Rofaudin, M. Naufal Fatkhi and Hadadi, Achmad Fuad (2017) Ekstraksi Maserasi Sayur Okra (Abelmoschus esculentus L.) Sebagai BAhan Pembuatan Kapsul Ekstrak Okra. Diploma thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Okra (Abelmoschus esculentus L.) merupakan sayuran yang kaya akan serat α-selulosa dan hemiselulosa yang merupakan komponen anti-diabetes. Secara umum okra mempunyai manfaat pada kesehatan khususnya terhadap penderita diabetes karena sifat okra dapat mengurangi penyerapan glukosa, sehingga dapat mengurangi kadar gula darah. Di Indonesia sementara ini, cara mengonsumsi sayur okra dengan meminum rendaman irisan sayur okra atau diolah menjadi juice okra. Untuk mempermudah cara konsumsi, okra dieksrak dan dapat dikemas dalam bentuk kapsul. Pada penelitian ini ekstrak dilakukan dengan menggunakan pelarut etanol. Tahapan yang digunakan pada penelitian ini antara lain pembuatan bubuk okra yaitu mengeringkan okra dalam oven dengan suhu 110°C selama 3 jam. Selanjutnya tahap ekstraksi maeserasi dengan merendam bubuk okra kedalam etanol 75%, selama 24, 36, dan 48 jam. Setelah itu larutan ekstrak dimasukkan kedalam rotary vacuum evaporator dan dikeringkan dalam oven sehingga menghasilkan bubuk ekstrak okra. Bubuk ekstrak diuji dengan uji spektro sehingga diketahui kandungan dari bubuk okra tersebut.
Dari hasil praktikum, dididapatkan yield praktikum terbesar yaitu 45% pada variabel ekstraksi buah dan biji okra selama 45 jam. Lalu yield praktikum terkecil yaitu 16,67% pada variabel buah selama 24 jam. Yield praktikum memiliki delta yang tinggi dikarenakan faktor terlalu lama membiarkan ekstrak sehingga tumbuh sedikit jamur dibeberapa variabel. Lalu dari hasil praktikum didapatkan pula hasil uji kadar flavonoid. Kadar flavonoid tertinggi yang didapatkan yaitu 1,9% pada variabel ekstraksi buah dan biji okra selama 36 jam. Lalu kadar flavonoid terendah didapatkan yaitu 0% pada variabel ekstraksi buah selama 24 jam. Delta yang tinggi ini dikarenakan faktor terlalu lama membiarkan ekstrak sehingga tumbuh jamur dibeberapa variabel.
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Okra (Abelmoschus esculentus L.) is a vegetable rich in α-cellulose, hemicellulose and flavonoids, which is an anti-diabetic component. In general, okra has health benefits, especially for diabetics because the nature of okra can reduce the absorption of glucose, so as to reduce blood sugar levels. In Indonesia in the meantime, how to consume okra vegetables by drinking marinated slices of okra vegetables or processed into juice okra. To simplify the way of consumption, okra is executed and can be packed in capsule form. In this study the extract was done by using ethanol solvent. Stages used in this research include the manufacture of okra powder that is drying okra in the oven with a temperature of 110 ° C for 3 hours. Furthermore, the maeserasi extraction step by soaking the okra powder into 75% ethanol, for 24, 36, and 48 hours. Afterwards the extract solution is introduced into the rotary vacuum evaporator and dried in the oven to produce the okra extract powder. The extract powder was tested with a spectro test so that it was known that the powder of the okra.
From the results of the lab, the highest practicum yield obtained was 45% in the extraction variables of fruit and okra seeds for 45 hours. Then the smallest laboratory yield of 16.67% in fruit variables for 24 hours. The practicum yield has a high delta due to the factor of allowing too long the extract to grow slightly mushrooms in some variables. Then from the lab results also obtained the test results of flavonoid levels. The highest levels of flavonoids obtained were 1.9% in the extraction variables of fruit and okra seeds for 36 hours. Then the lowest flavonoid level obtained 0% on fruit extraction variables for 24 hours. The high delta is due to the factor too long to let the extract grow mushrooms in some variables.
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Okra, Diabetes, Maserasi, Ekstrak Okra |
| Subjects: | T Technology > TP Chemical technology T Technology > TP Chemical technology > TP156 Crystallization. Extraction (Chemistry). Fermentation. Distillation. Emulsions. |
| Divisions: | Faculty of Vocational > 24305-Industrial Chemical Engineering Technology |
| Depositing User: | M. Naufal Fatkhi Rofaudin |
| Date Deposited: | 25 Oct 2017 07:43 |
| Last Modified: | 05 Mar 2019 08:33 |
| URI: | http://repository.its.ac.id/id/eprint/47890 |
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