DEVELOPMENT OF COMBINED POSTHARVEST AND PRE-TREATMENT PROCESS TO OPTIMIZE ANTIOXIDANT ACTIVITY OF KELAKAI
(Stenochlaena palustris) EXTRACT
Jansen Ryadi 11405022
BACHELOR’S DEGREE in
FOOD TECHNOLOGY
LIFE SCIENCES AND TECHNOLOGY
SWISS GERMAN UNIVERSITY The Prominence Tower
Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia
August 2018
Revision after Thesis Defense on July 25, 2018
Jansen Ryadi I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.
Jansen Ryadi
_____________________________________________
Student Date
Approved by:
Dr.-Ing Diah I. Widiputri., S.T., M.Sc.
_____________________________________________
Thesis Advisor Date
Dr. Dipl. -Ing. Samuel P. Kusumocahyo.
_____________________________________________
Dean Date
Revision after Thesis Defense on July 25th, 2018
Jansen Ryadi ABSTRACT
DEVELOPMENT OF COMBINED POSTHARVEST AND PRE-TREATMENT PROCESS TO OPTIMIZE ANTIOXIDANT ACTIVITY OF KELAKAI
(Stenochlaena palustris) EXTRACT
By Jansen Ryadi
Dr.-Ing Diah I. Widiputri., ST., MSc., Advisor Della Rahmawati, S.Si, M.Si., Co-Advisor
SWISS GERMAN UNIVERSITY
Kelakai is a type of fern used as a traditional herb that could cure fever, skin diseases, and stomachache. It is found that kelakai possess antioxidant activities. In herbal industry, postharvest and pretreatment processes are needed to preserve the herbs quality. However, postharvest and pretreatment process of kelakai to optimize its antioxidant activity has not been found. In this research, different postharvest and pretreatment process was done in order to optimize the antioxidant activity. Based on the data obtained, drying method has a significant effect towards its antioxidant activity. Moreover, there are two variants of treatment that have the best value by using two antioxidant activity analysis methods, which are DPPH Assay and Total Flavonoid Content. It turns out that the variant of 10 cm kelakai that was wrapped in plastic, washed; sun dried and milled has the lowest DPPH IC50 value, which is 33.9335 ppm. Also, for Total Flavonoid Content, it was found that the variant of 10 cm kelakai that was wrapped in banana leaves, unwashed, sun dried and blended has the highest TFC value, which is 39.0275 mg QE/g sample.
Keywords: kelakai, pretreatment, postharvest, antioxidant, total flavonoid content
Jansen Ryadi
© Copyright 2018 by Jansen Ryadi All rights reserved
Jansen Ryadi DEDICATION
I dedicate this works for the future of the herbal industry and my lovely country, Indonesia.
Jansen Ryadi First and foremost, I would like to thank Almighty God, for His guide, wisdom, strength and blessing that was bestowed upon me. I would also like to express my gratitude for those who have helped me along the way in this thesis period:
1. Dr.-Ing Diah I. Widiputri., ST., MSc. as my thesis advisor, for always be patient with me, giving me helpful advices, and support with words of kindness and reassurances and for listening to my problem during the thesis period.
2. Mrs. Della Rahmawati, S.Si, M.Si. as my thesis co-advisor, for giving me guidance during thesis research and for all the support during this thesis period.
3. To Mr Muzi and Ms Maria, for helping me in terms of statistical problem and confusing procedure problem respectively.
4. To my family, especially my parents, for the never-ending support throughout this thesis period.
5. To my lab assistants, Roziq, Gerald, Rara, Tiwi, for companionship when working overtime, their support, friendship and also guidance throughout the lab.
6. To my kelakai mate, Jevon, who accompany me to Palangkaraya for sample retrieval and also accompany me in the lab until night.
7. To all my FT and LST friends, for their companion, support, laughter, and encouragement during thesis period.
Jansen Ryadi TABLE OF CONTENTS
Page
STATEMENT BY THE AUTHOR ... 1
ABSTRACT ... 3
DEDICATION ... 5
ACKNOWLEDGEMENTS ... 6
TABLE OF CONTENTS ... 7
LIST OF TABLES ... 13
LIST OF EQUATIONS ... 14
CHAPTER 1 - INTRODUCTION ... 15
1.1. Background ... 15
1.2. Research Problem ... 16
1.3. Research Objectives ... 17
1.4. Significance of study... 17
1.5. Research Questions ... 17
1.6. Hypothesis... 18
CHAPTER 2 - LITERATURE REVIEW ... 19
2.1. Stenochlaena palustris ... 19
2.2. Post-harvest Process... 20
2.3. Pretreatment Process in Herbal Industry ... 20
2.3.1. Washing ... 21
2.3.2. Drying ... 21
2.3.3. Size Reduction ... 22
2.3.3.1. Particle Size Distribution ... 23
Jansen Ryadi
2.4.2. Antioxidant properties of Stenochlaena palustris ... 26
2.4.3. Antioxidant Activity Assessment ... 26
2.4.3.1. DPPH Assay... 26
2.4.3.2. Total Flavonoid Content ... 28
2.5. Extraction method of Stenochlaena palustris ... 29
CHAPTER 3 – RESEARCH METHODS ... 31
3.1. Venue and Time ... 31
3.2. Materials and Equipments... 31
3.2.1. Materials ... 31
3.2.2. Equipment ... 32
3.3. Preliminary Research ... 32
3.4. Experimental Design and Procedure ... 32
3.5. Analytical Procedure ... 36
3.6. Statistical Analysis ... 41
CHAPTER 4 – RESULTS AND DISCUSSIONS... 42
4.1. Postharvest Treatment of Kelakai ... 42
4.2. Pretreatment Treatment of Kelakai ... 43
4.2.1. Washing Treatment of Kelakai ... 43
4.2.2. Drying of Kelakai Plant ... 44
4.2.3. Size Reduction of Kelakai Sample ... 46
4.3. Production of Kelakai Extract ... 46
4.4. Antioxidant Activity of Kelakai Extract using DPPH Assay ... 50
4.4.1. Effect of Length on the IC50 of Kelakai Extract ... 51
4.4.2. Effect of Wrapping Material on the IC50 of Kelakai Extract ... 54
Jansen Ryadi
4.4.3. Effect of Washing Method on the IC50 of Kelakai Extract ... 57
4.4.4. Effect of Drying Method on the IC50 of Kelakai Extract ... 60
4.4.5. Effect of Size Reduction Method on the IC50 of Kelakai Extract ... 63
4.4.6. IC50 Comparison towards Ascorbic Acid Standard ... 65
4.5. Total Flavonoid Content Analysis ... 66
4.5.1. Effect of Length on Total Flavonoid Content ... 67
4.5.2. Effect of Wrapping Material to its Total Flavonoid Content ... 70
4.5.3. Effect of Washing Method to its Total Flavonoid Content ... 72
4.5.4. Effect of Drying Method on its Total Flavonoid Content ... 74
4.5.5. Effect of Size Reduction Method on Total Flavonoid Content ... 78
CHAPTER 5 – CONCLUSIONS AND RECOMMENDATIONS ... 81
5.1. Conclusion ... 81
5.2. Recommendation ... 81
GLOSSARY ... 82
REFERENCES ... 83
APPENDICES ... 88
CURRICULUM VITAE ... 142
