PENENTUAN AKTIVITAS ANTIOKSIDAN SIRUP KULIT BUAH MANGGIS (GARCINIA MANGOSTANA L.) YANG DIOLAH MELALUI VARIASI SUHU PEMANASAN

• Main Author: Widyawati, Astri (Author)
• Format: Book
• Published: 2014-01-29.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata
• Notes: http://repository.upi.edu/6576/1/S_KIM_0907116_Title.pdf; http://repository.upi.edu/6576/2/S_KIM_0907116_Abstract.pdf; http://repository.upi.edu/6576/3/S_KIM_0907116_Table_of_Content.pdf; http://repository.upi.edu/6576/4/S_KIM_0907116_Chapter1.pdf; http://repository.upi.edu/6576/5/S_KIM_0907116_Chapter2.pdf; http://repository.upi.edu/6576/6/S_KIM_0907116_Chapter3.pdf; http://repository.upi.edu/6576/7/S_KIM_0907116_Chapter4.pdf; http://repository.upi.edu/6576/8/S_KIM_0907116_Chapter5.pdf; http://repository.upi.edu/6576/9/S_KIM_0907116_Bibliography.pdf; http://repository.upi.edu/6576/10/S_KIM_0907116_Appendix.pdf
• Keywords: Program Studi Pendidikan Kimia

Telah dilakukan penelitian yang berjudul penentuan aktivitas antioksidan sirup kulit buah manggis (Garcinia mangostana L.) yang diolah melalui variasi suhu pemanasan. Penelitian ini bertujuan untuk mengetahui kandungan senyawa metabolit sekunder yang terdapat dalam sirup kulit buah manggis yang berperan sebagai antioksidan, dan mengetahui aktivitas antioksidan dan total antosianin sirup kulit buah manggis yang dibuat dengan variasi suhu pemanasan. Kulit buah manggis diolah menjadi sirup melalui proses pemanasan dengan berbagai variasi suhu, yaitu 60°C, 70°C, 80°C, dan 90°C, dan variabel tetapnya adalah waktu, yaitu selama 10 menit. Penentuan kandungan senyawa metabolit sekunder dilakukan melalui uji fitokimia. Penentuan total antosianin dilakukan dengan menggunakan metode perbedaan pH. Penentuan aktivitas antioksidan dilakukan dengan menggunakan metode DPPH. Senyawa metabolit sekunder yang terdapat didalam sirup kulit buah manggis yaitu antosianin, xantone, tanin, terpenoid, dan saponin. Total antosianin sirup kulit buah manggis yang dibuat dengan suhu 60°C, 70°C, 80°C, dan 90°C masing-masing secara berurutan yaitu 49,2147 mg/L; 45,3753 mg/L; 34,6461 mg/L; dan 15,4185 mg/L. Aktivitas antioksidan sirup kulit buah manggis dengan suhu 60°C, 70°C, 80°C, dan 90°C masing-masing secara berurutan yaitu 85%; 84,38%; 83,75%; dan 82,813%. Variasi suhu pemanasan saat pengolahan mempengaruhi aktivitas antioksidan dan total antosianin sirup kulit buah manggis, semakin meningkatnya suhu pemanasan, maka aktivitas antioksidan dan total antosianin dalam sirup semakin menurun. Kata kunci : sirup kulit buah manggis, variasi suhu, senyawa metabolit sekunder, total antosianin, aktivitas antioksidan Has conducted a study entitled determination of antioxidant activity of mangosteen rind syrup (Garcinia mangostana L.) is processed through heating temperature variations. The purpose of the study was to examine the content of secondary metabolites in the mangosteen rind syrup which has a role as antioxidants, and to examine antioxidant activity and total anthocyanin mangosteen rind syrup made by heating temperature variations. The mangosteen rind was processed into mangosteen rind syrup by heating temperature variations. The temperature were 60°C, 70°C, 80°C, and 90°C, and permanent variable is the time that is over 10 minutes. The secondary metabolites were determined by using the phytochemical test. The total anthocyan in was determined by using pH differential method. The antioxidant activity was determined by using DPPH method. The secondary metabolites contained in the mangosteen rind syrup is anthocyanin, xantone, tannins, terpenoids, and saponins. The total anthocyanin of mangosteen rind syrup which made on heating temperature process at 60°C, 70°C, 80°C, and 90°C respectively were 49,2147 mg/L; 45,3753 mg/L; 34,6461 mg/L; and 15,4185 mg/L. The antioxidant activity of mangosteen rind syrup which made on heating temperature process at 60°C, 70°C, 80°C, and 90°C respectively were 85%; 84,38%; 83,75%; and 82,813%. Heating temperature variation during processing affect antioxidant activity and total anthocyanin in the mangosteen rind syrup, when the heating temperature increased therefore the antioxidant activity and total anthocyanins in syrup decreased as well. Keywords : mangosteen rind syrup, temperature variations, secondary metabolites, total anthocyanin, antioxidant activity