EKSTRAKSI, KARAKTERISASI, DAN ANALISIS PENGARUH SUHU PRESSING TERHADAP KANDUNGAN BIJI TANAMAN Plukenetia volubilis L. SEBAGAI ANTIOKSIDAN ALAMI

SELVI PUSPITA DEWI, . (2024) EKSTRAKSI, KARAKTERISASI, DAN ANALISIS PENGARUH SUHU PRESSING TERHADAP KANDUNGAN BIJI TANAMAN Plukenetia volubilis L. SEBAGAI ANTIOKSIDAN ALAMI. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Telah dilakukan ekstraksi biji tanaman sacha inchi (Plukenetia volubilis L.) yang ditanam pada ketinggian 600-700 mdpl menggunakan metode cold pressing dengan tekanan 600 bar/60MPa serta variasi suhu pressing sebesar 25 oC, 30 oC, 35 oC, 40 oC, dan 45 oC. Sebelum dilakukan proses pressing, biji terlebih dahulu dikeringkan sebanyak dua kali menggunakan bantuan sinar matahari di suhu 30-35 oC untuk mencapai % kadar air yang dibutuhkan, yaitu sebelum biji dikupas (biji hitam) hingga kadar air mencapai 12-13% dan setelah biji dikupas (biji putih) hingga kadar air mencapai 8-8.2%. Proses ekstraksi menghasilkan minyak sacha inchi dengan volume 100 ml per variasi. Minyak hasil ekstraksi dikarakterisasi menggunakan UV-Vis Spectrophotometer dan Fourier Transform Infra-Red (FTIR). Selanjutnya, pengujian kandungan berupa aktivitas antioksidan diuji menggunakan metode peredaman senyawa radikal DPPH (2,2-diphenyl-1-picrylhydrazyl) serta asam lemak. Hasil karakterisasi UV-Vis Spectrophotometer mengkonfirmasi bahwa pada kelima variasi minyak terdeteksi adanya serapan dari beberapa kandungan, seperti asam lemak teroksidasi, vitamin E berupa α-tokoferol dan δ-tokoferol, protein berupa tirosin/tyrosin (Tyr) dan triptofan/tryptophan (Trp), senyawa fenolik, serta beberapa kandungan lain berupa karotenoid, antosianin, dan klorofil yang belum belum terkaji terkandung di dalam minyak biji sacha inchi. Hasil karakterisasi FTIR menunjukkan bahwasanya terdapat vibrasi atau getaran dari gugus fungsi cis-olefinik C=H, peregangan C-H simetris dan asimetris gugus metilen, peregangan C=O, cis C=C tersubstitusi, peregangan C-O ester, serta getaran lentur dari CH2, CH3, dan =C-H keluar bidang pada kelima jenis minyak dengan variasi suhu pressing. Hasil pengujian aktivitas antioksidan minyak sacha inchi mengkonfirmasi bahwa nilai persentase (%) penghambatan senyawa radikal DPPH (inhibisi) terbesar dicapai oleh minyak dengan suhu pressing 25 oC, yaitu sebesar 87.22%. Sedangkan, pada minyak yang dipressing di suhu 35 oC dan 45 oC memiliki nilai %inhibisi masing-masing sebesar 85.61 % dan 76.80 %. Hasil ini menunjukkan bahwa minyak sacha inchi dengan suhu pressing sebesar 25 oC yang paling optimum sebagai antioksidan alami dalam menghambat senyawa radikal bebas. **** The seeds of the sacha inchi plant (Plukenetia volubilis L.) grown at an altitude of 600-700 masl have been extracted using the cold pressing method with a pressure of 600 bar/60MPa and variations in pressing temperature of 25 oC, 30 oC, 35 oC, 40 oC, dan 45 oC. Before the pressing process, the seeds were first dried twice using sunlight at a temperature of 30-35 oC to achieve the required % moisture content, namely before the seeds were shelled (black seeds) until the moisture content reached 12-13% and after the seeds were shelled (white seeds) until the moisture content reached 8-8.2%. The extraction process produces sacha inchi oil with a volume of 100 ml per variation. The extracted oil was characterized using UV-Vis Spectrophotometer and Fourier Transform Infra-Red (FTIR). Furthermore, content testing in the form of antioxidant activity was tested using the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical compound silencing method and fatty acids. The UV-Vis Spectrophotometer characterization results confirmed that in all five oil variations, the absorption of several contents, such as oxidized fatty acids, vitamin E in the form of α-tocopherol and δ-tocopherol, proteins in the form of tyrosine (Tyr) and tryptophan (Trp), phenolic compounds, and several other contents in the form of carotenoids, anthocyanins, and chlorophyll that have not been studied are contained in sacha inchi seed oil. The results of FTIR characterization show that there are vibrations or vibrations of the cis-olefinic C=H functional group, symmetrical and asymmetrical C-H stretching of methylene groups, C=O stretching, substituted cis C=C, C-O ester stretching, and bending vibrations of CH2, CH3, and =C-H out of plane in the five types of oil with variations in pressing temperature. The results of the antioxidant activity test of sacha inchi oil confirmed that the largest percentage value (%) of inhibition of DPPH radical compounds (inhibition) was achieved by oil with a pressing temperature of 25 oC, which amounted to 87.22%. Meanwhile, the oil pressed at 35 oC and 45 oC had %inhibition values of 85.61 % and 76.80 %, respectively. These results indicate that sacha inchi oil with a pressing temperature of 25 oC is the most optimum as a natural antioxidant in inhibiting free radical compounds.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Prof. Dr. Agus Setyo Budi, M.Sc 2). Prof. Dr. Iwan Sugihartono, M.Si
Subjects:	Bahasa dan Kesusastraan > Bahasa Inggris Bahasa dan Kesusastraan > Bahasa Indonesia
Divisions:	FMIPA > S1 Fisika
Depositing User:	Users 25105 not found.
Date Deposited:	13 Aug 2024 01:43
Last Modified:	13 Aug 2024 01:43
URI:	http://repository.unj.ac.id/id/eprint/49488

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