POTENSI FUNGSIONAL BUBUK BUAH KESEMEK

Abstract

Abstract: The objectives of this research were to know the functional potential (antioxidant) of granule kesemek fruit and to know the nutritional fact of granule kesemek fruit by value analysis of: water, fenolic component, carotene component, lipids component, protein component, dust component, carbohydrates (glucose and crude fiber). Value analysis of water by thermogravimetri method, fenolic component: folin-ciocalteu method, vitamin C by Iodometri method, crude fiber by alkaline-acid method, carotene by spektrofometric, lipids by soxhlet method, protein by micro-Kjeldahl method, dust by gravimetric method and antioxidant activity by peroxide value method. Research design in the antioxidant activity is complete block design with twice repetition of treatment (etil acetate solvent and ethanol solvent) and third sample repetition. If after Varian analysis found real difference, so that continued with LSD analysis. The result of this research were the antioxidant potency of ethanol extract is 245.53%, etil acetate extract is 60.42%. The value of nutritional fact of granule kesemek fruit were: water: 14.56%; dust: 1.82%, protein: 2.85%; lipid: 0.22%, crude fiber: 3.72%; glucose: 20.13; another carbohydrate = 55.38%; fenolic: 0.32%, vitamin C: 15.1016mg and carotene: 599.1620 microgram.