Pengaruh Metode Pengeringan terhadap Karakteristik Fisiko - Kimia dan Sidik Jari FTIR Ekstrak Temu Kunci (Boesenbergia pandurata)
Abstract
Temu Kunci (Boesenbergia pandurata) merupakan tanaman rempah yang
mengandung vitamin A, vitamin C, dan senyawa lainnya. Beberapa penelitian telah
menyatakan bahwa temu kunci memiliki aktivitas antioksidan khususnya berasal
dari senyawa fenolik. Antioksidan terbukti dapat menstabilkan radikal bebas dan
menekan stres oksidatif sehingga mencegah berbagai penyakit, seperti kanker.
Temu kunci segar memiliki karakteristik cepat rusak sehingga berbagai metode
pengolahan dilakukan untuk memperpanjang umur simpan. Dalam penelitian ini,
temu kunci segar dikeringkan dengan 4 perlakuan, yaitu pengeringan oven, oven
vakum, freeze dryer, dan fluidized bed dryer. Penelitian ini bertujuan memperoleh
informasi terkait perbandingan metode pengeringan antara oven, oven vakum,
freeze dryer, dan fluidized bed dryer terhadap karakteristik fisiko (profil warna) dan
kimia (aktivitas antioksidan metode DPPH, total fenol), serta sidik jari FTIR temu
kunci. Simplisia temu kunci yang dihasilkan melalui metode freeze dryer memiliki
profil warna kecerahan dan aktivitas antioksidan yang paling baik. Hasil analisis
one way ANOVA menunjukkan bahwa metode pengeringan oven, oven vakum,
freeze dryer, dan fluidized bed dryer memberikan pengaruh nyata (α < 0.05)
terhadap aktivitas antioksidan, total fenol, serta profil warna. Spektrum inframerah
keempat metode pengeringan menunjukkan adanya perbedaan dalam intensitas
serapan, namun gugus fungsi yang terdeteksi masih serupa karena berada dalam
rentang sama. Intensitas transmitan sampel perlakuan freeze dryer paling rendah
dibandingkan perlakuan lainnya, aktivitas antioksidan yang tertinggi berasal dari
sampel temu kunci. Perlakuan pengeringan menggunakan freeze dryer merupakan
metode terbaik berdasarkan karakteristik fisiko – kimia ekstrak temu kunci, diikuti
oleh Fluidized bed dryer. Fingeroot (Boesenbergia pandurata) is a spice plant that contains vitamin A,
vitamin C, and other metabolites. Several studies have shown that fingeroot has
antioxidant activity, particularly from phenolic compounds. Antioxidants are
known to stabilize free radicals and reduce oxidative stress, thus preventing various
diseases, such as cancer. Fresh fingeroot has a short shelf life and tends to
deteriorate quickly. Therefore, various processing methods are used to extend its
shelf life. In this study, fresh fingeroot was dried using four treatments: oven drying,
vacuum oven drying, freeze drying, and fluidized bed drying. The study aimed to
compare these drying methods in terms of physical characteristics (color profile)
and chemical properties (DPPH antioxidant activity, total phenols) as well as the
FTIR fingerprint of fingeroot.The freeze-dried fingeroot had the best color profile
and antioxidant activity. One-way ANOVA analysis showed significant differences
(α < 0.05) in antioxidant activity, total phenols, and color profile among the oven
drying, vacuum oven drying, freeze drying, and fluidized bed drying methods. The
infrared spectra of the four drying methods exhibited differences in absorption
intensities, although the detected functional groups were similar as they were within
the same range. The freeze-dried samples showed the lowest transmittance intensity
compared to the other treatments, the highest antioxidant activity in the fingeroot
samples. The drying treatment using a freeze dryer is the most superior method
based on the physicochemical characteristics of the fingeroot extract, followed by
the fluidized bed dryer.