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

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)
Creators:
CreatorsNIMEmail
Verena, VinsentiaNIM00000016956vinsentiaverena@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor MNIDN0304016902UNSPECIFIED
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
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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