Septiawan, Muhamad Andi (2019) Pengaruh Kematangan Dan Lama Simpan Kulit Melinjo Terhadap Kadar Flavonoid. Sarjana thesis, Universitas Brawijaya.
Abstract
Melinjo (Gnetum gnemon) banyak ditemukan di Asia Tenggara. Kulit buah tersebut sering dibuang secara langsung dan sebagian kecil dijadikan olahan pangan. Pemanfaatan kulit melinjo ini masih sangat sedikit. Penelitian ini bertujuan untuk didapatkan kadar flavonoid tertinggi dari ekstrak kulit melinjo dari tingkat kematangan dan lama simpan bahan baku. Percobaan dilakukan secara Rancangan Acak Kelompok (RAK), digunakan dua faktor yaitu tingkat kemantangan dengan taraf hijau, kuning, merah dan lama simpan bahan baku dengan taraf 0 hari, 3 hari, 6 hari pada suhu ruang. Penelitian dimulai dari pembuatan simplisia, kemudian dimaserasi dengan pelarut etanol 80% v/v, rasio pelarut 1:30, suhu 55°C dan diaduk kontinyu dengan kecepatan 600rpm. Ekstrak dikentalkan dengan rotary evaporator, kemudian dibubukkan dengan oven vakum pada suhu 55°C selama 2 jam, lalu diuji. Data diolah program SPSS 22 untuk ANOVA (Analysis of Variant) dengan respon kadar flavonoid, kadar air, dan rendemen, digunakan selang kepercayaan 95 persen. Uji lanjut Beda Nyata Terkecil (BNT) dan Duncan’s Multiple Range Test (DMRT) dilakukan pada taraf 95 persen. Hasil penelitian diperoleh dari faktor tingkat kematangan berpengaruh terhadap kadar flavonoid. Uji lanjut BNT dan DMRT dinyatakan bahwa terdapat perbedaan nyata antara tingkat kematangan hijau dengan kuning dan merah. Hasil yang diperoleh dari faktor lama simpan juga dinyatakan berpengaruh terhadap kadar flavonoid. Uji lanjut BNT dan DMRT lama simpan dinyatakan bahwa terdapat perbedaan nyata antara lama simpan 0 hari dengan 3 dan 6 hari. Tidak terdapat korelasi antara tingkat kematangan dan lama simpan. Hasil kadar flavonoid terbaik pada faktor tingkat kematangan yaitu pada hijau senilai 4,189% b/b, dengan kadar air 4,68% b/b, dan rendemen 26,6% b/b. Hasil kadar flavonoid terbaik pada faktorviii lama simpan terdapat pada 0 hari dengan nilai 4,286% b/b, dengan kadar air 5% b/b, dan rendemen 15,1% b/b.
English Abstract
Melinjo (Gnetum gnemon) was found in Southeast Asia. The peel of the fruit was often disposed directly and a small portion was made into food preparations. The use of this skin still measly. This study aim finding out obtaining the highest flavonoids content from extract melinjo peel with two factors, the level of maturity and storage time of raw materials. The experiment was used randomized block design (RBD) with two factors, level of maturity with green, yellow, red and storage time 0 days, 3 days, 6 days at room temperature. The research started from making simplicia, then macerates with ethanol 80% v/v, the solvent ratio 1:30, the temperature at 55 °C and stirred continuously at 600rpm. The extract was thickened with a rotary evaporator, then made into powdered with a vacuum oven at 55 °C for 2 hours. Data processed in SPSS 22 for ANOVA (Analysis of Variant) with responses flavonoid content, moisture content and yield, used 95 percent confidence interval. Least Significant Different (LSD) and Duncan's Multiple Range Test (DMRT) tests were used at the 95 percent level. The results of the research obtained that maturity level factors were take affect to flavonoid content. Further tests of LSD and DMRT stated that there were significant differences between the green maturity level with yellow and red. The results obtained from storage time factors also stated that were take affect to flavonoids content. LSD and DMRT further tests stated that there were significant difference between the storage time for 0 day with 3 and 6 days. There is no correlation between the maturity level and storage time. The best result of flavonoid content in the maturity factor was green at 4.189% w/w, with a moisture content of 4.68% w/w, and yield of 26.6% w/w. The best result of flavonoid content in storage time factorx was 0 day with a value of 4.286% w/w, with a moisture content of 5% w/w, and a yield of 15.1% w/w
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2019/435/052002557 |
| Uncontrolled Keywords: | Bubuk ekstrak kulit melinjo, Kadar flavonoid, Lama simpan, Tingkat kematangan, Flavonoid content, Maturity, Melinjo extract powder, Storage time |
| 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 06:53 |
| Last Modified: | 22 Oct 2021 01:06 |
| URI: | http://repository.ub.ac.id/id/eprint/180407 |
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