PERUBAHAN AKTIVITAS ANTIOKSIDAN SELAMA FERMENTASI KIMCHI SELADA AIR (Nasturtium officinale)

'AFIFAH, LUTHFI and Lestari, Shanti Dwita and Baehaki, Ace (2019) PERUBAHAN AKTIVITAS ANTIOKSIDAN SELAMA FERMENTASI KIMCHI SELADA AIR (Nasturtium officinale). Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this research was to know changes in antioxidant activity during watercress (Nasturtium officinale) kimchi fermentation. This research used experimental laboratory method and the data was analyzed descriptively. Some of the steps carried out include the stages of sampling, sample extraction, calculation of extract extracts, pH test, total acid test, quantitative phytochemical analysis (phenol content and flavonoid content), and test phase of antioxidant activity DPPH method. The result showed that the extract watercress kimchi has bioactive compounds act as an antioxidant compounds. The extracts of kimchi with a fermentation period of 6 days had the highest value of 51.03 g (17.59%). pH values decline from pH 5.56 at 0 day of fermentation to 4.74 at 3 days and becomes 3,61 at 6 days, while for acid total with the highest value in 6 days of fermentation is 0,68%. The duration of fermentation to produce the highest value of phenol (38.36 mg/ml) and the highest flavonoids (31,12 mg/ml) is 6 days. Kimchi extract at 6 days fermentation showed the strongest DPPH radical activity with IC50 385.51 ppm. The longer process of watercress (Nasturtium officinale) kimchi fermentation, the greater the ability to inhibit free radicals.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	antioksidan, fermentasi, fitokimia, pH, selada air
Subjects:	S Agriculture > SB Plant culture > SB175-177 Food crops
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 841 not found.
Date Deposited:	22 Oct 2019 05:44
Last Modified:	22 Oct 2019 05:44
URI:	http://repository.unsri.ac.id/id/eprint/12465

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