
Lu, J.J., Bao, J.L., Chen, X.P., Huang, M., dan Wang, Y.T. 2012. Alkaloids Isolated from Natural Herbs as The Anticancer Agents. Evidence-Based Complementary and Alternative Medicine 2012: 1-12.
Mardianto, M. 2015. Peranan Minuman Fermentasi Daun Sirsak (Annona muricata L.) sebagai Antikolesterol pada Tikus Sprague Dawley. Skripsi, Universitas Pelita Harapan, Karawaci.
Marsh, A., Hill, C., Ross, P., dan Cotter, P. 2014. Fermented Beverages with Health-Promoting Potential: Past and Future Perspectives. Trends in Food Science & Technology 38: 113-124.
McCrickerd, K., Chambers, L., Brunstrom, J.M., dan Yeomans, M.R. 2012. Subtle Changes in The Flavour and Texture of A Drink Enhance Expectations of Satiety. Flavour 1(20).
Meilgaard, M., Civille, G.V., dan Carr, B.T. 2007. “Sensory Evaluation Techniques” 4th ed. CRC Press, Florida.
Murdani, R. 2014. Keefektivan Daya Bunuh Ekstrak Daun Jeruk Nipis (Citrus aurantiifolia) terhadap Kematian Larva Nyamuk Aedes aegypti Instar III. Skripsi, Universitas Muhammadiyah Surakarta, Surakarta.
Nazarni, R., Purnama, D., Umar, S., dan Eni, H. 2016. The Effect of Fermentation on Total Phenolic, Flavonoid and Tannin Content and Its Relation to Antibacterial Activity in Jaruk Tigarun (Crataeva nurvala, Buch HAM). International Food Research Journal 23(1): 309-315.
Nollet, L.M.L. dan Toldra, F. 2013. “Food Analysis by HPLC” 3rd ed. CRC Press, Florida.
Paliyath, G., Bakovic, M., dan Shetty, K. 2011. “Functional Foods, Nutraceuticals and Degenerative Disease Prevention”. Wiley-Blackwell, West Sussex.
Reddy, J., Jalli, R.D., Jose, B., dan Gopu, S. 2012. Evaluation of Antibacterial and Antioxidant Activities of The Leaf Essential Oil and Leaf Extracts of Citrus aurantiifolia. Asian Journal of Biochemical and Pharmaceutical Research 2(2): 346-354.
Sharma, K., Ko, E.Y., Assefa, A.D., Ha, S., Nile, S.H., Lee, E.T., dan Park, S.W. 2015. Temperature-Dependent Studies on The Total Phenolics, Flavonoids, Antioxidant Activities, and Sugar Content in Six Onion Varieties. Journal of Food and Drug Analysis 23: 243-252.
Sintasari, R.A., Kusnadi, J., dan Ningtyas, D.W. 2014. Pengaruh Penambahan Konsentrasi Susu Skim dan Sukrosa terhadap Karakteristik Minuman Probiotik Sari Beras Merah. Jurnal Pangan dan Agroindustri 2(3): 65-75.
Soccol, C.R., Pandey, A., dan Larroche, C. 2013. “Fermetation Processes Engineering in The Food Industry”. CRC Press, Florida.
Soulef, K., Abdelouahab, Y., dan Dalal, B. 2014. Effect of Glycosides Extract of The Medicinal Plant Glycyrrhiza glabra L. from The Region of Mlilli (Southeast of Algeria) on The Growth of Some Human Pathogenic Bacteria. Journal of Scientific & Innovative Research 3(1): 28-34.
Subenthiran, S., Choon, T.C., Cheong, K.C., Thayan, R., Teck, M.B., Muniandy, P.K., Afzan, A., Abdullah, N.R., dan Ismail, Z. 2013. Carica papaya Leaves Juice Significantly Accelerates The Rate of Increase in Platelet Count among Patients with Dengue Fever and Dengue Haemorrhagic Fever. Evidence-Based Complementary and Alternative Medicine: 1-7.
Sugiwati, S. 2005. Aktivitas Antihiperglikemik dari Ekstrak Buah Mahkota Dewa (Phaleria macrocarpa (Scheff.) Boerl) sebagai Inhibitor Afa-Glukosidase. Skripsi, Institut Pertanian Bogor, Bogor.
Tamang, J.P. dan Kailasapathy, K. 2010. “Fermented Foods and Beverages of The World”. CRC Press, Florida.
Tangkanakul, P., Auttaviboonkul, P., Niyomwit, B., Lowvitoon, N., Charoenthamawat, P., dan Trakoontivakom, G. 2009. Antioxidant Capacity, Total Phenolic Content, and Nutritional Composition of Asian Foods After Thermal Processing. International Food Research Journal 16: 571-580.
Thompson, M. 2014. “Superfood for Life: Cultured and Fermented Beverages”. Fair Winds Press, Massachusetts.
Yendo, A.C.A., De Costa, F., Gosmann, G., dan Neto, A.G.F. 2010. Production of Plant Bioactive Triterpenoid Saponins: Elicitation Strategies and Target Genes to Improve Yields. Molecular Biotechnology 46(1): 94-104.
Zare, F., Orsat, V., Champagne, C., Simpson, B.K., dan Boye, J.I. 2012. Microbial and Physical Properties of Probiotic Fermented Milk Supplemented with Lentil Flour. Journal of Food Research 1(1): 94-10