KARAKTERISASI EKSTRAK KASAR KURKUMIN DARI KUNYIT PUTIH (KAEMFERIA ROTUNDA) DAN KUNYIT KUNING (CURCUMA DOMESTICA VAL.)

FEBRIANTI, ANITA and Malahayati, Nura and Widowati, Tri Wardani (2018) KARAKTERISASI EKSTRAK KASAR KURKUMIN DARI KUNYIT PUTIH (KAEMFERIA ROTUNDA) DAN KUNYIT KUNING (CURCUMA DOMESTICA VAL.). Undergraduate thesis, Sriwijaya University.

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Abstract

The objectives of the research were (1) to determine chemical charateristics of white and yellow turmeric powders and (2) to determine effect of turmeric and solvent types on the total content of phenol, curcuminoid, antioxidant and antibacterial activity of curcumin crude extract. The research was conducted at Chemical of Agricultural Product Laboratory and Microbilogy Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from September 2017 until March 2018. The research used a Completely Randomized Factorial Design with two factors and each treatment was repeated three times. The first factor was types of turmeric (white and yellow) and the second factor was types of solvent (n-hexane, ethanol, and ethyl acetate). The observed parameters were chemical characteristics of turmeric powder (water, ash, fat, protein and carbohydrate content), and characteristics of curcumin crude extract (total phenol, curcuminoid, antioxidant and antibacterial activity). The results of this research showed that water, ash, fat and protein content of yellow turmeric powder were higher than those of white turmeric powder. However, the carbohyrate content of yellow turmeric powder was lower than that of white turmeric powder. Curcumin crude extract of yellow turmeric gave a higher content of total phenol, curcuminoid, antioxidant and antibacterial activity than those of curcumin crude extract white turmeric. Curcumin crude extract from ethyl acetate solvent gave a higher content of total phenol, curcuminoid, antioxidant and antibacterial activity than those of other solvents (n-hexane and ethanol). The best treatment of this research was curcumin crude extract from yellow turmeric with ethyl acetate solvent (A2B3) based on the highest value of total phenol (193.26 mgGAE/kg) and curcuminoid content (8.13 mg/L), the lowest IC50 (63.38 μg/mL) and the highest clear zone size of Staphylococcus aureus (6.59 mm) and Escherichia coli bacteria (6.29 mm) at concentration 2000 ppm

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	phenol, curcuminoid, antioxidant and antibacterial activity
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	16 Sep 2019 03:10
Last Modified:	09 Oct 2019 02:04
URI:	http://repository.unsri.ac.id/id/eprint/7693

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