aktivitas antioksidan ekstrak dari dedak sorgum lokal varietas coklat (sorghum bicolor) yang di...
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DAFTAR ISI
HalamanRINGKASAN..................................................................................................
i SUMMARY..................................................................................................... ii KATA PENGANTAR .................................................................................... iii RIWAYAT HIDUP ........................................................................................ iv DAFTAR TABEL ...........................................................................................
v DAFTAR GAMBAR ...................................................................................... vi DAFTAR LAMPIRAN ..................................................................................viii
I. PENDAHULUAN1.1 Latar Belakang ...........................................................................................1
1.2 Tujuan Penelitian........................................................................................2
1.3 Manfaat Penelitian......................................................................................3
1.4 Hipotesa ......................................................................................................3
II. TINJAUAN PUSTAKA2.1 Sorgum .......................................................................................................4
2.2 Senyawa Fitokimia Dalam Dedak Sorgum ................................................8
2.3 Metode Ekstraksi ........................................................................................17
2.4 Larutan Pengekstrak ...................................................................................22
2.5 Antioksidan ...............................................................................................26
III. METODOLOGI3.1 Tempat Dan Waktu ....................................................................................43
3.2 Alat dan Bahan ...........................................................................................43
3.3 Rancangan Percobaan.................................................................................44
3.4 Pelaksanaan Penelitian ...............................................................................44
3.5 Pengamatan Dan Analisa............................................................................45
IV HASIL DAN PEMBAHASAN4.1 Bahan Baku ................................................................................................51
4.2 Ekstrak Dedak Sorgum
4.2.1 Sisa Pelarut .......................................................................................52
4.2.2 pH Ekstrak ........................................................................................54
4.2.3 Total Fenol .......................................................................................55
4.2.4 Total Antosianin ................................................................................57
4.2.5 Kadar Tanin .......................................................................................59
4.2.6 Warna ................................................................................................60
4.2.7 Aktivitas Penangkapan Radikal Bebas Metode DPPH .....................63
4.2.8 Aktivitas Penghambatan Peroksidasi Metode Ferri-Tiosianat ..........74
V. KESIMPULAN DAN SARAN5.1 Kesimpulan ................................................................................................82
5.2 Saran ..........................................................................................................83
DAFTAR PUSTAKA .....................................................................................85
LAMPIRAN ....................................................................................................93
DAFTAR TABELTabelTeksHalaman1. Komposisi Folin Ciocalteu ...........................................................................11
2. Karakteristik Etanol......................................................................................23
3. Karakteristik Metanol ...................................................................................24
4. Karakteristik Asam Klorida..........................................................................26
5. Mekanisme Antioksidan ..............................................................................38
6. Karakteristik Dedak Sorgum ........................................................................51
7. Rerata Warna Ekstrak Dedak Sorgum..........................................................60
8. Persamaan Regresi Linier Aktivitas Penangkapan Radikal Ekstrak
Dedak Sorgum Dengan Berbagai Jenis Pelarut Dan EC50 ..........................70
DAFTAR GAMBARGambarTeksHalaman1.Biji Sorgum ...............................................................................................5
2.Bagian-bagian Penyusun Sorgum ............................................................7
3.Struktur Tanin Terkondensasi ..................................................................13
4.Struktur Dasar Antosianidin .....................................................................15
5.Aktivitas Antioksidan Sebagai Penangkap Radikal Bebas ......................33
