UJI AKTIVITAS SITOTOKSIK DAN ANTIOKSIDAN EKSTRAK KLOROFORM KULIT BUAH KAKAO (THEOBROMA CACAO L.) | ELECTRONIC THESES AND DISSERTATION

Electronic Theses and Dissertation

Universitas Syiah Kuala

    THESES

UJI AKTIVITAS SITOTOKSIK DAN ANTIOKSIDAN EKSTRAK KLOROFORM KULIT BUAH KAKAO (THEOBROMA CACAO L.)


Pengarang

SRI WINDANANTI - Personal Name;

Dosen Pembimbing

Mustanir - 196605101993031002 - Dosen Pembimbing I



Nomor Pokok Mahasiswa

1708203010005

Fakultas & Prodi

Fakultas MIPA / Kimia (S2) / PDDIKTI : 47101

Subject
-
Kata Kunci
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Penerbit

Banda Aceh : MIPA-MAGISTER KIMIA., 2022

Bahasa

No Classification

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Aktivitas sitotoksik dan antioksidan ekstrak kloroform kulit buah kakao (Theobroma cacao L.) telah diuji dengan menggunakan metode Brine Shrimp Lethality Test (BSLT) dan 1,1-diphenyl-2-pycrixlhidrazil (DPPH). Ekstrak Theobroma cacao Methanol (TCM) dihidrolisis dan dipartisi dengan kloroform sehingga diperoleh ekstrak Theobroma cacao Choloform (TCC) sebanyak 0,71 g. Ekstrak TCC dipisahkan komponen kimianya dengan menggunakan kromatografi kolom dan diperoleh 11 fraksi (TCC 1-TCC 11). Isolasi lebih lanjut dilakukan terhadap fraksi TCC 3 dan TCC 4 karena memiliki nilai Lethal Concentration 50 (LC50) yang sangat kuat sebesar 10,67 ppm dan 8,18 ppm serta mempunyai nilai Inhibitory Concentration 50 (IC50) sebesar 284,47 ppm dan 100,16 ppm yang masih berpotensi sebagai antioksidan. Hasil isolasi didapatkan isolat TCC 3.2 dan isolat TCC 4.1. Hasil analisis isolat TCC 3.2 menggunakan Gass Chromatography Mass Spectra (GC-MS) memperoleh lima komponen utama yaitu undecanoic acid, 3-hydroxy, methyl ester; pterin-6-carboxylic acid; octadecane, 6-methyl; nor-mephedrone; dan 3-hydroxy-4-methoxybenzoic acid.
Kata kunci: Kulit buah kakao (Theobroma cacao L.), Theobroma cacao Choloform (TCC), sitotoksik, antioksidan, Brine Shrimp Lethality Test (BSLT), 1,1-diphenyl-2-pycrixlhidrazil (DPPH).

Cytotoxic activity and antioxidant extract of chloroform cocoa pod husk (Theobroma cacao L.) were tested using the Brine Shrimp Lethality Test (BSLT) and 1,1-diphenyl-2-pycrixlhidrazil (DPPH) methods. Theobroma cacao Methanol (TCM) extract was hydrolyzed and partitioned with chloroform to obtain 0,71 g Theobroma cacao Choloform (TCC) extract. The TCC extract was separated by chemical components using column chromatography and obtained 11 fractions Theobroma cacao Choloform (TCC 1-TCC 11). Further isolation was carried out on the TCC 3 and TCC 4 fractions because it had a very strong Lethal Concentration 50 (LC50) value of 10.67 ppm and 8.18 ppm and also had an Inhibitory Concentration 50 (IC50) value of 284,47 ppm and 100,16 ppm that was still potentially an antioxidant. The results of isolation obtained isolate TCC 3.2 and isolate TCC 4.1. The results of the analysis of TCC 3.2 isolates using Gass Chromatography Mass Spectra (GC-MS) obtained five main components namely undecanoic acid, 3-hydroxy, methyl ester; pterin-6-carboxylic acid; octadecane, 6-methyl; nor-mephedrone; and 3-hydroxy-4-methoxy benzoic acid. Keywords: Cocoa (Theobroma cacao L.), Theobroma cacao Choloform (TCC), cytotoxic, antioxidants, Brine Shrimp Lethality Test (BSLT), 1,1-diphenyl-2-pycrixlhidrazil (DPPH).

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