Pengaruh Penambahan Ekstrak Sekam Padi Sebagai Sumber Antioksidan Alami pada Fortifikasi Kue Lumpur

Feryati, Shafira Putri (2025) Pengaruh Penambahan Ekstrak Sekam Padi Sebagai Sumber Antioksidan Alami pada Fortifikasi Kue Lumpur. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Padi (Oryza sativa L.) merupakan sumber bahan pangan utama hampir setengah dari penduduk di seluruh dunia. Proses penggilingan padi menghasilkan limbah berupa sekam yang memiliki warna bervariasi, bergantung pada jenis padi yang digiling. Warna sekam padi dipengaruhi oleh kandungan pigmen yang mengandung senyawa bioaktif seperti fenolat dan flavonoid. Penelitian ini mempelajari pengaruh penambahan ekstrak sekam padi terhadap kue lumpur. Ekstrak sekam padi diperoleh melalui metode maserasi tanpa pemanasan menggunakan pelarut aqua DM dari sembilan jenis sekam padi hasil persilangan baru (A, C, D, J, P, PM1, PM2, PM3, dan PM4). Pengujian senyawa bioaktif dalam sekam padi meliputi kandungan total fenolat, flavonoid, dan aktivitas antioksidan (DPPH dan ABTS). Hasil tertinggi kandungan total fenolat dan flavonoid diperoleh dari sekam padi C, masing-masing sebesar 141,550 ± 26,29 μg/g dan 90,465 ± 6.54 μg/g. Aktivitas antioksidan tertinggi pada metode DPPH diperoleh dari sekam padi J sebesar 57,05 ± 0,55%, sedangkan pada metode ABTS menunjukkan hasil tertinggi pada sekam padi C sebesar 54,83 ± 0,20%. Ekstrak sekam padi dengan aktivitas antioksidan tertinggi selanjutnya difortifikasi ke dalam lima variasi kue lumpur (variasi A, B, C, D, dan E) untuk mengetahui pengaruhnya. Pengujian dilakukan terhadap kandungan fenolat, flavonoid, aktivitas antioksidan, organoleptik, serta pengamatan fisik selama tujuh hari. Hasil menunjukkan bahwa fortifikasi meningkatkan kandungan fenolat dan flavonoid, namun tidak meningkatkan aktivitas antioksidan secara signifikan. Uji organoleptik menunjukkan pengaruh signifikan pada parameter rasa, warna, dan aroma, namun tidak pada tekstur. Panelis paling menyukai rasa, warna, dan aroma dari variasi kue lumpur D, sedangkan terkstur yang paling disukai yaitu variasi C. Penambahan ekstrak sekam padi belum menunjukkan efektivitas dalam menghambat pertumbuhan kapang selama penyimpanan.
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Rice (Oryza sativa L.) is a primary food source for nearly half of the world's population. The rice milling process produces waste in the form of husks, which vary in color depending on the rice variety. The color of rice husks is influenced by pigments containing bioactive compounds such as phenolics and flavonoids. This study investigated the effect of rice husk extract addition on mud cake. The rice husk extract was obtained through a non-heated maceration method using distilled water (aqua DM) as the solvent from nine types of rice husks from new crossbreeds (A, C, D, J, P, PM1, PM2, PM3, and PM4). The bioactive compounds in the rice husk extracts were analyzed for total phenolic content, total flavonoid content, and antioxidant activity using DPPH and ABTS methods. The highest total phenolic and flavonoid contents were found in rice husk C, at 141.550 ± 26.29 μg/g and 90.465 ± 6.54 μg/g, respectively. The highest antioxidant activity using the DPPH method was recorded in rice husk J at 57.05 ± 0.55%, while the ABTS method showed the highest value in rice husk C at 54.83 ± 0.20%. The rice husk extract with the highest antioxidant activity was then fortified into five variations of mud cake (variations A, B, C, D, and E) to observe its effects. The cakes were evaluated for phenolic and flavonoid contents, antioxidant activity, organoleptic characteristics, and physical changes over seven days. The results showed that fortification increased phenolic and flavonoid content but did not significantly enhance antioxidant activity. Organoleptic tests showed significant effects on taste, color, and aroma, but not on texture. Panelists preferred the taste, color, and aroma of variation D, while texture was most preferred in variation C. The addition of rice husk extract did not show effective inhibition of mold growth during storage..

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Sekam Padi, Fenolat, Flavonoid, Aktivitas Antioksidan, Fortifikasi, Kue Lumpur, Rice husk, Phenolic, Antioxidant activity, Fortification, Mud cake
Subjects:	Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry Q Science > QD Chemistry > QD63 Extraction
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Shafira Putri Feryati
Date Deposited:	04 Aug 2025 04:59
Last Modified:	04 Aug 2025 04:59
URI:	http://repository.its.ac.id/id/eprint/126513

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