Widiasari, Berliana Yasmine (2020) Pengaruh Variasi Suhu dan Waktu Pasteurisasi Termal terhadap Aktivitas Antioksidan dan Kandungan Senyawa Fenol dan Flavonoid pada Sari Buah Sirsak (Annona muricata L.). Sarjana thesis, Universitas Brawijaya.
Abstract
Pasteurisasi termal merupakan salah satu cara pengolahan pangan untuk mencegah penurunan kandungan mutu sari sirsak seperti pencoklatan enzimatik. Suhu dan waktu pasteurisasi yang tidak tepat namun dapat merusak kandungan antioksidan pada sari buah sirsak. Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama waktu pasteurisasi terhadap kandungan fenol total, flavonoid total, dan aktivitas antioksidan sari buah sirsak, serta mengetahui variasi perlakuan suhu dan waktu pasteurisasi optimum. Rancangan percobaan yang dilakukan pada penelitian ini adalah Rancangan Acak Kelompok (RAK) dua faktor yaitu suhu pasteurisasi (55, 60, 65, 70, dan 75 0C) dan waktu pasteurisasi (5, 10, dan 15 menit). Hasil uji kualitatif menunjukkan bahwa sari sirsak pasteurisasi positif mengandung antioksidan berupa fenol dan flavonoid melalui uji perubahan warna dengan pereaksi FeCl3 dan serbuk Mg dan HCl. Hasil uji kuantitatif menunjukkan bahwa suhu dan waktu pasteurisasi optimum adalah pada perlakuan 60 0C selama 5 menit dengan nilai fenol total 108.9 ± 2.56 mg GAE/g sampel, flavonoid total 61.23 ± 3.13 mg QE/g sampel, dan aktivitas antioksidan 50.87 ± 1.11%. Analisis data menggunakan ANOVA dilanjutkan dengan uji DMRT pada taraf kepercayaan 95%. Hasil analisis menunjukkan bahwa suhu dan waktu pasteurisasi serta interaksi antara kedua faktor tersebut berpengaruh signifikan terhadap kandungan total fenol, flavonoid, dan aktivitas antioksidan. Semakin tinggi suhu dan lama waktu pasteurisasi maka kandungan fenol total, flavonoid total, dan aktivitas antioksidan akan semakin menurun.
English Abstract
Thermal pasteurization is one of the food processing method to prevent the deterioration of the quality of soursop juice contents such as enzymatic browning. Temperature and pasteurization time though can damage the antioxidant content in soursop juice. This research was conducted to determine the effect of temperature and time of pasteurization on total phenol levels, total flavonoids, and antioxidant activity of soursop juice, and to determine the optimum variation in temperature and pasteurization time. The experimental design carried out in this research was a Randomized Block Design (RCBD) of two factors namely pasteurization temperature (55, 60, 65, 70, and 75 0C) and pasteurization time (5, 10, and 15 minutes). Qualitative test results show that soursop pasteurization juice contains antioxidants in the form of phenols and flavonoids through color change test with FeCl3 reagents and Mg and HCl. Quantitative test results showed that the optimum temperature and pasteurization time were at 60 ˚C for 5 minutes with a total phenol value of 108.9 ± 2.56 mg GAE / g sample, total flavonoid 61.23 ± 3.13 mg QE / g sample, and antioxidant activity 50.87 ± 1.11%. Data analysis was conducted by using ANOVA and followed by DMRT test at 95% confidence level. The analysis showed that temperature and pasteurization time and the interaction between the two factors had a significant effect on the total content of phenols and flavonoids while the interaction between the two factors did not significantly influence antioxidant activity. The higher the temperature and the time of pasteurization, the total phenol content, total flavonoids, and antioxidant activity will decrease.
Other obstract
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| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0520100006 |
| Uncontrolled Keywords: | antioksidan, flavonoid, pasteurisasi, sirsak (Annona muricata L.), total fenol, antioxidants, flavonoids, pasteurization, soursop (Annona muricata L.), total phenols |
| Subjects: | 600 Technology (Applied sciences) > 664 Food technology > 664.02 Processes > 664.028 Preseravation techniques |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Nur Cholis |
| Date Deposited: | 01 Feb 2021 12:08 |
| Last Modified: | 01 Feb 2021 12:08 |
| URI: | http://repository.ub.ac.id/id/eprint/182310 |
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