PENAMBAHAN BUBUK EKSTRAK KUBIS MERAH (BRASSICA OLERACEAE VAR. CAPITATA F. RUBRA) SEBAGAI SUMBER ANTIOKSIDAN DAN PEWARNA ALAMI PADA CHEESECAKE
DOI:
https://doi.org/10.21776/ub.jtp.2021.022.03.7Keywords:
Bubuk Ekstrak Kubis Merah, Pewarna Makanan Alami, Antosianin, CheesecakeAbstract
ABSTRAKÂAntosianin merupakan pigmen warna pada tumbuhan yang memiliki aktivitas antioksidan. Antosianin dapat ditemukan pada tumbuhan yang berwarna biru atau merah seperti kubis merah. Upaya untuk meningkatkan antioksidan pada bahan pangan salah satunya dengan cara menambahkan bubuk ekstrak antosianin dari tanaman ke dalam bahan pangan sebagai pewarna alami. Produk makanan yang dapat diberi tambahan pewarna salah satunya adalah kue. Cheesecake yang diberi tambahan bubuk ekstrak kubis merah diharapkan dapat disukai karena memiliki penampilan yang menarik dan memiliki manfaat sebagai antioksidan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan bubuk ekstrak kubis merah terhadap kualitas kimia, fisik, mikrobiologi dan organoleptik cheesecake serta mengetahui konsentrasi terbaik penambahan bubuk ekstrak kubis merah. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Lengkap (RAL) dengan variasi bubuk ekstrak kubis merah 0% (kontrol), 5% (A), 10% (B), dan 15% (C). Hasil penelitian ini menunjukkan bahwa cheesecake dengan variasi penambahan bubuk ekstrak kubis merah mempunyai kadar air 42,38-49,06%, kadar abu 0,64-0,84%, kadar protein 4,57-4,81%, kadar lemak 27,17-31,85%, kadar karbohidrat 13,98-24,90%, total fenolik 0,76-1,16 mg GAE/g DW, aktivitas antioksidan 27,27-55,58%, total asam tertitrasi (TAT) 0,01-0,02%, dan uji mikrobiologi yang terdiri dari uji Salmonella dan angka lempeng total yang sudah memenuhi standar yang ditetapkan oleh USDA (United State Department of Agriculture) dan BSN (Badan Standardisasi Nasional). Hasil organoleptik menunjukkan bahwa cheesecake A (5%) merupakan produk yang paling disukai oleh panelis
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ABSTRACT
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Anthocyanin is a color pigment in plants that also has antioxidant activity. Anthocyanins can be found in blue or red plants such as red cabbage. One of the efforts to increase antioxidants in food is by adding anthocyanin extracts from plants into the food as natural dyes. Cake is one of kind of food products that can be added coloring agent. Cheesecake which is added with red cabbage extract can be a favorite food because it contains an attractive appearance and has antioxidant benefits. The purpose of this study was to determine the effect of adding red cabbage extract powder to the chemical, physical, microbiological, and organoleptic qualities of cheesecake and also to determine the best concentration of the extract. The experimental design used in this study was a Completely Randomized Design (CRD) with variations of red cabbage extract 0% (control), 5% (A), 10% (B), and 15% (C). The results  of this study showed that cheesecake with variations in the addition of red cabbage extract powder has a moisture content of 42.38-49.06%, ash content 0.64-0.84%, protein content 4.57-4.81%, fat content 27.17-31.85%, carbohydrate content 13.98-24.90%, total phenolic 0.76-1.16 mg GAE / g DW, antioxidant activity 27.27-55.58%, TAT 0.01-0.02% and microbiological tests consisting of Salmonella tests and total plate count already met the standards set by USDA (United State Department of Agriculture) and BSN (Badan Standardisasi Nasional). Organoleptic results showed that cheesecake A (5%) was the most preffered product by panelists
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