7. LAMPIRAN Lampiran 1. Proses Isolasi Protein · 38 Lampiran 2. Pembuatan Sorbet Buah Naga . Gambar 9. Tahap Pembuatan Sorbet. Buah naga yang sudah dikupas (a); Penghalusan buah

37

7. LAMPIRAN

Lampiran 1. Proses Isolasi Protein

Gambar 8. Tahap Isolasi Protein. Proses pemecahan dinding sel dengan

menggunakan metode sonikator (a); Proses Salting out (b); pengendapan isolat

protein dengan menggunakan Sentrifugasi dingin untuk (c) ; isolat protein kering

(d).

(a)

(b)

(c) (d)

38

Lampiran 2. Pembuatan Sorbet Buah Naga

Gambar 9. Tahap Pembuatan Sorbet. Buah naga yang sudah dikupas (a);

Penghalusan buah naga, disertai penambahan air dan isolat protein daun yakon

(b); Pembuatan Sorbet buah naga dengan menggunakan ice cream maker (c);

Sorbet buah naga (d)

(a) (b)

(c)

(d)

39

Lampiran 3. Perhitungan Analisis Proksimat

Kadar AirSorbet

x100% = 88,819%

x 100% = 88,720%

x 100% = 88,588%

x 100% = 89,766%

x 100% = 90,942%

x 100% = 90,911%

Rata-rata kadar air =

= 89,625%

Kadar Abu

x 100% = 4,322% →

= 0,483%

x 100% = 2,247% →

= 0,253%

x 100% = 1,357% →

= 0,155%

x 100% = 2,968% →

= 0,304%

x 100% = 2,519% →

= 0,228%

x 100% = 1,101% →

= 0,100%

Rata-rata kadar abu =

= 0,254%

40

Kadar Lemak

x 100% = 1,4% →

= 0,157%

x 100% = 0,4% →

= 0,045%

x 100% = 1,8% →

= 0,205%

x 100% = 0,8% →

= 0,082%

x 100% = 1% →

= 0,091%

x 100% = 0,4% →

= 0,036%

Rata-rata kadar lemak=

= 0,085%

Kadar Protein

%N =

x 0,1 x 14,007 x 100% = 0,476%

%P = 0,476% x 6,25 = 2,976% →

= 0,333%

%N =

x 0,1 x 14,007 x 100% = 0,532%

%P = 0,532% x 6,25 = 3,327% →

= 0,375%

%N =

x 0,1 x 14,007 x 100% = 0,560%

%P = 0,560% x 6,25 = 3,502% →

= 0,400%

%N =

x 0,1 x 14,007 x 100% = 0,672%

%P = 0,672% x 6,25 = 4,202% →

= 0,430%

%N =

x 0,1 x 14,007 x 100% = 0,952%

%P = 0,952% x 6,25 = 5,953% →

= 0,539%

%N =

x 0,1 x 14,007 x 100% = 0,700%

%P = 0,700% x 6,25 = 4,377% →

= 0,398%

Rata-rata kadar protein=

= 0,412%

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Kadar Karbohidrat

By difference = 100% - (88,819%+0,483%+0,157%+0,333%) = 10,208%

By difference = 100% - (88,720%+0,253%+0,045%+0,375%) = 10,606%

By difference = 100% - (88,588%+0,155%+0,205%+0,400%) = 10,652%

By difference = 100% - (89,766%+0,304%+0,082%+0,430%) = 9,419%

By difference = 100% - (90,942%+0,228%+0,091%+0,539%) = 8,200%

By difference = 100% - (90,911%+0,100%+0,036%+0,398%) = 8,554%

Rata-rata kadar karbohidrat = =

=

9,606%

SorbetBuah Naga + Isolat protein 25mg/KgBB

Kadar Air

x100% = 87,78%

x 100% = 87,70%

x 100% = 87,39%

x 100% = 89,47%

x 100% = 89,38%

x 100% = 88,59%


= 88,385%

Kadar Abu

x 100% = 3,59% →

= 0,44%

x 100% = 3,20% →

= 0,39%

x 100% = 3,77% →

= 0,48%

x 100% = 5,59% →

= 0,59%

42

x 100% = 6% →

= 0,64%

x 100% = 5,8% →

= 0,66%


= 0,533%

Kadar Lemak

x 100% = 1,4% →

= 0,17%

x 100% = 3,2% →

= 0,39%

x 100% = 3% →

= 0,38%

x 100% = 1,2% →

= 0,13%

x 100% = 0,2% →

= 0,02%

x 100% = 0,6% →

= 0,07%

Rata-rata kadar lemak =

= 0,193%

Kadar Protein

