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Title: | Profil Komponen Bioaktif dan Aktivitas Inhibitor α-Amilase Kombucha Rumput Laut Sargassum sp. dan Ulva sp. |
Authors: | Hardiningtyas, Safrina Dyah Tarman, Kustiariyah Jauharah, Nafisyah |
Issue Date: | 2023 |
Publisher: | IPB University |
Abstract: | Rumput laut merupakan tumbuhan yang hidup di lautan dan banyak
digunakan sebagai alternatif sumber pangan fungsional karena kaya akan senyawa
fitokimia. Di sisi lain, kombucha adalah minuman fungsional yang diproduksi
dengan memfermentasi ekstrak tumbuhan bergula dengan Symbiotic Cultures of
Bacteria and Yeast (SCOBY). Penelitian ini bertujuan untuk mengevaluasi
senyawa fitokimia dan aktivitas inhibitor α-amilase, serta profiling senyawa
bioaktif pada ekstrak dan kombucha terbaik rumput laut Sargassum sp. dan Ulva
sp. Perlakuan yang digunakan adalah masing-masing jenis rumput laut Sargassum
sp. dan Ulva sp., serta kombinasi dari keduanya. Hasil penelitian menunjukkan
bahwa Sargassum sp. dan Ulva sp. rumput laut mengandung fenol hidrokuinon,
steroid, triterpenoid, tanin, dan saponin. Ekstrak rumput laut kombinasi memiliki
aktivitas penghambatan α-amilase tertinggi dengan nilai IC50 4,04±0,09 ppm. Lama
fermentasi rumput laut berpengaruh nyata terhadap pH, total keasaman, dan kadar
alkohol kombucha. Profil senyawa bioaktif kombucha rumput laut berbeda dengan
ekstrak rumput laut. Seaweed is a plant that lives in the ocean and is widely used as an alternative functional food source due to its rich phytochemical compounds. On the other hand, kombucha is a functional beverage produced by fermenting sweet plant extracts with Symbiotic Cultures of Bacteria and Yeast (SCOBY). This research aims to evaluate the phytochemical compounds and α-amylase inhibitor activity, as well as profiling the bioactive compounds in the best seaweed extracts and kombucha of Sargassum sp. and Ulva sp. seaweeds. The treatments used were individual Sargassum sp. and Ulva sp. seaweeds, as well as a combination of both. The results of the study showed that Sargassum sp. and Ulva sp. seaweeds contain hydroquinone phenols, steroids, triterpenoids, tannins, and saponins. The combined seaweed extract exhibited the highest α-amylase inhibition activity with an IC50 value of 4.04±0.09 ppm. The duration of seaweed fermentation significantly affected the pH, total acidity, and alcohol content of the kombucha. The bioactive compound profile of seaweed kombucha differed from that of seaweed extract. |
URI: | http://repository.ipb.ac.id/handle/123456789/123838 |
Appears in Collections: | UT - Aquatic Product Technology |
Files in This Item:
File | Description | Size | Format | |
---|---|---|---|---|
COVER.pdf Restricted Access | Cover | 434.44 kB | Adobe PDF | View/Open |
C34190020_Nafisyah Jauharah.pdf Restricted Access | Fullteks | 1.08 MB | Adobe PDF | View/Open |
LAMPIRAN.pdf Restricted Access | Lampiran | 342.18 kB | Adobe PDF | View/Open |
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