PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KADAR LESITIN DALAM SUSU KEDELAI SECARA SPEKTROFOTOMETRI UV-VIS

Dian, Bekti Murwati (2018) PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP KADAR LESITIN DALAM SUSU KEDELAI SECARA SPEKTROFOTOMETRI UV-VIS. Skripsi thesis, Universitas Wahid Hasyim Semarang.

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Abstract

Soymilk contains lecithin that is useful as an antioxidant, glucose controller, and hiperlipidemic prevention therapy. Soymilk more stable in the cool storage compared to the room temperature storage. Lecithin is unstable when exposed to the air and at high temperature. This study aims to determine the effect of the temperature and length of storage in soymilk lecithin levels by spectrophotometry UV-Vis. Soymilk was storaged in cold, cool, and room temperature for 0, 1, 2, 5 and 7 day(s). Lecithin was extracted by liquid-liquid extraction using chloroform and methanol (2:1). Lecithin levels measured by spectrophotometry UV-Vis in 204 nm wavelength. The collected data was analyzed statistically using linear regression, normality, homogenity, and two-way ANOVA test in 95% level of confidence. Result showed that temperature and length of storage significantly affect the lecithin concentration in soymilk. The increase of temperature and length of storage decreased the soymilk lecithin levels. Lecithin levels average in cold (8 o C), cool (15 o C) and room storage (25 o C) respectively were 95,67; 85,88, and 50,45 ppm. Lecithin levels average in 0, 1, 2, 5 and 7 day(s) respectively were 131,99; 105,67; 87,77; 75,53 and 40,37 ppm. The biggest effect was on soymilk lecithin which stored in room temperature.

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