SITI MUSDHALIFAH, - (2020) PEMBUATAN TAHU DENGAN PENAMBAHAN EKSTRAK BUAH CAMPOLAY (Pouteria campechiana) SEBAGAI ANTIOKSIDAN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Tahu merupakan menu diet rendah kalori karena kandungan hidrat arang dan kalorinya rendah. Proses pembuatan tahu dapat diinovasikan dengan menambahkan ekstrak buah campolay. Buah campolay yang menghasilkan antioksidan alami, namun buah campolay belum dimanfaatkan secara maksimal oleh masyarakat. Tujuan penelitian ini adalah untuk mengetahui aktifitas antioksidan, kadar total fenol, flavonoid pada ekstrak buah campolay, ekstrak tahu dan ekstrak tahu yang telah ditambahkan ekstrak buah campolay. Penetapan kadar total fenol dengan metode Pourmorad, penetapan kadar total flavonoid dengan metode Chang, dan pengujian aktivitas antioksidan dengan metode Blois. Hasil: kadar kimia total fenol, flavonoid tertinggi terdapat pada ekstrak buah campolay sebesar 1,9256 g GAE/100 g dan 1,069 g QE/100 g. Aktivitas antioksidan yang ditunjukan dengan nilai IC50 tertinggi pada ekstrak buah campolay, sarian tahu dan sarian tahu yang telah ditambahkan ekstrak buah campolay sebesar 10.260 ppm, 33,597 ppm, 71,714 ppm. IC50 dari ketiga sampel memiliki nilai <50 ppm menunjukan aktivitas antioksidan sangat kuat, sehingga penambahan ekstrak buah campolay dapat dimanfaatkan sebagai penghasil antioksidan alami pada bahan penambahan dalam tahu. ---- Tofu was a low calorie diet menu because of its low calorie and charcoal hydrate content. In the process of making tofu, it could be innovated by adding campolay fruit extract, because it was seen from the content of campolay fruit which produced natural antioxidants, but the campolay fruit harvest had not been utilized optimally by the community. The purpose of this study was to determine the antioxidant activity, total phenol content, flavonoids in campolay fruit extract, tofu extract and tofu extract which had been added with Campolay fruit extract. Determination of total phenol levels using the Pourmorad method, determining levels of total flavonoids using the Chang method, and testing antioxidant activity using the Blois method. Results: The highest levels of total phenol and flavonoids were found in the Campolay fruit extract of 192.556 g GAE / 100 g and 1.069 g QE / 100 g. Antioxidant activity was shown with the highest IC50 at campolay fruit extract, sarian tofu and sarian tofu which had been added to campolay fruit extract at 10,260 ppm, 33,597 ppm, 71,714 ppm. The IC50 of the three extracts had a value of <50 ppm, indicating very strong antioxidant activity, so the addition of Campolay fruit extract could be used as a natural antioxidant producer in the addition of tofu.
| Item Type: | Thesis (Skripsi) |
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| Uncontrolled Keywords: | Tahu, Buah Campolay, Antioksidan, Total Flavonoid, Total Fenol. ---- Tofu, Campolay Fruit, Antioxidant, Total Flavonoids, Total Phenol. |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 02 Oct 2024 03:09 |
| Last Modified: | 02 Oct 2024 03:09 |
| URI: | http://repository.stfi.ac.id/id/eprint/1363 |
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