Yusep Ikrawan, DS and Nana Sutisna Achyadi, Dosen and LIZA AMALIA PUSPA, 123020388 (2017) PENGARUH BAGIAN BAHAN DAN METODE PRA PENEPUNGAN TERHADAP KADAR KURKUMINOID PADA TEPUNG KUNYIT (Curcumae domestica Vahl) DENGAN METODE UPLC (Ultra Performance Liquid Chromatography). Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
The purpose of this research is to know the effect part of turmeric and pre-flouring method on content of curcuminoid from turmeric powder (Curcumae domestica Vahl) with UPLC method (Ultra Performance Liquid Chromatography) as for functional appearance. The model of experimental design used in the research of making turmeric powder is Random Design Group (RAK) with 2 (two) factors, the first factor consisted of part of turmeric that is rhizome mains and secondary rhizomes as well as pre-flouring method that is grated, blended and blended then squeezed. Response conducted on turmeric powder are to determination on content of curcuminoid (curcumin, desmethoxycurcumin and bisdesmethoxycurcumin) as well as reponse of water content as quality control. The research results obtained that the part of turmeric and pre-flouring method affect on content of curcuminoid as well as water content as quality control. The best products are obtained at treatment a1b3 (blended then squeezed) with the curcumin value 6.16 %, desmethoxycurcumin 4.95 % and bisdesmethoxycurcumin 2.21 % or have a total of curcuminoid content is 13.32 % and having water content value is 9.16 %. Keywords: curcumae domestica, curcuminoid, part of turmeric ,pre-flouring method, turmeric powder
| Item Type: | Thesis (Skripsi(S1)) |
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| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2017 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 07 Aug 2017 07:56 |
| Last Modified: | 07 Aug 2017 07:56 |
| URI: | http://repository.unpas.ac.id/id/eprint/28507 |
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