BUNGA LUSDIANA PUTRI, - (2021) PERBANDINGAN KANDUNGAN SENYAWA FENOL, FLAVONOID DAN GENISTEIN PADA TEMPE DENGAN BAHAN BAKU KEDELAI (Glycine max (L.) Merr.) VARIETAS DEJA 1 DAN DERAP 1. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Kedelai adalah salah satu tanaman polong-polongan dan merupakan sumber utama protein dan minyak nabati utama dunia. Kandungan isoflavon pada kedelai 3 mg/g bobot kering. Senyawa aglikon utama terdiri atas genistein, daidzein dan glysitein. Tujuan Penelitian ini untuk mengetahui kadar total flavonoid, fenol dalam tempe dan kedelai. Untuk mengetahui kandungan genistein dalam tempe dan kedelai. Metode ekstraksi yang digunakan adalah maserasi menggunakan pelarut metanol, yang direndam selama 4 x 24 jam dengan jumlah metanol 400 ml.. Penetapan kadar total fenol menggunakan metode Follin-Ciocalteu dan penetapan kadar total flavonoid menggunakan metode pembentukan senyawa kompleks antara flavonoid dengan AlCl, dengan pengukuran absorbansi menggunakan spektrofotometri UV- Vis. Hasil penelitian menunjukkan nilai rendemen tempe deja 1 pada fermentasi 42 jam lebih tinggi yaitu 8,317% dibandingkan tet pe yang lain. Panjang gelombang yang digunakan dalam penetapan kadar total fenol adalah 760 nm dan kadar total flavonoid adalah 429 mm, pada kadar total fenol lebih tinggi Varietas deja 1 dibandingkan varietas derap I, dan pada kadar total flavonoid menunjukkan bahwa kadar flavonoid total pada biji kedelai sebesar 0,366 ± 3,945%. Sedangkan pada kadar flovonoid total tempe berbahan dasar biji kedelai sebesar 1,159 3,372 %. Kadar total genistein pada ekstrak tempe varietas derap yaitu 0,95% lebih tinggi dibandingkan dengan ekstrak kedelai varietas derap 0,58%. Perbedaan waktu yang digunakan pada saat ekstraksi memberikan hasil rendemen, kadar total fenol, dan kadar total flavonoid yang variatif. Sehingga didapatkan waktu yang optimal untuk mendapatkan parameter hasil ekstrak yang memiliki khasiat yang optimal. --- Soybean is one of the legume crops and is the world's main source of protein and vegetable oil. Isoflavone content in soybean is 3 mg/g dry weight. The main aglycone compounds consist of genistein, daidzein and glysitein. The purpose of this study was to determine the total levels of flavonoids, phenols in tempe and soybeans. To determine the content of genistein in tempeh and soybeans. The extraction method used was maceration using methanol solvent, which was soaked for 4 x 24 hours with 400 ml. of methanol. Determination of total phenol content using the Follin-Cliocalteu method and determination of total flavonoid content using the method of forming complex compounds between flavonoids and AICI, by measuring absorbance using UV-Vis spectrophotometry. The results showed that the yield value of deja 1 tempeh at 42 hours of fermentation was 8.317% higher than the other tempeh. The wavelength used in determining the total phenol content was 760 nm and the total flavonoid content was 429 nm, the deja I variety was higher than the derap 1 variety and the total flavonoid content indicated that the total flavonoid content in soybean seeds was 0.366 ±3.945% Meanwhile, the total flavonoid content of soybean-based tempeh was 1,159 ± 3,372%. The total level of genistein in the tempeh extract of the derap variety was 0.95 3%, higher than soybean extract of the derap variety of 0.58%. The difference in the time sused at the time of extraction gave various yields, total phenol content, and total flavonoid content. So that the optimal time is obtained to get the parameters of the extract that has optimal efficacy.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Kedelai, Tempe, Rendemen, Flavonoid. Fenol, Genistein --- Soybean, Tempe, Yield, Flavonoid, Phenol, Genistein |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 07 Sep 2024 02:05 |
| Last Modified: | 07 Sep 2024 02:05 |
| URI: | http://repository.stfi.ac.id/id/eprint/1141 |
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