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Sains Malaysiana 50(4)(2021): 1017-1025
http://doi.org/10.17576/jsm-2021-5004-12
Kesan Penyahasidan dan Penambahan Perisa Lemon terhadap Ciri Antioksidan Ekstrak Mengkudu
(Effect of Deacidification and Lemon Flavour Addition on the Antioxidant Capacity of Noni
Extract)
AIN NADIAH SOFIAH AHMAD
KHORAIRI, HASLANIZA HASHIM & MOHAMAD YUSOF MASKAT*
Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600
UKM Bangi, Selangor Darul Ehsan, Malaysia
Diserahkan:
3 Mac 2020/Diterima: 25 September 2020
ABSTRAK
Ekstrak mengkudu (Morinda citrifolia) mempunyai kesan yang baik terhadap kesihatan. Namun begitu, pengambilannya masih terhad kerana rasa masam serta bau ekstrak mengkudu yang tidak digemari oleh pengguna. Penggunaan kaedah penyahasidan dan penambahan bahan perisa dilihat dapat mengurangkan rasa masam buah mengkudu tetapi kesan kepada ciri-ciri antioksidan masih tidak diketahui. Oleh itu, kajian ini dijalankan bertujuan untuk menentukan kesan penyahasidan dan penambahan 0, 4 dan 8% perisa lemon terhadap ciri antioksidan ekstrak mengkudu. Analisis yang dijalankan ke atas ekstrak mengkudu adalah penilaian nilai pH, ujian jumlah kandungan fenol (TPC), ujian penangkapan radikal bebas (DPPH) dan ujian kuasa penurunan ferik (FRAP). Hasil kajian mendapati bahawa nilai pH meningkat secara signifikan (p<0.05) setelah dinyahasid. Manakala, nilai TPC, DPPH dan FRAP ekstrak mengkudu pula menurun secara signifikan (p<0.05) setelah dinyahasid. Penambahan bahan perisa lemon ke dalam sampel ekstrak mengkudu ternyahasid, tidak memberikan perubahan signifikan pada nilai pH, TPC, DPPH dan FRAP. Secara keseluruhannya, rawatan penyahasidan membantu mengurangkan keasidan ekstrak mengkudu tetapi penambahan bahan perisa lemon tidak memberikan kesan signifikan kepada ciri antioksida ekstrak mengkudu.
Kata kunci: Antioksidan; lemon; mengkudu; penyahasidan; pH
ABSTRACT
Noni extract (Morinda citrifolia) has
been shown to have beneficial health effect. However, the consumption of noni
extract is still limited due to the sour taste and less desired odour among the consumers. Use of deacidification and
flavor addition might reduce the sour taste of noni but its effect on the
antioxidative properties are not known. Hence, this study was conducted to
determine the effect of deacidification process and addition of 0, 4 and 8% of
lemon flavoring agent on the antioxidant characteristics of noni extract. The
analyses conducted on noni extract were pH value, total phenolic content (TPC),
free radical scavenging ability (DPPH) and ferric reducing power (FRAP).
Results showed that pH values increased significantly (p<0.05) after
deacidification, whereas the TPC, DPPH and FRAP of noni extract decreased
significantly (p<0.05) after deacidification. The addition of flavoring to
deacidified noni extract samples did not produce any significant effect on pH,
TPC, DPPH, and FRAP. In general, deacidification method helps in reducing the
acidity of noni extract but addition of lemon flavor did not showed any significant effect on the antioxidant characteristic of noni extract.
Keywords:
Antioxidant; deacidification; lemon; noni; pH
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*Pengarang untuk surat-menyurat; emai: yusofm@ukm.edu.my
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