| dc.contributor.advisor | Syahbirin, Gustini | |
| dc.contributor.advisor | Rahmani, Nanik | |
| dc.contributor.author | Hati, Rahajeng Laras | |
| dc.date.accessioned | 2022-10-21T03:22:16Z | |
| dc.date.available | 2022-10-21T03:22:16Z | |
| dc.date.issued | 2022 | |
| dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/115048 | |
| dc.description.abstract | Biji kakao banyak digemari karena memiliki cita rasa yang enak dan mengandung senyawa bioaktif berkhasiat untuk pencegahan maupun pengobatan penyakit degeneratif, seperti diabetes. Akan tetapi, fermentasi biji kakao, selain berfungsi membentuk cita rasa dan aroma khas, juga dapat mendegradasi senyawa bioaktif. Dalam penelitian ini, cairan enzim pektinase 1% ditambahkan pada biji kakao yang akan difermentasi untuk mempertahankan senyawa bioaktif yang mampu menginhibisi enzim alfa-glukosidase, yaitu polifenol dan flavonoid. Hasil fermentasi diekstraksi dengan pelarut metanol 80% kemudian dianalisis menggunakan spektofotometri dan diidentifikasi senyawa polifenol, yaitu katekin dan epikatekin, menggunakan kromatografi cairan kinerja tinggi. Hasilnya, total polifenol, flavonoid, kapasitas antioksidan, dan kamampuan inhibisi alfa-glukosidase biji kakao hasil fermentasi dengan induksi enzim pektinase meningkat masing-masing 11,44; 22,99; 38,03; dan 31,27% | id |
| dc.description.abstract | Cacao beans are very popular because of good taste and contain bioactive compounds that are efficacious for preventing and treating degenerative diseases, such as diabetes. The cacao bean fermentation, in addition to functioning in the formation of distinctive flavors and aromas, can also degrade bioactive compounds. In this study, 1% pectinase enzyme liquid was added to cacao beans to be fermented to maintain bioactive compounds that can inhibit alpha-glucosidase, namely polyphenols and flavonoids. The fermented cacao beans were extracted in 80% methanol and then analyzed using spectrophotometry and identified the polyphenolic compounds, namely catechins and epicatechins, using the high-performance liquid chromatography. As a result, total polyphenols, flavonoids, antioxidant capacity, and alpha-glucosidase enzyme inhibition ability of the fermented cacao beans by pectinase induction increased by 11.44, 22.99, 38.03, and 31.27%, respectively. | id |
| dc.description.sponsorship | Kementrian Riset dan Teknologi dalam program Intensif Riset Sistem Inovasi Nasional (INSINAS) | id |
| dc.language.iso | id | id |
| dc.publisher | IPB University | id |
| dc.title | Potensi Flavonoid Produk Fermentasi Kakao (Theobroma cacao L.) dengan Induksi Enzim Pektinase sebagai Penghambat Aktivitas Alfa-Glukosidase | id |
| dc.title.alternative | Flavonoid Potential of Cacao Fermentated Product (Theobroma cacao) by Pectinase Enzyme Induction in Inhibiting Alpha-Glucosidase Activity | id |
| dc.type | Undergraduate Thesis | id |
| dc.subject.keyword | cacao beans | id |
| dc.subject.keyword | fermentation | id |
| dc.subject.keyword | pectinase enzymes | id |
| dc.subject.keyword | polyphenols | id |
