Safinatun, Elis (2019) PENGARUH PEMBERIAN EKSTRAK DAN SERBUK DAUN KEMANGI (Ocimum basilicum) TERHADAP PENURUNAN KADAR KOLESTEROL PADA CUMI-CUMI (Loligo sp.) DAN UDANG VANAME (Litopenaeus vannamei). Skripsi thesis, Universitas Setia Budi.
![[img]](http://repo.setiabudi.ac.id/style/images/fileicons/text.png) |
Text
1. INTISARI DAN ABSTRAK.pdf Download (91kB) |
|
Text
2. FORM PUBLIKASI.pdf Download (409kB) |
|
Text
3. COVER - BAB I.pdf Download (638kB) |
|
Text
4. BAB II.pdf Restricted to Repository staff only Download (307kB) | Request a copy |
|
Text
5. BAB III.pdf Restricted to Repository staff only Download (189kB) | Request a copy |
|
Text
6. BAB IV.pdf Restricted to Repository staff only Download (359kB) | Request a copy |
|
Text
7. BAB V - LAMPIRAN.pdf Download (1MB) |
Abstract
Squid (Loligo sp.) and vaname shrimp (Litopenaeus vannamei) have high nutrient content, but have high cholesterol content. Basil (Ocimum basilicum) contains flavonoids, essential oils, saponins and tannins. This study aims to determine the effect of giving basil extract (Ocimum basilicum) extract and powder to decrease cholesterol levels in squid (Loligo sp.). Basil leaf extract (Ocimum basilicum) was obtained using maceration method with 70% ethanol. Cholesterol and squid and vaname shrimp cholesterol levels were determined by variations in immersion concentration and CHOD-PAP method at a wavelength of 546 nm. The results of the research on cholesterol levels before soaking the leaves of basil (Ocimum basilicum) on squid were 163 mg / 100g and vaname shrimp at 125 mg / 100g. Cholesterol levels of squid in media immersion extract concentrations of 0.5%, 1.0%, 1.5% of 93 mg / 100g, 73mg / 100g, 60 mg / 100g. In soaking powder at 106 mg / 100g, 81 mg / 100g, 68 mg / 100g. The cholesterol content of vaname shrimp in soaking media extract concentration of 0.5%, 1.0%, 1.5% of 86 mg / 100g, 72 of mg / 100g, 66 mg / 100g. Soaking powder is 95 mg / 100g, 85 mg / 100g, 75 mg / 100g. The percentage of reduction in cholesterol content of vaname shrimp in the soaking of extract media obtained results of 40%, 58% and 62% while the yield of soaking powder was 23%, 36%, and 40%. The percentage reduction in squid cholesterol levels in the soaking of extract media obtained results of 55%, 60% and 71% while the soaking of powder steeping yielded 39%, 43% and 48%. Keywords: cholesterol, squid, vaname shrimp, basil leaves (ocimum basilicum)
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | cholesterol, squid, vaname shrimp, basil leaves (ocimum basilicum) |
| Subjects: | Q Science > QK Botany |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D4 Analis Kesehatan |
| Depositing User: | Tifany Nur Arfiana |
| Date Deposited: | 15 Oct 2019 08:43 |
| Last Modified: | 15 Oct 2019 08:43 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/3272 |
Actions (login required)
 |
View Item |
