APLIKASI LARUTAN KITOSAN UNTUK MENGURANGI KANDUNGANZAT PURIN (ALKALOID TOTAL) PADA BIJI MELINJO

Sofia, Irwan and Mahyati, Mahyati and Christina, Paula and Listriarini, Wahyuni (2019) APLIKASI LARUTAN KITOSAN UNTUK MENGURANGI KANDUNGANZAT PURIN (ALKALOID TOTAL) PADA BIJI MELINJO. In: Seminar Nasional Penelitian & Pengabdian Kepada Masyarakat PNUP 2019, 02-03 November 2019, Makassar.

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Abstract

Melinjo beans isone of the mainstay commodities of Indonesian society. One of the food products producedfrom melinjo beans is melinjo chips but inside melinjo beans there is a relatively large amount of purine substance.Consuming foods that contains a lot of purine (total alkaloids) can cause gout or swelling in the joint. This research aimsto reduce the content of purine inside melinjo beans. The method to decreased total alkaloids by immersion process usingwater and chitosan solution. The various chitosan solution’sconcentration were 0.5%, 1.0% and 1.5% at time 20,40 and60 minutes and at temperatures 30oC, 50oC and 70oC. The analyzed for level of ash, total protein as well as purinecontent (total alkaloids).The result showed that purine contents inside melinjo beans before immersion process was1.3264% and after immersion had decreased. The lowest purine content after immersion with water solution was0.1033%, at a concentration of 0.5% was 0.0899 %, at concentration 1.0% was 0.0878% and at 1.5% concentration was0.0711%. The lowest total alkaloids obtained at temperature 50 ̊C and at time 40 minutes with the decreased until94.63%.Keywords:Melinjo beans, purine contents, total alkaloids, chitosan.

Item Type: Conference or Workshop Item (Paper)
Subjects: T Technology > TP Chemical technology
T Technology > TS Manufactures
Divisions: Department of Chemistry > Teknik Kimia
Depositing User: Mr. Irwan Sofia
Date Deposited: 05 Dec 2019 03:31
Last Modified: 05 Dec 2019 03:31
URI: http://repository.poliupg.ac.id/id/eprint/1080

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