Antioxidative properties of purple okra (abelmoschus esculentus l. moench) pudding

Nadya Rizki Fadilah; Evy Damayanthi; Zuraidah Nasution

doi:10.21927/ijnd.2024.1(1).19-30

Antioxidative properties of purple okra (abelmoschus esculentus l. moench) pudding

Nadya Rizki Fadilah, Evy Damayanthi, Zuraidah Nasution

Abstract

ABSTRAK

Latar Belakang: Stres oksidatif merupakan gangguan keseimbangan pro-oksidan dan antioksidan dalam tubuh yang dapat mengarah pada perkembangan penyakit tidak menular. Pada kondisi stres oksidatif, antioksidan eksogen yang berasal dari asupan makanan sangat dibutuhkan untuk mempertahankan fungsi seluler. Okra ungu telah banyak diteliti karena senyawa antioksidannya yang melimpah, seperti flavonoid, yang lebih tinggi dibandingkan dengan okra hijau. Komponen bioaktif pada okra ungu dapat dimanfaatkan dalam bentuk pangan fungsional salah satunya puding karena okra menghasilkan mucilago yang dapat berperan sebagai gelling agent dalam memperbaiki tekstur makanan karena memiliki sifat hidrokoloid.

Tujuan: Penelitian ini bertujuan untuk mengembangkan puding okra ungu varietas zahira hasil biofortifikasi sebagai pangan fungsional dan menganalisis kandungan zat gizi, sifat antioksidatif, dan karakteristik mikrobiologinya.

Metode: Penelitian ini merupakan penelitian eksperimen laboratorium. Pembuatan puding okra ungu menggunakan metode blanching dan perebusan. Metode analisis terdiri dari AOAC, BPOM, dan SNI untuk uji proksimat, DPPH untuk uji aktivitas antioksidan, AlCl₃ untuk uji kandungan total flavonoid, dan HPLC untuk uji kandungan kuersetin, serta metode cawan tuang untuk uji mikroba.

Hasil: Puding okra ungu memiliki kadar air 92,86 g/100 g, kadar abu 0,4 g/100 g, lemak total <0,02 g/100 g, protein 0,91 g/100 g, karbohidrat 5,84 g/100 g, serta energi 26,98 kkal/100 g. Sifat antioksidatif yang teridentifikasi pada puding okra ungu adalah aktivitas antioksidan sebesar 53,66% inhibisi, total flavonoid 31,66±0,92 mg QE/g ekstrak, dan 1,01±0,04 mg/g ekstrak terduga turunan kuersetin. Karakteristik mikrobiologi puding okra ungu telah memenuhi standar BPOM untuk batas maksimal cemaran mikroba pada pangan olahan.

Kesimpulan: Puding okra ungu yang diformulasikan menujukkan potensi sebagai pangan fungsional dengan sifat antioksidatif.

KATA KUNCI: antioksidan; kuersetin; pangan fungsional; puding Okra ungu

ABSTRACT

Backgrounds: Oxidative stress is a disturbance in the balance of pro-oxidants and antioxidants in the body that can lead to the development of NCDs. In the condition of oxidative stress, exogenous antioxidants coming from dietary intake are needed to maintain cellular function. Purple okra has been widely studied for its abundant antioxidant compounds, such as flavonoids, which were higher compared to green okra. The bioactive components in purple okra can be utilized in the form of functional food, one of which is pudding since it produced mucilage that can act as a gelling agent in improving food texture because it has hydrocolloid properties.

Objectives: This study aimed to develop biofortified zahira variety purple okra pudding as a functional food and analyze its nutrient content, antioxidative properties, and microbiological characteristics.

Methods: This study was a laboratory experimental study. The making of purple okra pudding used blanching and boiling method. The analysis methods consisted of AOAC, BPOM, and SNI for the proximate test, DPPH for the antioxidant activity test, AlCl₃ for the total flavonoid content test, and HPLC for quercetin content, as well as pour plate method for microbial tests.

Results: Purple okra pudding has a water content of 92.86 g/100 g, ash of 0.4 g/100 g, total fat of <0.02 g/100 g, protein of 0.91 g/100 g, carbohydrate of 5.84 g/100 g, as well as energy of 26.98 kcal/100 g. Antioxidative properties identified in purple okra pudding were 53.66% inhibition of antioxidant activity, 31.66±0.92 mg QE/g extract of total flavonoid, and 1.01±0.04 mg/g extract of suspected quercetin derivative. Microbiological characteristics of purple okra pudding were in accordance with BPOM standards for maximum limits of processed food microbial contamination.

Conclusions: The formulated purple okra pudding showed its potential as a functional food with antioxidative properties.

KEYWORDS: antioxidant; functional food; purple okra pudding; quercetin

Keywords

antioksidan; kuersetin; pangan fungsional; puding Okra ungu; antioxidant; functional food; purple okra pudding; quercetin

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DOI: http://dx.doi.org/10.21927/ijnd.2024.1(1).19-30