Pengaruh Metode Pengeringan Sampel Dan Pengeringan Terhadap Karakteristik Kimia, Kadar Fenolat, dan Aktivitas Antioksidan Pada Tapai Singkong (Manihot Esculenta Crantz)

Wiryaningtyas, Theresia Avilla (2026) Pengaruh Metode Pengeringan Sampel Dan Pengeringan Terhadap Karakteristik Kimia, Kadar Fenolat, dan Aktivitas Antioksidan Pada Tapai Singkong (Manihot Esculenta Crantz). Other thesis, Institut Teknologi Sepuluh Nopember.

Text 5004221116-Undergraduate_Thesis.pdf - Accepted Version Restricted to Repository staff only Download (5MB) | Request a copy

Abstract

Tapai singkong merupakan produk pangan fermentasi tradisional yang berpotensi dikembangkan sebagai pangan fungsional karena mengandung gula sederhana, asam organik, serta senyawa bioaktif seperti fenolat yang berperan dalam aktivitas antioksidan. Namun, tapai singkong memiliki kadar air tinggi sehingga mudah mengalami kerusakan dan fermentasi lanjutan. Penelitian ini bertujuan untuk mengidentifikasi keberadaan senyawa fenolat pada tapai singkong, menganalisis pengaruh metode preparasi dan pengeringan terhadap kadar fenolat, kadar glukosa, pH, total asam tertitrasi, dan aktivitas antioksidan. Sampel tapai singkong dipreparasi dalam tiga variasi, yaitu tanpa perlakuan/asli (X), diblender (B), serta diblender dan disaring 80 mesh (BS). Sampel kemudian dikeringkan menggunakan metode freeze drying dan oven pada suhu 45, 65, serta 105°C. Parameter yang dianalisis meliputi pH, total asam tertitrasi, kadar glukosa dengan metode DNS, kadar fenolat total dengan metode Folin Ciocalteu, aktivitas antioksidan dengan metode DPPH, serta karakterisasi gugus fungsi menggunakan FTIR. Hasil penelitian menunjukkan bahwa seluruh sampel tapai singkong mengandung senyawa fenolat yang ditandai dengan perubahan warna pada uji Folin Ciocalteu. Metode preparasi memengaruhi distribusi komponen kimia, dengan perlakuan blender saring cenderung meningkatkan kadar fenolat, terutama pada sampel segar, freeze dry, dan oven 105°C. Metode pengeringan memberikan pengaruh nyata terhadap seluruh parameter. Sampel OV105 menunjukkan kadar fenolat tertinggi, yaitu 48,260-60,280 mg GAE/g, sedangkan aktivitas antioksidan tertinggi diperoleh pada sampel OV105 B sebesar 1,919 mg AAE/g dengan inhibisi 14,47%. Kadar glukosa tertinggi terdapat pada kelompok oven 105°C, yaitu 0,960–0,986 mg/g. Karakterisasi FTIR menunjukkan bahwa seluruh sampel memiliki pola gugus fungsi yang relatif sama, terutama O–H, C–H, air terikat, dan C–O/C–O–C, sehingga perlakuan preparasi dan pengeringan tidak membentuk gugus fungsi baru secara signifikan, tetapi menyebabkan pergeseran dan perubahan intensitas puncak.
=======================================================================================================================================
Cassava tapai is a traditional fermented food with potential to be developed as a functional food because it contains simple sugars, organic acids, and bioactive compounds such as phenolics that contribute to antioxidant activity. However, cassava tapai has a high moisture content, making it susceptible to spoilage and over fermentation. This study aimed to identify the presence of phenolic compounds in cassava tapai, analyze the effects of sample preparation and drying methods on phenolic content, glucose content, pH, titratable acidity, and antioxidant activity. Cassava tapai samples were prepared in three variations: untreated/original tapai (X), blended tapai (B), and blended-sieved tapai using an 80 mesh sieve (BS). The samples were then dried using freeze drying and oven drying at 45, 65, and 105°C. The analyzed parameters included pH, titratable acidity, glucose content using the DNS method, total phenolic content using the Folin–Ciocalteu method, antioxidant activity using the DPPH method, and functional group characterization using FTIR. The results showed that all cassava tapai samples contained phenolic compounds, as indicated by the color change in the Folin Ciocalteu assay. Sample preparation affected the distribution of chemical components, with the blended-sieved treatment tending to increase phenolic content, particularly in fresh, freeze dried, and oven dried samples at 105°C. Drying methods also markedly influenced all measured parameters. Oven drying at 105°C resulted in the highest phenolic content, ranging from 48.260 to 60.280 mg GAE/g, while the highest antioxidant activity was obtained in the OV105 B sample, with 1.919 mg AAE/g and 14.47% inhibition. The highest glucose content was also observed in the 105°C oven-dried samples, ranging from 0.960 to 0.986 mg/g. FTIR characterization showed that all samples had relatively similar functional group patterns, mainly O–H, C–H, bound water, and C–O/C–O–C groups. Therefore, the preparation and drying treatments did not form new functional groups significantly, but caused shifts and changes in peak intensity.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	tapai singkong, metode preparasi, pengeringan, fenolat, glukosa, antioksidan, FTIR cassava tapai, sample preparation, drying, phenolic compounds, glucose, antioxidant activity, FTIR
Subjects:	Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Divisions:	Faculty of Mathematics and Science > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Theresia Avilla Wiryaningtyas
Date Deposited:	04 Aug 2026 01:04
Last Modified:	04 Aug 2026 01:04
URI:	http://repository.its.ac.id/id/eprint/142417

Actions (login required)

View Item