Nama Latin
Passiflora edulis L.
Taksonomi
Kingdom : Plantae
Divisi : Spermatophyta
Subdivisi : Angiospermae
Kelas : Dicotyledonae
Ordo : Malpighiales
Famili : Passifloraceae
Genus : Passiflora
Spesies : Passiflora edulis Sims.
(Karnirius Harefa et al., 2022)
Definisi Umum
Buah markisa memiliki banyak manfaat bagi kesehatan karena memiliki kandungan nutrisi yang berkhasiat. Buah Markisa identik mempunyai rasa masam sehingga jarang dimanfaatkan secara langsung dan hanya dibuat sebagai bahan minuman Awalnya, markisa berasal dari Amerika Selatan dan kemudian menyebar ke berbagai negara melalui bangsa Spanyol di Eropa. Di Indonesia, markisa pertama kali diperkenalkan dari Peru, masuk melalui daerah Manado, Ambon, dan Sulawesi, lalu berkembang ke berbagai pulau lainnya di seluruh wilayah Indonesia (Kaswar et al., 2020).
Kandungan
Buah markisa ungu mengandung flavonoid, tani, saponin, steroid, dan alkaloid (Sudarwati et al., 2024).
Pada biji markisa ungu mengandung flavonoid dan fenolik (Al Reskyani et al., 2024).
Daunnya mengandung flavonoid, fenolik, tanin, terpenoid, steroid, saponin, alkaloid (Hayu Septiningrum et al., 2024).
Kulit buah markisa ungu (Passiflora edulis) diketahui mengandung berbagai senyawa bioaktif yang bermanfaat, termasuk senyawa fenolik, flavonoid, antosianin, karotenoid, vitamin, serta serat pangan (Weyya et al., 2024).
Khasiat
Buah markisa ungu sendiri memiliki beragam khasiat bagi kesehatan, antara lain sebagai antioksidan, antiinflamasi, peningkat imunitas, penurun tekanan darah, serta pendukung kesehatan pencernaan karena kandungan seratnya yang tinggi. Aktivitas antioksidan dari buah dan kulit markisa berperan dalam melindungi tubuh dari stres oksidatif dan kerusakan sel akibat radikal bebas. Sementara itu, kulit markisa ungu secara khusus memiliki khasiat tambahan seperti aktivitas anti-aging, membantu menjaga elastisitas kulit, mengurangi kerutan, serta memperbaiki hidrasi kulit berkat tingginya kandungan fenolik dan vitamin C. Kandungan antosianin pada kulit markisa juga dapat dimanfaatkan sebagai pewarna alami yang aman (Weyya et al., 2024).
Cara Pengolahan
Pengolahan sirup markisa dilakukan dengan mencuci buah markisa hingga bersih, kemudian memisahkan isi buah dari kulitnya. Isi buah dihaluskan menggunakan blender dengan putaran rendah agar biji terlepas dari selaputnya, lalu disaring untuk mendapatkan sari markisa. Selanjutnya, 20 liter air dipanaskan hingga mendidih (100°C), kemudian ditambahkan 5 kg gula dan diaduk hingga larut. Setelah itu campuran didinginkan hingga suhu 70°C, lalu sari markisa dimasukkan dan diaduk sekitar 15 menit. Setelah suhu turun hingga ±30°C, sirup dimasukkan ke dalam kemasan dan dilakukan proses penyegelan (Ana Anggorowati et al., 2019).
Daftar Pustaka
Al Reskyani, M., Malik, A., & Handayani, S. (2024). UJI TOKSISITAS EKSTRAK ETANOL BIJI MARKISA UNGU (Passiflora edulis Sims) DENGAN METODE BRINE SHRIMP LETHALITY TEST (BSLT). Makassar Natural Product Journal, 2(2), 12. https://journal.farmasi.umi.ac.id/index.php/mnpj
Ana Anggorowati, D., Astuti Rahman, N., & Wijayaningtyas, M. (2019). OPTIMASI PROSES PEMBUATAN SIRUP MARKISA DI KAMPUNG RAMPAL CELAKET MALANG. 89–92.
Hayu Septiningrum, C., Ariastuti, R., & Ahwan. (2024). UJI SKRINING FITOKIMIA EKSTRAK ETANOL 96% DAUN MARKISA UNGU (Passiflora edulis Sims) Phytochemical Screening Test of 96% Ethanol Extract of Purple Passion Fruit Leaves (Passiflora edulis Sims). Jurnal Farmasi SYIFA, 2(2), 37–41.
Karnirius Harefa, Barita Aritonang, & Ahmad Hafizullah Ritonga. (2022). Aktivitas Antibakteri Ekstrak Etanol Kulit Markisa Ungu (Passiflora Edulis Sims) Terhadap Bakteri Propionibacterium Acnes. Jurnal Multidisiplin Madani, 2(6), 2743–2758. https://doi.org/10.55927/mudima.v2i6.469
Kaswar, B. A., Risal, N., Fatiah, & Nurjannah. (2020). KLASIFIKASI TINGKAT KEMATANGAN BUAH MARKISA MENGGUNAKAN JARINGAN SYARAF TIRUAN BERBASIS PENGOLAHAN CITRA DIGITAL. Journal of Embedded System Security and Intelligent System (JESSI), 1, 1–8. https://journal.unm.ac.id/index.php/JESSI/article/view/398/291
Sudarwati, T., Ariastuti, R., & Ahwan. (2024). Skrining Fitokimia Ekstrak Etanol Buah Markisa Ungu (Passiflora edulis sims). Health Research Journal of Indonesia (HRJI), 2(6), 317–323.
