BKG

Permatasari DA,, Nelly Sekar (2019) Studi Profil Spektrum UV-VIS Pada Campuran Sagu Kasbi dengan Larutan Teh Hitam (Camelia sinensis). Sarjana thesis, Universitas Brawijaya.

Indonesian Abstract

Sagu Kasbi (SK) adalah panganan khas Maluku Utara yang terbuat dari panggangan serat singkong (Tepung Sagu Kasbi atau TSK) dan biasa dikonsumsi bersama Larutan Teh Hitam (LTH). Polimer LTH dapat berikatan dengan rantai amilum. Penelitian ini bertujuan untuk mengetahui profil spektrum UV-Vis SK sebelum dan sesudah dicampurkan ke LTH (Camelia sinensis) dan mengetahui perbandingan profil Spektrum UV-Vis serta kemampuan birefringence amilum antara SK dengan TSK. Sampel terbagi menjadi SK+Akuades, TSK+Akuades, LTH konsetrasi 0,9%; 0,7%; 0,6%, SK + LTH (0,9%; 0,7%; 0,6%), dan TSK+LTH (0,9%; 0,7%; 0,6%). Sebanyak 8 gr sampel padatan (SK atau TSK) dituangkan 100 ml larutan (akuades atau LTH) suhu 50°C, direndam 1 menit, dan diblender 30 detik. Kemudian, sebanyak 90 ml homogenat disentrifugasi dengan kecepatan 4500 rpm pada suhu 4°C selama 30 menit. Lalu, hasil supernatan I disimpan sebanyak 7 ml. Pelet ditambahkan 50 ml larutan (akuades/LTH) suhu 50°C, direndam 1 menit, dan diblender 30 detik. Kemudian, sebanyak 45 ml homogenat disentrifugasi 30 menit, suhu 4°C, dengan kecepatan 4500 rpm. Sebanyak 7 ml supernatan II dicampur dengan supernatan I, dihomogenasi dan dianalisis spektrum UV-Vis pada 190-690 nm. Hasil menunjukkan, profil spektrum UV-Vis pada SK+Akuades dan TSK+Akuades hanya memiliki peak pada daerah UV, tidak ditemukan peak pada daerah Visible, dan jumlah peak SK lebih banyak daripada TSK. Pada SK+LTH memiliki peak pada kedua daerah UV dan Visible. Secara keseluruhan, profil spektrum UV-Vis SK dan TSK cenderung mengikuti profil spektrum dari LTH. Selain itu, pada amilum TSK memiliki kemampuan birefringence, sedangkan pada amilum SK tidak memiliki kemampuan tersebut.

English Abstract

Sagu Kasbi (SK) is a staple food from North Maluku made from baked cassava fiber, namely Tepung Sagu Kasbi (TSK) and commonly consumed it with black tea (LTH). LTH can inhibit retrogradation in the starch chain. This study aims to profiling UVVis Spectrum on SK before and after mixing into LTH (Camellia sinensis) and to compare the profile of UV-Vis spectrum and the ability of birefringence between SK and TSK. The sample kinds were SK+Aquadest, TSK+ Aquadest, LTH 0.9%; 0.7%; 0.6%, SK + LTH (0.9%; 0.7%; 0.6%), and TSK + LTH (0.9%; 0.7%; 0.6%). 8 grams of solid samples (SK or TSK) were poured by 100 ml of solution (Aquadest or LTH) at 50°C, soaked for 1 minute, and blended for 30 seconds. Then, 45 ml of homogenate was centrifuged at 4 ° C for 30 minutes on 4500 rpm. 7 ml Supernatant I was stored. Pellets were added 50 ml of solution (Aquadest/LTH) of 50 °C, soaked 1 minute, and blended 30 seconds. Furthermore, 45 ml of homogenate was centrifuged 30 minutes, at 4 ° C, on 4500 rpm. A total of 7 ml of supernatant II was mixed with supernatant I, homogenized and analyzed by UV-Vis spectrum at 190-690 nm. The results showed that UV-Vis spectrum profile in SK+Aquadest and TSK + Aquadest only had a peak in the UV region, there was peak in the Visible region, and the number of peak SK was more than TSK. SK + LTH has a peak in both UV and Visible regions. Overall, the UV-Vis SK and TSK spectrum profiles tended to follow the spectrum profile of LTH. In addition, TSK starch has birefringence ability, while SK does not have one.

Other Language Abstract

-

Item Type: Thesis (Sarjana)
Identification Number: SKR/MIPA/2019/77/051910779
Uncontrolled Keywords: amilum, birefringence, sagu kasbi, singkong, spektrum uv-vis, teh hitam, birefringence, black tea, cassava, sagu kasbi, starch, spectrum UV-Vis
Subjects: 500 Natural sciences and mathematics > 570 Biology > 570.7 Education, research, related topics
Divisions: Fakultas Matematika dan Ilmu Pengetahuan Alam > Biologi
Depositing User: Budi Wahyono
URI: http://repository.ub.ac.id/id/eprint/176853
Text
Nelly Sekar Permatasari DA (3).pdf

Download | Preview

Actions (login required)

View Item View Item