Antioksidan Minuman Loloh Kunyit (Curcuma longa L.) Pasca Perebusan dengan Bahan Utensil Beragam Produk UKM I Ketut Mastra Desa Pejeng Kelod Tampak Siring Gianyar Bali
Authors: Sandayani Putu Herry , Wiradnyani Ni Ketut , Fransiska Maria 
Published: August 2024

ABSTRAKTujuan penelitian ini adalah untuk mengetahui antioksidan uji berbagai utensil daribahan gerabah, aluminium dan stainless steel terhadap antioksidan minuman loloh kunyitproduksi desa Pejeng Kelod Tampak Siring Gianyar, UKM I Made Mastra sebagai minumanlokal masyarakat Bali. Bahan yang digunakan dalam satu kali resep adalah 300 gr kunyitsegar, 25 gr daun sirih dicuci bersih dan dikupas, kemudian dirajang kecil-kecil selanjutnyadi-blender kemudian ditambahkan 30 gr asam jawa, 100 gr gula merah, 10 gr garam, dan 5 grcabe, 5 gr terasi panggang (Suartana, 2018). Loloh kunyit ini menggunakan air yang dimasakterlebih dahulu, kemudian dituangkan pada bahan utama dan selanjutnya dikemas. Alat yangdipergunakan memasak loloh kunyit tidak konsisten sedangkan animo masyarakat jikamemasak loloh dengan menggunakan gerabah terkesan lebih baik, ironisnya kandungansenyawa loloh kunyit sudah teridentifikasi 12 senyawa (Murna, 2019). Penelitian inidilakukan secara eksperimental, sampel dianalisis menggunakan metode IC50 dan kapasitasantioksidan setelah memperlakukan pengunaan wadah pemanas loloh kunyit berbagai bahanyaitu gerabah, aluminium dan stainlessteel. Hasil penelitian menunjukkan bahwa terdapatperbedaan yang significant dari penggunaan alat memasak gerabah, aluminium danstainlessstell. Uji lanjut Beda Nyata Terkecil (BNT) diketahui bahwa memasak loloh kunyitdengan menggunakan gerabah, menujukkan angka kapasitas antioksidan tertinggi (623,91 μgGAEAC/g bahan), dibandingkan dengan kapasitas antioksidan menggunakan aluminium(353,2 μg GAEAC/g bahan) maupun stainlesstel (559,1 μg GAEAC/g bahan), dan tanpaperlakuan (kontrol) (631,1 μg GAEAC/g bahan)Kata Kunci: Utensil, Loloh kunyit, Pejeng Kelod, Antioksidan, Gerabah.ABSTRACTThis study aims to determine the antioxidant levels of various utensils from pottery,aluminum and stainless steel against the antioxidants of turmeric loloh drinks produced by theSME owned by I Made Mastra in the village of Pejeng Kelod Tampak Siring Gianyar, as a localdrink for the Balinese people. The ingredients used in one recipe are 300 grams of freshturmeric, 25 grams of betel leaf, washed and peeled, then chopped into small pieces, then in ablender, then add 30 grams of tamarind, 100 grams of brown sugar, 10 grams of salt, and 5 grchilies, 5 gr grilled shrimp paste (Suartana, 2018). This turmeric loloh uses boiled water first,then it is poured into the main ingredient and then it is packaged. The tools used to cookturmeric loloh are inconsistent, while the public's interest for loloh cooked using pottery seemedbetter, ironically 12 compounds have been identified in the loloh turmeric compound (Murna,2019). This research was conducted experimentally, the samples were analyzed using the IC50 method and their antioxidant capacity after treating the use of turmeric loloh heating containers with various utensil, namely pottery, aluminum and stainless steel. The results indicated that there was a significant difference in the use of pottery, aluminum and stainless steel cooking tools. Further test of the Smallest Significant Difference (LSD) is known that cooking turmeric loloh using pottery, shows the highest antioxidant capacity (623.91 μg GAEAC / g material), compared to the antioxidant capacity using aluminum (353.2 μg GAEAC / g material) and stainless steel (559.1 μg GAEAC / g material), and without treatment (control) (631.1 μg GAEAC / g material), and inversely proportional to IC50 loloh turmeric control (2208.7 ppm), using earthenware (3426.09 ppm) using stainless steel (4792.46 ppm), or using aluminum (6122.40 ppm)Keywords: Utensil, Loloh Turmeric, Pejeng Kelod, Antioxidant, Pottery