Aktivitas inhibisi α-glukosidase pada minuman fungsional ekstrak melinjo (gnetum gnemon l.) = Inhibition activity of α-glucosidase on the extract melinjo (gnetum gnemon l.)

Wijaya, Kelvin Putra (2018) Aktivitas inhibisi α-glukosidase pada minuman fungsional ekstrak melinjo (gnetum gnemon l.) = Inhibition activity of α-glucosidase on the extract melinjo (gnetum gnemon l.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Melinjo (Gnetum gnemon L.) adalah salah satu tanaman yang diketahui memiliki kandungan senyawa fenolik seperti resveratrol yang dapat berperan sebagai inhibitor α-glukosidase. Tujuan penelitian ini adalah untuk memanfaatkan bagian dari buah melinjo dalam pembuatan minuman fungsional yang diharapkan memiliki kemampuan untuk menginhibisi α-glukosidase. Penelitian dibagi menjadi dua tahap. Pada penelitian pendahuluan dilakukan penentuan bagian buah melinjo yang akan digunakan pada pembuatan minuman fungsional berdasarkan aktivtas inhibisi α-glukosidase, aktivitas antioksidan, total fenolik, dan total flavonoid. Pada penelitian utama, bagian buah melinjo terpilih diaplikasikan pada pembuatan minuman fungsional. Pada tahap ini dilakukan penentuan berat ekstrak dan suhu pemanasan optimum berdasarkan uji organoleptik (skoring dan hedonik), warna, pH, dan TPT. Berat ekstrak optimum sebesar 0,5gram dengan suhu pemanasan 60oC, dimana didapatkan kemampuan inhibisi α-glukosidase (IC50) sebesar 2432,3636 ppm, aktivitas antioksidan (IC50) sebesar 3027,8857, total fenolik sebesar 4,24 mg GAE/g, total flavonoid sebesar 0,18 mg QE/g, kadar air sebesar 99,90%, kadar protein sebesar 0,03%, kadar abu sebesar 0,01%, kadar lemak sebesar 0,01%, dan karbohidrat sebesar 0,03%. / Melinjo (Gnetum gnemon L.) is one of the plants known to contain phenolic compounds such as resveratrol which can act as an α-glucosidase inhibitor. The purpose of this study was to utilize part of melinjo fruit in the preparation of functional drinks which are expected to have the ability to inhibit α-glucosidase. The study was divided into two stages. In the preliminary study was carried out the determination of the part of melinjo fruit that will be used in the preparation of functional drinks based on α-glucosidase inhibitory activity, antioxidant activity, total phenolic, and total flavonoids. In the main study, selected part of melinjo fruit were applied to the preparation of functional drinks. At this stage the determination of the extract weight and optimum heating temperature were determined based on organoleptic tests (scoring and hedonic), color, pH, and TPT. The optimum extract weight was 0.5gram with a heating temperature 60oC, which obtained the ability to inhibit α-glucosidase (IC50) 2432.3636 ppm, antioxidant activity 3027.8857 ppm, total phenolics 4.24 mg GAE/g, total flavonoid 0.18 mg QE/g, water content 99.90 %, protein content 0.03%, ash content 0.01%, fat content 0.01%, and carbohydrate 0.03%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Wijaya, Kelvin PutraNIM00000004975KELVIN_PUTRA12@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.NIDN0304016902UNSPECIFIED
Uncontrolled Keywords: α-glucosidase; melinjo (Gnetum gnemon L.); functional drink; antioxidant activity; total fenolic; total flavonoid; minuman fungsional; aktivitas antioksidan
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: 23 Jun 2020 10:11
Last Modified: 14 Jul 2020 07:43
URI: http://repository.uph.edu/id/eprint/8913

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