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 watereress (Nasturtium officinale) kimehi 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 watereress kimehi has bioactive compounds act as an antioxidant compounds. The extracts of kimehi 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. Kimehi extract at 6 days fermentation showed the strongest DPPH radical activity with IC50 385.51 ppm. The longer process of watereress (Nasturtium officinale) kimehi fermentation, the greater the.ability to inhibit free radicals.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Antioksidan, fermentasi, fitokimia, pH, selada air
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 54295-Plant Protection (S1)
Depositing User:	Ichlasyah Aisyah
Date Deposited:	14 Oct 2024 02:18
Last Modified:	14 Oct 2024 02:18
URI:	http://repository.unsri.ac.id/id/eprint/158502

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