The Addition of Natural Colour Pigment Brazilin from Sappan Wood Extract (Caesalpinia Sappan Linn) in the Manufacture of Tempeh to Improve Tempeh Product Antioxidant Content

DOI

10.2991/978-94-6463-118-0_6How to use a DOI?

Keywords

Sappan Wood; Maceration; Antioxidant; Tempeh Antioxidant

Abstract

Sappan wood with the Latin name (Caesalpinia Sappan Linn) is a plant whose wood is used as a colorant in food. Brazillin, is a yellow crystal which is the colour pigment in the cup. Brazillin can inhibit surviving apoptosis inhibitor proteins, so that it is able to cancer. Tannins are components of very complex organic substances. The active compound of tannins functions. Saponins are complex glycosides with high molecular weights. Saponins function as substances so that they can help in the wound healing process. Alkaloids and Flavonoids, have a role as antioxidants, one of which is anthocyanins, secang wood dyes were taken by extraction with the maceration method because the dye in sappan wood is anthocyanin which is a type of flavonoid antioxidant that is not resistant to high temperatures to separate the extract from the solvent so that the concentration of the extract is more concentrated. The resulting secang extract contains many properties, one of which is antioxidants, namely as an antidote to free radicals which are very much needed in the current pandemic era. In this study, innovation was carried out by adding sappan wood extract as an additive to dye in soybean tempeh in order to increase its antioxidant content. The antioxidant content of ordinary soybean tempeh is around 85.97%, while the antioxidant content of soybean tempeh with secang extract is 88.27%. It can be said that the addition of Sappan wood extract in soybean tempeh succeeded in increasing its antioxidant content. Soy tempeh samples were further analysed for using the scoring method.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Sofiah Sofiah
AU  - Siti Chodijah
AU  - Ibnu Hajar
AU  - Desti Lidya
AU  - Martha Aznury
AU  - Wahyuni Sinta Dewi
PY  - 2023
DA  - 2023/06/26
TI  - The Addition of Natural Colour Pigment Brazilin from Sappan Wood Extract (Caesalpinia Sappan Linn) in the Manufacture of Tempeh to Improve Tempeh Product Antioxidant Content
BT  - Proceedings of the 6th FIRST 2022 International Conference (FIRST-ESCSI-22)
PB  - Atlantis Press
SP  - 41
EP  - 53
SN  - 2589-4943
UR  - https://doi.org/10.2991/978-94-6463-118-0_6
DO  - 10.2991/978-94-6463-118-0_6
ID  - Sofiah2023
ER  -