SIMANJUNTAK, LUPITA (2019) EFFECTIVENESS OF EXTRACTION OF SAPPAN WOOD (Caesalpinia sappan L.) DUE TO DIFFERENCE OF ETHANOL CONCENTRATION AND MATERIAL RATIO. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Sappan (Caesalpinia sappan L.) is a plants that can be utilized in traditional medicine in Indonesia. Sappan wood contain antioxidant compounds that bind to free radicals needed by the health of body. In common, sappan wood is consumed by boiling it as herbal medicine drinks. However, direct heating can demage its compound. Therefore, it is necessary to research the extraction process of sappan wood with sonication method using ethanol solvent dan material ratio, so we know the optimal result. The result was statically analyzed using Two Way Anova and correlation test between flavonoid content, total phenol content and antioxidant activity. The flavonoid content in sappan wood extract with ethanol solvent 80% optimum at material ratio 1:10 was 0,041 mg quercetin/g, while the flavonoid content in sappan wood extract with ethanol 96% optimum at material ratio 1:25 was 0,038 mg quercetin/g. The total of phenol in sappan wood extract with ethanol solvent 80% and ethanol solvent 96% optimum at material ratio 1:25 were respectively equal to 33,784 mg GAE/g and 50,782 mg GAE/g. Antixidant activity in sappan wood extract with ethanol solvent 80% optimum at material ratio 1:10 was 0,399%, while antixidant activity in sappan wood extract with ethanol solvent 96% optimum at material ratio 1:25 was 0,359%. The flavonoid content, total phenol and antioxidant activity of sappan wood extract with ethanol solvent 96% was higher compared with sappan wood extract with ethanol solvent 80%. The flavonoid content, total phenol and antioxidant activity of sappan wood extract with material ratio 1:25 was higher compared with sappan wood extract with material ratio 1:10, 1:15, dan 1:20.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:48 |
| Last Modified: | 11 Nov 2020 01:16 |
| URI: | http://repository.unika.ac.id/id/eprint/20436 |
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