THE EFFECT OF PRETREATMENTS ON THE CURCUMIN
CONTENTS AND ANTIOXIDANT ACTIVITIES OF FRESH AND
SOLAR TUNNEL DRIED CURCUMA (
Curcuma xanthorrhiza
Roxb.)
PENGARUH PERLAKUAN AWAL TERHADAP SENYAWA
KURKUMIN DAN AKTIVITAS ANTIOKSIDAN PADA
TEMULAWAK (
Curcuma xanthorrhiza
Roxb.) SEGAR DAN YANG
DIKERINGKAN DENGAN MENGGUNAKAN
SOLAR TUNNEL
BACHELOR THESIS
Submitted to The Faculty of Agricultural Technology in partial fulfillment of the requirements for obtaining the Bachelor
Degree
By:
RIANA NATALIA SETIYAWAN
NIM : 13.70.0033
DEPARTMENT OF FOOD TECHNOLOGY
FACULTY OF AGRICULTURAL TECHNOLOGY
SOEGIJAPRANATA CATHOLIC UNIVERSITY
SEMARANG
THE EFFECT OF PRETREATMENTS ON THE CURCUMIN
CONTENTS AND ANTIOXIDANT ACTIVITIES OF FRESH AND
SOLAR TUNNEL DRIED CURCUMA (
Curcuma xanthorrhiza
Roxb.)
PENGARUH PERLAKUAN AWAL TERHADAP SENYAWA
KURKUMIN DAN AKTIVITAS ANTIOKSIDAN PADA
TEMULAWAK (
Curcuma xanthorrhiza
Roxb.) SEGAR DAN YANG
DIKERINGKAN DENGAN MENGGUNAKAN
SOLAR TUNNEL
By:
RIANA NATALIA SETIYAWAN
NIM : 13.70.0033
This thesis has been approved and defended in front of the examination committee
on 24th January 2017
Semarang, 24th January 2017
Faculty of Agricultural Technology
Soegijapranata Catholic University
Supervisor Dean,
Dr. V. Kristina Ananingsih, ST, MSc Dr. V. Kristina Ananingsih, ST, MSc
Co-Supervisor
THE AUTHENTICITY OF A THESIS STATEMENT
I hereby declare that the thesis entitled “THE EFFECT OF PRETREATMENTS ON
THE CURCUMIN CONTENTS AND ANTIOXIDANT ACTIVITIES OF FRESH
AND SOLAR TUNNEL DRIED CURCUMA (Curcuma xanthorrhiza Roxb.)” contains
no work that ever proposed to acquire a bachelorship title in a University, and along to
my knowledge, there is no work ever written or published by others, except the ones
uses as references in this thesis and mentioned in the list of references.
If it is proven in the future that partially or whole thesis is the result of plagiarism,
therefore I will be willing to be revoked with all the consequences in accordance with
the law and regulations applied at Soegijapranata Catholic University and/or valid law
and regulations.
Semarang, 24th January 2017
Riana Natalia Setiyawan
i
SUMMARY
ii
RINGKASAN
iii
PREFACE
Praise and gratitute to God Almighty for His blessing and mercy, the author would have
the opportunity to undergo this experiment and finish the thesis with the title is “THE
EFFECT OF PRETREATMENTS ON THE CURCUMIN CONTENTS AND
ANTIOXIDANT ACTIVITIES OF FRESH AND SOLAR TUNNEL DRIED
CURCUMA (Curcuma xanthorrhiza Roxb.)”. This report is submitted to partial
fulfillment of the requirements for obtaining the Bachelor Degree in Soegijapranata
Catholic University Semarang. This research was supported by Dana Hibah Bersaing
DIKTI SK No 011/K6/SP2H/RISETTERAPAN/2016 entitled “Optimasi Kondisi Proses
pada Solar Tunnel Dryer untuk Simplisia Rimpang dan Standarisasi Mutu Produknya”.
The author would not be able to finish these thesis alone, and only by huge support and
guidance given by the great and very helpful people around the author, these thesis
could be finished. Special thanks for :
1. God Almighty that always blessed, saved, and guided author in every step to
finish this experiment and thesis.
2. Dr. Victoria Kristina Ananingsih, ST., MSc. as the Dean and also author’s
supervisor of Faculty of Agricultural Technologi Soegijapranata Catholic
University, Semarang for always patient, understanding, giving me best advice
and support.
always support me and cheers me everyday.
5. My dearest friends Pamela, Devi, Novi, Donna, Hans, Arief, Alan, Rainier, Adri
Novita Wulandari, Michael, who always supported and cheered me for the thing
I had gone through.
6. Mr. Suparman as chief of “Klaster Biofarmaka Karanganyar” that gave
iv
7. All the beloved lectures of FTP for being great family and team to pass on the
knowledge, experience, and education during all year. So, I could finish this
thesis.
8. The laboratory assistants (Mas Soleh, Mas Supriyana, Mas Lylyx, and Mbak
Agatha) for always helping me and give me their motivation throughout the
laboratory life in Food Technology Department.
9. The administrative staffs and employees (Mbak Susi, Pak Andre, Pak Joko, Bu
Tutik, and Pak Surono) for always providing a great service during the study.
The author realized that this report is still far from perfect and there are still mani
shortcomings due to the limitation of the author. However, the author hoped that this
report can still be an inspiration and provide useful information for all the readers.
