Fraksinasi dan Karakterisasi Komponen Rasa Gurih pada Bumbu Penyedap

Moh Taufik, Della Rahmawati

Abstract


Bumbu penyedap merupakan salah satu bahan yang mempunyai rasa gurih dan sering digunakan dalam memasak. Rasa gurih dari bumbu penyedap berasal dari berbagai komponen rasa yang terdapat dalam bumbu penyedap. Penelitian ini bertujuan untuk memisahkan fraksi komponen rasa gurih pada pada bumbu penyedap dan mengetahui karakteristik dari komponen tersebut. Hasil fraksinasi senyawa rasa dengan kromatografi filtrasi gel menunjukkan terdapat tiga fraksi, yaitu fraksi I, fraksi II dan fraksi III. Berdasarkan uji taste dilution analysis (TDA) menunjukkan bahwa fraksi I mempunyai intensitas rasa gurih terendah, sedangkan fraksi yang mempunyai intensitas rasa gurih tertinggi adalah fraksi III. Hasil analisis dengan high performance liquid chromatography (HPLC) menunjukkan terdapat 16 senyawa pada fraksi III yang diduga berkontribusi terhadap rasa gurih.

Kata kunci:  bumbu penyedap, komponen rasa gurih, fraksinasi, karakterisasi

 Abstract

Seasoning was one of the ingredients commonly used in cooking. The umami taste of seasoning was derived from various taste components. The objectives of this research were to separate umami fractions in seasoning and to know the characteristics of its components. The results of fractionation by gel filtration chromatography showed three fractions in seasoning i.e. fraction I (FI), fractions II and fraction III. The taste test dilution analysis (TDA) indicated that the fraction FI had the lowest umami intensity, while the highest umami intensity was fraction III. The results of analysis by high performance liquid chromatography (HPLC) showed 16 compounds in fraction III that maybe contribute to umami taste in seasoning.

Keywords:  seasoning, umami compounds, fractionation and characterization


Keywords


bumbu penyedap; komponen rasa gurih; fraksinasi; karakterisasi

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References


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DOI: http://dx.doi.org/10.17728/jatp.216

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