Identifikasi Senyawa Volatil dan Non-volatil Flavor Cabuk (Bungkil Wijen, Sesamum indicum Terfermentasi)

Helmi Ajinugroho, Dr. Ir. Pudji Hastuti, M.S

2013 | Tesis | S2 Ilmu dan Teknologi Pangan

Cabuk adalah makanan fermentasi dari bungkil wijen yang mempunyai rasa gurih dan aroma kuat dan khas. Rasa gurih dan aroma yang kuat dan khas dari fermentasi bungkil wijen ini berpotensi untuk dikembangkan sebagai bumbu masak. Akan tetapi aroma yang kuat ini menyebabkan beberapa orang kurang menyukainya. Maka dari itu dilakukan identifikasi beberapa senyawa non-volatil yang mempengaruhi rasa, khususnya asam amino bebas dan nukleotida yang berpengaruh terhadap rasa umami serta senyawa volatil yang mempengaruhi aroma cabuk. Penelitian ini dimulai dengan pembuatan cabuk dengan bahan bungkil wijen hasil samping ekstraksi minyak wijen sangrai. Fermentasi spontan bungkil wijen dilakukan selama 60 jam dengan kondisi semiaerob. Senyawa non-volatil flavor meliputi gula terlarut, asam organik, asam amino bebas dan 5’-nukleotida menggunakan kromatografi cair tekanan tinggi (HPLC). Sedangkan senyawa volatil cabuk menggunakan metode ekstraksi headspace solid phase micro extraction (HS-SPME) dan identifikasi dengan metode aroma extract dilution analysis (AEDA) menggunakan kromatografi gas mass spectrofotometryolfactometry (GC-MSO). Hasil penelitian menunjukkan senyawa non-volatil yang berpotensi terhadap rasa cabuk antara lain asam malat, suksinat dan propionat yang memberikan rasa sedikit asam serta asam-asam amino bebas histidin, alanin, metionin, valin, fenil alanin yang sedikit berpengaruh pada rasa manis/ pahit/ sulfur. Aspartat dan glutamat serta nukleotida yaitu GMP dan AMP memberikan sensasi rasa gurih atau umami. Intensitas rasa umami dihitung dengan rumus equivalent umami concentration (EUC). Nilai EUC cabuk tinggi yaitu 36,92 g/100g MSG atau setara dengan 0,3692 MSG. Senyawa volatil yang memberikan pengaruh kuat terhadap aroma cabuk adalah dimethyl trisulfide dan 3-methylbutanoic acid. Berdasarkan hasil tersebut, cabuk berpotensi untuk dikembangkan sebagai bumbu masak.

Cabuk is fermented food from sesame cakes that has savory taste and distinctive strong aroma.This is potentially developed as seasoning. However, some of people didn’t like this strong aroma. Therefore, this study was aimed to identify some non-volatile compounds like free amino acids, nucleotide and volatile compounds that were affecting taste, and umami, and aroma of cabuk, respectively. Cabuk was made from sesame cakes, by product of roasted sesame oil extraction. Spontaneous fermentation of sesame cake were done for 60 hours in semi-aerob. The non-volatile compounds, including dissolved sugars, organic acids, free amino acids and 5'-nucleotides were identified using high pressure liquid chromatography (HPLC). While volatile compounds of cabuk were prepared by headspace solid-phase micro extraction (HS-SPME) method and were identified by aroma extract dilution analysis (AEDA) method using gas chromatography-mass spectrofotometry olfactometry (GC-MSO). The results showed that non-volatile compounds which potential to flavor of cabuk were malic acid, succinic and propionic acid providing sour sensation and free amino acids histidine, alanine, methionine, valine, phenyl alanine which was affecting the taste of sweet/ bitter/ sulfur. Aspartate, glutamate and some of nucleotides were GMP and AMP, provide savory or umami taste sensations. Intensity of umami taste was calculated by equivalent umami concentration (EUC). EUC values of cabuk reach 36.92 g/100g MSG or equal to 0.3692 MSG. Dimethyl trisulfide and 3-methyl-butanoic acid were the main volatile compounds involved in aroma of cabuk. Based on these results, it can be concluded that cabuk was potentially developed as a seasoning.

Kata Kunci : cabuk, rasa, aroma, non-volatil dan volatil