Semarang, January 2017
Riana Natalia Setiyawan
v
1.2.1. Curcumin in Curcuma xanthorixa Roxb. ... 2
1.2.2. Antioxidant Activity in Curcuma zanthorrhiza Roxb. ... 3
1.2.3. Citric Acid and Steam Blanching ... 4
1.2.4. Drying Process Using Solar Tunnel Dryer (STD) ... 5
1.2.5. High Performance Liquid Chromatography (HPLC) to Identify Curcumin Compound ... 5
1.3. Purpose of Research ... 6
2. MATERIALS AND METHODS ... 7
2.1. Place and Time ... 7
2.4.5. Determination of Curcumin Using HPLC ... 10
2.4.6. Determination of Curcumin Using Spectrophotometric ... 10
2.4.7. Antioxidant Activity ... 10
2.4.8. Data Analysis ... 10
2.5. Research Design ... 11
3. RESULTS ... 12
3.1. Temperature Profile ... 12
3.2. Water Content ... 12
3.3. Antioxidant Activities (% Inhibition) ... 16
3.4. Curcumin Contents Using HPLC and Spectrophotometer ... 16
3.5. Water Activity ... 25
4. DISCUSSION ... 26
4.1. Pretreatments for The Curcuma ... 26
4.2. The Drying Process Using Solar Tunnel Dryer ... 26
4.3. Antioxidant Activities of Curcuma (% Inhibition) ... 27
4.4. Curcumin Contents Using HPLC and Spectrophotometric ... 29
4.5. Water Activity (aw) ... 32
5. CONCLUSIONS AND SUGGESTION ... 33
vi
5.2. Suggestion ... 33
6. REFERENCES ... 34
7. APPENDIX ... 38
7.1. Antioxidant Activities (% Inhibition) in Dry Basis ... 38
7.2. Chromatograms of Curcumin Contents Using HPLC ... 39
7.3. Chromatograms of Curcumin Before Drying Process ... 40
7.4. Chromatograms of Curcuma After Drying Process ... 43
7.5. Output of Test Of Normality ... 46
7.6. Output of Post Hoc One Way Anova ... 48
7.7. Output of T Test ... 51
7.8. Linearity Curve of Curcumin Standard Using HPLC ... 53
vii
LIST OF TABLES
Table 1. The Water Content Every 15 Minutes ... 13 Table 2. The Antioxidant Activities (% Inhibition) of Curcuma Before and After
Drying Process ... 16 Table 3. Curcumin Contents Before and After Drying Process Using HPLC
viii
LIST OF FIGURES
Figure 1. Curcuma xanthorhiza Roxb. ... 2
Figure 2. The chemical structure of (a) curcumin, (b) demethoxycurcumin, (c) bisdemethoxycurcumin ... 3
Figure 3. Flow chart of sample preparation ... 8
Figure 4. Research design ... 11
Figure 5. Temperature profile during drying process ... 12
Figure 6. Water content of curcuma control and soaked in 0.5% citric acid... 14
Figure 7. Water content of curcuma soaked in 1% citric acid ... 14
Figure 8. Water content of curcuma steam blanched ... 15
Figure 9. Chromatograms of curcumin standard ... 17
Figure 10. Chromatograms of curcumin contents in curcuma before drying process .... 19
ix
LIST OF APPENDIX
Appendix 1. Antioxidant Activities (% Inhibition) in Dry Basis ... 38
Appendix 2. Chromatograms of Curcumin Standards ... 39
Appendix 3. Non Pretreatment Curcuma (C0) ... 40
Appendix 4. Curcuma soaked in 0.5% citric acid solution for 10 minutes ... 40
Appendix 5. Curcuma soaked in 0.5% citric acid solution for 20 minutes ... 40
Appendix 6. Curcuma soaked in 0.5% citric acid solution for 30 minutes ... 41
Appendix 7. Curcuma soaked in 1% citric acid solution for 10 minutes ... 41
Appendix 8. Curcuma soaked in 1% citric acid solution for 20 minutes ... 41
Appendix 9. Curcuma soaked in 1% citric acid solution for 30 minutes ... 42
Appendix 10. Curcuma steam blanched for 3 minutes ... 42
Appendix 11. Curcuma steam blanched for 5 minutes ... 42
Appendix 12. Curcuma steam blanched for 10 minutes ... 43
Appendix 13. Non Pretreatment Dried Curcuma (C0) ... 43
Appendix 14. Dried curcuma soaked in 0.5% citric acid solution for 10 minutes (C1A) ... 43
Appendix 15. Dried curcuma soaked in 0.5% citric acid solution for 20 minutes (C1B) ... 44
Appendix 16. Dried curcuma soaked in 0.5% citric acid solution for 30 minutes (C1C) ... 44
Appendix 17. Dried curcuma soaked in 1% citric acid for 10 minutes (C2A) ... 44
Appendix 18. Dried curcuma soaked in 1% citric acid solution for 20 minutes (C2B) . 45 Appendix 19. Dried curcuma soaked in 1% citric acid solution for 30 minutes (C2C) . 45 Appendix 20. Dried curcuma steam blanched for 3 minutes (C3A) ... 45
Appendix 21. Dried curcuma steam blanched for 5 minutes (C3B) ... 46
Appendix 22. Dried curcuma steam blanched for 10 minutes (C3C) ... 46
Appendix 23. Antioxidant Activities ... 46
Appendix 24. Curcumin Contents using HPLC ... 47
Appendix 25. Curcumin Contents using Spectrophotometric ... 47
Appendix 26. Water Activity ... 48
Appendix 27. Antioxidant Activity ... 48
Appendix 28. Curcumin Contents using HPLC ... 49
Appendix 29. Curcumin Contents using Spectrophotometric ... 50
Appendix 30. T Test of Antioxidant Activities Before and After Drying ... 51
Appendix 31. T Test of Curcumin Contents Before and After Drying ... 51
Appendix 32. T Test of Water Activity Before and After Drying ... 52
Appendix 33. Linearity Curve of Curcumin Standard using HPLC... 53
