Anggraini, Firdha Dwi and Prof. Ir. Yusuf Hendrawan,, STP.,M.App.Life Sc., Ph.D and Dina Wahyu Indriani,, STP, M.Sc (2023) Analisis Pengaruh Suhu dan Rasio Jumlah Pelarut Terhadap Kandungan Fenol dan Flavonoid Sari Lengkuas (Alpinia galanga L.) Menggunakan Metode Evaporative Vacuum Cooling. Sarjana thesis, Universitas Brawijaya.
Abstract
Lengkuas adalah salah satu jenis rempah-rempah yang sudah tidak asing lagi bagi sebagian besar masyarakat Indonesia. Lengkuas sendiri saat ini banyak dimanfaatkan sebagai campuran bumbu masak dan pengobatan tradisional. Senyawa utama yang terkandung di dalam lengkuas adalah fenol dan flavonoid. Dalam pengolahan sari lengkuas menggunakan evaporative vacuum cooling. Metode ini dapat mencegah atau meminimalisir rusak dan hilangnya kandungan senyawa dalam lengkuas. Penelitian ini bertujuan untuk mengetahui pengaruh gradien suhu dan rasio pelarut pada metode evaporative vacuum cooling terhadap hasil kandungan fenol dan flavonoid sari lengkuas, mengetahui pengaruh gradien suhu dan rasio pelarut pada metode evaporative vacuum cooling terhadap rendemen yang dihasilkan sari lengkuas, dan mengetahui analisis keseimbangan massa bahan selama proses ekstrak lengkuas. Hasil penelitian yang dilakukan pada variasi gradien suhu evaporasi dengan metode vacuum cooling (41 °C, 45 °C, 49 °C) dan rasio jumlah pelarut (1:1, 1:2, 1:3) menghasilkan massa tertinggi pada perlakuan suhu 41 °C (1:1) sebesar 13,27 gr ekstrak pekat. Kadar total fenol tertinggi diperoleh pada suhu 49 °C dengan rasio pelarut 1:1 sebesar 1,4432 ± 0,7317 mg GAE/gr, semakin tinggi penambahan rasio pelarut, maka kadar total fenol yang didapatkan semakin berkurang. Sedangkan kadar total flavonoid tertinggi diperoleh pada suhu 45 °C (1:2) sebesar 1,2418 ± 0,2365 mg QE/gr. Sementara hasil rendemen tertinggi diperoleh pada suhu 41 °C (1:1) yaitu 44,222 ± 2,413 %. Dari ketiga variasi suhu evaporasi dan rasio pelarut dengan metode evaporative vacuum cooling semua sampel senyawa fenol, flavonoid, dan juga rendemen menunjukkan tidak ada pengaruh yang signifikan (Sig. > 0,05) terhadap hasil total senyawa fenol, flavonoid, dan juga rendemen.
English Abstract
Galangal is a type of spice that is familiar to most Indonesian people. Galangal itself is currently widely used as a mixture of spices and traditional medicine. The main compounds contained in galangal are phenols and flavonoids. Galangal juice is processed using evaporative vacuum cooling. This method can prevent or minimize damage and loss of compound content in galangal. This study aims to determine the effect of temperature gradient and solvent ratio in the evaporative vacuum cooling method on the yield of phenol and flavonoid content of galangal extract, to determine the effect of temperature gradient and solvent ratio in the evaporative vacuum cooling method on the yield produced by galangal extract, and to determine the mass balance analysis of materials during the galangal extract process. The results of research conducted on variations in the evaporation temperature gradient with the vacuum cooling method (41 °C, 45 °C, 49 °C) and the ratio of the amount of solvent (1:1, 1:2, 1:3) produced the highest mass at 41 °C (1:1) of 13,27 gr concentrated extract. The highest total phenol content was obtained at 49 °C with a 1:1 dissolution ratio of 1,4432 ± 0,7317 mg GAE/gr, the higher the addition of the solvent ratio, the lower the total phenol content obtained. Meanwhile, the highest total flavonoid content was obtained at 45 °C (1:2) of 1,2418 ± 0,2365 mg QE/gr. While the highest yield was obtained at 41 °C (1:1), namely 44,222 ± 2,413 %. Of the three variations of evaporation temperature and solvent ratio using the evaporative vacuum cooling method, all samples of phenolic compounds, flavonoids, and yields also showed no significant effect (Sig. > 0.05) on the yield of total phenolic compounds, flavonoids, and yields.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100023 |
| Uncontrolled Keywords: | evaporative vacuum cooling, fenol, flavonoid, lengkuas,evaporative vacuum cooling, flavonoid, galangal, phenolic |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 27 Jul 2023 03:15 |
| Last Modified: | 27 Jul 2023 03:15 |
| URI: | http://repository.ub.ac.id/id/eprint/202166 |
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