Weyya, G., Belay, A., & Tadesse, E. (2024). Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review. In Frontiers in Nutrition (Vol. 11). Frontiers Media SA. https://doi.org/10.3389/fnut.2024.1340511
Passion Fruit (Passiflora edulis L.)
Latin Name
Passiflora edulis L.
Taxonomy
Kingdom: Plantae
Division: Spermatophyta
Subdivision: Angiospermae
Class: Dicotyledonae
Order: Malpighiales
Family: Passifloraceae
Genus: Passiflora
Species: Passiflora edulis Sims.
(Karnirius Harefa et al., 2022)
General Definition
Passion fruit has many health benefits due to its nutritious nutritional content. Passion fruit is known for its sour taste, so it is rarely consumed directly and is only used as a beverage ingredient. Originally, passion fruit originated in South America and then spread to various countries via the Spanish in Europe. In Indonesia, passion fruit was first introduced from Peru, entering through the Manado, Ambon, and Sulawesi regions, then spreading to various other islands throughout Indonesia (Kaswar et al., 2020).
Content
Purple passion fruit contains flavonoids, tannins, saponins, steroids, and alkaloids (Sudarwati et al., 2024).
Purple passion fruit seeds contain flavonoids and phenolics (Al Reskyani et al., 2024).
The leaves contain flavonoids, phenolics, tannins, terpenoids, steroids, saponins, and alkaloids (Hayu Septiningrum et al., 2024).
The rind of purple passion fruit (Passiflora edulis) is known to contain various beneficial bioactive compounds, including phenolics, flavonoids, anthocyanins, carotenoids, vitamins, and dietary fiber (Weyya et al., 2024).
Benefits
Purple passion fruit itself has various health benefits, including antioxidant, anti-inflammatory, immunity-boosting, blood pressure-lowering, and digestive health support due to its high fiber content. The antioxidant activity of passion fruit and rind plays a role in protecting the body from oxidative stress and cell damage caused by free radicals. Meanwhile, purple passion fruit rind in particular has additional benefits such as anti-aging activity, helping maintain skin elasticity, reducing wrinkles, and improving skin hydration thanks to its high phenolic and vitamin C content. The anthocyanin content in passion fruit rind can also be used as a safe natural dye (Weyya et al., 2024).
Processing Method
Passion fruit syrup is prepared by washing the passion fruit thoroughly, then separating the pulp from the rind. The pulp is pureed using a blender on low speed to remove the seeds from the membrane, then filtered to obtain the passion fruit juice. Next, 20 liters of water are heated to boiling (100°C), then 5 kg of sugar is added and stirred until dissolved. The mixture is then cooled to 70°C, then the passion fruit juice is added and stirred for about 15 minutes. After the temperature drops to ±30°C, the syrup is packaged and sealed (Ana Anggorowati et al., 2019).
Bibliography
Al Reskyani, M., Malik, A., & Handayani, S. (2024). TOXICITY TEST OF ETHANOL EXTRACT OF PURPLE PASSION FRUIT SEEDS (Passiflora edulis Sims) USING THE BRINE SHRIMP LETHALITY TEST (BSLT) METHOD. Makassar Natural Product Journal, 2(2), 12. https://journal.farmasi.umi.ac.id/index.php/mnpj
Ana Anggorowati, D., Astuti Rahman, N., & Wijayaningtyas, M. (2019). OPTIMIZING THE PASSION FRUIT SYRUP MAKING PROCESS IN RAMPAL CELAKET VILLAGE, MALANG. 89–92.
Hayu Septiningrum, C., Ariastuti, R., & Ahwan. (2024). PHYTOCHEMICAL SCREENING TEST OF 96% ETHANOL EXTRACT OF PURPLE PASSION FRUIT (Passiflora edulis Sims) LEAVES. Phytochemical Screening Test of 96% Ethanol Extract of Purple Passion Fruit Leaves (Passiflora edulis Sims). SYIFA Pharmaceutical Journal, 2(2), 37–41.
Karnirius Harefa, Barita Aritonang, & Ahmad Hafizullah Ritonga. (2022). Antibacterial Activity of Ethanol Extract of Purple Passion Fruit Peel (Passiflora Edulis Sims) Against Propionibacterium Acnes. Madani Multidisciplinary Journal, 2(6), 2743–2758. https://doi.org/10.55927/mudima.v2i6.469
Kaswar, B. A., Risal, N., Fatiah, & Nurjannah. (2020). CLASSIFICATION OF PASSION FRUIT RITH LEVEL USING ARTIFICIAL NEURAL NETWORKS BASED ON DIGITAL IMAGE PROCESSING. Journal of Embedded System Security and Intelligent System (JESSI), 1, 1–8. https://journal.unm.ac.id/index.php/JESSI/article/view/398/291
Sudarwati, T., Ariastuti, R., & Ahwan. (2024). Phytochemical Screening of Ethanol Extract of Purple Passion Fruit (Passiflora edulis sims). Health Research Journal of Indonesia (HRJI), 2(6), 317–323.
Weyya, G., Belay, A., & Tadesse, E. (2024). Passion fruit (Passiflora edulis Sims) by-products as a source of bioactive compounds for non-communicable disease prevention: extraction methods and mechanisms of action: a systematic review. In Frontiers in Nutrition (Vol. 11). Frontiers Media SA. https://doi.org/10.3389/fnut.2024.1340511