Khairunnisa, Fitrah (2018) Pengaruh Metode Pengeringan Dan Lama Waktu Maserasi Dengan Pelarut Ganda Etanol Dan N-Heksana Terhadap Senyawa Bioaktif Buah Pokak (Solanum Torvum Sw.). Sarjana thesis, Universitas Brawijaya.
Abstract
Pokak (Solanum torvum Sw) atau yang dikenal sebagai turkey berry, termasuk sayuran jenis terong - terongan. Pokak memiliki kandungan senyawa bioaktif yang bermanfaat. Faktor yang mampu mempengaruhi kandungan senyawa bioaktif pada pokak antara lain proses pengeringan buah dan ekstraksi. Penelitian ini bertujuan untuk membandingkan pengaruh cara pengeringan buah pokak dan lama waktu maserasi menggunakan pelarut ganda etanol 70% dan nheksana terhadap rendemen dan kandungan senyawa bioaktif buah pokak. Penelitian ini menggunakan metode Rancangan Acak Kelompok Faktorial (RAKF) dengan 2 faktor, yaitu metode pengeringan terdiri atas 2 level (Cabinet Drying dan Sun Drying) dan lama waktu maserasi terdiri atas 3 level (24, 36, dan 48 jam). Eksperimen diulang sebanyak 4 kali. Data yang diperoleh diolah menggunakan Analysis of Variance (ANOVA) yang dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) atau BNT dengan tingkat kepercayaan 95% (α = 0,05). Penentuan perlakuan terbaik dilakukan dengan menggunakan metode Multiple Atrribute yang dikemukakan Zeleny. Hasil penelitian menunjukkan bahwa metode pengeringan (cabinet drying dan sun drying) pada irisan buah pokak (Solanum torvum) dan lama maserasi berpengaruh nyata terhadap rendemen ekstrak kering fraksi etanol 70% dan nheksana. Rendemen ekstrak fraksi etanol sebesar 9,01 – 16,06% lebih besar daripada rendemen ekstrak kering fraksi n-heksana (1,66 – 6,69%). Rendemen ekstrak kering fraksi etanol tertinggi (16,06%) diperoleh dari cabinet drying dan maserasi 48 jam, sedangkan pada fraksi n-heksana diperoleh dari sun drying dengan maserasi 36 jam (6,69%). Ekstrak fraksi etanol buah pokak mengandung senyawa fenol, flavonoid, saponin, dan alkaloid melalui uji kimia (skrining). Hasil tersebut dipertegas dari hasil analisa gugus fungsi dengan FTIR (Fourier Transform Infrared) yang menunjukkan adanya gugus amina dan amida (N-H), alkohol ikatan hidrogen/fenol (O-H), alkana (C-H), alkena (C=C), dan amina (CN). Besarnya kadar fenol, flavonoid, saponin, alkaloid dan aktivitas antioksidan ditentukan oleh metode pengeringan buah dan lama waktu maserasi. Nilai tertinggi untuk kadar fenol, flavonoid, saponin serta aktivitas antioksidan diperoleh dari pengeringan buah menggunakan cabinet drying dengan maserasi 36 jam dan ini merupakan perlakuan terbaik. Maserasi yang lebih lama (48 jam) menurunkan kadar fenol, flavonoida dan saponin dalam ekstrak, kecuali kadar alkaloid. Tingkat aktivitas antioksidan ditentukan oleh kadar senyawa fenol dan saponin.
English Abstract
Pokak (Solanum torvum Sw), commonly known as turkey berry, is categorized under eggplant type vegetables. Pokak contains useful bioactive compounds. Method of drying applied to the fruit and and maceration time may affect types and contents of bioactive compounds in the extract. Effect of two different drying methods of Pokak fruit, namely sun drying and cabinet drying, and maceration time using double solvents ethanol 70% and n-hexane on the yield and levels of bioactive compunds in Pokak was investigated. This study used Factorial Randomized Block Design with 2 factors, namely drying methods consisting of 2 levels (Cabinet Drying and Sun Drying) and 3 levels of maceration time i.e. 24, 36, and 48 hours respectively. The experiment was carried out in 4 replicates. The data obtained were processed using the Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) or LSD with a 95% confidence level (α = 0.05) Determination of the best treatment was done using the Multiple Atrribute Method of Zeleny. The results showed that the drying method (cabinet drying and sun drying) on the Pokak fruit slices and the maceration time significantly affected the yield of dry extracts soluble in ethanol and n-hexane respectively. The yield of ethanol extract was 9.01 - 16.06% greater than that in the n-hexane solvent (1.66 - 6.69%). The highest yield of the dry extract soluble in ethanol (16.06%) was obtained from sample dried with cabinet dryer and macerated for 48 hrs, compared with only 6.69% from the n-hexane fraction which was obtained from sun drying and macerated for 36 hrs. The qualitative test indicated that the ethanol extract of Pokak fruit contained phenol compounds, flavonoids, saponins, and alkaloids. These results were confirmed by FTIR (Fourier Transform Infrared) analysis which showed the presence of amine and amide (NH) groups, hydroxyl or phenol (OH) groups, alkane (CH), alkene (C = C), and amine alcohols (CN). The amount of phenol, flavonoid, saponin, alkaloid and antioxidant activity is determined by the method of drying the fruit and the time of maceration. The highest values for the levels of phenol, flavonoids, saponins and antioxidant activity were obtained from the sliced fruit dried bay means of cabinet dryer and macerated for 36 hrs and it was considered as the best treatment. Reduction of levels of phenols, flavonoids and saponin was observed when the maceration was more than 36 hrs. The level of antioxidant activity depended on the levels of phenol and saponin compounds in the extract.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2018/539/051810882 |
| Uncontrolled Keywords: | Maserasi, Pengeringan, Pokak, Senyawa bioaktif / Bioactive compounds, Drying, Maceration, Pokak, Turkey berry |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.8 Fruits and vegetables |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Endang Susworini |
| Date Deposited: | 01 Nov 2019 08:30 |
| Last Modified: | 01 Jul 2022 03:17 |
| URI: | http://repository.ub.ac.id/id/eprint/166010 |
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