Promoting sustainability of herbs and spices from Simalungun based on its bioactive compound in traditional food tinuktuk

Abstract

Abstract Bioactive compounds are associate with oxidative stress resistance and inflammation. Tinuktuk is a traditional Simalungun food made from herbs and spices. By knowing the bioactive compounds of tinuktuk traditional food, local heritage will not be lost and the sustainability of herbs and spices can maintain species loss. The purpose of this study was to promote the sustainability of herbs and spices from Simalungun based on bioactive compounds in tinuktuk. The ingredients that used in three types of tinuktuk formulations consisted of various herbs and spices. In addition, various chemicals according to the procedure for determining flavonoid, phenol, alkaloid and saponin levels. The results concluded that tinuktuk of formulation B has the highest levels of flavonoids which was 5.137 ± 0.236 Mg QE/g extract, meaning that in every gram of tinuktuk extract, there was flavonoid equivalent to 5.137 mg of quercetin. Alkaloids content which was 34.085 ± 0.665%, saponins content which was 1.989 ± 0.139%, and the highest phenolic content test result was formulation B, which was 22.913 ± 0.474 Mg GAE / g extract, meaning that in every gram of tinuktuk extract, there were phenolics equivalent to 22.913 mg of gallic acid.