Kandungan Nutrisi, Aktivitas Antioksidan, dan Kadar Fenolik Total Tubuh Buah Kulat Basi (Termitomyces sp.) Asal Kabupaten Kapuas Hulu
Abstract
Abstrak
Kulat basi (Termitomyces sp.) adalah jamur asal Kabupaten Kapuas Hulu yang hidup bersimbiosis dengan rayap. Jamur ini digemari masyarakat karena rasanya yang enak. Penelitian ini bertujuan untuk mengetahui kandungan nutrisi, aktivitas antioksidan, dan kadar fenolik total dari ekstrak metanol, etil asetat, dan n-heksan tubuh buah Kulat basi (Termitomyces sp.). Uji kandungan nutrisi meliputi kadar air, abu, protein, lemak, dan karbohidrat dilakukan berdasarkan metode Sudarmadji et al. (1984). Aktivitas antioksidan dianalisis dengan metode DPPH dan kadar fenolik total dianalisis dengan metode Folin-Ciocalteu. Hasil penelitian menunjukkan bahwa uji proksimat (kadar air, abu, protein, lemak, dan karbohidrat) dari Kulat basi secara berurutan adalah 16,09 ± 0,19%, 15,64 ± 0,58%, 31,78 ± 0,87%, 1,42 ± 0,02% dan 5,62 ± 0,94%. Hasil ini menunjukkan bahwa Kulat basi mengandung mineral dan protein yang tinggi, serta kandungan lemak dan karbohidrat yang rendah. Aktivitas antioksidan tertinggi dalam meredam radikal DPPH ditunjukkan oleh ekstrak metanol tubuh buah jamur dengan IC50 sebesar 2,54 ± 0,02 mg/mL. Kandungan fenolik total ekstrak metanol juga menunjukkan nilai yang paling tinggi (0,85 ± 0,01 mg GAE/g ekstrak) dibandingkan dengan ekstrak etil asetat dan n-heksan. Dengan demikian, Kulat basi (Termitomyces sp.) berpotensi sebagai makanan fungsional karena memiliki nutrisi yang baik dan berpotensi sebagai antioksidan alami.
Abstract
Kulat basi (Termitomyces sp.) is a mushroom from Kapuas Hulu Regency that lives in symbiosis with termites. This mushroom is popular because of its delicious taste. This study was conducted to determine the nutrient content, antioxidant activity and total phenolic content of methanol, ethyl acetate and n-hexane extracts of Kulat basi (Termitomyces sp.). Testing of the nutrient content test including moisture, ash, protein, fat and carbohydrate content was carried out based on the method of Sudarmadji et al. (1984). Antioxidant activity was analyzed using the DPPH method and total phenolic content was determined using the Folin-Ciocalteu method. The results showed that the proximate test (moisture, ash, protein, fat and carbohydrate content) of Kulat basi mushroom was 16.09 ± 0.19%, 15.64 ± 0.58%, 31.78 ± 0.87%, 1.42 ± 0.02% and 5.62 ± 0.94%, respectively. These finding indicated that Kulat basi mushroom contained high minerals and protein, also low fat and carbohydrate content. The highest antioxidant activity in reducing DPPH radicals was shown by the methanol extract of mushroom with IC50of 2.54 ± 0.02 mg/mL. The total phenolic content of methanol extract also revealed the highest value (0.85 ± 0.01 mg GAE/g extract) compared to ethyl acetate and n-hexane extracts. In conclusion, Kulat basi (Termitomyces sp.) has the potential as a functional food for its high nutrient content and natural antioxidant potential.
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DOI: https://doi.org/10.15408/kauniyah.v15i2.18230 Abstract - 0 PDF - 0
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