Preparasi Permen Kencur (Kaempferia galanga L.)
Menggunakan Stevia Sebagai Pemanis Non Kalori
Kun Harismah*, Nurul Rahmawati Fauziyah*, Mutiara Sarisdiyanti*, Shofi ‘Azizah*, Arie Setiati** *Department of Chemical Engineering, Universitas Muhammadiyah Surakarta,
Surakarta, Indonesia
**Community Health Centre of Kartasura, Sukoharjo, Indonesia e-mail: [email protected]
ABSTRAK
Kandungan gula dalam makanan dan minuman sebagai pemanis telah menjadi masalah serius dalam hal keseha-tan. Oleh karena itu pengganti gula telah diciptakan dalam upaya untuk mengatasi masalah ini. Teknologi pembua-tan permen didasarkan pada ilmu pengetahuan dan seni memanipulasi gula dan makanan ini dapat ditingkatkan dengan mengganti gula dengan gula. Stevia rebaudiana Bertoni adalah salah satu pemanis alami kalori paling non dikenal masyarakat. Daun kering dari stevia mengandung glikosida diterpen, tidak beracun, pemanis potensi tinggi dan dapat menggantikan sukrosa serta pemanis sintetis lainnya, yang 300 kali lebih manis dari sukrosa. Kaemp-feria galanga L. atau kencur adalah salah satu tanaman obat yang termasuk familia Zingiberaceae yang mempu-nyai berbagai manfaat. Penelitian ini bertujuan untuk mengatahui penggunaan stevia dalam ramuan permen yang berkaitan dengan evaluasi organoleptik dan kalori. Sukrosa 100% digunakan sebagai kontrol dengan perband-ingan 4 variabel tambahan. Variabel terdiri dari sukrosa dan stevia 1: 1, 1: 2, 1: 3, dan 0: 1. Lima sampel diukur dan pengaruhnya terhadap penerimaan sensorik dan kalori dari produk diselidiki. Hasil penelitian menunjukkan panelis memberi respon tinggi terhadap permen kencur yang mengandung sukrosa dan stevia. Hasil penelitian juga menunjukkan jumlah kalori masing-masing variabel 19,59; 13,74; 9,20; 6,77 dan 3,81 kalori/25g hal tersebut juga meperlihatkan stevia memiliki potensi yang baik untuk dimanfaatkan sebagai pemanis alternatif untuk permen kencur.
Kata kunci: stevia, kencur, permen, sukrosa, kalori
ABSTRACT
The sugar content in foods and beverages as sweeteners has become a serious problem in regards to health.
Therefore sugar substitutes have been created in an effort to alleviate this problem. The technology of candy mak -ing is based on the science and art of manipulat-ing sugar and this food could be improved by replac-ing sugar with a sugar. Stevia rebaudiana Bertoni is one of the most non caloric natural sweeteners known to mankind. The dried leaves of stevia contain diterpene glycosides, non-toxic, high-potency sweeteners and may substitute sucrose
as well as other synthetic sweeteners, being 300 times sweeter than sucrose. Kaempferia galanga L., commonly known as kencur is one of those precious medicinal herbs of Zingiberaceae that are still included in unutilized herbs in spite of the variety of useful pharmacological properties it possesses. In this paper we describe the use
of stevia in herb candy with regard to evaluating organoleptic and caloric. A control of 100% sucrose was made for a comparison along with four additional variables. The variables consisted of sucrose and stevia 1:1, 1:2, 1:3, and 0:1. The five samples were measured and their effects on sensory acceptability and caloric of product were
investigated. This work has shown that the average panelists generally responded with a high level of acceptance for kencur candy containing sucrose and stevia in candy. Results also revealed that the amount of calories
accord-ing to the variables were 19.59, 13.74, 9.20, 6.77, and 3.81 calorie/25g respectively, indicataccord-ing that stevia has a
good potential to be exploited as an alternative sweetener for kencur candy.
INTRODUCTION
Kaempferia galanga L., commonly known as kencur, aromatic ginger, sand ginger, is a monocotyledonous herb from Zingiber -aceae, and one of four plants called galangal. The plant is native to tropical Asia including Cambodia, India, Indochina, Indonesia, south-ern China, Malaysia, Taiwan, and Thailand. It is widely cultivated throughout Southeast Asia (Mitra et al., 2007; Koh et al., 2009; Techapras -an et al., 2010).
