Penggunaan lakase dalam meningkatkan aktivitas antioksidan senyawa fenolik dan ekstrak jahe (zingiber officinale) = Use of laccase in increasing antioxidant activity of phenolic compound and ginger extract (zingiber officinale)

Widasari, Astri (2020) Penggunaan lakase dalam meningkatkan aktivitas antioksidan senyawa fenolik dan ekstrak jahe (zingiber officinale) = Use of laccase in increasing antioxidant activity of phenolic compound and ginger extract (zingiber officinale). Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (132kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (251kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (135kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (278kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (233kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (600kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (125kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (208kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)

Abstract

Lakase merupakan enzim oksidoreduktase yang dapat mengoksidasi substrat senyawa fenolik dan meningkatkan aktivitas antioksidan senyawa fenolik. Lakase dengan aktivitas sebesar 1,2694 U/mg mampu membentuk reaksi oksidatif kopling dengan senyawa fenolik. Penelitian ini menggunakan asam galat dan ekstrak jahe sebagai substrat untuk reaksi oksidatif kopling lakase. Penelitian ini bertujuan untuk menggunakan lakase dalam meningkatkan aktivitas antioksidan asam galat dan ekstrak jahe. Produk hasil reaksi dianalisis menggunakan kromatografi lapis tipis, analisis spektrofotometri UV, FTIR dan LCMS/MS. Analisis kromatografi lapis tipis menunjukkan adanya produk reaksi yang ditandai dengan terbentuknya spot baru pada plat dan peningkatan nilai Rf asam galat dari 0,75±0,01 menjadi 0,83±0,02 dan peningkatan nilai Rf ekstrak jahe dari 0,75±0,15 menjadi 0,85±0,11. Analisis spektofotometri UV menunjukkan produk reaksi mengalami pergeseran panjang gelombang asam galat dari 220 nm menjadi 226 nm dan pergeseran panjang gelombang ekstrak jahe dari 212 nm menjadi 229 nm. Analisis FTIR menunjukkan adanya pergeseran bilangan gelombang asam galat dari 3313,71 cm-1 menjadi 3348,42 cm-1 dan pergeseran bilangan gelombang ekstrak jahe dari 3379,43 cm-1 menjadi 3321,26 cm-1. Analisis LCMS/MS menunjukkan adanya produk reaksi asam galat yang terbentuk pada RT ke 6.13 dengan berat molekul sebesar 265 m/z dan produk reaksi ekstrak jahe yang terbentuk pada RT ke 10.04 dengan berat molekul sebesar 449 m/z. Hasil analisis total fenolik menunjukkan adanya peningkatan kandungan total fenolik pada produk reaksi. Hasil uji aktivitas antioksidan menunjukkan bahwa produk reaksi mempunyai kemampuan antioksidan lebih tinggi yang ditandai dengan penurunan nilai IC50 dari 2,02 ppm menjadi 1,76 ppm pada asam galat serta 75,62 ppm menjadi 64,55 ppm pada ekstrak jahe./Laccase is an oxidoreductase enzyme that can oxidize phenolic compounds and increase the antioxidant activity of phenolic compounds. Laccase with an activity of 1,2694 U/mg is able to form oxidative coupling reactions with phenolic compounds. This research uses gallic acid and ginger extract as a substrate for the oxidative coupling reaction. This study aims to use laccase in increasing the antioxidant activity of gallic acid and ginger extract. The reaction products were analyzed by thin layer chromatography, UV spectrophotometric, FTIR and LCMS/MS. Thin layer chromatography analysis showed the presence of new compounds marked by the formation of new spot on the plate and an increase in Rf value of gallic acid from 0,75±0,01 to 0,83±0,02 and an increase in the Rf value of ginger extract from 0,75±0,15 to 0.85±0,11. UV spectrophotometric analysis showed the reaction product experienced a shift in gallic acid wavelength from 220 nm to 226 nm and a shift in ginger extract from 212 nm to 229 nm. FTIR analysis showed a shift in gallic acid wavenumber from 3313.71 cm-1 to 3348.42 cm-1 and a shift in ginger extract wavenumber from 3379.43 cm-1 to 3321.26 cm-1. LCMS/MS analysis showed the presence of gallic acid reaction product formed at RT 6.13 with a molecular weight of 265 m/z and the presence of ginger extract reaction product formed at RT 10.04 with a molecular weight of 449 m/z. The results of the total phenolic analysis showed an increase in the total phenolic content in the reaction products. Antioxidant activity test results showed that the reaction products has the ability to produce higher antioxidant with IC50 value decreased from 2,02 ppm to 1,76 ppm for gallic acid and 75,62 ppm to 64,55 ppm for ginger extract.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Widasari, AstriNIM00000019855astri.widasari@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.NIDN0304016902tagor.siregar@uph.edu
Uncontrolled Keywords: antioksidan; asam galat; jahe; lakase; oksidatif 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 6622 not found.
Date Deposited: 24 Aug 2020 01:55
Last Modified: 24 Aug 2020 01:55
URI: http://repository.uph.edu/id/eprint/10567

Actions (login required)

View Item View Item