6.Reaksi Penghambatan Antioksidan Primer Terhadap Radikal Lipida .....33
7.Antioksidan Bertindak Sebagai Prooksidan Pada Konsentrasi Tinggi ....34
8.Mekanisme Antioksidan Senyawa Fenol .................................................39
9.Mekanisme Penangkapan Radikal Oleh Senyawa Fenol .........................39
10. Diagram Alir Penelitian ............................................................................47
11. Proses Ekstraksi Dedak Sorgum ...............................................................48
12. Diagram Alir Analisa Antioksidan Metode Ferri-Tiosianat .....................49
13. Diagram Alir Analisa Mekanisme Penangkapan Radikal Bebas ..............50
14. Rerata Sisa Pelarut Ekstrak Dedak Sorgum Pada Berbagai Pelarut .........53
15. Nilai pH Ekstrak Dedak Sorgum pada Berbagai Pelarut ..........................54
16. Rerata Total Fenol Ekstrak Dedak Sorgum Pada Berbagai Pelarut ..........56
17. Kadar Antosianin Ekstrak Dedak Sorgum pada Berbagai Pelarut ............57
18. Rerata Kadar Tanin Ekstrak Dedak Sorgum Pada Berbagai Pelarut.........59
19a. Pengaruh Konsentrasi Ekstrak Terhadap Aktivitas Penangkapan
Radikal (%) Ekstrak Akuades= 0,05 ....................................................64
19b. Pengaruh Konsentrasi Ekstrak Terhadap Aktivitas Penangkapan
Radikal (%) Ekstrak Metanol= 0,05.....................................................64
19c. Pengaruh Konsentrasi Ekstrak Terhadap Aktivitas Penangkapan
Radikal (%) Ekstrak Etanol= 0,05........................................................64
19d. Pengaruh Konsentrasi Ekstrak Terhadap Aktivitas Penangkapan
Radikal (%) Ekstrak Aseton= 0,05.......................................................65
19e. Pengaruh Konsentrasi Ekstrak Terhadap Aktivitas Penangkapan
Radikal (%) BHT= 0,05 .......................................................................65
20.Aktivitas Penangkapan Radikal Bebas (%) Pada Konsentrasi 400 ppm ..68
21.Aktivitas Penghambatan Peroksida Hari 1-5............................................75
22.Grafik Rerata Slope Stabilitas Senyawa Antioksidan Ekstrak Dedak
Sorgum pada Berbagai Pelarut Selama 5 Hari Inkubasi ..........................77
23.Aktivitas Penghambatan Pembentukan Peroksida Ekstrak Dedak Sorgum
Berbagai Pelarut setelah Inkubasi 1 Hari .................................................78
DAFTAR LAMPIRANLampiranTeksHal1. Prosedur Analisa...........................................................................................93
2. Data Analisa Sisa Pelarut .............................................................................97
3. Data Analisa pH Ekstrak ..............................................................................97
4. Total Fenol ...................................................................................................97
5. Data Kadar Antosianin .................................................................................97
6. Data Kadar Tanin .........................................................................................98
7. Data Rerata Analisa Warna ..........................................................................98
8. Data Hasil Penangkapan Radikal Bebas Metode DPPH ..............................98
9. Data Rerata Aktivitas Penghambatan Peroksida Metode FTC...................10210. Hasil Analisa Ragam Sisa Pelarut ..............................................................105
11. Hasil Analisa Ragam pH Ekstrak ...............................................................106
12. Hasil Analisa Ragam Total Fenol ..............................................................106
13. Hasil Analisa Ragam Kadar Antosianin.....................................................107
14. Hasil Analisa Ragam Kadar Tanin .............................................................108
15. Hasil Analisa Ragam Warna ......................................................................109
16. Hasil Analisa Ragam Aktivitas Penangkapan Radikal...............................112
17. Hasil Analisa Ragam Penangkapan Radikal Bebas Konsentrasi
400 ppm Antar Pelarut ...............................................................................115
18. Regresi Linier Ekstrak Dedak Sorgum Pada Berbagai Pelarut
Untuk Perhitungan EC50 .............................................................................116
19. Analisa Ragam EC50 ...................................................................................119
20. Hasil Analisa Ragam Aktivitas Penghambatan Peroksida .........................120
21. Hasil Analisa Ragam Penghambatan Pembentukan Peroksida
Konsentrasi 400 ppm Inkubasi Hari ke-1 ...................................................125
22. Korelasi Antara Penangkapan Radikal Bebas dengan Kadar
Antosianin, Tanin, dan Total Fenol ............................................................126
23. Korelasi Antara Penghambatan Peroksidasi dengan Kadar
Antosianin, Tanin, dan Total Fenol ............................................................127
24. Hasil Analisa Ragam Kestabilan Senyawa Antioksidan Selama
5 Hari Inkubasi ...........................................................................................129
25. Data pH Pelarut Sebelum Penambahan HCl Pekat ....................................130
26. Foto Bahan Baku dan Hasil Ekstraksi ........................................................131