TINA KHOMISAH, - (2021) PERBANDINGAN KANDUNGAN SENYAWA FENOL, FLAVONOID, DAN GENISTEIN PADA TEMPE DENGAN BAHAN BAKU KEDELAI (Glycine max) VARIETAS ANJASMORO DAN DERING. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Masyarakat Indonesia selalu mengkonsumsi olahan kacang kedelai (Glycine max), seperti susu kedelai, tahu, dan tempe. Belum banyak masyarakat Indonesia yang mnegetahui khasiat olahan kacang kedelai selain dari protein. Didalam kacang kedelai terdapat kandungan senyawa sekunder seperti fenol, flavonoid dan genistein. Tempe mempunyai aktivitas isoflavon yang terdapat pada kedelai dalam bentuk glikosida yaitu genistein, daidzein dan glisitein. Kedelai ini memiliki senyawa sekunder yang bisa menjadi alternative pencegahan penyakit yang berfungsi sebagai penangkal radikal bebas, mencegah penyakit degeneratif. Tujuan penelitian ini untuk perbandingan kandungan senyawa penetapan kadar total fenol, flavonoid dan genistein. Penetapan kadar total fenol menggunakan metode Follin- Ciiocalteu, penetapan kadar total flavonoid menggunakan metode pembentukan senyawa kompleks antara flavonoid dengan AlCl3, penetapan kadar total genistein menggunakan metode preparasi adisi dengan pengukuran absorbansi menggunakan spektrofotometri UV-Vis. Panjang gelombang yang digunakan dalam penetapan kadar total fenol adalah 756 nm, kadar total flavonoid adalah 429 nm, dan penetapan kadar total genistein 268nm. Perbedaan waktu yang digunakan pada saat fermentasi memberikan hasil persentase, kadar total fenol (1,137%), kadar total flavonoid (0,668%), dan kadar total genistein (0,91%) pada kedelai varietas Anjasmoro. --- Indonesian people always consume processed soybeans (Glycine max), such as soy milk, tofu, and tempeh. Not many Indonesians know the benefits of processed soybeans other than protein, Soybeans contain secondary compounds such as phenols, flavonoids in the form and genistein. Tempe has of glycosides, empe has isoflavo isoflavone activity found in in soybeans namely genistein, daidzein and glycitein. Tempe has isoflavone activity found in soybeans in the form of glycosides, namely genistein, daidzein and glycitein. This soybean has secondary compounds that can be an alternative disease pre prevention that functions as an antidote to free radicals, preventing degenerative diseases. The purpose of this study was to compare the content of compounds for the determination of total phenol, flavonoid and genistein levels. Determination of total phenol content using the Follin-Cilocalteu method, determination of total flavonoid content using the method of forming complex compounds berween flavonoids and AICI3, determination ion of total genistein content using the addition preparation method with absorbance measurement using UV- Vis spectrophotometry. The wavelength used in the determination of the total phenol concentration was 756 pm, the total flavonoid content was 429 nm, and the total concentration of genistein was 268 nm. The difference in time used during fermentation gave good percentage results, total phenol content (1.137%), total flavonoid content (0.668%), and total genistein content (0.91%) on soybean varieties Anjasmoro
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | Genistein, Fenol, dan Flavonoid --- Genistein, Phenol, and Flavonoids |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 07 Sep 2024 01:25 |
| Last Modified: | 07 Sep 2024 01:25 |
| URI: | http://repository.stfi.ac.id/id/eprint/1168 |
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