Novianti, Fitria Listi (2024) Pengaruh waktu fermentasi terhadap aktivitas antioksidan kombucha daun sirsak (Annona muricata L.) dan potensinya terhadap penurunan kadar kolesterol darah tikus galur wistar (Rattus norvegicus). Sarjana thesis, UIN Sunan Gunung Djati Bandung.
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Abstract
INDONESIA: Kolesterol merupakan unsur penting untuk mengatur proses kimiawi di dalam tubuh tetapi kolesterol dalam jumlah tinggi dapat menyebabkan plak pada dinding arteri yang menyebabkan tersumbatnya aliran darah. Penumpukan kolesterol ini dapat menyebabkan kerusakan oksidatif pada beberapa jaringan dan memicu timbulnya radikal bebas. Akumulasi radikal bebas pada penyakit kolesterol dapat dicegah dengan mengonsumsi minuman yang kaya senyawa antioksidan contohnya yaitu kombucha yang dapat dikombinasikan dengan daun sirsak (Annona muricata L.). Penelitian ini bertujuan untuk menganalisis keberadaan senyawa metabolit sekunder pada kombucha daun sirsak, menganalisis pengaruh variasi waktu fermentasi (0, 6, 8, 10 hari) terhadap aktivitas antioksidan dan efektivitasnya terhadap penurunan kadar kolesterol darah tikus galur wistar (Rattus norvegicus). Metode yang digunakan yaitu uji fitokimia secara kualitatif, aktivitas antioksidan yaitu DPPH, dan pengujian antikolesterol dilakukan secara in vivo. Hasil dari penelitian ini terdapat metabolit sekunder pada kombucha daun sirsak yaitu alkaloid, flavonoid, tanin, saponin, steroid dan fenol. Selain itu, waktu fermentasi berpengaruh terhadap aktivitas antioksidan kombucha daun sirsak dengan nilai aktivitas antioksidan tertinggi diperoleh waktu fermentasi hari ke-8 (P2) sebesar 56,03% dan terjadi penurunan di hari ke-10 (P3) menjadi 55,88%. Waktu fermentasi hari ke-8 kombucha daun sirsak ini mampu menurunkan total kolesterol darah pada tikus galur wistar dengan dosis terbaik yaitu pada F3 sebesar 3,6 mL. Berdasarkan uji organoleptik, parameter warna diperoleh persentase tertinggi sebanyak 60% panelis menyatakan suka, parameter aroma dengan persentase tertinggi sebanyak 60% panelis menyatakan kurang suka, sedangkan pada parameter rasa diperoleh persentase tertinggi sebanyak 56% panelis menyatakan suka. ENGLISH: Cholesterol is an important element for regulating chemical processes in the body, but high amounts of cholesterol can cause plaque on the walls of arteries which causes blockage of blood flow. This buildup of cholesterol can cause oxidative damage to several tissues and trigger the emergence of free radicals. The accumulation of free radicals in cholesterol disease can be prevented by consuming drinks rich in antioxidant compounds, for example kombucha which can be combined with soursop leaves (Annona muricata L.). This study aims to analyze the presence of secondary metabolite compounds in soursop leaf kombucha, analyze the effect of variations in fermentation time (0, 6, 8, 10 days) on antioxidant activity and its effectiveness in reducing blood cholesterol levels of wistar strain rats (Rattus norvegicus). The methods used were qualitative phytochemical tests, antioxidant activity namely DPPH, and anti-cholesterol testing carried out in vivo. The results of this research found secondary metabolites in soursop leaf kombucha, namely alkaloids, flavonoids, tannins, saponins, steroids and phenols. Apart from that, fermentation time affected the antioxidant activity of soursop leaf kombucha with the highest antioxidant activity value obtained during fermentation on day 8 (P2) of 56.03% and a decrease on day 10 (P3) to 55.88%. The fermentation time on the 8th day of soursop leaf kombucha was able to reduce total blood cholesterol in Wistar strain rats with the best dose, namely at F3 of 3.6 mL. Based on organoleptic tests, the color parameter obtained the highest percentage with 60% of panelists saying they liked it, the aroma parameter with the highest percentage of 60% of panelists saying they didn't like it, while for the taste parameter the highest percentage was obtained with 56% of panelists saying they liked it.
Item Type: | Thesis (Sarjana) |
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Uncontrolled Keywords: | aktivitas antioksidan; kolesterol; kombucha daun sirsak; metabolit sekunder; waktu fermentasi keywords: antioxidant activity, cholesterol, fermentation time,secondary metabolites, soursop leaf kombucha. |
Subjects: | Chemistry and Allied Science Analytical Chemistry Pharmacology and Therapeutics > Medical Chemistry |
Divisions: | Fakultas Sains dan Teknologi > Program Studi Kimia |
Depositing User: | Fitria Listi Novianti |
Date Deposited: | 22 Jul 2024 07:39 |
Last Modified: | 22 Jul 2024 07:39 |
URI: | https://digilib.uinsgd.ac.id/id/eprint/92437 |
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