@phdthesis{eprintuntirta47882,
          author = {Monica Dewi Adriani},
           title = {ANALISIS PROFIL KIMIA DAN SIFAT FUNGSIONAL DAUN 
TALAS BENENG (Xanthosoma undipes K. Koch) DENGAN 
PERBEDAAN METODE EKSTRAKSI},
          school = {Untirta Sultan Ageng Tirtayasa},
            note = {Daun talas beneng memiliki ketersediaan yang cukup melimpah. Untuk meningkatkan pemanfaatan daun talas beneng diperlukan pengujian potensi fungsional dan kimia didalamnya. Salah satu faktor penting yang mempengaruhi profil kimia dan sifat fungsional pada tumbuhan adalah proses ekstraksi. Pemilihan metode ekstraksi dapat mempengaruhi kandungan senyawa yang diekstrak. Tujuan penelitian untuk menganalisis pengaruh perbedaan metode ekstraksi terhadap profil kimia dan sifat fungsional ekstrak daun talas beneng. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Non Faktorial yang terdiri atas satu faktor yaitu perbedaan metode ekstraksi yang terdiri dari maserasi, sonikasi, perkolasi, dan soxhletasi dengan tiga ulangan. Hasil penelitian menunjukkan bahwa perbedaan metode ekstraksi memberikan pengaruh sangat nyata terhadap profil kimia dan sifat fungsional daun talas beneng yaitu pada kadar total fenol, total flavonoid, total saponin, total alkaloid, aktivitas antioksidan, dan aktivitas antibakteri, sedangkan tidak memberikan pengaruh nyata terhadap kadar total tanin. Perlakuan metode ekstraksi perkolasi memiliki nilai tertinggi pada semua respon yaitu kadar total fenol sebesar 60,63 mgGAE/g ekstrak, kadar total flavonoid sebesar 38,38 mgQE/g ekstrak, kadar total tanin sebesar 18,95 mgTAE/g ekstrak, kadar total saponin sebesar 9,58 mgGAE/g ekstrak, kadar total alkaloid sebesar 6,23 mgKE/g ekstrak, aktivitas antioksidan sebesar 26,43 ppm, aktivitas antibakteri dengan nilai KHM bakteri S. aureus pada konsentrasi 500 ?g/ml; 1000 ?g/ml; 2000 ?g/ml secara berturut-turut yaitu sebesar 32,50\%; 47,85\%; 60,79\%, sedangkan nilai KHM bakteri E. coli pada konsentrasi 500 ?g/ml; 1000 ?g/ml; 2000 ?g/ml secara berturut-turut yaitu sebesar 23\%; 40,46\%; dan 59,83\%.},
            year = {2025},
        keywords = {chemical profile, extraction method, functional properties, taro beneng
 leaves},
        abstract = {Beneng taro leaves are quite abundant in availability. To increase the utilization of beneng taro leaves, it is necessary to test their functional and chemical potential. One of the important factors that affect the chemical profile and functional properties of plants is the extraction process. The choice of extraction method can influence the content of the extracted compounds. The purpose of this study was to determine the effect of difference extraction methods on the chemical profile and functional properties of beneng taro leaf extract. This study used a Non-Factorial Completely Randomized Design (CRD) that consisted of one factor, namely the difference in extraction methods, which consisted of maceration, sonication, percolation, and soxhletation with three replications. The results showed that the difference in extraction methods gave a significant effect on the levels of total phenol, total flavonoid, total saponin, total alkaloid, antioxidant activity, and antibacterial activity, while it did not give a significant effect on the total tannin content. The treatment of percolation extraction method has the best value in all responses, namely total phenol content of 54.35 mgGAE/g extract, total flavonoid content of 37.64 mgQE/g extract, total tannin content of 18.95 mgTAE/g extract, total saponin content of 9.33 mgGAE/g extract, total alkaloid content of 6.23 mgKE/g extract, antioxidant activity of 26.43 ppm, minimum inhibitory concentration (MIC) value of S. aureus bacteria at concentration of 500 ?g/ml; 1000 ?g/ml; 2000 ?g/ml respectively, were 32.50\%; 47.85\%; 60.79\%, while the MIC value of E. coli were 23\%, 40.46\%, and 59.83\%.},
             url = {https://eprints.untirta.ac.id/47882/}
}