Malaysian Journal of Analytical Sciences Vol 23 No 6 (2019): 963 - 979

ANALYSIS OF VOLATILE COMPOUNDS OF SPICES GROWN IN BANYUMAS DISTRICT, JAWA TENGAH, INDONESIA USING SOLID PHASE MICROEXTRACTION-GAS CHROMATOGRAPHY MASS SPECTROMETRY

(Analisis Sebatian Meruap bagi Rempah yang Tumbuh di Daerah Banyumas, Jawa Tengah, Indonesia Menggunakan Pengekstrakan Mikro Fasa Pepejal-Kromatografi Gas Spektrometri Jisim)

Fajar Hardoyono¹*, KikinWindhani², Herman Sambodo², Hary Pudjianto²

¹Laboratory of Physics, Faculty of Islamic Education and Teaching Sciences,

Institut Agama Islam Negeri Purwokerto,Jalan A. Yani 40 A, Purwokerto, Indonesia

²Department of Economics and Development Studies, Faculty of Economics and Business,

Universitas Jenderal Soedirman, Jalan HR. Bunyamin 708, Purwokerto, Indonesia

*Corresponding author: hardoyono@iainpurwokerto.ac.id

Received: 14 October 2018; Accepted: 31 October 2019

Abstract

Indonesia is well-known as one of high-quality spices producers in the world. Some of the spices products from Indonesia show high economic value in the European market due to their taste, flavour, and deliciousness. The quality of Indonesian spices was contributed by specific volatile constituents identified in the essential oils. This paper investigated major volatile constituents from seven types of spice grown in Banyumas District, Jawa Tengah, i.e. pepper, nutmeg, cinnamon, clove, chilli pepper, ginger, and turmeric. For experiment, 5 kg of each spice was collected from the farm surrounding Banyumas District, Jawa Tengah. Specific parts of these materials were selected. Pepper, nutmeg, and cloves used the seeds; ginger and turmeric used the rhizomes; while cinnamon used the bark. Each spice was prepared separately through these procedures: (1) slicing the spices; (2) drying the spices in a drying cabinet for 24 hours at 40 °C; (3) grinding the dried spices to powder for 5 minutes at 2500 rpm. For solid phase microextraction-gas chromatography mass spectrometry (SPME-GC/MS) analysis, 200 mg of spice powder was put in a vial glass. The fibre extracted volatile compounds of spice. Mass spectrometry detector identified the volatile compounds based on molecularly mass of molecules. Data tabulation of seven SPME-GC/MS chromatograms identified 69 volatile compounds in seven types of spice. Major volatile compounds dominant in pepper were caryophyllene and δ-limonene. Myristicin, methyl-eugenol, terpinene-4-ol, and asarone were major compounds in nutmeg. Cinnamon and clove were dominated by cinnamaldehyde and γ-muurolene, respectively. β-elemene and α-muurolene were identified as major compounds in chilli pepper. Meanwhile, ginger and turmeric were dominated by sesquiphellandrene and ar-tumerone, respectively. Some major compounds identified in these spices were bioactive and efficacious for human health as anticancer, antioxidant, and antitumor.

Keywords: Indonesian spices, volatile compounds, solid phase microextraction-gas chromatography mass spectrometry

Abstrak

Indonesia terkenal dengan produk rempah berkualiti tinggi. Beberapa produk rempah dari Indonesia menunjukkan nilai ekonomi yang tinggi di pasar Eropha kerana rasa, aroma dan kelazatannya. Kualiti rempah Indonesia disebabkan oleh juzuk sebatian meruap yang dikenalpasti di dalam minyak pati. Kajian ini menyiasat sebatian meruap utama pada 7 jenis rempah Indonesia yang tumbuh di daerah Banyumas, iaitu lada hitam, buah pala, kayu manis, cengkih, cili, halia dan kunyit. Untuk penelitian, setiap 5 kg rempah diperoleh dari kebun di sekitar daerah Banyumas, Jawa Tengah. Bahagian khusus dari bahan mentah dipilih untuk eksperimen. Untuk lada hitam, buah pala, dan cengkih menggunakan biji, halia dan kunyit menggunakan rhizom, manakala kayu manis menggunakan pelepah. Selanjutnya, setiap rempah disiapkan untuk analisa pengekstrakan mikro fasa pepejal-kromatografi gas spektrometri jisim (SPME-GCMS) melalui prosedur berikut: (1) Pengirisan rempah; (2) pengeringan rempah selama 24 jam pada suhu 40 °C; (3) Penggilingan rempah kering menjadi serbuk selama 5 minit pada kelajuan 2500 rpm. Bagi analisa pengekstrakan mikro fasa pepejal-kromatografi gas spektrometri jisim SPME-GCMS, 10 mg serbuk rempah diletakkan di dalam vial kaca. Spektrometer jisim mengenalpasti sebatian meruap berdasarkan berat molekul. Olahan data kromatogram SPME-GCMS merekodkan 60 sebatian meruap pada 7 jenis rempah Indonesia. Sebatian utama bagi lada hitam ialah kariofelena dan δ-limonena. Miristisin, metil-eugenol, terpinen-4-ol dan asaron merupakan sebatian utama bagi buah pala. Kayu manis dan cengkih, masing -masing mengandungi sinamaldehid dan γ-muurolena. β-elemene dan α-muurolene dikenalpasti sebagai sebatian utama bagi sampel cili. Manakala, halia dan kunyit masing-masing mengandungi seskuifelandrena dan ar-tumeron. Semua sebatian yang dikenalpasti pada rempah ini bersifat bioaktif dan berkhasiat bagi kesihatan manusia sebagai antikanser, antioksidan, dan antitumor.

Kata kunci: empah Indonesia, sebatian meruap, pengekstrakan mikro fasa pepejal-kromatografi gas spektrometri jisim

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