Studi aktivitas antioksidan pada bagian-bagian nanas (ananas comosus (l.) merr.) dan pengaruh kandungan vitamin c = Study of antioxidant activity and the effect of vitamin c content in pineapple (ananas comosus (l.) merr.) parts

Marshella, Monica (2013) Studi aktivitas antioksidan pada bagian-bagian nanas (ananas comosus (l.) merr.) dan pengaruh kandungan vitamin c = Study of antioxidant activity and the effect of vitamin c content in pineapple (ananas comosus (l.) merr.) parts. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pineapple (Ananas comosus (L.) Merr.) is a fruit that consist of antioxidant useful for our health. The part of pineapple usually consumed is the flesh (about 53%) and the other parts are treated as waste (crown, peel, core, and stem). This study was aimed to observe the antioxidant activity of each part of pineapple. Methanol was used as the solvent for the extraction. The total phenolic, total flavonoid, and antioxidant activity of the extract obtained were analyzed. The result showed that the highest antioxidant activity was found in the peel and crown of the pineapple. The IC50 of peel, crown, stem, flesh, and core of Nanas Subang were 1.0619 mg, 1.1666 mg, 2.6108 mg, 4.2326 mg, and 4.9861 mg, respectively. The antioxidant activity of the peel and crown extract was three to four times higher than the flesh that usually consumed. The antioxidant activity was mostly contributed by phenolic compound especially flavonoid. Besides phenolic content, vitamin C was also found to give contribution to the antioxidant activity especially in the peel, flesh, and core of both pineapples.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Marshella, MonicaNIM03420090015KERANG_A@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCahyana, A. HerryNIDN0005075908UNSPECIFIED
Thesis advisorWijaya, Julia RatnaNIDN0305076905UNSPECIFIED
Uncontrolled Keywords: pineapple ; ananas comosus (l.) merr. ; antioxidant ; phenolic ; flavonoid ; vitamin c
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 17 not found.
Date Deposited: 16 Oct 2018 07:40
Last Modified: 22 Jul 2020 04:13
URI: http://repository.uph.edu/id/eprint/1349

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