Pengaruh penambahan sari jeruk nipis dan Eucalyptus globulus terhadap karakteristik fisikokimia air rebusan kayu secang = Effect of key lime juice and Eucalyptus globulus on physicochemical characteristics of sappan wood brew

Liana, Fenia (2021) Pengaruh penambahan sari jeruk nipis dan Eucalyptus globulus terhadap karakteristik fisikokimia air rebusan kayu secang = Effect of key lime juice and Eucalyptus globulus on physicochemical characteristics of sappan wood brew. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Secang (Caesalpinia sappan L.) merupakan salah satu jenis tanaman yang mengandung komponen bioaktif, seperti brazilin, flavonoid, fenolik, minyak asiri, dan antosianin. Kayu secang mengandung pigmen warna merah yang berasal dari senyawa brazilin dan antosianin yang juga dapat berperan sebagai antioksidan. Senyawa brazilin sangat sensitif terhadap perubahan pH. Jeruk nipis merupakan salah satu bahan yang dapat memengaruhi pH dan warna. Bahan lain yang dapat meningkatkan aktivitas antioksidan adalah minyak asiri Eucalyptus globulus. Penelitian ini dilakukan untuk menentukan suhu perebusan kayu secang terbaik dan mengetahui pengaruh penambahan sari jeruk nipis dan minyak asiri Eucalyptus globulus terhadap air rebusan kayu secang. Kayu secang direbus menggunakan air pada suhu 70℃, 80℃, dan 90℃. Air rebusan kayu secang yang dihasilkan dianalisis aktivitas antioksidan, total fenolik, total flavonoid, total antosianin, warna, dan pH. Suhu perebusan kayu secang terbaik adalah 90℃. Air rebusan kayu secang tersebut memiliki nilai IC50 2924,07±70,46 ppm, total fenolik 4,81±0,06 mg GAE/mL, total flavonoid 0,29±0,01 mg QE/mL, total antosianin 36,14±1,59 mg/L, berwarna merah dengan nilai kecerahan 38,54±0,75, nilai °Hue 26,85±1,17, dan pH sebesar 6,91±0,09. Air rebusan kayu secang diberi penambahan sari jeruk nipis dengan konsentrasi 0,99%, 1,96%, dan 2,91% dan minyak asiri Eucalyptus globulus dengan konsentrasi 0,05%, 0,10%, dan 0,15%. Air rebusan kayu secang terbaik adalah air rebusan dengan penambahan sari jeruk nipis 3% dan minyak asiri Eucalyptus globulus 0,15% yang memiliki nilai IC50 2654,48±138,38 ppm, total fenolik 10,33±0,13 mg GAE/mL, total flavonoid 0,3±0,13 mg QE/mL, total antosianin 69,22±0,58 mg/L, berwarna orange dengan nilai kecerahan 46,42±1,76, nilai °Hue 66,91±3,55, dan pH sebesar 3,19±0,02. / Sappan (Caesalpinia sappan L.) is a type of plant that contains bioactive components, such as brazilin, flavonoids, phenolics, essential oils, and anthocyanins. Sappan wood contains red pigment derived from brazilin and anthocyanins compounds which can also act as antioxidants. Brazilin compounds are very sensitive to changes in pH. Key lime is one of the ingredient that can affect pH and color. Another ingredients that can increase antioxidant activity is Eucalyptus globulus essential oil. This research was conducted to determine the best temperature to brew sappan wood and to determine the effect of adding key lime juice and Eucalyptus globulus essential oil on sappan wood brew. Sappan wood is boiled using water at temperature 70℃, 80℃, dan 90℃. The result was analyzed for its antioxidant activity, total phenolic, total flavonoids, total anthocyanins, color, and pH. The best temperature for boiling sappan wood was 90℃. This sappan wood boiled water has an IC50 of 2924,07±70,46 ppm, total phenolics of 4,81±0,06 mg GAE/mL, total flavonoids of 0,29±0,01 mg QE/mL, total anthocyanins of 36,14±1,59 mg/L, red colour with lightness value of 38,54±0,75, °Hue value 26,85±1,17, and pH of 6,91±0,09. Sappan wood brew was then added with key lime juice with a concentration of 0,99%, 1,96%, and 2,91%, and Eucalyptus globulus essential oil with a concentration 0,05%, 0,10%, and 0,15%. The best sappan wood brew was the one with addition of 3% key lime juice and 0,15% Eucalyptus globulus essential oil which has an IC50 value of 2654,48±138,38 ppm, total phenolics of 10,33±0,13 mg GAE/mL, total flavonoids of 0,3±0,13 mg QE/mL, total anthocyanin of 69,22±0,58 mg/L, orange colour with lightness value 46,42±1,76, °Hue value 66,91±3,55, and pH of 3,19±0,02.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Liana, FeniaNIM01034170014fenialiana98@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHandayani, RatnaNIDN0311097601ratna.handayani@uph.edu
Uncontrolled Keywords: aktivitas antioksidan ; Eucalyptus globulus ; kayu secang ; sari jeruk nipis ; suhu perebusan
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 5167 not found.
Date Deposited: 17 Feb 2021 01:14
Last Modified: 17 Feb 2021 01:14
URI: http://repository.uph.edu/id/eprint/19735

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