CD Skripsi

Pengaruh Pelarut Berbedaterhadap Ekstrak Fukosantin Rumput Laut Coklat (Sargassum Sp.)

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This study aims to determine the moisture content, ash content, and sulfate content of Sargassum sp. flour, the extract yield, functional groups, spectral patterns, fucoxanthin content, and antioxidant activity of crude fucoxanthin extract from Sargassum sp. The method used was acomplete randomized design (CRD)non-factorial 3-level treatment experiment using ethanol, acetone, and n-hexane solvents with 3 repetitions. The results of the chemical analysis of Sargassum sp. flour showed that the moisture content was 11.55%, ash 13.27%, and sulfate 5.90%. The extraction yield of Sargassum sp. was ethanol (15.1%), acetone (14.3%), and n-hexane (13.6%). The results of functional group analysis with FTIR showed that the Sargassum sp. extract contained the pigment compound fucoxanthin, indicated by the presence of hydroxyl (OH), alenic (C=C), and monoepoxide (C-O) groups. The spectral pattern results showed that ethanol solvent had a peak at 419 nm, while acetone showed a peak at 415 nm, and n-hexane solvent had a peak at 416 nm. The results of the fucosanthin content were 205.17 µg/g for ethanol extract, 129.40 µg/g for acetone extract, and 68.01 µg/g for n-hexane extract. The results of the IC50 analysis were 173.30 ppm for ethanol extract, 193.59 ppm for acetone extract, and 217.64 ppm for n-hexane extract. The results of the study showed that the highest fucosanthin content and antioxidant activity were found in ethanol extract.

Keywords: Sargassum sp., diffrent solvents, fucosanthin, FT-IR, antioksidant activity

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2104114062

Penerbit

Pekanbaru : Universita Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2025

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2104114062

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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