Antioksidan Dalam Bakso Rumput Laut Merah Eucheuma Cottonii

Sirat, Dikron Wirada (2012) Antioksidan Dalam Bakso Rumput Laut Merah Eucheuma Cottonii. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Telah dilakukan analisa terhadap kadar asam askorbat dan total senyawa fenolat dari sampel bakso tepung tap\oka dan bakso rumput laut merah Eucheuma cottonii. Analisa kadar asam askorbat dilakukan menggunakan metode titrasi dengan indikator 2,6- diklorofenolindofenol sedangkan analisa total senyawa fenolat dilakukan menggunakan uji folin-docalteu. Kadar asam askorbat dalam sampel bakso tepung tapioka dan bakso rumput taut bervariasi dari 0,0064 mg/g hingga 0,0123 mg/g sedangkan kadar senyawa fenolat berkisar 0,264±0,044 mg/g hingga 0,531±0,209 mg/g. Penambahan rumput laut Eucheuma cottonii sebanyak 20 gram pada adonan 80 gram dapat meningkatkan kadar asam askorbat sebesar 0,004 mg/g dan total senyawa fenolat sebesar o,on mg/g. Penambahan rumput laut sebanyak 40 gram dapat meningkatkan kadar asam askorbat sebesar 0,004 mg/g dan total senyawa fenolat sebesar 0,151 mg/g. Penambahan rumput laut sebanyak 60 gram dapat meningkatkan kadar asam askorbat sebesar 0,006 mg/g dan total senyawa fenolat sebesar 0,263 mg/g.
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Ascorbic add content and tota\ pheno\ic compound of tapioca flour meatball and Eucheuma cottonii red seaweed meatball were evaluated. Ascorbic add content was determined using titration with 2,6- dichlorophenolindophenol indicator. Total phenolic compound was evaluated using folin-docalteu assay. The ascorbic add content varied from 0,0064 mg/g to 0,0123 mg/g. Total phenolic compound varied from 0,264±0,044 mg/g to 0,531±0,209 mg/g. The addition of Eucheuma cottonii red seaweed into meatball could increase antioxidant content of meatball. The addition of 20 gram Eucheuma cottonii into 80 gram mixture could increase ascorbic add content 0,004 mg/g and total phenolic compound 0,077 mg/g. The addition of 40 gram red seaweed could increase 0,004 mg/g ascorbic add content and 0,151 mg/g total phenolic content. The addition of 60 gram red seaweed could increase 0,006 mg/g ascorbic add content and 0,263 mg total phenolic content.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Bakso, rumput laut Eucheuma cottonii, asam askorbat, total senyawa fenolat., Meatball, Eucheuma cottonii red seaweed,ascorbic add, total phenolic compound.
Subjects:	Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Yeni Anita Gonti
Date Deposited:	23 Sep 2025 08:08
Last Modified:	23 Sep 2025 08:08
URI:	http://repository.its.ac.id/id/eprint/128392

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