Anggraini, Doya Fitri (2018) Pengaruh Perbedaan Metode Eksraksi Maserasi dan Sonikasi Terhadap Kadar Total Antosianin Ekstrak Etanol 96% Ubi Jalar Ungu (Ipomoea batatas L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Radikal bebas yang terakumulasi di dalam tubuh dapat menyebabkan RSO. RSO yakni ketidakseimbangan antara oksidan dan antioksidan di dalam tubuh. Ubi jalar ungu merupakan salah satu sumber antosianin alami. Antosianin memilki efek farmakologis sebagai antioksidan. Antioksidan pada antosianin memiliki peran penting dalam mengurangi reaksi stress oksidatif di dalam tubuh. Untuk memperoleh antosianin ubi jalar ungu dapat dilakukan proses ekstraksi. Penelitian tentang perbandingan metode dan waktu ekstraksi antosianin ubi jalar ungu masih terbatas. Metode ekstraksi yang digunakan maserasi dan sonikasi. Penelitian ini bertujuan untuk memilih metode ekstraksi yang menghasilkan kadar total antosianin tertinggi dalam ekstrak etanol 96% ubi jalar ungu (Ipomoea batatas L.). Pada penelitian ini menggunakan 2 variabel yaitu metode dan waktu ekstraksi. Metode dan waktu yang digunakan yaitu maserasi 12, 24, 48 jam dan sonikasi 30, 45,60 menit dengan pelarut etanol 96%. Ekstrak kemudian dianalisis kadar total antosianin dengan menggunakan metode pH diffrensial. Analisa data hasil penelitian dilakukan menggunakan One Way Anova dengan nilai signifikansi 5%. Analisa dilanjutkan dengan uji pot hoc Tukey Hsd. Berdasarkan hasil penelitian, persen rendemen metode esktraksi maserasi 12 , 24, dan 48 jam berturut-turut sebesar 6,236%, 5,714% dan 6,576% sedangkan persen rendemen metode ekstraski sonikasi 30, 45, dan 60 menit berturut-turut sebesar 6,511%, 5,883%, dan 5,349%. Pada penelitian ini waktu tidak mempengaruhi besaran persen rendemen. Perhitungan kadar total antosianin meningkat seiring dengan pertambahan waktu, bertutut-turut hasil maserasi 12, 24, 48 jam sebesar 53 mg/100g ; 61 mg/100g ; 76 mg/100g dan sonikasi 30, 45, 60 sebesar 55 mg/100g ; 66 mg/ 100g ; 73 mg/100g. Berdasarkan hasil analisa lanjutan dapat disimpulkan bahwa terdapat pengaruh perbedaan metode ekstraksi maserasi dan sonikasi terhadap kadar total antosianin ubi jalar ungu bergantung dari waktunya dan kadar total antosianin tertinggi pada maserasi 48 jam, sonikasi 45 menit dan sonikasi 60 menit 76 mg/100g, 66 mg/100g dan 73 mg/100g.
English Abstract
RSO is an imbalance between oxidants and antioxidants in the body. PSP is a natural source of anthocyanins have pharmacological effects as antioxidants. Antioxidant on anthocyanin has a role in reducing RSO in the body. Anthocyanin can be obtained by extraction. The selection of appropriate method and extraction time will produce an optimal results. The extract will be obtained by maceration and sonication methods. This study aimed to select an extraction method that can produce the highest total anthocyanin level in extract of PSP. This research were done by using 2 variables namely method and extraction time. The method and time used were maceration 12, 24, 48 hours and sonication 30, 45, 60 minutes with ethanol 96%. The extract was analyzed for the TAC using the differential pH method. Analysis of the results of the research data were done using One Way Anova with p = 0,05. The analysis continued with the Tukey hsd test. Based on the results of the study, the percent yield of the maceration extraction method 12, 24, and 48 hours was 6.236%, 5.714% and 6.576%, while the percent yield of the sonication extraction method was 30, 45, and 60 minutes at 6.511%, 5.883% and 5.349%. Meanwhile, TAC increased with increasing time, together with maceration results 12, 24, 48 hours at 53 mg / 100g; 61 mg / 100g; 76 mg / 100g and sonication 30, 45, 60 of 55 mg / 100g; 66 mg / 100g; 73 mg / 100g. Based on the results of the continued analysis, it can be concluded that there are differences in the maceration and sonication extraction methods for TAC depending on the time of extraction and the highest total anthocyanin levels were at 48 hours maceration, 45 minutes sonication and 60 minutes sonication continously 76 mg / 100g , 66 mg / 100g and 73 mg / 100g.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FK/2018/553/051901015 |
| Uncontrolled Keywords: | Ubi jalar ungu, maserasi, sonikasi, waktu ekstraksi, kadar total antosianin-Purple Sweet Potato, maceration, sonication, extraction time, total anthocyanin content |
| Subjects: | 500 Natural sciences and mathematics > 583 Magnoliopsida (Dicotyledons) > 583.9 Asteridae > 583.94 Convolvulaceae |
| Divisions: | Fakultas Kedokteran > Farmasi |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 18 Jul 2019 03:07 |
| Last Modified: | 21 Oct 2021 08:18 |
| URI: | http://repository.ub.ac.id/id/eprint/167401 |
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