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Avioleza, Jovana (2019) Pengaruh Konsentrasi Etanol terhadap Kadar Total Antosianin pada Ekstrak Ubi Jalar Ungu (Ipomoea batatas L.) dengan Metode Spektrofotometri UV-Visible. Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Ubi jalar ungu (Ipomoea batatas L.) merupakan tanaman pangan yang potensial untuk dikembangkan karena mengandung senyawa antosianin. Salah satu mekanisme antosianin adalah sebagai antioksidan. Untuk mendapatkan antosianin dalam jumlah yang tinggi dari ubi jalar ungu maka perlu dilakukan optimasi terkait metode ekstraksi, jenis pelarut, konsentrasi pelarut, dan lain-lain. Salah satu faktor yang mempengaruhi kualitas ekstrak adalah konsentrasi pelarut. Oleh karena itu, diperlukan adanya eksplorasi perbedaan konsentrasi pelarut dalam proses ekstraksi yang tepat sehingga diperoleh ekstrak ubi jalar ungu dengan nilai rendemen dan kadar antosianin yang optimal. Pada penelitian ini dilakukan ekstraksi maserasi ubi jalar ungu dengan 3 perbandingan konsentrasi pelarut etanol yaitu etanol 70%, 80% dan 96%. Pengukuran kadar total antosianin ekstrak dilakukan dengan menggunakan metode pH differensial spektrofotometri. Analisa data hasil penelitian dilakukan menggunakan analisa ragam (one way ANOVA) dengan nilai signifikansi 5%. Analisa dilanjutkan dengan uji post hoc Tukey HSD dan uji korelasi Pearson. Rendemen tertinggi ekstrak berturut-turut didapatkan oleh pelarut etanol 80%, etanol 96% kemudian etanol 70% dengan nilai 6,44%, 5,16% dan 4,97%. Kadar total antosianin tertinggi berturut-turut didapatkan oleh pelarut etanol 96%, etanol 70%, dan etanol 80% dengan nilai 72 mg/100 gram, 22 mg/100 gram, dan 16 mg/100 gram. Dari hasil penelitian, didapatkan pengaruh perbedaan konsentrasi etanol terhadap kadar total antosianin ekstrak ubi jalar ungu.

English Abstract

Purple sweet potato (Ipomoea batatas L.) is a potential food crop to be developed because it contains anthocyanin compounds. Anthocyanin has a pharmacology activity as an antioxidant. To obtain high amounts of anthocyanin from purple sweet potato, optimization is needed regarding extraction methods, solvent types, solvent concentrations, and others. Solvent concentration is one of the factors that affects the quality of extract. Therefore, it is necessary to explore the solvent concentration differences for the proper extraction process so that purple sweet potato extract is obtained with an optimum yield and anthocyanin content. Ethanol 70%, 80% and 96% were used to extract purple sweet potato with maceration method. Total anthocyanin content of the purple sweet potato extracts were measured by pH differential spectrophotometry method. The data was analyzed by using Analysis of Variance (one way ANOVA) with 5% significance value. The analysis is continued with the Tukey HSD post hoc test and Pearson correlation test. The highest yield of extract was obtained by ethanol 80%, ethanol 96% and ethanol 70% with a value of 6.44%, 5.16% and 4.97%. The highest total anthocyanin content was obtained from purple sweet potato extract with ethanol 96%, ethanol 70% and ethanol 80% with a value of 72 mg/100 gram, 22 mg/100 gram, and 16 mg/100 gram. Based on the result of this research, it is estimated that there is a difference between ethanol concentration and the total anthocyanin content from purple sweet potato (Ipomoea batatas L.) extract.

Other Language Abstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FK/2019/316/051909387
Uncontrolled Keywords: Antosianin, etanol, Ipomoea batatas L, maserasi, pH diferensial, ubi jalar ungu, Anthocyanin, ethanol, Ipomoea batatas L, maceration, pH differential, purple sweet potato
Subjects: 600 Technology (Applied sciences) > 615 Pharmacology and therapeutics > 615.3 Organics drugs > 615.32 Drugs derived from plants and mikroorganisms
Divisions: Fakultas Kedokteran > Farmasi
Depositing User: Budi Wahyono
URI: http://repository.ub.ac.id/id/eprint/175439
Text
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