Valya Khoirunnisa, Ratu (2023) KAJIAN PENURUNAN KADAR OKSALAT DENGAN BERBAGAI METODE DAN WAKTU PROSES TERHADAP KARAKTERISTIK FUNGSIONAL DAUN TALAS BENENG. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

The problem with beneng taro leaves containing high content of oxalate. This study aims to reduce oxalate content in beneng taro leaves with various methods and processing times to identify the functional characteristics of beneng taro leaves. This study used a factorial complete randomized design. The first factor was oxalate reduction method on beneng taro leaves which consisted of soaking, boiling, steaming and baking. The second factor is processing time for 15 minutes and 30 minutes. Beneng taro leaves were analyzed for oxalalate acid and calcium oxalate content, then analyzed for functional characteristics of total phenols, tannins, total flavonoids and antioxidant activity in taro beneng leaves with the lowest oxalate content. The results showed that the oxalate acid content of fresh taro beneng leaves was 3314 ppm and the calcium oxalate content of fresh taro beneng leaves was 1532 ppm. The results of the oxalate reduction method showed that the boiling method with a processing time of 15 minutes produced the lowest oxalate acid and calcium oxalate of 322,56 ppm and 122,37 ppm respectively. Boiling beneng taro leaves with a processing time of 15 minutes can reduce oxalate acid to 90% and calcium oxalate to 92%. The best total phenols, tannins, total flavonoids and antioxidant activity were obtained at 15 minutes of processing time. Phenol content of 8,07 mg/100g, tannin content of 9,79 mg/kg, flavonoid content of 4,50 mg/100g, antioxidant activity content of 244,27 µg/mL.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor Riany Eris, Fitria 197908252003122002 Thesis advisor Nurtiana, Winda 199108162022032003 Thesis advisor Hidayat, Taufik 19890922018011002
Additional Information:	Permasalahan pada daun talas beneng yaitu mengandung kadar oksalat yang tinggi. Penelitian ini bertujuan untuk menurunkan kadar oksalat pada daun talas beneng dengan berbagai metode dan waktu proses serta mengidentifikasi karakteristik fungsional daun talas beneng. Penelitian ini menggunakan rancangan acak lengkap factorial. Faktor pertama adalah metode reduksi oksalat pada daun talas beneng yang terdiri dari rendam, rebus, kukus, dan panggang. Faktor kedua adalah waktu proses selama 15 menit dan 30 menit. Daun talas beneng dianalisis kadar asam oksalat dan kalsium oksalat, kemudian dilakukan analisis karakteristik fungsional total fenol, tanin, total flavonoid dan aktivitas antioksidan pada sampel dengan kadar oksalat terendah. Hasil penelitian menunjukkan kadar asam oksalat daun talas beneng segar sebesar 3314 ppm dan kadar kalsium oksalat daun talas beneng segar sebesar 1532 ppm. Hasil metode reduksi oksalat menunjukan metode rebus dengan waktu proses 15 menit menghasilkan asam oksalat dan kalsium oksalat terendah yaitu sebesar 322,56 ppm dan 122,37 ppm, sedangkan metode panggang dengan waktu proses 30 menit menghasilkan kadar asam oksalat dan kalsium oksalat tertinggi yaitu sebesar 553,12 ppm dan 349,50 ppm. Metode perebusan daun talas beneng dengan waktu proses 15 menit dapat mereduksi asam oksalat sebesar 90% dan kalsium oksalat sebesar 92%. Total fenol, tanin, total flavonoid dan aktivitas antioksidan terbaik diperoleh pada waktu proses 15 menit. Kadar fenol sebesar 8,07 mg/100g. Kadar tanin sebesar 9,79 mg/kg. Kadar flavonoid sebesar 4,50 mg/100g. Kadar aktivitas antioksidan sebesar 244,27 µg/mL.
Uncontrolled Keywords:	Beneng taro leaves, functional characteristics, oxalate reduction.
Subjects:	Q Science > Q Science (General) S Agriculture > S Agriculture (General)
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Mrs Ratu Valya Khoirunnisa
Date Deposited:	31 Oct 2023 09:41
Last Modified:	31 Oct 2023 13:36
URI:	http://eprints.untirta.ac.id/id/eprint/29111

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