Christian, Arnoldus (2024) Pengaruh konsentrasi etanol dan waktu perendaman terhadap karakteristik fisikokimia ekstrak daun kari (Murraya koenigii) = Effect of ethanol concentration and soaking time on the physicochemical characteristics of curry leaf extract (murraya koenigii l.). Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Murraya koenigii L. merupakan salah satu jenis tanaman herbal yang sering disebut sebagai kari patta di India dan termasuk ke dalam famili Rutaceae dan sering digunakan oleh masyarakat India sebagai sumber bahan kosmetik, makanan, dan obat-obatan karena mengandung senyawa antioksidan. Penelitian ini bertujuan untuk mempelajari aktivitas antioksidan dan antimikroba ekstrak daun kari (Murraya koenigii L.). Ekstraksi dilakukan menggunakan metode maserasi dengan konsentrasi etanol 50, 60, dan 70% dan waktu perendaman selama 1, 2, dan 3 hari. Hasil menunjukkan bahwa kenaikan konsentrasi etanol dan waktu perendaman menyebabkan peningkatan pada nilai rendemen, total fenolik, total flavonoid, dan antioksidan. Berdasarkan hasil uji aktivitas antioksidan, perlakuan terpilih didapat pada perlakuan ekstrak daun kari dengan waktu perendaman tiga hari dan konsentrasi etanol 70% dengan nilai total fenolik, flavonoid, dan antioksidan (IC50) tertinggi, yaitu 81,667±0.34 mg GAE/g, 13,6114±0,03 µg/mL, dan 160,6256±1,13 ppm. Ekstrak daun kari terpilih memiliki potensi sebagai aktivitas antimikroba pada konsentrasi 25% dan 50% yang menghasilkan diameter zona hambat secara berurutan sebesar 6,28±0,3 mm dan 8,87±0,77 mm pada bakteri Escherichia coli dan 5,83±0,23 mm dan 8,4±0,55 mm pada bakteri Staphylococcus aureus. / Murraya koenigii L. is a type of herbal plant which is often referred to as curry patta in India and belongs to the Rutaceae family and is often used by Indian people as a source of ingredients for cosmetics, food and medicine because it contains antioxidant compounds. This study aims to determine the potential antioxidant and antimicrobial activity of curry leaf extract (Murraya koenigii L.) based on variations in ethanol concentration and soaking time. Extraction used the maceration method with ethanol concentrations of 50, 60, and 70% and soaking times of 1, 2, and 3 days. The results showed that increasing the ethanol concentration and soaking time caused an increase in the yield, total phenolic, total flavonoid and antioxidant values. Based on the results of the antioxidant activity test, the selected treatment was curry leaf extract treatment with a soaking time of three days and an ethanol concentration of 70% with the highest total phenolic, flavonoid and antioxidant (IC50) value, namely 81.667±0.34 mg GAE/g, 13.6114±0.03 µg/mL, and 160.6256±1.13 ppm. The selected curry leaf extract has the potential for antimicrobial activity at concentrations of 25% and 50% which produce inhibitory zone diameters of 6.28±0.3 mm and 8.87±0.77 mm respectively for Escherichia coli and 5.83±0.23 mm and 8.4±0.55 mm for Staphylococcus aureus.
Item Type: | Thesis (Bachelor) |
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Creators: | Creators NIM Email ORCID Christian, Arnoldus NIM01034200030 arnolduschristian77@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Siregar, Tagor M. NIDN0304016902 tagor.siregar@uph.edu |
Uncontrolled Keywords: | aktivitas antioksidan; waktu perendaman; konsentrasi etanol; daun kari; antioxidant activity; soaking time; ethanol concentration; curry leaf. |
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: | Arnoldus Christian |
Date Deposited: | 23 Jul 2024 06:20 |
Last Modified: | 23 Jul 2024 06:20 |
URI: | http://repository.uph.edu/id/eprint/64128 |