Kajian Meta-analisis Pengaruh Proses Pengolahan terhadap Bioaksesibilitas Antosianin

Abstract

Antosianin merupakan senyawa fenolik yang memiliki banyak manfaat. Bioaktivitas antosianin sangat dipengaruhi oleh bioaksesibilitasnya yang tergolong rendah karena antosianin tidak stabil dan mudah rusak selama proses pencernaan. Studi yang meneliti bioaksesibilitas antosianin sudah banyak dilakukan, tetapi hasilnya cukup beragam dan masih tergantung pada jenis antosianin, matriks pangan, dan perlakuan proses pengolahan seperti pemanasan, pembekuan, ekstraksi, fermentasi, atau enkapsulasi yang diterapkan. Penelitian ini bertujuan mengkaji pengaruh proses pengolahan pangan pada bioaksesibilitas antosianin serta proses pengolahan pangan yang paling baik untuk meningkatkan indeks bioaksesibilitas antosianin. Meta-analisis dilakukan dengan tahapan mendefinisikan pertanyaan penelitian, pencarian literatur, penyaringan literatur yang akan digunakan, ekstraksi data, serta pengolahan dan analisis data. Hasil meta-analisis menunjukkan bahwa proses pengolahan berpengaruh signifikan dalam meningkatkan bioaksesibilitas antosianin dengan nilai SMD sebesar 1,416 [0,033 s.d. 2,799]. Proses pengolahan yang paling dianjurkan berupa proses pemanasan dengan nilai SMD sebesar 3,293 [-6,616 s.d. 13,203]. Proses pengolahan lainnya seperti enkapsulasi, fermentasi, ekstraksi, dan pembekuan juga meningkatkan bioaksesibilitas antosianin. Meskipun terdapat indikasi bias publikasi secara visual dan statistik, hasil analisis kekokohan (robustness) tetap menunjukkan arah dan signifikansi efek yang konsisten.

Anthocyanins are phenolic compounds that have many benefits. The bioactivity of anthocyanins is highly influenced by their low bioaccessibility, as they are unstable and easily degraded during the digestion process. Many studies have investigated anthocyanin bioaccessibility, but their results are quite varied and depend on the type of anthocyanin, the food matrix, and the applied processing treatments, such as heating, freezing, extraction, fermentation, or encapsulation. This study aims to examine the effect of food processing on anthocyanin bioaccessibility and to identify the best food processing method to increase the anthocyanin bioaccessibility index. The meta-analysis was conducted through the steps of defining the research question, conducting a literature search, screening the selected literature, extracting data, and performing data processing and analysis. The results of the meta-analysis showed that processing had a significant effect on increasing anthocyanin bioaccessibility with a Standardized Mean Difference (SMD) value of 1.416 [0.033 to 2.799]. The most recommended processing method is heating, with an SMD value of 3.293 [-6.616 to 13.203]. Other processing methods such as encapsulation, fermentation, extraction, and freezing also increased the bioaccessibility of anthocyanin. Although there were visual and statistical indications of publication bias, the robustness analysis results still showed a consistent direction and significance of the effect.