KOMPONEN SENYAWA PENYUSUN LOLOH KUNYIT (curcuma longa, L) PRODUKSI DESA PEJENG, GIANYAR, SEBAGAI MINUMAN LOKAL MASYARAKAT BALI - I. M., Murna; I.K., Suartana; N.K, Wiradnyani; P. Herry Sandayani (Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA), 2019)
ABSTRAKTujuan dari penelitian ini adalah untuk mengetahui komponen senyawa penyusun dariminuman loloh kunyit produksi desa Pejeng, Gianyar, UKM I Made Mastra sebagai minumanlokal masyarakat yang ada di Bali. Loloh kunyit dari daerah Pejeng Gianyar ini terbuat daribahan kunyit lokal yang di tanam di daerah Pejeng, Gianyar, dipergunakan dalam kondisi masihsegar, artinya menjelang waktu produksi baru di panen. Bahan yang digunakan dalam satu kaliresep adalah 300 gr kunyit segar, 25 gr daun sirih dicuci bersih dan di kupas, kemudian di rajangkecil-kecil selanjutnya di blender kemudian di tambahkan 30 gr asam jawa, 100 gr gula merah,10 gr garam, dan 5 gr cabe, 5 gr terasi yang sudah di panggang (Suartana, 2018). Maslah yangdijumpai adalah minuman loloh kunyit ini belum diketahui komponen senyawa penyusunya.Penelitian ini dilakukan secara eksperimental, sampel di analisis menggunakan metode GC-MSuntuk diidentifikasi kandungan komponen senyawa penyusunnya. Hasil penelitian menunjukkanbahwa diidentifikasi 12 senyawa yang terkandung di dalamnya yaitu: 2-Amino-1,3-propanadiol(14,65%), 1-propanol,2-methyl-(13,89%), 1,3,5-Triazine-2,4,6-triamine (5,99%), N-Nitroso-2-methyl-oxazolidine (2,16%), N,N-dimethylsuccinamic acid (6,50%), 5-hydroxymethylfurfural(5,33%), 1,3-cyclohexanediamine (1,21%), Hydantoic acid (2,73%), 5-amino-3-methylpyrazole(1,72%), 1-tetradecanamine (33,51%), azetidin-2-one 3,3-dimethyl-4-(1-aminoethyl) (7,84%),Isopropylamine, N-acetyl (4,47%).Kata Kunci: Pejeng Kelod, Minuman loloh Kunyit, GC-MS.ABSTRACTThe purpose of this study was to determine the components of the constituent compoundsof turmeric loloh drinks produced by Pejeng village, Gianyar, UKM I Made Mastra as a localbeverage for the people in Bali. This round of turmeric from Pejeng Gianyar area is made fromlocal turmeric which is planted in Pejeng area, Gianyar, used in fresh conditions, meaning thatbefore the production time is harvested. The ingredients used in one recipe are 300 gr of freshturmeric, 25 gr of betel leaf washed and peeled, then chopped in small pieces then in a blenderthen add 30 gr of tamarind, 100 gr of brown sugar, 10 grams of salt, and 5 gr of chili, 5 gr of shrimp paste that has been roasted (Suartana, 2018). The problem encountered is that turmeric loloh drink is not known to its compound component. This research was conducted experimentally, the sample was analyzed using the GC-MS method to identify the constituent components of its constituent compounds. The results showed that 12 of the compounds contained therein were identified: 2-Amino-1,3-propanadiol (14.65%), 1-propanol, 2-methyl- (13.89%), 1,3,5- Triazine-2,4,6-triamine (5.99%), N-Nitroso-2-methyl-oxazolidine (2.16%), N, N-dimethylsuccinamic acid (6.50%), 5-hydroxymethylfurfural (5 , 33%), 1,3-cyclohexanediamine (1.21%), Hydantoic acid (2.73%), 5-amino-3-methylpyrazole (1.72%), 1-tetradecanamine (33.51%), azetidin-2-one 3,3-dimethyl-4- (1-aminoethyl) (7.84%), Isopropylamine, N-acetyl (4.47%).Keywords: Pejeng Kelod, Kunyit loloh drink, GC-MS.