Suruhan (Peperomia pellucida L. Kunth) and Senggani (Melastoma malabathricum L.) Leaves as Natural Antioxidant Food Additive

Nunung Kurniasih; Yusuf Rohmatulloh; Citra Dewi Pratiwi; Putri Imarotul Muttaqi; Mohamad Nurul Azmi  B Mohamad Taib

doi:10.22373/ekw.v11i2.26503

Authors

Nunung Kurniasih Department of Chemistry, Faculty of Science and Technology, Universitas Islam Negeri Sunan Gunung Djati Bandung
Yusuf Rohmatulloh Department of Chemistry, Faculty of Science and Technology, Universitas Islam Negeri Sunan Gunung Djati Bandung
Citra Dewi Pratiwi Department of Chemistry, Faculty of Science and Technology, Universitas Islam Negeri Sunan Gunung Djati Bandung
Putri Imarotul Muttaqi Department of Chemistry, Faculty of Science and Technology, Universitas Islam Negeri Sunan Gunung Djati Bandung
Mohamad Nurul Azmi B Mohamad Taib School of Chemical Sciences, Universiti Sains Malaysia

DOI:

https://doi.org/10.22373/ekw.v11i2.26503

Keywords:

antioxidant, senggani leaves, suruhan leaves, DPPH, bulk cooking oil

Abstract

Abstract: Food additives are components that affect the nature and/or shape of food. One of them is antioxidants added to food products that contain oil to prevent oxidation that causes damage to food ingredients characterized by a rancid aroma. Suruhan (Peperomia pellucida (L. Kunth)) and Senggani (Melastoma malabathricum L.) leaves are used as natural antioxidants to prevent such damage. This study aims to determine the class of compounds in both plant extracts, their antioxidant activity, and the effect of adding these extracts to bulk cooking oil. The extraction of Suruhan and Senggani leaves is carried out using maceration with ethanol. In phytochemical tests, both Senggani and Suruhan leaf extracts showed positive results in containing flavonoids, tannins, phenolics, and saponins. An antioxidant activity test using the DPPH method (2,2-diphenyl-1-picrylhydrazyl) measured absorption at a maximum wavelength of 518 nm and compared it with antioxidant synthesis TBHQ (tert-butyl hydroquinone). The results showed that Suruhan and Senggani leaves had moderate antioxidant activity with IC₅₀ values of 131.5575 and 119.0362 ppm, respectively. The two extracts with the highest inhibitory value of 38.3657% were then applied to bulk cooking oil, which was heated at 60°C and 180°C and compared to the addition of TBHQ to bulk cooking oil. The results showed that the natural antioxidants of Suruhan and Senggani leaf extracts could inhibit damage to bulk cooking oil during the heating process by reducing the peroxide number and free fatty acid levels in bulk cooking oil.

Abstrak: Bahan tambahan pangan merupakan komponen yang ditambahkan untuk mempengaruhi sifat dan atau bentuk suatu bahan pangan. Salah satunya adalah antioksidan yang ditambahkan pada produk pangan yang mengandung minyak dengan tujuan mencegah oksidasi penyebab rusaknya bahan pangan yang ditandai dengan aroma tengik. Daun suruhan (Peperomia pellucida (L.) Kunth) dan senggani (Melastoma malabathricum L.) digunakan sebagai antioksidan alami dalam mencegah kerusakan tersebut. Penelitian ini bertujuan untuk mengetahui golongan senyawa yang terkandung dalam kedua ekstrak tanaman, aktivitas antioksidan, dan pengaruh penambahan ekstrak tersebut pada minyak goreng curah. Ekstraksi daun suruhan dan senggani dilakukan dengan metode maserasi menggunakan etanol. Pada uji fitokimia, baik ekstrak daun senggani maupun suruhan menunjukkan hasil positif mengandung flavonoid, tanin, fenolik, dan saponin. Dan hanya daun suruhan yang mengandung steroid. Uji aktivitas antioksidan menggunakan metode DPPH (2,2-diphenyl-1-picrylhydrazil) diukur serapan pada panjang gelombang maksimum 518 nm dan dibandingkan dengan antioksidan sintesis TBHQ (tert-butyl hydroquinon). Hasil penelitian menunjukkan bahwa daun suruhan dan senggani memiliki aktivitas antioksidan yang sedang dengan nilai IC₅₀ berturut-turut sebesar 131,5575 dan 119,0362 ppm. Kedua ekstrak dengan nilai inhibisi tertinggi yaitu 38,3657% selanjutnya diaplikasikan pada minyak goreng curah yang dilakukan pemanasan pada suhu 60°C dan 180°C serta dibandingkan dengan adanya penambahan TBHQ pada minyak goreng curah. Hasil penelitian menunjukkan bahwa antioksidan alami ekstrak daun suruhan dan senggani dapat menghambat kerusakan pada minyak goreng curah selama proses pemanasan berlangsung dengan menurunkan bilangan peroksida dan kadar asam lemak bebas pada minyak goreng curah.

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