A considerable work has already been done to identify and isolate the chemical con-stituents from different polar and non polar extracts of Kaempferia galangal L. Ethyl-cin-namate and ethyl–para-methoxycinEthyl-cin-namate are found to be the most vital constituents in the hexane (Yu et al., 2000), dichloromethane (Othman et al., 2006), and methanol extracts (Huang et al., 2008). About 98.98% of essen -tial oil constituents have been isolated and identified with only 1.11% constituents that are still unknown. The most abundant essen-tial oil constituents include 2-propanoic acid (35.54%), pentadecane (26.08%), ethyl-pa -ra-methoxycinnamate (25.96%) (Sutthanont et al., 2010). The plant is extensively used in
preparation of yurvedic drugs, in perfumery, cosmetics and as spice ingredients (Rahman et.al., 2004), and also used for treatment of
diarrhea, migraine and it increases energy to overcome exhaustion (Sulaiman et al. 2008).
Stevia (Stevia rebaudiana Bertoni) sweetener is heat stable up to 200 ºC, acid-stable and not fermentable, making it suitable for use in a wide range of products includ-ing baked/cooked foods (Puri et al. 2012) as well as acidified beverages. Stevioside (6-18% fresh weight in the leaves) is te sweetest glyco-side and was tested and found to be 300 times sweeter than sucrose in a report (Samuelsson, 1992). Stevia can partially replace sucrose in certain types of food products including tradi-tional cakes (Mareta, 2011) and rosella syrup (Harismah and Sarisdiyanti, 2014),
without significantly affecting the sensory qualities.
Stevia rebaudiana Bertoniand Kaempfe-ria galanga L. both these plants are available in different forms, and are used in the treatment of throat infections and also as antimicrobial activity (Techaprasan et al., 2010). Kaempferia galanga is available in numerous forms like raw kencur root, powdered kencur, kencur ex-tract, and also kencur instant.
Similarly, stevia is also found in various forms like fresh leaf, dry leaf, stevia powder, stevia syrup, and numerous formulations can be prepared by using these non caloric sweet-ener. Furthermore, stevia is non-calorific, able to maintain good dental health and suitable for diabetic patients (Geuns, 2003).
The sugar content in foods and beverag-es as sweeteners has become a serious prob-lem in regards to health. High sugar content can lead to type two diabetes, obesity, and heart disease. Therefore sugar substitutes have been created in an effort to alleviate this problem. The aim of the present work is to investigate the possibility of fully or partially replacing su-crose content in kencur candy with stevia for achieving maximum consumer acceptance and quality.
MATERIAL AND METHODS
The work was conducted in the labora-tory of the Department of Chemical Engineer -ing, Universitas Muhammadiyah Surakarta, In-donesia. The fresh, kencur and stevia collected from the local market were used in the study. Preparation of candy was described in the fol-lowing flow chart.
RESULTS AND DISCUSSION
Figure 2. The Calorie of Kencur Candy
Results revealed that the amount of calorie was reduced by 29.81- 80.55%, indicating that stevia has a good potential to be exploited as an alternative sweetener for kencur candy. According to Saniah and Samsiah (2012) the addition of 0.43% stevia significantly reduced the level of carbohydrates and calories by 42.9% in the carbonated drink.
Figure 3. The Color of Kencur Candy
Comparing all the sample of candy, it was clear that highest acceptability score (6.3) was for sucrose. From this it can be claimed that higher sugar concentration gives higher acceptability for candy as the taste is some-what influenced by sweetness (Bhuiyan et al., 2012). This also supported by Saniah and Sam -siah (2012).
Figure 5. The taste of Kencur Candy Figure 4. The Aroma of Kencur Candy
According Harismah and Sarisdiyanti (2014) panelists more like the aroma of rosella and stevia syrup on comparison between sucrose and stevia 1:2 due to the taste and aroma of rosella flower. So it can be claimed that the high concentration of sugar gives better quality candy. This work supported by Siddiqui et al. (2012).
the bitter after-taste in mango drink (Saniah and Samsiah, 2012). From Figures 3- 5, the score for color, aroma, taste, and overall acceptability were affected by the amount of sucrose and stevia added.
CONCLUSION
The amount of calories according to the variables were 19.59, 13.74, 9.20, 6.77, and 3.81 calorie/25g respectively. The average panelists generally responded with a high lev-el of acceptance for kencur candy containing sucrose and stevia in candy.
