Studi Komparasi Aktivitas Antioksidan Bawang Putih (Allium Sativum L.) Dengan Bawang Putih Tunggal Menggunakan Metode Ekstraksi Dan Sonikasi (Kajian Pengaruh Lama Perendaman)

Banuriawan, Try (2016) Studi Komparasi Aktivitas Antioksidan Bawang Putih (Allium Sativum L.) Dengan Bawang Putih Tunggal Menggunakan Metode Ekstraksi Dan Sonikasi (Kajian Pengaruh Lama Perendaman). Sarjana thesis, Universitas Brawijaya.

Abstract

Bawang putih (Allium sativum L.) termasuk dalam famili Liliaceae. Bawang putih mengandung dua senyawa organosulfur utama yaitu γ-glutamyl-S-allyl-L-cysteines yang larut air dan S-allyl-L-cysteine sulfoxides yang bersifat volatile. Bawang putih memiliki jenis lain, yaitu bawang putih lanang atau bawang putih tunggal. Sebenarnya bawang putih tunggal termasuk spesies bawang putih biasa, namun pada saat proses pemanenan, hanya terdapat satu siung dalam satu umbi bawang putih tunggal dikarenakan faktor kondisi ekstrim. Tujuan dari penelitian ini adalah untuk mengetahui perbandingan aktivitas antioksidan ekstrak bawang putih biasa dan bawang putih tunggal terhadap lama ekstraksi perendaman. Diduga jenis bawang putih tunggal memiliki aktivitas antioksidan lebih tinggi dibanding bawang putih biasa dan semakin lama waktu ekstraksi perendaman maka dapat meningkatkan aktivitas antioksidan. Rancangan eksperimen yang digunakan yaitu rancangan tersarang (nested) di mana lama ekstraksi tersarang pada jenis bawang putih. Terdapat 6 kombinasi perlakuan dan 3 kali ulangan. Dalam penelitian ini dilakukan pengujian aktivitas antioksidan IC50 dan nilai AAI (Antioxidant Activity Index), pengujian total fenolik, pengujian total flavonoid dan penentuan perlakuan terbaik yang kemudian hasil perlakuan terbaik dilakukan pengujian total asam amino golongan sistein (cys) sebagai kandungan antioksidan utama dari bawang putih. Metode ektraksi yang digunakan yaitu ekstraksi dengan lama perendaman 2 jam, 4 jam dan 6 jam serta ekstraksi metode sonikasi selama 1 jam sebagai kontrol. Hasil penelitian menunjukkan bahwa adanya perbedaan aktivitas antioksidan pada kedua jenis bawang, yaitu berpengaruh nyata terhadap lama ekstraksi pada selang kepercayaan 5% (α=0,05). Bawang putih tunggal (A1B3) dan bawang putih biasa (A2B3) dengan lama ekstraksi perendaman 6 jam merupakan perlakuan terbaik. Perlakuan terbaik dari bawang putih tunggal (A1B3) menunjukkan aktivitas antioksidan IC50 sebesar 212,169 ppm, aktivitas antioksidan (nilai AAI) sebesar 3,79, total fenolik sebesar 238,558 mg GAE/gr dan total flavonoid sebesar 656,41 mg QE/gr. Perlakuan terbaik dari bawang putih biasa (A2B3) menunjukkan aktivitas antioksidan IC50 sebesar 299,542 ppm, aktivitas antioksidan (nilai AAI) sebesar 2,719, total fenolik sebesar 294,414 mg GAE/gr dan total flavonoid sebesar 613,186 mg QE/gr. Selanjutnya hasil pengujian total asam amino pada masing-masing perlakuan terbaik yaitu pada bawang putih tunggal sebesar 74,71 ppm dan pada bawang putih biasa menghasilkan total asam amino sistein sebesar 43,61 ppm.

English Abstract

Garlic (Allium sativum L.) is in the Liliaceae family. Garlic contained two main organosulfur compounds such as γ-glutamyl-S-allyl-L-cysteines soluble in water and S-allyl-L-cysteine sulfoxides volatile. Garlic has another kind that known as Tunggal garlic or solo garlic. Basically lanang garlic or solo garlic is in the same species to garlic, however when harvesting, it only contains single clove caused by the extreme surrounding condition factor. The research aimed to determine the comparative of antioxidant activity between single bulb garlic and multi bulb garlic toward soaking extraction time. Guessed single bulb garlic had better antioxidant activity than multi bulb garlic and also the longer soaking extraction time could increase antioxidant activity of the sample. The experimental design used a nested design where soaking extraction time nested on garlic kind. There were 8 combinations of treatment and 3 replications. In this research used IC50 and AAI (Antioxidant Activity Index) value testing, phenolic total and flavonoid total compound testing, and the best treatment testing by using the displaced ideal method then as for the result of the best treatment tested cysteine amino acid total as the main antioxidant compound in garlic. Extraction method used the extraction time with 2 hours, 4 hours and 6 hours soaking extraction time and also sonication extraction method with 1 hour sonication time as a control. The result showed that there were antioxidant activity difference on both garlic kinds either very significant effect toward soaking extraction time at 5% confidence interval (α=0.05). Single bulb garlic (A1B3) and multi bulb garlic (A2B3) with 6 hours soaking extraction time were the best treatment. The best treatment result of single bulb garlic (A1B3) showed antioxidant activity IC50 212.169 ppm, antioxidant activity (AAI value) 3.79, phenolic total 238.558 mg GAE/gr and flavonoid total 656.41 mg QE/gr. The best treatment result of multi bulb garlic (A2B3) showed antioxidant activity IC50 (A2B3) 299.542 ppm, antioxidant activity (AAI value) 2.719, phenolic total 294.414 mg GAE/gr and flavonoid total 613.186 mg QE/gr. Then as for each result of amino acid testing, single bulb garlic 74.71 ppm cysteine amino acid and multi bulb garlic 43.61 ppm cysteine amino acid.

Other obstract

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Item Type: Thesis (Sarjana)
Identification Number: SKR/FTP/2016/677/051612578
Uncontrolled Keywords: Bawang putih tunggal, bawang putih, antioksidan, SAC,asam amino sistein, fenolik, flavonoid, ekstraksi, sonikasi
Subjects: 300 Social sciences > 338 Production > 338.1 Agriculture
Divisions: Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian
Depositing User: Kustati
Date Deposited: 13 Dec 2016 09:32
Last Modified: 15 Nov 2021 06:30
URI: http://repository.ub.ac.id/id/eprint/151243
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