SITI ANJANI, - (2021) PERBANDINGAN KANDUNGAN SENYAWA FENOL, FLAVONOID TOTAL DAN GENISTEIN PADA TEMPE DENGAN BAHAN BAKU KEDELAI VARIETAS DEVON 1 DAN GEPAK KUNING 1. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Tempe adalah makanan tradisional hasil olahan fermentasi yang banyak dikonsumsi oleh masyarakat Indonesia, yang pada umumnya dibuat dari kedelai (Glycine max (L.) Merr). Tempe bermanfaat sebagai antioksidan, antibakteri, antikanker, antihaemolitik, antialergi, antiinfeksi dan hepatoprotektor. Tujuan penelitian ini bertujuan untuk mengetahui kadar total fenol, flavonoid dan genistein. Metode ekstraksi yang digunakan adalah maserasi menggunakan pelarut metanol waktu ekstraksi adalah 4 x 24 jam. Penetapan kadar total fenol menggunakan metode Follin-Ciocalteu, penetapan kadar total flavonoid menggunakan metode pembentukan senyawa kompleks antara flavonoid dengan AICI, dengan pengukuran absorbansi menggunakan spektrofotometri UV-Vis. Hasil penelitian menunjukkan nilai rendemen terbesar didapatkan pada Devon 1 yaitu 5,927% dan Gepak kuning 7,597%. Kadar total fenol yang tertinggi didapat dari Gepak Kuning yaitu 2,145 µg/ml dan Devon 1 fermentasi 52 jam yaiu 3,143 µg/ml. Sedangkan kadar total flavonoid yang tertinggi didapat dari Gepak Kuning yaitu 0,510 µg/ml dan Devon 1 0,797 µg/nl. Kedelai varietas Gepak Kuning pada genistein memiliki kandungan 0,58 µg/g dan Devon 12,71 µg/g --- Tempe is a traditional fermented food that is widely consumed by the people of Indonesia, which is generally made from soybeans (Glycine max (L.) Merr). Tempe is useful as an antioxidant, antibacterial, anticancer, antihaemolytic, antiallergic, anti- infective and hepatoprotector. The purpose of this study was to determine the levels of total phenols, flavonoids and genistein. The extraction method used is maceration using methanol as a solvent, the extraction time is 24 hours. Determination of total phenol content using the Follin-Ciocalteu method, determination of total flavonoid content using the method of forming complex compounds between flavonoids and AICI3 with absorbance measurement using UV-Vis spectrophotometry. The results showed that the highest yield value was obtained in Devon 1, namely 5.927% and Gepok kuning, 7.597%. The highest total phenol content was obtained from Gepak Kuning, which was 2,145 g/ml and Devon I fermented for 52 hours, which was 3,143 g/ml. Meanwhile, the highest total flavonoid content was obtained from Gepak Kuning, namely 0.510 g/ml and Devon 1 0.797 g/nl. Soybean varieties Gepak Kuning in genistein contained 0.58 g/g and Devon 1 2.71 g/g
| Item Type: | Thesis (Skripsi) |
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| Uncontrolled Keywords: | Kedelai, Tempe, Fenol, Flavonoid, Genistein --- Soybean, Tempe, Phenol, Flavonoid, Genistein |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 07 Sep 2024 02:33 |
| Last Modified: | 07 Sep 2024 02:33 |
| URI: | http://repository.stfi.ac.id/id/eprint/1123 |
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