Ilhami, Fikri (2016) PENGARUH IRADIASI GAMMA TERHADAP AKTIVITAS ANTIOKSIDAN PADA PEPES AYAM. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini bertujuan untuk mengidentifikasi pengaruh iradiasi gamma terhadap aktivitas antioksidan dan kandungan beberapa senyawa pada pepes ayam. Pepes ayam diiradiasi menggunakan sinar gamma dengan dosis 0 (pepes ayam kontrol) dan 45 kGy (pepes ayam iradiasi) kemudian diekstraksi dengan cara maserasi menggunakan pelarut aquades dan metanol disertai pengadukkan selama 2 x 3 jam menggunakan magnetik stirer pada suhu kamar. Analisis yang dilakukan meliputi uji fitokimia, uji ketidakjenuhan lipid, uji GC-MS untuk asam lemak dan uji aktivitas antioksidan menggunakan metode DPPH. Hasil uji fitokimia menunjukkan bahwa pepes ayam mengandung senyawa terpenoid dan fitosterol. Hasil uji ketidakjenuhan lipid menunjukkan adanya peningkatan jumlah ikatan rangkap pada pepes ayam akibat iradiasi gamma. Hasil uji GC-MS untuk asam lemak menunjukkan adanya asam arakidonat serta peningkatan asam linoleat dan asam oleat pada pepes ayam akibat iradiasi gamma. Aktivitas antioksidan pepes ayam meningkat dari 57,19 % menjadi 79,71 % akibat iradiasi gamma. Hasil ini menunjukkan bahwa iradiasi gamma mempengaruhi asam lemak serta dapat meningkatkan aktivitas antioksidan pepes ayam.; This study aimed to identify the effect of gamma irradiation on the antioxidant activity and the content of some compounds in chicken “pepes”. Chicken “pepes” were irradiated using gamma rays with doses of 0 (controls of chicken “pepes”) and 45 kGy (irradiated of chicken pepes) and then extracted by maceration using distilled water and methanol with stirring for 2 x 3 hours using a magnetic stirrer at room temperature. Analysis was conducted on the phytochemical test, lipid unsaturation test, GC-MS test for fatty acid and antioxidant activity assay using DPPH method. The phytochemical test results showed that chicken “pepes” contained terpenoids and phytosterols compounds. Lipid unsaturation test results showed an increase in the number of double bonds in the chicken “pepes” due to gamma irradiation. GC-MS assay for fatty acid results showed the presence of arachidonic acid as well as an increase in linoleic and oleic acid in chicken “pepes” due to gamma irradiation. The antioxidant activity of chicken “pepes” increased from 57.19 % to 79.71 % due to gamma irradiation. These results showed that gamma irradiation affects fatty acids and can increase the antioxidant activity of chicken “pepes”.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No Panggil : S KIM ILH p-2016 ; Nama Pembimbing : I. Hayat Sholihin . II. Cecep M Nurcahya . |
| Uncontrolled Keywords: | pepes ayam, iradiasi gamma, aktivitas antioksidan. ; chicken pepes, gamma irradiation, antioxidant activity |
| Subjects: | L Education > L Education (General) Q Science > QD Chemistry |
| Divisions: | Fakultas Pendidikan Matematika dan Ilmu Pengetahuan Alam > Jurusan Pendidikan Kimia > Program Studi Kimia (non kependidikan) |
| Depositing User: | Mr mhsinf 2017 |
| Date Deposited: | 12 Oct 2017 03:53 |
| Last Modified: | 12 Oct 2017 03:53 |
| URI: | http://repository.upi.edu/id/eprint/27168 |
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