Aktivitas Antioksidan Yogurt Dengan Penambahan Ekstrak Kulit Wortel Ternanoemulsi Isolated Soy Protein

Zelina, Nindita Mei (2024) Aktivitas Antioksidan Yogurt Dengan Penambahan Ekstrak Kulit Wortel Ternanoemulsi Isolated Soy Protein. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Wortel (Daucus carota L.) merupakan jenis sayuran yang mengandung banyak senyawa bioaktif seperti fenolat dan betakaroten. Salah satu bagian dari wortel yang banyak mengandung kedua senyawa bioaktif tersebut yaitu kulit wortel. Penelitian ini mempelajari pengaruh penambahan ekstrak kulit wortel terenkapsulasi isolated soy protein (ISP) terhadap yogurt. Ekstrak kulit wortel diperoleh dengan metode maserasi menggunakan variasi pelarut aqua DM dan n-heksana pada suhu ruang dan suhu 45ºC. Ekstrak kulit wortel variasi pelarut campuran (aqua DM : n-heksana) pada suhu 45ºC menunjukkan hasil yang lebih optimum dibandingkan dengan ketiga variasi ekstrak kulit wortel yang lainnya. Hal tersebut didukung oleh hasil pengujian total fenolat, aktivitas antioksidan dengan metode ABTS, dan kandungan senyawa antioksidannya. Ekstrak kulit wortel dienkapsulasi dengan metode nanoemulsi menggunakan bahan dinding isolated soy protein (ISP) yang kemudian ditambahkan pada yogurt. Penambahan ekstrak kulit wortel ternanoemulsi pada yogurt dilakukan dalam jumlah yang berbeda yaitu 2,5 gram dan 5 gram. Yogurt terfortifikasi diuji kandungan total fenolat, total betakaroten, aktivitas antioksidan (metode DPPH dan ABTS), dan kandungan senyawa antioksidan dengan metode ABTS. Dari kesembilan variasi yogurt, hasil optimum dari yogurt terfortifikasi ada di variasi yogurt dengan penambahan 5 gram ekstrak kulit wortel ternanoemulsi ISP dengan pelarut aqua DM pada suhu ruang. Hal tersebut ditunjukkan dari kandungan total fenolat, total betakaroten, dan kandungan senyawa antioksidannya yang lebih besar daripada variasi yogurt terfortifikasi yang lain. Yogurt terfortifikasi juga dilakukan pengukuran pH selama 7 hari untuk setiap variasinya. Hasil uji organoleptik menunjukkan bahwa penambahan ekstrak kulit wortel ternanoemulsi isolated soy protein (ISP) tidak memberikan pengaruh yang signifikan terhadap rasa, warna, aroma, dan tekstur yogurt. Hasil uji organoleptik juga menunjukkan bahwa panelis lebih menyukai variasi yogurt kontrol (tanpa penambahan) dari segi rasa dan teksturnya, variasi yogurt dengan penambahan 2,5 gram ekstrak kulit wortel ternanoemulsi ISP dengan pelarut aqua DM suhu ruang dari segi warna, dan variasi yogurt dengan penambahan 5 gram ekstrak kulit wortel ternanoemulsi ISP pelarut aqua DM suhu 45ºC dari segi aromanya.
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Carrot (Daucus carota L.) is a vegetables that contains many bioactive compounds such as phenolics and beta-carotene. One part of the carrot that contains many of these two bioactive compounds is carrot peel. This research studied the effect of adding carrot peel extract nanoemulsified isolated soy protein (ISP) to yogurt. Carrot peel extract was obtained by maceration method using an aqua DM and n-hexane solvents at room temperature and 45ºC. Carrot peel extract using mixed solvent (aqua DM and n-hexane) at 45ºC showed more optimum results compared to the other three variations of carrot peel extract. This is shown by the phenolic content, antioxidant activity using the ABTS method, and the antioxidant compound. Carrot peel extract is encapsulated by nanoemulsion method using isolated soy protein (ISP) as a wall material then added to yogurt. The addition of nanoemulsified carrot peel extract to yogurt was done in different amounts of 2.5 grams and 5 grams. Fortified yogurt was tested for total phenolic content, total beta-carotene, antioxidant activity (DPPH and ABTS methods), and antioxidant compound using the ABTS method. Between the nine variations of yogurt, the optimum results from fortified yogurt were in the variation of yogurt with the addition of 5 grams of carrot peel extract nanoemulsified isolated soy protein (ISP) with aqua DM solvent at room temperature. This is shown by the total phenolic content, total beta-carotene content and antioxidant compound which is greater than other variations of fortified yogurt. Fortified yoghurt also had its pH measured for 7 days for each variation. The organoleptic test results showed that the addition of carrot peel extract nanoemulsified isolated soy protein (ISP) did not have a significant effect on the taste, color, aroma and texture of the yogurt. The organoleptic test results also showed that the panelists preferred the control yogurt variation (without additions) in terms of taste and texture, the yogurt variation with the addition of 2.5 grams of carrot peel extract encapsulated ISP with aqua DM solvent at room temperature in terms of color, and the yogurt variation with the addition of 5 grams of carrot peel extract encapsulated ISP with aqua DM solvent at 45ºC in terms of aroma.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Antioksidan, Ekstrak Kulit Wortel, Nanoemulsi, Senyawa Bioaktif, Yogurt, Antioxidant, Bioactive Compounds, Carrot Peel Extract, Nanoemulsion
Subjects:	Q Science > QD Chemistry Q Science > QD Chemistry > QD341.P5 Phenols. Q Science > QD Chemistry > QD63 Extraction
Divisions:	Faculty of Science and Data Analytics (SCIENTICS) > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Nindita Mei Zelina
Date Deposited:	15 Aug 2024 05:31
Last Modified:	15 Aug 2024 05:31
URI:	http://repository.its.ac.id/id/eprint/114191

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