JEN, MING (2018) THE EFFECTS OF SOLVENT AND EXTRACTION TIME WITH ULTRASONIC BATH METHOD ON THE CHEMICAL CHARACTERISTICS OF SOURSOP LEAVES EXTRACT AND ITS APPLICATION ON HARD CANDY. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
that bind free radicals. To get the benefits of soursop leaves effectively done by extraction process and further processed to be hard candy. This experiment aims to find out the optimum chemical characteristics of soursop leave extract and the hard candy which is created from the combination of solvent and extraction time. The extraction process of soursop leaves done by an ultrasonic bath method. The series of test were done such as antioxidant activity, flavonoid content and number of phenol inside soursop extract and hard candy, with constant used variable which are solvents (Ethanol and Aquades) and the length time of extraction (15, 30, 45, 60, 90 and 120 minute). Total phenol extract of soursop leaf with ethanol solvent was highest at 45th minute treatment of sonicator is 59.064 + 1.656 mg GAE / g, while total phenol extract of soursop leaf with solvent aquades highest at minute to 60 treatment of sonicator is 33.931 + 0.663 mg GAE / g. The content of flavonoid extract of soursop leaf with ethanol solvent was highest at 45th minute of sonicator treatment which was 18.813 + 0.387 mg quersetin / g, while flavonoid content of soursop leaf extract with aquadest solvent was highest at minute to 60 treatment of sonicator is 6.518 + 0.103 mg quersetin / g. The value of antioxidant activity on soursop leaf extract with the highest ethanol solvent with sonicator treatment was 45 minutes is 89.032 + 0.264%. while on soursop leaf extract with highest aquadest with sonicator treatment is 60 th minute that is 60.719 + 1.905%. The value of antioxidant activity in soursop leaf extract with ethanol solvent was higher compared with soursop leaf extract with aquadest solvent. The great decrease of antioxidant activity on extract after made into hard candy with ethanol solvent was 47.980% and on aquades solvent was 63.327%.
| 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: | 16 Apr 2019 09:44 |
| Last Modified: | 18 Feb 2021 06:27 |
| URI: | http://repository.unika.ac.id/id/eprint/18847 |
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