Oleh :
AULIA NOVIYANTI
B.1610691
Oleh :
AULIA NOVIYANTI
B.1610691
SKRIPSI
Sebagai salah syarat untuk memperoleh gelar Sarjana Teknologi Pangan pada
Jurusan Teknologi Pangan dan Gizi, Fakultas Ilmu Pangan Halal,
Universitas Djuanda Bogor
The peroxidase enzyme is able forming new products from components in plant
extracts to increasing antioxidant activity. This research did to study
phytochemistry, determine the total phenol and antioxidant activity of functional
drinks of african leaf extract added by the peroxidase enzyme. The experimental
design uses a completely randomized design (CRD) of two factors. The first
factor is the simplicia mass of african leaves which is 0,25g; 0,5g; and 1g. The
second factor is the volume of the addition of the enzyme peroxidase of 0 mL, 1
mL, and 2 mL. Functional drinks of african leaf extracts are identified to contain
alkaloids, saponins, polyphenols, tannins, and flavonoids. The total phenol
functional drinks of african leaf extract increased from 6,14 ppm to 35,43 ppm
and the antioxidant activity expressed in percentage of inhibition increased from
28,51% to 44,67%. The addition of the enzyme peroxidase to the functional
drinks of african leaf extract can increase total phenol and antioxidant activity.
Disetujui Oleh,
Bogor, Maret 2020
Disahkan Oleh,
Dekan Fakultas Ilmu Pangan Halal
Universitas Djuanda Bogor
Aulia Noviyanti
B.1610691
RIWAYAT HIDUP
Aulia Noviyanti