Pengaruh penambahan lakase terhadap aktivitas antioksidan senyawa fenolik dan ekstrak kunyit (Curcuma longa. L) = The effect of laccase addition on antioxidant activity of phenolic compounds and turmeric extract (curcuma longa. L)

Dharsono, Grady (2020) Pengaruh penambahan lakase terhadap aktivitas antioksidan senyawa fenolik dan ekstrak kunyit (Curcuma longa. L) = The effect of laccase addition on antioxidant activity of phenolic compounds and turmeric extract (curcuma longa. L). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Lakase merupakan enzim golongan oksidoreduktase yang dapat mereduksi oksigen menjadi air melalui oksidasi kopling dan meningkatkan aktivitas antioksidan pada bahan yang memiliki senyawa fenolik. Lakase yang memiliki aktivitas sebesar 1.304 U/mg mampu membentuk reaksi oksidasi kopling dengan substrat yang merupakan senyawa fenolik. Pada penelitian ini substrat yang digunakan adalah guaiakol dan ekstrak kunyit. Penelitian ini bertujuan untuk memanfaatkan lakase dalam meningkatkan aktivitas antioksidan guaiakol dan ekstrak kunyit. Produk hasil reaksi dianalisis menggunakan spektrofotometri UV, kromatografi lapis tipis, FTIR dan LC-MS/MS. Guaiakol yang direaksikan dengan lakase mengalami perubahan warna menjadi kecoklatan pada filtrat yang disertai dengan peningkatan aktivitas antioksidan dengan perubahan nilai IC50 dari 34.50 ppm menjadi 25.88 ppm yang diikuti dengan peningkatan nilai total fenolik dari 1143.6078 mg GAE/g menjadi 1580.0157 mg GAE/g. produk reaksi dari guaiakol ditandai dengan terbentuknya spot baru pada Rf 0.87 dengan analisis TLC, pergeseran panjang gelombang dari 205 nm manjadi 207 nm pada analisis spektrofotometri UV, pergeseran bilangan gelombang dari 3383.14 cm-1 menjadi 3415.93 cm-1 pada analisis FTIR dan terbentuknya produk yang terdeteksi pada RT 9.78 dengan berat molekul 368 m/z oleh analisis LC-MS/MS. Ekstrak kunyit yang direaksikan dengan lakase mengalami perubahan warna menjadi kecoklatan pada filtrat yang disertai dengan peningkatan aktivitas antioksidan dengan perubahan nilai IC50 dari 66.55 ppm menjadi 59.02 ppm yang diikuti dengan peningkatan nilai total fenolik dari 203.4876 mg GAE/g menjadi 237.6303 mg GAE/g. produk reaksi dari ekstrak kunyit ditandai dengan perubahan nilai Rf pada analisis TLC dari 0.76 menjadi 0.82, pergeseran panjang gelombang dari 236 nm manjadi 242 nm pada analisis spektrofotometri UV, pergeseran bilangan gelombang dari 3358.07 cm-1 menjadi 3390.986 cm-1 pada analisis FTIR dan terbentuknya produk yang terdeteksi pada RT 10.06 dengan berat molekul 427 m/z oleh analisis LC-MS/MS./Laccase is an enzyme in the oxidoreductase group that can reduce oxygen to water through coupling oxidation and increase antioxidant activity in materials that have phenolic compounds. Laccase which has an activity of 1,304 U/mg is able to form a coupling oxidation reaction with a substrate which is a phenolic compound. In this study, the substrates used were guaiakol and turmeric extract. This study aims to utilize laccase in increasing the antioxidant activity of guaiacol and turmeric extract. The reaction products were analyzed using UV spectrophotometry, thin layer chromatography, FTIR and LC-MS / MS. Guaiacol which was reacted with laccase experiance a brownish color change on the filtrate which was accompanied by an increase in antioxidant activity with a change in the IC50 value from 34.50 ppm to 25.88 ppm followed by an increase in the total phenolic value from 1143.6078 mg GAE/g to 1580.0157 mg GAE/g. The reaction product from guaiakol was characterized by the formation of a new spot at Rf 0.87 with TLC analysis, a shift in wavelength from 205 nm to 207 nm in UV spectrophotometric analysis, a shift in wave number from 3383.14 cm-1 to 3415.93 cm-1 in FTIR analysis and the formation of the product detected at RT 9.78 with a molecular weight of 368 m/z by LC-MS/MS analysis. Turmeric extract which was reacted with laccase experienced a brownish color change in the filtrate which was accompanied by an increase in antioxidant activity with a change in the IC50 value from 66.55 ppm to 59.02 ppm followed by an increase in the total phenolic value from 203.4876 mg GAE/g to 237.6303 mg GAE/g. The reaction product of turmeric extract was characterized by a change in the Rf value in TLC analysis from 0.76 to 0.82, a shift in wavelength from 236 nm to 242 nm in UV spectrophotometric analysis, a shift in wave number from 3358.07 cm-1 to 3390,986 cm-1 in FTIR analysis and its formation. The product was detected at RT 10.06 with a molecular weight of 427 m/z by LC-MS/MS analysis.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Dharsono, GradyNIM00000020424gradyadijaya9@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, TagorNIDN0304016902tagor.siregar@uph.edu
Uncontrolled Keywords: antioksidan; guaiakol; kunyit; lakase; oksidasi kopling
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 6627 not found.
Date Deposited: 18 Aug 2020 06:59
Last Modified: 18 Aug 2020 06:59
URI: http://repository.uph.edu/id/eprint/10502

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