ACKNOWLEDGMENT
The authors are thankful to Universitas Muhamadiyah Surakarta for financial support. Grant No. 12/A.3-III/FT/X/2013.
REFERENCES
Bhuiyan,M.H.R., Shams-Ud-Din, M. and lsam, M.N. 2012. Development of Function -al Beverage Based on Taste Prefer-ence. Journal of Environmental Science and Natural Resources, 5(1): 83-87. Geuns, J.M.C.2003. tevioside.Phytochemistry
64: 913 – 921.
Harismah,K.,and Sarisdiyanti, M.2014. Pema faatan Daun Stevia sebagai Pemanis Tanpa Kalori pada Sirup Bunga Rosella (Hisbiscus sabdariffa L.), abstrak Semi-nar dan Pameran Industri Jamu, Fakul-tas Peternakan dan Pertanian Undip dan Gabungan Pengusaha Jamu Jawa Tengah, 6 Mei, 8
Huang,L.,YaguraT.,and Chen S.2008.
Sedative Activity of Hexane Extract of
Keampferia galanga L. and Its Active Compounds. J. Ethnopharmacol., 120: 123-125.
Mareta, V. 2012. Pemanfaatan Daun Stevia (Stevia rebaudiana) sebagai Pemanis Alami terhadap Kualitas Organoleptik dan Kadar Gula Total Bolu Kukus, Uni-versitas Muhammadiyah Surakarta, (unpublished).
Meilgaard, M., Civille, G.V. and Carr, B.T.
1999. Sensory evaluation techniques, 3rd Ed. Boca Raton, Florida: CRC Press. Mitra R., Orbell J., and MS. 2007.Agriculture
Medicinal Plants of Malaysia. Asia Pac. Biotech. News, 11: 105-110.
Koh,H.L.,Chua T.K.,and Tan,C.H.2009.A Guide to Medicinal Plants: an Illustrated
Scien-tific and Medicinal Approach. Singapore: World Scientific Publishing Co Pte Ltd. Puri, Munish,Sharma,Deepika,Barrow, Colin,
J. and Tiway, A.K., 2012, Optimisation of Novel Method for the Extraction of Ste-viosides from Stevia rebaudiana leaves,
Food Chemistry, 132 (3): 1113-1120.
Rahman, M.M.,Amin,M.N., Ahamed,T., Ali, M.R., and Habib, A. 2004. Efficient Plant Re -generation Through Somatic Embryo-genesis from Leaf Base Derived Callus of KG L. Asian Journal of Plant Science, 3(6): 675-678.
Samualsson, G. 1992. Drugs of Natural Origin. Swedish Pharmaceutical Press, Origin Stockholm Sweden.
Saniah K. and Samsiah M. Sharifah. 2012. The Application of Stevia as Sugar Substitute in Carbonated Drinks Using Response Surface Methodology, J. Trop. Agric. and Fd. Sc. 40(1): 23– 34.
Siddiqui, A.A., Bhuiyan M.H.R. and Easdani, M. 2012, Ginger (Zingiber officinale) Pre-serve and Candy Development, Ban-gladesh Research Publications Journal. 7(3): 283-290.
Sulaiman, M.R., Zakaria, Z.A., Duad, I.A., and H dayat, M.T. 2008. Antinociceptive and Anti-inflammatory Activities of the Aqueous Extract of KG Leaves in Animal Models. Journal of Natural Medicines, 62 (2): 221-227.
Sutthanont N., ChoochoteW.,Tuetun B.,Junkum A., Jitpakdi A., Chaithong U., Riyong D., and Pitasawat B. 2010. Chemical Com -position and Larvicidal Activity of Edi-ble Plant- Derived Essential Oils Against the Pyrethroid-susceptible and - Resis-tant Strains of Aedes aegypti (Diptera: Culicidae). J. Vector Ecol., 35: 106-115. Techaprasan J., Klinbunga S., Ngamriabsakul
C., Jenjittikul T. 2010. Genetic Variation of Kaempferia (Zingiberaceae) in Thai-land Based on Chloroplast DNA (psbA-trnH and petA-psbJ) sequences. Genet. Mol. Res., 9: 1957-1973.
Yu JG., Yu DL., Zhang S., Luo XZ., Sun L., Zheng CC., and Chen YH. 2000. Studies on the Chemical Constituents of Kaempferia marginata. Acta Pharm. Sin., 35: 760-763.
