Studi aktivitas antioksidan minuman fungsional sari buah dan ekstrak daun tin (Ficus carica) = Study of antioxidant activity of functional drink from fig fruit juice and fig leaves extract (Ficus carica)

Teguh, Kevin Renaldo (2020) Studi aktivitas antioksidan minuman fungsional sari buah dan ekstrak daun tin (Ficus carica) = Study of antioxidant activity of functional drink from fig fruit juice and fig leaves extract (Ficus carica). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Antioksidan dapat dimanfaatkan sebagai salah satu pangan fungsional. Antioksidan merupakan senyawa yang penting untuk menangkal radikal bebas. Salah satu bahan yang memiliki kandungan antioksidan adalah daun tin. Ekstrak dari daun tin memiliki kandungan fenolik dan flavonoid yang penting bagi kesehatan tubuh. Tujuan dari penelitian ini adalah untuk memanfaatkan sari buah tin dan ekstrak daun tin dalam pembuatan minuman fungsional. Tahap ekstraksi daun tin dilakukan dengan rasio pelarut etanol:air 100:0, 75:25, dan 50:50. Aktivitas antioksidan terbaik didapatkan pada rasio pelarut etanol:air 75:25 yaitu sebesar 96,49±14,48 ppm. Total fenolik tertinggi didapat pada penggunaan rasio pelarut etanol:air 75:25 yaitu sebesar 531,78±41.92 mg GAE/g. Total flavonoid ekstrak tertinggi dengan menggunakan rasio 75:25 yaitu sebesar 37,34 ± 6,54 mg QE/g. Hasil analisis aktivitas antioksidan minuman fungsional terbaik terdapat pada varietas buah tin Brown Turkey yaitu sebesar 44931,77±8094,84 ppm dan penambahan ekstrak 0,5% yaitu sebesar 39382,64 ± 5280,75 ppm. Total fenolik tertinggi terdapat pada minuman fungsional dengan menggunakan varietas buah tin Brown Turkey yaitu sebesar 0,6117 ± 0,04022 mg GAE/g. Total Flavonoid terbaik terdapat pada konsentrasi minuman dengan varietas buah tin Brown Turkey 0,17±0,06 mg QE/g dan pada konsentrasi ekstrak 0,5% yaitu sebesar 0,20±0,04 mg QE/g. Hasil dari uji penerimaan panelis yang paling disukai adalah minuman fungsional dengan varietas buah tin Flanders dengan penambahan konsentrasi ekstrak 0,1%./Antioxidants can be used as a functional food. Antioxidants are important compounds to ward off free radicals. One of the ingredient that has antioxidant content is fig leaf. The extract from fig leaves has phenolic and flavonoid contents that are important for health. . The purpose of this research is to utilizing fig juice and fig leaf extract for a functional food. The fig leaves extraction step is carried out with a ratio of ethanol:water 100:0, 75:25, and 50:50. The best antioxidant activity is obtained at the ratio of ethanol:water 75:25 which is equal to 96.49±14.48 ppm. The highest total phenolic was obtained by using the ratio of ethanol:water 75:25 which is equal to 531.78±78,92 mg GAE/g. The highest flavonoid content using ratio of ethanol:water 75:25 which is 37,34 ± 6,54 mg QE/g. The best the antioxidant activity of functional drinks were found in the Brown Turkey varieties fig fruit in the amount of 44931.77±8094.84 ppm and the addition of 0.5% extract in the amount of 39382.64±5280.75 ppm. The highest total phenolic content was found in functional drinks using Brown Turkey varieties, which amounted to 0.6117±0.04022 mg GAE/g. The best total Flavonoids were found in concentrations of drinks with Brown Turkey varieties 0.17 ± 0.06 mg QE/g and at extract concentrations of 0.5%, amounting to 0.20 ± 0.04 mg QE/g. The results of the panelist acceptance test most favored were the Flanders tin fruit varieties and the addition of an extract concentration of 0.1%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Teguh, Kevin RenaldoNIM00000022687kevinrenaldo85@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, TagorNIDN0304016902tagor.siregar@uph.edu
Uncontrolled Keywords: antioksidan; fenolik; flavonoid; ficus carica; minuman fungsional; ekstraksi
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: Kevin Renaldo Teguh
Date Deposited: 07 Sep 2020 07:00
Last Modified: 07 Sep 2020 07:00
URI: http://repository.uph.edu/id/eprint/10848

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