PERUBAHAN KANDUNGAN ANTIOKSIDAN, POLIFENOL DAN PROFIL PROTEIN SELAMA PRA-PERKECAMBAHA PADA BIJI KAKAO
Abstract
[ENGLISH]
Cocoa proven as food source that rich in bioactive compounds, especially polyphenols that have a role as an antioxidant because it can stop the free radical reactions. As the change in lifestyle of the people and the development of technology, various ways have been made to improve the nutrition quality of the cocoa beans with pre-germination methods. This research aimed to study the effect of pre-germination methods that change the content of antioxidants, polyphenols and protein profiles of cocoa beans. The research was conducted in the Laboratory of Genetics and Plant Breeding, Faculty of Agriculture, University of Jember, held from January 28 until April 30, 2013. Metodology research used Sulawesi cocoa beans type 1 beans without skin and with the seed coat, which is done with a completely randomized design (CRD) in the old pre-germination 0, 1, 2, 3, 4, 5 days and repeated 4 times. The results showed that pre-germination methods provide a very real effect on the polyphenol content and antioxidant cocoa beans without without and the seed coat. The highest antioxidant content of cocoa beans without the skin of 0.47 µg/mg at the old pre-germination for 3 days and cocoa beans with the seed coat by 0.41 µg/mg in the old pre-germination 5 days. Polyphenol content of cocoa beans without skin and with the best seed coat that is in the control treatment had the highest content of 2.67 µg/mg for cocoa beans without skin and 2.46 µg/mg for cocoa beans with the seed coat.
Keywords: Cocoa; Polyphenols; Antioxidants; Free Radicals; Pre-Germination
[INDONESIAN]
Kakao terbukti sebagai sumber makanan kaya senyawa bioaktif terutama polifenol yang mempunyai kasiat sebagai antioksidan karena mampu menghentikan reaksi radikal bebas. Seiring perubahan pola hidup masyarakat dan berkembangnya teknologi, berbagai cara telah dilakukan untuk meningkatkan kualitas nutrisi pada biji kakao dengan metode pra-perkecambahan. Penelitian ini bertujuan untuk mengetahui pengaruh metode pra-perkecambahan terhadap perubahan kandungan antioksidan, polifenol dan profil protein biji kakao. Penelitian dilaksanakan di Laboratorium Genetika dan Pemuliaan Tanaman, Fakultas Pertanian, Universitas Jember, dilaksanakan mulai tanggal 28 Januari sampai 30 April 2013. Metode penelitian menggunakan biji kakao jenis Sulawesi 1 tanpa kulit dan dengan kulit biji, yang dilakukan dengan Rancangan Acak Lengkap (RAL) pada lama pra-perkecambahan 0, 1, 2, 3, 4, 5 hari dan diulang sebanyak 4 kali. Hasil penelitian menunjukan bahwa metode pra-perkecambahan memberikan pengaruh sangat nyata terhadap kandungan polifenol dan antioksidan biji kakao tanpa kulit dan dengan kulit biji. Kandungan antioksidan tertinggi untuk biji kakao tanpa kulit biji sebesar 0,47 µg/mg pada lama pra-perkecambahan 3 hari dan untuk biji kakao dengan kulit biji sebesar 0,41 µg/mg pada lama pra-perkecambahan 5 hari. Kandungan polifenol biji kakao tanpa kulit dan dengan kulit biji terbaik yaitu pada perlakuan kontrol memiliki kandungan tertinggi sebesar 2,67 µg/mg untuk biji kakao tanpa kulit dan 2,46 µg/mg untuk biji kakao dengan kulit biji.
Kata kunci: Kakao; Polifenol; Antioksidan; Radikal Bebas; Pra-Perkecambahan
How to citate: Ulfaniah K, T Handoyo, Z Sakdiyah. 2014. Perubahan kandungan antioksidan, polifenol dan profil protein selama pra-perkecambaha pada biji kakao. Berkala Ilmiah Pertanian 1(3): 43-46.
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