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STUDI AKTIVITAS ANTIOKSIDAN DAN ANTIINFLAMASI EKSTRAK SIMPLISIA BUAH PARE (Momordica charantia l..)

Agustin, Rizki Maulida (2019) STUDI AKTIVITAS ANTIOKSIDAN DAN ANTIINFLAMASI EKSTRAK SIMPLISIA BUAH PARE (Momordica charantia l..). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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PENDAHULUAN.pdf

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BAB I.pdf

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Abstract

Bitter melon (Momordica charantia L.) is a plant that easily found in Indonesia. People use bitter melon as a daily food and have long been believed to be a food that can prevent various diseases. Bitter melon has a bitter taste so that the interest of the community to use it is only limited. This must be pursued by several alternatives to process and consume bittr melon fruit so that people can feel the benefits. Bitter melon fruit has nutritious properties, namely saponins, flavonoids, polyphenols, alkaloids, triterpenoids, momordicin, cucurbitacin glycosides, charantina, butyric acid, palmiic acid, linoleic acid, and stearic acid. This study aim to determine the effect of the drying method on the stability of bioactive compounds in bitter melon fruit and find out the effect of the type of solvent on the acquisition of simplicia extract of bitter melon fruit. This study uses statistical analysis. Factor I is a different drying method (Green House Drying, Cabinet Drying, and Fresh Pare Fruit (Control)). Factor II is the type of solvent used for maceration (96% Ethanol, ethyl acetate, n-hexane). The results showed that there were significant differences in each treatment of water content, yield, total phenol content, total flavonoid levels, antioxidant activity, and anti-inflammatory. The highest yield was found in A2B1 treatment (sun drying; 96% ethanol solvent) which produced a moisture content value of 5.17%, yield of 13.181%, total phenol content of 22.97 µg / ml, total flavonoid content of 65.85 µg / ml, antioxidant activity 27.457%, and anti-inflammatory activity 26, 193%. Based on the results of these studies indicate that the use of the drying method has an effect on the content of compounds in bitter melon fruit and the use of solvent types influences the extract obtained.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201510220311015
Corporate Creators: Sukardi (0015106302), Ahmad Wahyudi (0009116501)
Keywords: bitter melon fruit, drying, solvent
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 10 Sep 2019 02:15
Last Modified: 10 Sep 2019 02:15
URI : http://eprints.umm.ac.id/id/eprint/53186

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