POTENSI NATA DE COCOLAWAK SEBAGAI PANGAN FUNGSIONAL ANTIOKSIDAN DAN PENGUKURAN KADAR KURKUMINNYA

PRATIWI, INA SUCI and Miksusanti, Miksusanti and Solihah, Indah (2019) POTENSI NATA DE COCOLAWAK SEBAGAI PANGAN FUNGSIONAL ANTIOKSIDAN DAN PENGUKURAN KADAR KURKUMINNYA. Undergraduate thesis, Sriwijaya University.

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Abstract

One of the causes of several degenerative diseases that is free radical, free radical could inhibited by antioxidants . One of them source from antioxidants usual utilized as antioxidant is ginger . This study aims to determine antioxidants from nata de coco temulawak as food functional and knowing grade curcumin in product nata de coco. This study was conducted to determine the antioxidant effects of nata de coco temulawak in a manner clinical using the TBARS method by measuring plasma levels of MDA test subjects were given Original nata de coco and nata de coco temulawak. The measurement is based on the formation of the MDA-TBA complex . Levels of curcumin in nata de coco temulawak 1 gram sample contains 1,306 mg of curcumin . Clinical research this uses 3 6 test subject women are divided into 2 groups namely normal given original nata de coco and treatment given nata de coco temulawak . The results of the study using the TBARs method showed that the normal and group groups treatment as an antioxidant because it can reduce plasma MDA levels test subject normal of 0.2 93 ± 0.2 39 nmol / mL, and group treatment as big as 0.2 74 ± 0, 244 nmol / mL . Keywords: Food functional , nata de coco temulawak , curcumin , antioxidant , MDA , TBARS, clinical trials

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Uji aktivitas, antioksidan
Subjects: R Medicine > RS Pharmacy and materia medica > RS1-441 Pharmacy and materia medica
Divisions: Faculty of Mathematics and Natural Science > 48201-Pharmacy (S1)
Depositing User: Ina Suci Pratiwi
Date Deposited: 09 Aug 2019 06:19
Last Modified: 09 Aug 2019 06:19
URI: http://repository.unsri.ac.id/id/eprint/3290

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