Aktivitas inhibisi α-glukosidase pada minuman jeli kulit melinjo (gnetum gnemon l.) = Activity of α-glucosidase inhibition on jelly drink of melinjo peels (gnetum gnemon l.)

Lausane, Aurelia Clara (2018) Aktivitas inhibisi α-glukosidase pada minuman jeli kulit melinjo (gnetum gnemon l.) = Activity of α-glucosidase inhibition on jelly drink of melinjo peels (gnetum gnemon l.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Melinjo peels (Gnetum gnemon L.) has stilbenoid (resveratrol and piceatannol) compounds that can act as α-glucosidase inhibitors. The main objective of this study was to utilize melinjo peels in the preparation of jelly drinks that are expected to have the ability to inhibit α-glucosidase. In preliminary stage, α-glucosidase inhibition, antioxidant activity, total phenolic, and total flavonoids in red, yellow, and green melinjo peels juice was analyzed. IC50 of α-glucosidase inhibition activity in red, yellow, and green melinjo peels juice is 24.264 ppm, 22.393 ppm, and 63.966 ppm. Jelly drink are made using ratio of melinjo peels juice to water consisting of five levels (30:70, 40:60, 50:50, 60:40, and 70:30) and hydrocoloid concentration consisting of three levels (0.15 %, 0.20%, and 0.25%). Organoleptic (scoring and hedonic), color, texture, pH, total soluble solid, and syneresis tests were done to all samples of jelly drink. The selected jelly drink is the one with 50:50 ratio of yellow melinjo peels juice to water and concentration of hydrocoloid of 0.20%. With this treatment, the jelly drink has IC50 α-glucosidase inhibition of 30.974 ppm, antioxidant activity of 12.4054 mg VCE/100mL, phenolic total of 0.4037 mg GAE/g, flavonoid total of 0.0173 mg QE/g, moisture content of 98.14%, ash content of 0.08%, protein content of 0.39%, fat content of 0.10%, and carbohydrate of 1.30%. / Kulit melinjo (Gnetum gnemon L.) memiliki senyawa stilbenoid, yaitu resveratrol dan piceatanol yang dapat berperan sebagai penghambat α-glukosidase. Tujuan utama dalam penelitian ini adalah untuk memanfaatkan kulit melinjo pada pembuatan minuman jeli yang diharapkan memiliki kemampuan untuk menghambat α-glukosidase. Dilakukan pengujian terhadap inhibisi α-glukosidase, aktivitas antioksidan, total fenolik, dan total flavonoid pada sari kulit melinjo merah, kuning, dan hijau. Nilai IC50 inhibisi α-glukosidase pada sari kulit melinjo merah, kuning, dan hijau adalah sebesar 24.264 ppm, 22.393 ppm, dan 63.966 ppm. Minuman jeli dibuat dengan menggunakan rasio sari kulit melinjo:air yang terdiri dari lima level (30:70, 40:60, 50:50, 60:40, dan 70:30) dan konsentrasi hidrokoloid yang terdiri dari tiga level (0,15%, 0,20%, dan 0,25%). Semua sampel minuman jeli dilakukan uji organoleptik (skoring dan hedonik), warna, tekstur, pH, total padatan terlarut, dan sineresis. Minuman jeli terpilih menggunakan rasio sari kulit melinjo kuning:air 50:50 dan konsentrasi hidrokoloid sebesar 0,20%. Dengan perlakuan ini, minuman jeli memiliki nilai IC50 inhibisi α-glukosidase sebesar 30.974 ppm, aktivitas antioksidan sebesar 12,4054 mg VCE/100mL, total fenolik sebesar 0,4037 mg GAE/g, total flavonoid sebesar 0,0173 mg QE/g, kadar air sebesar 98,14%, kadar abu sebesar 0,08%, kadar protein sebesar 0,39%, kadar lemak sebesar 0,10%, dan karbohidrat sebesar 1,30%.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lausane, Aurelia ClaraNIM00000008078CLARA.ACLARALA@GMAIL.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor MNIDN0304016902UNSPECIFIED
Uncontrolled Keywords: α-glucosidase; antioxidant activity; flavonoids; jelly drink; melinjo peels (Gnetum gnemon L.); phenolic
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 17 not found.
Date Deposited: 23 Jun 2020 17:46
Last Modified: 14 Jul 2020 07:45
URI: http://repository.uph.edu/id/eprint/8919

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