THE EFFECTS OF MICROWAVE EXTRACTION METHOD ON THE CARATENOID AND ANTIOXIDANTS IN PUMPKIN (Cucurbita moschata) SEED

KHAIRUNISA, ADINDA (2018) THE EFFECTS OF MICROWAVE EXTRACTION METHOD ON THE CARATENOID AND ANTIOXIDANTS IN PUMPKIN (Cucurbita moschata) SEED. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

[img] Text (COVER)
14.I1.0078 ADINDA KHAIRUNISA (8.11)..pdf COVER.pdf

Download (421kB)
[img] Text (BAB I)
14.I1.0078 ADINDA KHAIRUNISA (8.11)..pdf BAB I.pdf

Download (269kB)
[img] Text (BAB II)
14.I1.0078 ADINDA KHAIRUNISA (8.11)..pdf BAB II.pdf
Restricted to Registered users only

Download (646kB)
[img] Text (BAB IV)
14.I1.0078 ADINDA KHAIRUNISA (8.11)..pdf BAB IV.pdf

Download (271kB)
[img] Text (BAB V)
14.I1.0078 ADINDA KHAIRUNISA (8.11)..pdf BAB V.pdf

Download (147kB)
[img] Text (DAFTAR PUSTAKA)
14.I1.0078 ADINDA KHAIRUNISA (8.11)..pdf DAPUS.pdf

Download (254kB)
[img] Text (LAMPIRAN)
14.I1.0078 ADINDA KHAIRUNISA (8.11)..pdf LAMP.pdf

Download (387kB)

Abstract

Pumpkin (Cucurbita moschata) has high nutrition content and dietary fiber. Pumpkin is also high in carotenoid content, about 160 mg/100 gram. Aside from the flesh, pumpkin seeds contain fatty acids, vitamin E, carotenoid, amino acids, antioxidant and also trypsin inhibitor. Carotenoid acts as the precursor of vitamin A and as an antioxidant. To optimize the extraction of the carotenoid compound, an extraction method which compatible with the extracted compound’s characteristic is needed. The purpose of this research was to know about the effect of power, solvent concentration, and given microwave time to the effectivity of beta-carotene, tocopherol and antioxidant in pumpkin seed using MAE. This research used different variation, consist of different ethanol concentration, time, and the oven power. The ethanol concentration used was 20%, 30% and 40%. The time for microwave oven used was 3, 4 and 5 minutes. The power used for oven microwave was 150 W, 300 W and 450 W. The physicochemical analyses were done was antioxidant activity using DPPH method, alpha-tocopherol content and beta-carotene content. The extraction method used in the research was Microwave Assisted Extraction (MAE) with different ethanol concentration, the different power used for a microwave oven and different extraction time. The results of the research showed that the total of beta-carotene, alpha-tocopherol and antioxidant activity increased as the increase of the concentration, power and time. The compare of the control with the microwave oven showed the effectivity of the microwave oven method. The microwave oven method gave higher yield rather than control. The control method was soxhlet method and the extraction time was longer. The 450-watt power, 40% solvent concentration and 5 minutes time used were the most effective for the highest beta-carotene content, alpha-tocopherol content and antioxidant activity.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:55
Last Modified: 16 Apr 2019 09:55
URI: http://repository.unika.ac.id/id/eprint/18887

Actions (login required)

View Item View Item