IDENTIFIKASI SENYAWA BIOAKTIF DAN KARAKTERISASI FISIK DAN KIMIA DAUN PISANG KLUTHUK (Musa balbisiana Colla) SEBAGAI BAHAN PENGEMAS PANGAN TRADISIONAL

VITA FITRIANI, Prof. Dr. Ir. Umar Santoso, M.Sc ; Dr. Ir. Supriyadi, M.Sc

2016 | Tesis | S2 Ilmu dan Teknologi Pangan

Makanan tradisional umumnya menggunakan pengemas alami dari daun-daunan lokal yang memiliki karakterisitik khusus dan bersifat biodegradable . Daun pisang kluthuk adalah salah satu jenis daun yang banyak digunakan sebagai pengemas makanan tradisional di Indonesia dan belum banyak dieksplorasi sifat fisik dan kimianya. Beberapa penelitian menunjukkan bahwa daun pisang memiliki aktivitas antioksidan (Sahaa et al, 2013). Pada penelitian ini, dipelajari sifat fisik dan kimia dari daun pisang kluthuk segar dan perubahannya setelah dikukus. Ekstrak kasar daun pisang segar dan kukus, difraksinasi dengan tiga jenis pelarut (heksana, etil asetat, dan n-butanol). Kemudian senyawa bioaktif dari fraksi aktif diidentifikasi menggunakan UPLC-MS/MS. Daun pisang segar memiliki nilai Tensile strength sebesar 60.93MPa dan meningkat menjadi 90,81MPa setelah dikukus. Ketebalan rata-rata daun 0,28±0,01mm dan menurun menjadi 0,21±0,04mm setelah dikukus. Warna daun pisang kluthuk segar adalah hijau dan berubah hijau coklat setelah dikukus. Kadar air(%wb) daun pisang kluthuk segar dan kukus masing-masing adalah 78,126±0,091% dan 69,974±1,08%. Kadar lemak rata-rata (%db) daun pisang kluthuk segar dan kukus masing-masing adalah 18,88±0,33% dan 12,50±0.46%. Asam lemak dominan pada daun pisang kluthuk segar dan kukus adalah asam linolenat dan asam linoleat. Terdapat 26 senyawa volatil pada daun pisang segar dengan senyawa dominan adalah senyawa 2,4-bis(1,1-dimethylethyl)-Phenol (18,48%). Setelah dikukus, terdeteksi 60 senyawa volatil dengan senyawa dominan Tetradecane (28,65%). Setelah daun pisang segar dikukus, nilai total fenolik dan aktivitas antioksidannya meningkat dan hasil identifikasi senyawa bioaktif menunjukkan bahwa senyawa flavonoid adalah senyawa dominan pada fraksi etil asetat (fraksi aktif) daun pisang segar dan kukus.

Traditional foods commonly use a natural packaging from local leaves which biodegradable and has a particular characteristics. Kluthuk banana leaves are widely used as a traditional food packaging in Indonesia and has not been much investigated their physical and chemical properties. Some studies indicate that the banana leaves has an antioxidant activity (Sahaa et al, 2013). In this study, the physical and chemical properties of fresh kluthuk banana leaves and its changes after steaming was learned. The crude extract of fresh and steamed banana leaves are fractionated by three types of solvents (hexane, ethyl acetate and n-butanol). Then bioactive compounds from the active fractions were identified using UPLC-MS/MS. The Tensile strength value of fresh kluthuk banana leaf was 60.93MPa and increased to 90,81MPa after steaming. The average thickness of leaf was 0.28 ± 0.01 mm and decreased to 0.21 ± 0.04mm after steaming. The color of fresh kluthuk banana leaf was green and changes to green brown after steaming. Water content (% wb) in fresh and steamed kluthuk banana leaves each were 78.126±0.091% and 69.974 ± 1.08%, respectively. The average fat content (% db) of fresh and steamed kluthuk banana leaves were 18.88±0.33% and 12.50±0.46%, respectively. The dominant fatty acids in fresh and steamed kluthuk banana leaves are linolenic acid and linoleic acid. Then, There are 26 volatile compounds in fresh kluthuk banana leaves with the dominant compound is 2,4-bis-(1,1-dimethylethyl)-Phenol compound (18.48%). Whereas on steamed kluthuk banana leaves are detected 60 volatile compounds with the dominant compound is Tetradecane (28.65%). After the fresh banana leaves steamed, the value of total phenolic and antioxidant activity increased and the identification of bioactive compounds showed that the flavonoid compound is the predominant compound in ethyl acetate fraction (active fraction) of fresh and steamed banana leaves.

Kata Kunci : Kata kunci : Pengemas, Daun pisang kluthuk, sifat fisik, sifat kimia, senyawa bioaktif.