Verena, Vinsentia (2019) Aktivitas inhibisi α-glukosidase minuman fungsional kayu secang (caesalpinia sappan l.) dan ekstrak serai (cymbopogon citratus) = Α-glucosidase inhibitory activity of sappanwood (caesalpinia sappan l.) and lemongrass extract (cymbopogon citratus) functional beverage. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Kayu secang (Caesalpinia sappan L.) dan ekstrak serai (Cymbopogon citratus) memiliki aktivitas inhibisi terhadap α-glukosidase. Tujuan utama dalam penelitian ini yaitu untuk memanfaatkan kayu secang dan ekstrak serai dalam pembuatan minuman fungsional dengan penambahan pemanis stevia yang diharapkan memiliki aktivitas inhibisi α-glukosidase. Pada penelitian pendahuluan dilakukan proses ekstraksi serai, penyeduhan kayu secang, dan pengujian terhadap total fenolik, total flavonoid, aktivitas antioksidan, serta inhibisi α-glukosidase. Pada penelitian utama dilakukan pembuatan minuman fungsional yang terdiri dari tiga level berat ekstrak (0,4 g; 0,6 g; dan 0,8 g) dan 4 level berat pemanis stevia (2 g, 3 g, 4 g, dan 5 g). Minuman fungsional dianalisis pH, total padatan terlarut, warna, uji organoleptik, kandungan total fenolik, total flavonoid, aktivitas antioksidan, inhibisi α-glukosidase, dan kinetika inhibisi α-glukosidase. Seduhan kayu secang memiliki total fenolik sebesar 28,98±0,12 mg GAE/ g sampel, total flavonoid sebesar 21,88±0,33 mg QE/ g sampel, aktivitas antioksidan dengan nilai IC50 sebesar 6.206,58±193,12 ppm, dan inhibisi α-glukosidase dengan nilai IC50 sebesar 30.148,13±1.128,72 ppm. Ekstrak serai mengandung total fenolik sebesar 175,12±1,56 mg GAE/ g sampel, total flavonoid sebesar 125,09±2,31 mg QE/ g sampel, aktivitas antioksidan dengan nilai IC50 sebesar 203,49±7,50 ppm, serta inhibisi α-glukosidase dengan nilai IC50 sebesar 140,16±4,33 ppm. Berdasarkan uji organoleptik, didapatkan minuman fungsional terpilih yaitu dengan penambahan 0,8 g ekstrak serai dan 5 g pemanis stevia yang memiliki kandungan total fenolik sebesar 33,66±0,21 mg GAE/ g sampel, kandungan total flavonoid sebesar 27,89±0,78 mg QE/ g sampel, aktivitas antioksidan dengan nilai IC50 sebesar 4.210,59±142,09 ppm, serta inhibisi α-glukosidase dengan nilai IC50 sebesar 10.932,50±273,25 ppm. Kinetika inhibisi α-glukosidase minuman fungsional ini termasuk dalam jenis inhibisi campuran.
Item Type: | Thesis (Bachelor) | ||||||||
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Additional Information: | SK 34-15 VER a 2019; 31001000242900 | ||||||||
Uncontrolled Keywords: | α-glucosidase; kinetics of α-glucosidase inhibition; Caesalpinia sappan L.; Cymbopogon citratus extract; functional beverage; total phenolic; total flavonoid; antioxidant activity | ||||||||
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 |
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Depositing User: | Nicholas Sio Pradiva | ||||||||
Date Deposited: | 25 Oct 2021 00:47 | ||||||||
Last Modified: | 25 Oct 2021 00:47 | ||||||||
URI: | http://repository.uph.edu/id/eprint/42791 |
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