Pengaruh Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.) Terhadap Aktivitas Antioksidan Es Krim Ketela

Sari, Eka Novia (2019) Pengaruh Penambahan Ekstrak Kayu Secang (Caesalpinia Sappan L.) Terhadap Aktivitas Antioksidan Es Krim Ketela. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Pengaruh penambahan ekstrak kayu secang ke dalam es krim ketela telah berhasil diteliti. Ekstrak kayu secang diperoleh dengan metode ekstraksi maserasi menggunakan pelarut air. Ekstraksi dilakukan dengan variasi waktu perendaman yaitu 6, 12, 24 dan 48 jam. Variasi massa kayu secang yang digunakan yaitu 20, 40 dan 60 g. Hasil optimum ekstrak didapatkan pada variasi waktu 48 jam dan massa 60 g sebesar 0,8066 g. Dilakukan pengujian terhadap kandungan fenolik, flavonoid, karbohidrat dan aktivitas antioksidan terhadap masing-masing ekstrak kayu secang. Didapatkan hasil optimum kandungan total fenolik, flavonoid dan karbohidrat berturut-turut sebesar 6764,605 ± 23,808 μg AGE/g kayu secang, 1326,884 ± 4,1 μg QE/g kayu secang, 2577,381 ± 18,586 μg GE/g pada variasi waktu 48 jam dan variasi massa 60 g. Sedangkan hasil optimum aktivitas antioksidan sebesar 68,62% dekolorisasi pada variasi waktu 48 jam dan variasi massa 40 g. Penambahan ekstrak kering kayu secang pada es krim ketela mampu meningkatkan kandungan fenolik, flavonoid, dan aktivitas antioksidan serta mempengaruhi nilai organoleptiknya. Hasil optimum aktivitas antioksidan es krim diperoleh sebesar 84,553 % pada hari ke-14 dengan penambahan ekstrak kering kayu secang sebanyak 0,3 g.
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The effect of the addition of sappan wood extract into cassava ice cream has been successfully investigated. Sappan wood extract was obtained by extraction (maceration) method using water as solvent. Extraction was done with variation in immersion time, which are 6, 12, 24, and 48 hours. The mass variation of sappan wood was 20, 40 and 60 g. The optimum result was obtained with variation at 48 hours of immersion time and 60 g of sappan wood mass which is 0,8066 g. Total phenolic, flavonoid, and antioxidant activity of each sappan wood extract sappan wood extract. The optimum results for total phenolic, flavonoid and carbohydrates content were 6764.605 ± 23.808 μg AGE/sappan wood, 1326,884 ± 4,100 μg QE/g sappan wood, 2577,381 ± 18,586 μg GE/g sappan wood at 48 hours of immersion time and 60 g of mass respectively. While, the optimum result of antioxidant activity was 68,62% decolorization at 48 hours of immersion time and 40 g of mass. Furthemore, the addition of dried extract of sappan wood on cassava ice cream can increase the total phenolic content, total flavonoid content, antioxidant activity and affect the organoleptic score. The optimum result of antioxidant activity of ice cream was 84.553% on the 14th day by addition of 0,3 g of dried extract of sappan wood.

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Secang, aktivitas antioksidan, es krim, ketela
Subjects:	Q Science Q Science > QD Chemistry
Divisions:	Faculty of Natural Science > Chemistry > 47201-(S1) Undergraduate Thesis
Depositing User:	Eka Novia Sari
Date Deposited:	20 Jul 2026 04:10
Last Modified:	20 Jul 2026 04:10
URI:	http://repository.its.ac.id/id/eprint/67318

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