Optimization of antioxidant activity from red skin melinjo (gnetum gnemon l.) extract against combination between ph and temperature = Optimasi aktivitas antioksidan ekstrak kulit melinjo merah (gnetum gnemon l.) terhadap kombinasi ph dan suhu

Suwito, Fransisca (2011) Optimization of antioxidant activity from red skin melinjo (gnetum gnemon l.) extract against combination between ph and temperature = Optimasi aktivitas antioksidan ekstrak kulit melinjo merah (gnetum gnemon l.) terhadap kombinasi ph dan suhu. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Melinjo skin is usually used for making some vegetables, but skin melinjo has not been used optimally. The purpose of this experiment was to determine antioxidant activity in red melinjo skin extract using solvent combination of ethanol and ethyl acetate by ratio 100 : 0, 80 : 20, 60 : 40, 40 : 60, 20 : 80, and 0 : 100, differences in extraction temperature which are room temperature (±26°C), 40°C, and 60°C, and differences in extraction time which are 3, 6, and 9 hour. Antioxidant activity was determined by IC50, phenolic in total, content of vitamin C, color spectrum, and chromatography. The result obtained showed that solvent combination of ehanol and ethyl acetate by ratio 20 : 80 has the highest phenolic in total (11,70 mg GAE/g extract) and low IC50 (591,24 mg/g extract). The treatment combination between pH and temperature are used to optimize the antioxidant compound in the best extract which has been selected based on best solvent ratio, the best temperature, and the best time during the process of extraction. This treatment using RSM method which is useful to determine the best treatment that can provide the optimization antioxidant activity from red skin melinjo extract. Combination of pH being used in this experiment were pH 4, 4.75, 5, 6, 7, and 8. Combination of temperature being used in this experiment were 65°C, 75°C, 85°C, and 95°C. The best treatment to optimize antioxidant activity compound was found in extract with pH 4.75 (pH natural extract) and 43.79°C.Melinjo skin is usually used for making some vegetables, but skin melinjo has not been used optimally. The purpose of this experiment was to determine antioxidant activity in red melinjo skin extract using solvent combination of ethanol and ethyl acetate by ratio 100 : 0, 80 : 20, 60 : 40, 40 : 60, 20 : 80, and 0 : 100, differences in extraction temperature which are room temperature (±26°C), 40°C, and 60°C, and differences in extraction time which are 3, 6, and 9 hour. Antioxidant activity was determined by IC50, phenolic in total, content of vitamin C, color spectrum, and chromatography. The result obtained showed that solvent combination of ehanol and ethyl acetate by ratio 20 : 80 has the highest phenolic in total (11,70 mg GAE/g extract) and low IC50 (591,24 mg/g extract). The treatment combination between pH and temperature are used to optimize the antioxidant compound in the best extract which has been selected based on best solvent ratio, the best temperature, and the best time during the process of extraction. This treatment using RSM method which is useful to determine the best treatment that can provide the optimization antioxidant activity from red skin melinjo extract. Combination of pH being used in this experiment were pH 4, 4.75, 5, 6, 7, and 8. Combination of temperature being used in this experiment were 65°C, 75°C, 85°C, and 95°C. The best treatment to optimize antioxidant activity compound was found in extract with pH 4.75 (pH natural extract) and 43.79°C.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Suwito, FransiscaNIM03420070080UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHardoko, HardokoNIDN9903005173UNSPECIFIED
Thesis advisorHandayani, RatnaNIDN0311097601UNSPECIFIED
Uncontrolled Keywords: antioxidant activity; pH; red skin melinjo; RSM; temperature
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: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:34
Last Modified: 05 Aug 2020 03:55
URI: http://repository.uph.edu/id/eprint/1120

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