Optimasi Kadar Flavonoid Bubuk Ekstrak Kulit Melinjo Berwarna Hijau (Kajian Suhu Dan Lama Pengeringan)

Swasana, Amalina Nastiti Rahajeng Wahyu (2019) Optimasi Kadar Flavonoid Bubuk Ekstrak Kulit Melinjo Berwarna Hijau (Kajian Suhu Dan Lama Pengeringan). Sarjana thesis, Universitas Brawijaya.

Abstract

Melinjo adalah tanaman berbiji terbuka dan kulit buahnya dapat dimanfaatkan dalam pengobatan berbagai penyakit, salah satunya asam urat. Flavonoid pada bagian tanaman tersebut berperan dalam penurunan kadar asam urat dalam tubuh. Kandungan senyawa ini dipengaruhi oleh pengeringan dalam pembuatan bubuk. Metode foam mat drying ialah alternatif yang dapat digunakan karena dapat dilakukan pada suhu rendah dan waktu relatif lebih cepat sehingga penurunan zat dapat diminimalisir. Penelitian ini bertujuan agar suhu dan waktu pengeringan optimal dapat diketahui sehingga dihasilkan bubuk ekstrak kulit melinjo hijau dengan kadar flavonoid tinggi. Rancangan penelitian yang digunakan adalah Response Surface Methodology (RSM) desain komposit terpusat dengan dua faktor yaitu suhu dengan batas bawah 70˚C dan batas atas 90˚C, serta waktu pengeringan dengan batas bawah 6 jam dan batas atas 18 jam. Respon yang digunakan adalah kadar flavonoid, rendemen, dan kadar air. Pengolahan data dilakukan dengan software Design Expert 7.1.5. Validasi dilakukan pada perlakuan terbaik untuk penegasan kondisi optimal terhadap prediksi. Pengujian kualitatif flavonoid dilakukan pada hasil optimum. Hasil penelitian diperoleh bahwa suhu berpengaruh nyata terhadap rendemen dan kadar air, sedang lama pengeringan berpengaruh nyata terhadap kadar flavonoid. Hasil validasi pada kondisi optimal diperoleh pada perlakuan suhu 90˚C selama 18 jam dan dihasilkan bubuk ekstrak kulit melinjo hijau dengan rendemen 14,36% b/b, kadar air 2,38% b/b, serta kadar flavonoid 8,81 mg QE/g sampel. Akurasi hasil aktual pada masing-masing faktor adalah 98,86 persen, 96,09 persen, danviii 97,73 persen. Pengujian kualitatif dilakukan pada hasil optimum diketahui terdapat flavonoid golongan flavonol, flavon, dan antosianidin pada produk akhir.

English Abstract

Melinjo is a gymnosperm species which peels can be utilized in various diseases treatment, including gout. The flavonoid contained in this part might help decrease uric acid levels in human body. The content of this compound is influenced by drying process in powder making. Foam mat drying is an alternative method that can be used to prevent the reduction of this compound because it can be done at low temperature and relatively faster than another method. This study was conducted to optimize the temperature and drying time so that high flavonoid content of green melinjo peels extract powder can be produced. This study used Response Surface Methodology (RSM) central composite design with two factors such as temperature with lower limit of 70˚C and an upper limit of 90˚C, as well as drying time with lower limit of 6 hours and an upper limit of 12 hours. The responses were total flavonoid content, yield, and moisture content. Data processing is done with Design Expert 7.1.5 software. Validation was carried out on the best treatment obtained to confirm the prediction of optimal conditions. Qualitative analysis of flavonoid was conducted on the optimum result. The result showed that temperature had a significant effect on yield and moisture content, while drying time significantly affect the total flavonoid content. The validation values of yield was 14,36% b/b, 2,38% b/b moisture content, and total flavonoid content of 8,90 mg QE/g sample on the temperature of 90˚C for 18 hours. The accuracy of the actual value of each factors are 98,86 percent, 96,09 percent, dan 97,73 percent. Qualitative analysis was conducted on thex optimum result showed that there were flavonols, flavones, and anthocyanidins classes of flavonoids in the final product

Other obstract

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Item Type:	Thesis (Sarjana)
Identification Number:	SKR/FTP/2019/84/052002192
Uncontrolled Keywords:	Asam Urat, Flavonoid, Foam Mat Drying, Kulit Melinjo Hijau, Flavonoid, Foam Mat Drying, Green Melinjo Peels, Uric Acid
Subjects:	600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.022 Extraction
Divisions:	Fakultas Teknologi Pertanian > Teknologi Industri Pertanian
Depositing User:	Nur Cholis
Date Deposited:	10 Aug 2020 07:06
Last Modified:	21 Oct 2021 06:10
URI:	http://repository.ub.ac.id/id/eprint/180220

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