Mutia, Rida (2021) PENETAPAN KADAR β-GLUKAN PADA PANGAN FUNGSIONAL HANJELI (Coix lacryma jobi) MENGGUNAKAN METODE KOLORIMETRI. Skripsi thesis, Universitas Muhammadiyah Sukabumi.

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Abstract

Hanjeli (Coix lacryma jobi) has good potential and prosfect tobe developed as a functional food because it is useful as an immunomodulator, cholesterol reducing agent and antioxidant. There are two varieties of hanjeli based on the shell, namely soft shell hanjeli (Coix lacryma jobi var.ma-yuen) and hard shell hanjeli (Coix lacryma jobi var.stenocarpa). The β-glucans were characterized using FTIR and showed the structure of the glucan compounds, where the specific β-D-glucan compound was located at a wave number of 898 cm-1 . The β-glucan content in hanjeli was analyzed by colorimetric method using Congo Red and the β-glucan content in soft shell hanjeli was 596.366 ppm (42% b/b) while in hard shell hanjeli of 546.200 ppm (40,6% b/b).

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Hanjeli, β-glukan, Colorimetric, Congo Red.
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry
Divisions:	Fakultas Sains dan Teknologi > Kimia
Depositing User:	Perpus ID UMMI
Date Deposited:	24 Mar 2022 07:22
Last Modified:	24 Mar 2022 07:22
URI:	http://eprints.ummi.ac.id/id/eprint/2257

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