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EKSTRAKSI DAN UJI STABILITAS ANTIOKSIDAN TEMU MANGGA (Curcuma mangga) SEBAGAI PENANGKAP RADIKAL BEBAS

Kurniawan, Ardy (2018) EKSTRAKSI DAN UJI STABILITAS ANTIOKSIDAN TEMU MANGGA (Curcuma mangga) SEBAGAI PENANGKAP RADIKAL BEBAS. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Mango ginger is one of many traditional medicine plants in Indonesia, but the ussage as a traditional medicine has not been really popular yet in the society. Even though this plant has a good nutrients and benefit for health. One of the nutrients contained in mango ginger is antioxidants. Antioxidants has a good role for the human body, one of them is very useful as a prophylactic of free radicals, skin rejuvenation, and the deterrent of cancer. This research was aimed to find out the effective type of solvent to extract antioxidants in a fresh mango ginger and mango ginger flour . Then, to find out the stability of the fresh mango ginger extract’s antioxidant and mango ginger flour against heating. This research was held in two phases, the first phase was antioxidants graded extraction to a fresh mango ginger and mango ginger flour using hexane solvent, ethyl acetate, ethanol, and aquadest. The second phase of research was extract’s stability tested against heating process using RAK Factorial. Factor I was the type of material (the result of phase one) and Factor II was the duration of heating (10, 20, and 30 minutes). The result of this result showed that the raw material extracted with ethyl acetate solvent produced the highest transcendence and had the most stable antioxidant activity against heating. Antioxidant activity before heating in the extract of mango ginger flour with ethyl acetate solvent was the highest and the lowest was in the fresh mango ginger extract with ethanol solvent. The highest antioxidant activity after heating was in the mango ginger flour extract with hexane solvent and 20 minutes heating and the lowest was in the fresh mango ginger extract with ethanol solvent and 30 minutes heating.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201010220311024
Keywords: Mango ginger, Antioxidant Activity, Solvent, and Heating
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 22 Nov 2018 03:29
Last Modified: 22 Nov 2018 03:29
URI : http://eprints.umm.ac.id/id/eprint/40551

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