KARAKTERISASI SENYAWA BIOAKTIF ISOFLAVON DAN UJI AKTIVITAS ANTIOKSIDAN DARI EKSTRAK ETANOL TEMPE BERBAHAN BAKU KORO PEDANG (Canavalia ensiformis)

Istiani, Yurina (2010) KARAKTERISASI SENYAWA BIOAKTIF ISOFLAVON DAN UJI AKTIVITAS ANTIOKSIDAN DARI EKSTRAK ETANOL TEMPE BERBAHAN BAKU KORO PEDANG (Canavalia ensiformis). PhD thesis, Universitas Sebelas Maret.

[img] PDF ( Jack bean, tempeh, antioxidant, isoflavone) - Published Version
Download (1825Kb)

    Abstract

    The objectives of the research were to find out: (1) the contents of the isoflavone compounds of daidzein,genistein, glisitein, and factor-2, and (2) the antioxidant activity of jack bean andits tempeh product. The material used for the researchwas jack bean with the treatment of the whole and choppedseed size and length of fermentation (0,1,2, 3,4 days) compared with the ethanol extract of the soy bean and its tempeh product and several natural antioxidants (α-tocoferol, ß carotene, and Vitamin C) and BHT synthetic antioxidant. The method used to extract the isoflavone compounds was maceration, and the method used toidentify the isoflavone compounds was that of HPLC. The test of antioxidant activity used the method ofDPPH. Theanalysis of the data of the test of antioxidant activity used the methodof GeneralLinear Model – Univariate and Compare Means – One-Way Anova. The largesttotal content of the isoflavone compounds of the tempeh made of the whole and chopped jack bean tookplace in the 1-day fermentation, that is,0.786% and 0.590% whilethe largesttotal content of the isoflavone compounds of the tempeh madeof the soy bean took place inthe 2-day fermentation, that is, 1.812%. The highest antioxidant activity of the tempeh made of thewhole and chopped jack bean and soy bean took place in the 3-day fermentation, that is, 77.32%, 68.63%, and 81.43% respectively. Theantioxidant activity of the tempeh made of the soy bean was relatively similar to that of of BHT, that is,at the range of 81%, and the antioxidant activityof the tempeh made of the wholejack bean was relatively similar to those of vitamin C and α-tocoferol, that is, ranging from 75% to 77%. The oxidant activity of the tempeh made of the chopped jack bean was lower compared to those of soy bean, natural antioxidant (Vitamin C and α-tocoferol and BHT) significantly different that is 69%, and ß carotene (45%) had the lowest antioxidant activity.

    Item Type: Thesis (PhD)
    Subjects: Q Science > QD Chemistry
    Divisions: Pasca Sarjana
    Pasca Sarjana > Magister
    Pasca Sarjana > Magister > Biosains
    Depositing User: Vignasari Kokasih
    Date Deposited: 20 Aug 2013 18:28
    Last Modified: 20 Aug 2013 18:28
    URI: https://eprints.uns.ac.id/id/eprint/10070

    Actions (login required)

    View Item