MIRANDA, CLARA PINKAN PRESILA ARIESANI (2024) KAJIAN: EKSTRAKSI SENYAWA ANTIOKSIDAN KULIT BAWANG MERAH DAN POTENSI APLIKASINYA. S1 thesis, UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG.

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Abstract

Red onion (Allium cepa L.) are horticultural plants and are included in the group of annuals that have layered bulbs. In everyday life, red onions are often used. The use of red onion can cause waste from onion peels to increase. The onion peel is the outer part of the onion bulb. In onion skin there are several antioxidant compounds such as flavonoids, polyphenols, saponins, tannins, and alkaloids. Of some of these compounds that have potential as antioxidants are flavonoids, saponins, and tannins. The red or purplish red color of onion skin comes from anthocyanin compounds. Red onion peel that is rich in benefits can be processed into food products. Red onion peel applied to food products is in the form of extract. The extraction method is a method used to see the picture of the chemical compounds present in onion peels and their chemical compound levels. The extraction methods used are Maceration and MAE. The antioxidant activity of red onion peels can be detected using DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) methods. The parameter used to detect antioxidants is IC50. The purpose of this research review is to analyze the effect of extraction methods and solvent on antioxidant compounds, determine the effect of pretreatment and extraction methods on antioxidant activity, and utilize antioxidant compounds of onion peel waste into food products. In the results, it can be seen that antioxidant compounds from red onion peels using the maceration method are more detectable than the MAE method shown a change in color. The highest antioxidant activity result was 14.122 μg/mL by percolation method and nbutanol solvent. The percolation method is a cold extraction carried out by changing the solvent continuously. The potential application of onion peel extract in making noodles and cakes can provide color because in onion peels there are anthocyanins that give the pigment a purplish red color.

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