Pengaruh Penambahan Ekstrak Metanol Propolis dari Sarang Lebah Trigona sp. Terhadap Aktivitas Antioksdan Yoghurt

Paramitha, Nia (2018) Pengaruh Penambahan Ekstrak Metanol Propolis dari Sarang Lebah Trigona sp. Terhadap Aktivitas Antioksdan Yoghurt. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pada penelitian ini dilakukan ekstraksi propolis dari sarang lebah Trigona sp. menggunakan pelarut metanol untuk mengetahui kandungan total fenolik, flavonoid, dan protein yang terdapat dalam ekstrak propolis. Ekstrak metanol propolis yang diperoleh ditambahkan ke dalam yoghurt. Kandungan total fenolik yang diperoleh sebesar 45,804 ± 0,511 µg AGE/g sarang lebah kering. Kandungan total flavonoid dalam ekstrak propolis sebesar 12,075 ± 0,214 µg KE/g sarang lebah kering. Kandungan total protein dalam ekstrak propolis adalah sebesar 24,931 µg BSA/g sarang lebah kering. Aktivitas antioksidan propolis terhadap radikal DPPH yang diperoleh adalah 82,655%. Pada analisis menggunakan KG-SM dapat diketahui kandungan senyawa dalam ekstrak propolis yaitu 1,2 dimetoksi-4-(2-propenil)benzena, 3-(4-hidroksifenil)-1-propanol, dan (Z)- Asam 6-Oktadekenoat.. Berdasarkan penelitian dapat disimpulkan bahwa penambahan ekstrak propolis pada yoghurt dapat meningkatkan nilai gizi dengan meningkatkan aktivitas antioksidannya. ================================================================================================================== In this research, extraction of propolis had been done from Trigona sp. beehives using a methanol as a solvent to determine the total phenolic, flavonoid, and protein content in the propolis extract. The obtained propolis extract was added into the yoghurt. The total phenolic content was 45,804 ± 0,511 μg AGE / g dry beehives. The total flavonoids in propolis extract was 12,075 ± 0.214 μg KE / g dry beehives. The total protein in the propolis extract was 24,931 μg BSA / g dry beehives. Free radical scavenging activity against DPPH radical was 82,655%. In the GC-MS analysis, the content of compounds in propolis extract can be seen as 3-(4-Hydroxyphenyl)-1-propanol, 1,2-dimethoxy-4-(2-propenyl)benzene, and (Z)-6-Octadecenoic acid. Based on the research, it can be concluded that the addition of propolis extract in yoghurt can enhance yoghurt’s nutritional value by increasing its antioxidant activity.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Propolis, fenolik, flavonoid, aktivitas antioksidan
Subjects: Q Science > QD Chemistry
Q Science > QD Chemistry > QD251.2 Chemistry, Organic. Biochemistry
Q Science > QD Chemistry > QD75.2 Chemistry, Analytic
Divisions: Faculty of Mathematics and Science > Chemistry > (S1) Undergraduate Theses
Depositing User: Nia Paramitha
Date Deposited: 11 Apr 2018 02:20
Last Modified: 11 Apr 2018 02:20
URI: http://repository.its.ac.id/id/eprint/50726

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