Aktivitas inhibisi α-glukosidase pada flakes melinjo (Gnetum gnemon L.) = Activity of α-glucosidase inhibition on melinjo (Gnetum gnemon L.) flakes

Suwandy, Stanley (2018) Aktivitas inhibisi α-glukosidase pada flakes melinjo (Gnetum gnemon L.) = Activity of α-glucosidase inhibition on melinjo (Gnetum gnemon L.) flakes. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Flakes merupakan salah satu jenis kudapan yang digemari oleh seluruh masyarakat dan biasa terbuat dari beras, gandum, jagung dan umbi-umbian. Kulit melinjo merupakan salah satu bahan pangan yang memiliki potensi sebagai pangan fungsional karena mengandung senyawa-senyawa antioksidan, polifenol dan flavonoid seperti resveratrol dan piceatanol. Tujuan dari penelitian ini adalah untuk memanfaatkan tepung kulit melinjo merah dalam pembuatan flakes dengan formulasi perbandingan tepung terigu dan tepung kulit melinjo merah sebesar 100:0, 90:10, 88:12, 86:14, 84:16, 82:18 dan dengan lama pemanggangan yang bervariasi yaitu 9 menit, 10,5 menit dan 12 menit. Pada tahap pendahuluan dilakukan penentuan inhibisi α-glukosidase terbaik antara tepung kulit melinjo dan tepung biji melinjo kemudian pada penelitian utama dilakukan penentuan rasio tepung optimum berdasarkan uji hedonik, skoring dan fisik. Hasil penelitian menunjukkan bahwa aktivitas inhibisi α-glukosidase tepung kulit melinjo merah lebih besar dibandingkan dengan tepung biji melinjo merah yaitu sebesar 13.767 ppm dan 39.252 ppm. Formulasi flakes kulit melinjo merah terbaik adalah flakes dengan rasio 84:16 dengan waktu pemanggangan 9 menit. Karakteristik fisik flakes kulit melinjo merah memiliki warna kuning kemerahan, dengan nilai lightness sebesar 65,13 sementara nilai oHue 67,28 dan nilai hardness sebesar 360,70 g. Karakteristik kimia flakes terbaik memiliki kadar air 3,78%, kadar abu 1,22%, kadar protein 11,71%, kadar lemak 1,68% dan kadar karbohidrat 81,70%. Aktivitas inhibisi α-glukosidase pada flakes terbaik adalah 28.690 ppm. / Flakes is one of many snacks that a lot of people like and usually made of rice, wheat, corn, and tubers. Melinjo peel is one of many foodstuffs that has potential as functional food because it contains antioxidant, polyphenol and flavonoid compounds such as resveratrol and piceatanol. The aim of this research is to utilize red melinjo peel flour to substitute wheat flour in the making of flakes with formulation of wheat flour and melinjo peel flour 100:0, 90:10, 88:12, 86:14, 84:16, 82:18 and with variety of roasting time which is 9 minutes, 10.5 minutes and 12 minutes. In preliminary phase, melinjo peel flour and melinjo seed flour is tested which has the best α-glukosidase inhibition and for the main phase is to determine which has optimum rasio based on the scoring, hedonik and physical test. The best red melinjo peel flakes was flakes with ratio 84:16 and with roasting time 9 minutes. Red melinjo peel flakes have the physical characteristics of yellow reddish colour, with lightness of 65.13 and oHue of 67.28 and hardness of 360.70 g. Chemical characteristics of the best red peel melinjo flakes was 3,78% moisture content, 1.22% ash content, 11.71% protein content, 1.68% fat content and 81.70% carbohydrate content. The inhibition of α-glucosidase in the best flakes is 28,690 ppm.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Suwandy, StanleyNIM00000006931STANLEY_SUWANDY@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Uncontrolled Keywords: flakes; melinjo; resveratrol; waste; α-glukosidase inhibition; inhibisi α-glukosidase; limbah
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: Mr Samuel Noya
Date Deposited: 22 Jun 2020 03:11
Last Modified: 14 Jul 2020 08:21
URI: http://repository.uph.edu/id/eprint/8867

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