Digital Library: No conditions. Results ordered -Date Deposited. 2024-03-29T11:25:18ZEPrintshttp://digilib.unila.ac.id/images/sitelogo.pnghttp://digilib.unila.ac.id/2022-03-31T18:53:03Z2022-03-31T18:53:03Zhttp://digilib.unila.ac.id/id/eprint/57087This item is in the repository with the URL: http://digilib.unila.ac.id/id/eprint/570872022-03-31T18:53:03ZKAJIAN KEMAMPUAN EKSTRAK KASAR UBI JALAR UNGU (Ipomoea
Batatas L.) DAN TEPUNG UBI JALAR UNGU TERMODIFIKASI DALAM
MENGHAMBAT AKTIVITAS ENZIM α-AMILASEUbi jalar ungu merupakan salah satu bahan pangan yang berpotensi sebagai
alternatif diet bagi penderita diabetes melitus. Kandungan terpenting pada ubi
jalar ungu yaitu antosianin yang berperan dalam menghambat aktivitas enzim α- amilase. Salah satu cara untuk memperpanjang masa simpan ubi jalar ungu yaitu
mengolahnya menjadi tepung ubi jalar ungu termodifikasi. Penelitian ini bertujuan
untuk mengetahui kemampuan ekstrak kasar ubi jalar ungu dan tepung ubi jalar
ungu termodifikasi dalam menghambat aktivitas enzim α-amilase. Penelitian ini
disusun dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan empat
perlakuan dan tiga ulangan. Kehomogenan data dianalisis dengan uji Bartlet dan
kemenambahan data diuji dengan uji Tuckey. Data yang homogen dianalisis
dengan sidik ragam untuk mendapatkan penduga ragam galat dan mengetahui ada
tidaknya pengaruh antar perlakuan. Data dianalisis lebih lanjut menggunakan Uji
Duncan untuk mengetahui perbedaan antar perlakuan pada taraf nyata 5%.
Pengujian penghambatan aktivitas enzim α-amilase dilakukan secara in vitro
menggunakan metode spektrofotometri. Hasil penelitian menunjukkan
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penghambatan aktivitas enzim α-amilase oleh ekstrak kasar ubi jalar ungu dan
tepung ubi jalar ungu termodifikasi pada perlakuan tepung ubi jalar ungu kaya
pati resisten (TP) sebesar 41,98%, tepung ubi jalar ungu tergelatinisasi sebagian
(TG) sebesar 32,59%, tepung ubi jalar (TU) sebesar 30,72%, dan ubi jalar ungu
segar (US) sebesar 23,13%.
Kata kunci: α-amilase, aktivitas enzim, ekstrak kasar, ubi jalar ungu Purple sweet potato is one of food materials which has potential as an alternative
diet for diabetic mellitus sufferers. Anthocyanin which is the most important
content in purple sweet potato has a role in inhibiting α-amylase enzyme activity.
One way to extend the shelf life of purple sweet potato is to process it into
modified purple sweet potato flour. The purpose of this research was to find out
the capability of crude extract of purple sweet potato and modified purple sweet
potato flour in inhibiting α-amylase enzyme activity. The research was arranged in
the Complete Randomized Block Design (CRBD) with four treatments and three
replications. Similarity and addition of the data were analyzed using the Bartlett
and Tuckey tests. The data then were analyzed by variance to determine the effect
between treatments. If there were significant effects of the data, the data were
further analyzed by Duncan Multiple Range Test (DMRT) at 5% of real
significance. The in vitro inhibition test of α-amylase enzyme activity was done
using spectrophotometry method. The result showed the inhibition of α-amylase
enzyme activity by crude extract of purple sweet potato and modified purple
ii
sweet potato flour on the treatment of resistant starch rich-purple sweet potato
flour (TP) by 41,98%, half gelatinized puple sweet potato flour (TG) by 32,59%,
purple sweet potato flour (TU) by 30,72%, and fresh purple sweet potato (US) by
23,13%.
Keywords: α-amylase, enzyme activity, crude extract, purple sweet potato1414051048 INDRAJATI-