PENGARUH CAMPURAN KUNYIT, KAYU MANIS ATAU DAUN JAMBU BIJI TERHADAP TOTAL FENOL, FLAVONOID DAN AKTIVITAS ANTIOKSIDAN MI TAPIOKA
| Main Author: | TIARA ALFIANI , 1414051092 |
|---|---|
| Format: | Bachelors NonPeerReviewed Book Report |
| Terbitan: |
FAKULTAS PERTANIAN
, 2020
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| Subjects: | |
| Online Access: |
http://digilib.unila.ac.id/61662/2/ABSTRAK.pdf http://digilib.unila.ac.id/61662/1/SKRIPSI%20FULL.pdf http://digilib.unila.ac.id/61662/3/SKRIPSI%20TANPA%20BAB%20PEMBAHASAN.pdf http://digilib.unila.ac.id/61662/ |
Daftar Isi:
- Penelitian ini bertujuan untuk mempelajari pengaruh penambahan herbal (kunyit, kayu manis, daun jambu biji atau kombinasinya) terhadap total fenol, flavonoid, dan aktivitas antioksidan mi tapioka. Perlakuan disusun dalam rancangan acak kelompok lengkap (RAKL) dengan faktor tunggal berupa lima kombinasi herbal kunyit, kayu manis, dan daun jambu biji (C1, C2, C3, C4 dan C5) dengan empat ulangan. Homogenitas data diuji dengan uji Bartlet dan kemenambahan data diuji dengan uji Tuckey. Analisis ragam dilakukan untuk mendapatkan pendugaan ragam galat. Untuk mengetahui perbedaan antara formula data diuji lebih lanjut dengan uji Beda Nyata Terkecil (BNT) pada taraf nyata 5%. Hubungan antara total fenol dan flavonoid dengan aktivitas antioksidan mi tapioka dilakukan uji korelasi pearson (Pearson Correlation Test). Hasil penelitian menunjukkan bahwa kombinasi kunyit, kayu manis dan daun jambu biji berpengaruh terhadap total fenol, flavonoid dan aktivitas antioksidan mi tapioka, dan ada hubungan antara kadar total fenol dan flavonoid dengan aktivitas antioksidan. Campuran 1,0 g kunyit, 0,5 g kayu manis dan 1,5 g daun jambu biji merupakan kombinasi herbal yang menghasilkan total fenol tertinggi sebesar 470,41 ppm (GAE), flavonoid sebesar 99,25 ppm, dan aktivitas antioksidan sebesar 5,50 %. Kata kunci: Aktivitas antioksidan, daun jambu biji, flavonoid, kayu manis, kunyit, mi tapioka, total fenol. ABSTRACT This research was aimed to study the effect of adding herbs (turmeric, cinnamon, and guava leaves or their combination) on total phenol, flavonoids, and antioxidant activities of tapioca noodle. The treatment were arranged in Completely Randomized Block Design (CRBD) with a single factor in the form of five herbal combinations (C1, C2, C3, C4, and C5) with four replications. The homogeneity of the data was tested usingBartlet test and the additional data was tested using Tuckey test. Analysis of variance was applied to differentiate between treatments. The data then were tested further using the Least Significant Difference (LSD) test that was performed at a 5% significance level. To see the relationship between total phenols and flavonoids with antioxidant activities, Pearson Correlation Test was performed. The result showed that there was a relationship between total phenol and flavonoid levels with antioxidant activities. Thecombination of 1.0 g turmeric, 0.5 g cinnamon, and 1.5 g guava leaves produced the highest total phenols of 470.41 ppm (GAE), flavonoids of 99.25 ppm, and antioxidant activities of 5.50%. Keywords: Antioxidant activities, cinnamon, flavonoid, guava leaves, tapioca noodle, total phenols, and turmeric.