Oleoresin biji pala (Myristica fragrans Houtt) :: Pengaruh pemanasan terhadap komposisi kimia dan sifat antijamur

RODIANAWATI, Indah, Dr. Ir. Pudji Hastuti, MS

2009 | Tesis | S2 Ilmu dan Teknologi Pangan

Penelitian ini bertujuan untuk mempelajari pengaruh pemanasan terhadap komposisi kimia dan sifat antijamur oleoresin biji pala. Oleoresin biji pala diperoleh dengan dua tahap, destilasi yang dilanjutkan dengan maserasi. Minyak atsiri diperoleh dari bubuk biji pala kering didestilasi menggunakan uap dan air. Maserasi dilakukan menggunakan pelarut etanol, dengan rasio biji pala: etanol adalah 1:5 pada suhu 40 o C selama 2.5 jam, yang dilanjutkan dengan penguapan pelarut menggunakan rotary evaporator. Oleoresin biji pala yang diperoleh merupakan gabungan minyak atsiri dan hasil maserasi setelah penguapan pelarut. Oleoresin biji pala dipanaskan dengan suhu 100ºC, 120ºC, dan 180ºC yang mewakili suhu perebusan, sterilisasi dan baking, kemudian dianalisa komponen kimiawi dan sifat antijamurya. Komponen penyusun oleoresin biji pala sebelum dan sesudah pemanasan dianalisis menggunakan Gas Chromatography –Mass Spectroscopy (GC-MS). Kemampuan antijamur diuji dengan metoda Giant colony. Pertumbuhan jamur diamati tiap hari dengan mengukur diameter koloni serta mengamati pembentukan konidianya secara visual. Kemampuan oleoresin biji pala dalam menghambat pertumbuhan jamur dinyatakan dengan nilai indeks antijamur, yaitu rasio ukuran diameter koloni jamur yang ditumbuhkan pada media uji dan media kontrol (0 ppm). Hasil penelitian menunjukkan diperoleh oleoresin biji pala sebanyak 13,6% ± 0,2% dan teridentifikasi 24 komponen. Pemanasan pada sistem tertutup sedikit pengaruhnya terhadap jumlah dan komposisi penyusun oleoresin biji pala. Pada pemanasan oleoresin biji pala suhu 100ºC teridentifikasi 25 komponen, pemanasan suhu 120ºC teridentifikasi 21 komponen dan pemanasan suhu 180ºC teridentifikasi 20 komponen. Komponen yang paling dominan untuk semua oleoresin biji pala adalah sabinene. Uji kemampuan antijamur oleoresin biji pala menunjukkan bahwa pada semua konsentrasi oleoresin biji pala yang diuji (> 1000 ppm) mampu menghambat jamur Aspergillus niger, Pinicillium glabrum dan Fusarium oxysporum, sementara untuk jamur Rhizopus oryzae dan Mucor racemosus penghambatan pertumbuhan signifikan mulai pada konsentrasi 10.000 ppm. Perlakuan pemanasan oleoresin biji pala tidak menurunkan efek antijamur.

The aim of the study was to evaluate the effect of heating on the chemical compositions and antifungal properties of nutmeg's oleoresin. Nutmeg's oleoresin was obtained by two steps, distillation followed by maceration. The essential oil of dry nutmeg seeds powder was obtained by water and steam distillation. The maceration carried out using ethanol as the solvent, with ratio of nutmeg and ethanol was 1:5 at 40 o C for 2,5 hours followed by rotary evaporator for removing the solvent. Oleoresin of nutmeg was obtained by combining the essential oil and the yield of maceration after removing the solvent. The nutmeg's oleoresin was heated at 100 o C, 120 o C and 180 o C representated for boiling, sterilization and baking treatment. The chemical compositions and antifungal properties were measured before and after heating treatment. The chemical compositions of nutmeg's oleoresin were determined by gas chromatography-mass spectroscopy (GC-MS). The antifungal properties carried out by giant colony method. Fungal development was observed everyday by measuring the diameter of the colony and the formation of conidia visually. The ability of nutmeg’s oleoresin in preventing growth of fungal expressed as antifungal indices, which is the ratio of the colony grown diameter on test media to that is grown on the control media (0 ppm). The results of the study showed that the nutmeg's oleoresin yield was 13,6% ± 0,2% and 24 components were identified. The heat in closed system was only slightly effected the number and the chemical compositions of oleoresin. In oleoresin heated at 100 o C, 25 components were identified, in oleoresin heated at 120 o C, 21 components were identified, and 20 components were identified for oleoresin heated at 180ºC. Predominantly component of all oleoresin was sabinene. Every nutmeg’s oleoresin tried (> 1000 ppm) exhibits antifungal properties for Aspergillus niger, Pincillium glabrum, and Fusarium oxysporum, whereas for Rhizopus oryzae, and Mucor racemosus the inhibition started from 10.000 ppm. Heating treatment on nutmeg’s oleoresin did not decrease the antifungal properties.

Kata Kunci : Oleoresin biji pala,Pemanasan,Komposisi kimia,Sifat antijamur, nutmeg's oleoresin, heating, chemical compositions, antifungal properties.