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

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.

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

Download (885kB)
[thumbnail of Abstract] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (413kB)
[thumbnail of Chapter1] Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (270kB)
[thumbnail of Chapter2] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (471kB)
[thumbnail of Chapter3] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (429kB)
[thumbnail of Chapter4] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (428kB)
[thumbnail of Chapter5] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (264kB)
[thumbnail of Bibliography] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (278kB)
[thumbnail of Appendices] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[thumbnail of Publication-Agreement] Text (Publication-Agreement)
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

Actions (login required)

View Item
View Item