Pengujian sifat antioksidan pure pisang tanduk (Musa x paradisiaca L.) dengan ekstrak kulit pisang = Antioxidant activity examination for plantain banana (Musa x paradisiaca l.) production with banana peel extract

Romario, Christopher Felix (2020) Pengujian sifat antioksidan pure pisang tanduk (Musa x paradisiaca L.) dengan ekstrak kulit pisang = Antioxidant activity examination for plantain banana (Musa x paradisiaca l.) production with banana peel extract. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Buah pisang tanduk (Musa x paradisiaca L.) merupakan jenis buah yang banyak dijumpai di wilayah beriklim tropis. Kulit pisang merupakan limbah dari komoditas pisang yang sangat jarang dimanfaatkan. Limbah kulit pisang masih memiliki beberapa senyawa bioaktif seperti fenolik, flavonoid, terpenoid, dan alkaloid. Umur simpan dari kulit pisang sebagai limbah tidak lama. Pengeringan dibutuhkan untuk memperpanjang masa simpan kulit pisang sebelum diolah. Pengeringan dengan waktu yang terlalu cepat dapat meningkatkan risiko kontaminasi mikroorganisme dan pengeringan terlalu lama dapat merusak komponen bioaktif di dalamnya. Penelitian ini bertujuan untuk mengetahui waktu pengeringan yang tepat untuk mendapatkan aktivitas antioksidan tertinggi dari ekstrak. Waktu tersebut dibagi menjadi 5 perlakuan (16, 18, 20, 22, dan 24 jam). Hasil ekstrak terbaik digunakan untuk meningkatkan aktivitas antioksidan dari pure pisang tanduk. Beragam konsentrasi ekstrak kulit pisang (0,5%; 1%; 1,5%; 2%; 2,5%; dan 3%) ditambahkan ke pure untuk mendapatkan aktivitas antioksidan terbaik. Tingkat kesukaan masyarakat juga diuji dengan menggunakan pengujian sensori. Sampel-sampel tersebut dianalisis aktivitas antioksidan, total kandungan fenolik dan flavonoid, warna, total padatan terlarut, dan total keasaman. Pure pisang tanduk terbaik adalah pure yang ditambahkan ekstrak sebesar 3% (v/w) dengan nilai protein sebesar 0,72±0,03%, karbohidrat 22,69±2,12%, lemak 0,75±0,01%, air 75,12±2,11%, dan abu 0,72±0,03%. Umur simpan pure pisang juga dapat ditingkatkan seiring dengan meningkatnya konsentrasi ekstrak yang ditambahkan./ Plantain banana (Musa x paradisiaca L.) is one of the tropical commodity. Banana peels are categorized as waste to most of the people although banana peel still has many nutritional benefits. One of them is bioactive compounds, that can be found in banana peels. Phenolic, flavonoid, terpenoid, and alkaloid are the examples of the bioactive compounds in banana peel. Banana peel waste can be degraded very easily. Therefore preservation method is useful to prolong their shelf life. Drying is one of the conventional and widely used in the world. Drying duration is very crucial. Duration, that is to short can risk to contaminate banana peel with microorganism and too long duration can damage the bioactive compound inside it. Therefore, this research is targeted to find the best drying duration to produce an extract with highest antioxidant activity (16, 18, 20, 22, and 24 h). The best extract will be added in the plantain banana pure with different concentration ratio (0,5; 1; 1,5; 2; 2,5; and 3%) (v/w). The samples will be analysed and the hedonic test will be performed to determine the preference of the people. The best puree is puree that have been added with 3% extract (v/w) with protein content 0,72±0,03%, carbohydrate content 22,69±2,12%, fat content 0,75±0,01%, moisture content 75,12±2,11%, and ash content 0,72±0,03%. Shelf life from banana puree will be determined using ASLT method and proved that banana puree shelf life increase with the extract addition.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Romario, Christopher FelixNIM00000026630christofelix@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorEveline, EvelineNIDN0308048201eveline.fti@uph.edu
Uncontrolled Keywords: buah pisang tanduk; aktivitas antioksidan; kandungan fenolik dan flavonoid; waktu pengeringan; rasio konsentrasi; tingkat penerimaan masyarakat; umur simpan
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 2303 not found.
Date Deposited: 02 Sep 2020 02:58
Last Modified: 02 Sep 2020 02:58
URI: http://repository.uph.edu/id/eprint/10778

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