Tjiawi, Megan (2015) Pengaruh ph terhadap stabilitas aktivitas antioksidan ekstrak kasar kunyit kuning (curcuma domestica val.) dan “kunyit putih” (kaempferia rotunda l.) = Effect of ph on stability of antioxidant activity in yellow turmeric (curcuma domestica val.) And “white turmeric” (kaempferia rotunda l.) Crude extract. Bachelor thesis, Universitas Pelita Harapan.
![Title [thumbnail of Title]](http://repository.uph.edu/style/images/fileicons/text.png)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (885kB)
![Abstract [thumbnail of Abstract]](http://repository.uph.edu/style/images/fileicons/text.png)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (413kB)
![ToC [thumbnail of ToC]](http://repository.uph.edu/style/images/fileicons/text.png)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (236kB)
![Chapter1 [thumbnail of Chapter1]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (270kB)
![Chapter2 [thumbnail of Chapter2]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (471kB)
![Chapter3 [thumbnail of Chapter3]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (429kB)
![Chapter4 [thumbnail of Chapter4]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (428kB)
![Chapter5 [thumbnail of Chapter5]](http://repository.uph.edu/style/images/fileicons/text.png)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (264kB)
![Bibliography [thumbnail of Bibliography]](http://repository.uph.edu/style/images/fileicons/text.png)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (278kB)
![Appendices [thumbnail of Appendices]](http://repository.uph.edu/style/images/fileicons/text.png)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (1MB)
![Publication-Agreement [thumbnail of Publication-Agreement]](http://repository.uph.edu/style/images/fileicons/text.png)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.
Download (400kB)
Abstract
Yellow turmeric (Curcuma domestica Val.) and “white turmeric” (Kaempferia rotunda L.) has been reported contain antioxidant compound that can scavenge free
radicals. The objective of the research is to observe the stability of antioxidant activity in turmeric and “white turmeric” based on pH (3-9). The best type of
turmeric and pH treatment based on the antioxidant activity and total phenolic compound were chosen for examine the stability of antioxidant activity from pH and
heating time (0-30 minutes). Soxhlet method with ethanol solvent is used as the extraction method for this research. The result showed that yellow turmeric with pH 3 treatments has the best antioxidant activity (IC50=67.3952±0.5068 µg/ml) and total phenolic (37.3576±2.9141 mg GAE/g sample). The antioxidant activity of yellow turmeric also unstable from pH and heating time which the best treatment is pH 3
without heating, because the longer time of heating would decrease the activity of antioxidant and total phenolic.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Tjiawi, Megan NIM03420110016 MEGAN_TJIAWI@HOTMAIL.COM UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Cahyana, A. Herry NIDN0005075908 UNSPECIFIED Thesis advisor Mastuti, Titri Siratantri NIDN0320117902 UNSPECIFIED |
Additional Information: | SK 34-11 TJI p |
Uncontrolled Keywords: | antioxidant ; Curcuma domestica Val. ; Kaempferia rotunda 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 3 not found. |
Date Deposited: | 16 Oct 2018 08:00 |
Last Modified: | 06 Dec 2021 08:42 |
URI: | http://repository.uph.edu/id/eprint/1750 |