NABILATUL NURJANAH, - (2023) PENGUKURAN KANDUNGAN DAIDZEIN DAN GENISTEIN PADA HASIL OLAHAN TEMPE DENGAN BAHAN BAKU KEDELAI LOKAL VARIETAS ARGOMULYO. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Pangan fungsional adalah pangan yang karena komponen aktifnya dapat memberikan manfaat bagi kesehatan, diluar manfaat yang diberikan oleh zat-zat yang terkandung di dalamnya. Para peneliti menemukan bahwa kedelai mempunyai banyak efek menguntungkan kesehatan bila dikonsumsi. Kedelai dengan sumber isoflavon yang membantu mengurangi resiko penyakit degeneratif. Tujuan penelitian ini untuk mengetahui kadar total Daidzein dan Genistein dalam tempe dengan menggunakan kedelai varietas Argomulyo melalui proses perebusan, pengukusan, serta penggorengan. Penetapan senyawa daidzein dan genistein menggunakan metode KLT-Densitometri. Kadar total pada senyawa daidzein yang didapat kedelai (1,96 mg) kemudian mengalami kenaikan setelah fermentasi 42 jam menjadi tempe (3,41 mg), dan hasil metode pengolahan kukus (2,51 mg), metode rebus (5,21 mg), dan metode goreng mengalami penurunan terbanyak (1,38 mg). Untuk kadar total senyawa genistein pada kedelai (3,32 mg), setelah itu mengalami kenaikan setelah fermentasi 42 jam menjadi tempe (3,49 mg), dan dari hasil pengolahan metode kukus yang mengalami penurunan terbanyak (1,33 mg), metode rebus (4,6 mg), dan metode goreng (1,55 mg). Metode pengolahan tempe yang paling sedikit menurunkan senyawa daidzein dan genistein adalah perebusan. --- Functional food is food which because of its active components can provide health benefits, beyond the benefits provided by the substances contained therein. Researchers found that soy has many beneficial health effects when consumed. Soybeans are a source of isoflavones which help reduce the risk of degenerative diseases. The purpose of this study was to determine the total levels of Daidzein and Genistein in tempeh using Argomulyo soybean varieties through the process of boiling, steaming and frying. Determination of daidzein and genistein compounds using the TLC-Densitometry method. The total content of the daidzein compound obtained from soybeans (1.96 mg) then increased after 42 hours of fermentation into tempeh (3.41 mg), and the results of the steam processing method (2.51 mg), boiled method (5.21 mg), and the fried method experienced the greatest decrease (1.38 mg). For total levels of genistein compounds in soybeans (3.32 mg), after that it experienced an increase after 42 hours of fermentation into tempeh (3.49 mg), and from the results of processing the steam method which experienced the greatest decrease (1.33 mg), the boiled method (4.6 mg), and the fried method (1.55 mg). The tempe processing method that reduces the daidzein and genistein compounds the least is boiling.
| Item Type: | Thesis (Skripsi) |
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| Uncontrolled Keywords: | Kedelai, Tempe, Daidzein, Genistein Soybean, Tempeh, Daidzein, Genistein |
| Subjects: | Q Science > Q Science (General) R Medicine > RV Botanic, Thomsonian, and eclectic medicine |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 21 Jun 2024 03:08 |
| Last Modified: | 21 Jun 2024 03:08 |
| URI: | http://repository.stfi.ac.id/id/eprint/273 |
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