%N =

x 0,1 x 14,007 x 100% = 1,064%

%P = 1,064% x 6,25 = 6,653% →

= 0,81%

%N =

x 0,1 x 14,007 x 100% = 1,288%

%P = 1,288% x 6,25 = 8,054% →

= 0,99%

%N =

x 0,1 x 14,007 x 100% = 0,840%

%P = 0,840% x 6,25 = 5,252% →

= 0,66%

%N =

x 0,1 x 14,007 x 100% =1,064%

%P = 1,064% x 6,25 = 6,653% →

= 0,70%

%N =

x 0,1 x 14,007 x 100% = 0,784%

%P = 0,784% x 6,25 = 4,902% →

= 0,52%

%N =

x 0,1 x 14,007 x 100% = 0,952%

43

%P = 0,952% x 6,25 = 5,952% →

= 0,68%

Rata-rata kadar protein =

= 0,728%

7.1.1.1. Kadar Karbohidrat

By difference = 100% - (87,78%+0,44%+0,17%+0,81%) = 10,80%

By difference = 100% - (87,70%+0,39%+0,39%+0,99%) = 10,52%

By difference = 100% - (87,39%+0,48%+0,38%+0,66%) = 11,09%

By difference = 100% - (89,47%+0,59%+0,13%+0,70%) = 9,12%

By difference = 100% - (89,38%+0,64%+0,02%+0,52%) = 9,44%

By difference = 100% - (88,59%+0,66%+0,07%+0,68%) = 10,00%

Rata-rata kadar karbohidrat = =

=

10,161%

Sorbet Buah Naga + Isolat protein 50 mg/KgBB

Kadar Air

x100% = 88,94%

x 100% = 89,02%

x 100% = 89,05%

x 100% = 88,77%

x 100% = 88,54%

x 100% = 88,27%


= 88,76%

Kadar Abu

x 100% = 3,16% →

= 0,35%

x 100% = 3,40% →

= 0,37%

44

x 100% = 3,18% →

= 0,35%

x 100% = 5,18% →

= 0,58%

x 100% = 5,15% →

= 0,59%

x 100% = 5,36% →

= 0,63%


= 0,479%

Kadar Lemak

x 100% = 1% →

= 0,17%

x 100% = 0,4% →

= 0,39%

x 100% = 2,2% →

= 0,38%

x 100% = 0,2% →

= 0,13%

x 100% = 0% →

= 0,02%

x 100% = 0,4% →

= 0,07%

Rata-rata kadar lemak =

= 0,07%

Kadar Protein

%N =

x 0,1 x 14,007 x 100% = 1,064%

%P = 1,064% x 6,25 = 6,653% →

= 0,74%

%N =

x 0,1 x 14,007 x 100% = 1,316%

%P = 1,316% x 6,25 = 8,229% →

= 0,90%

%N =

x 0,1 x 14,007 x 100% = 1,400%

%P = 1,400% x 6,25 = 8,754% →

= 0,96%

%N =

x 0,1 x 14,007 x 100% =0,784%

%P = 0,784% x 6,25 = 4,902% →

= 0,55%

45

%N =

x 0,1 x 14,007 x 100% = 0,924%

%P = 0,924% x 8,754 = 5,77% →

= 0,66%

%N =

x 0,1 x 14,007 x 100% = 1,204%

%P = 1,204% x 6,25 = 7,528% →

= 0,88%

Rata-rata kadar protein =

= 0,782%

7.1.1.2. Kadar Karbohidrat

By difference = 100% - (87,94%+0,35%+0,11%+0,74%) = 9,86%

By difference = 100% - (89,02%+0,37%+0,04%+0,90%) = 9,66%

By difference = 100% - (89,05%+0,35%+0,24%+0,96%) = 9,40%

By difference = 100% - (88,77%+0,58%+0,02%+0,55%) = 10,08%

By difference = 100% - (88,54%+0,59%+0,00%+0,66%) = 10,21%

By difference = 100% - (88,27%+0,63%+0,05%+0,88%) = 10,17%

Rata-rata kadar karbohidrat =

= 9,89%

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Lampiran 4. Output Analisa Statistik : One-way ANOVA Uji Duncan

Uji Anova

Sum of Squares df Mean Square F Sig.

Air

Between Groups 4,843 2 2,422 3,477 ,057

Within Groups 10,447 15 ,696

Total 15,290 17

Abu

Between Groups ,267 2 ,134 8,307 ,004

Within Groups ,242 15 ,016

Total ,509 17

Lemak

Between Groups ,044 2 ,022 1,807 ,198


Total ,229 17

Protein

Between Groups ,474 2 ,237 12,839 ,001


Total ,750 17

karbohidrat

Between Groups ,925 2 ,462 ,760 ,485

Within Groups 9,130 15 ,609

Total 10,054 17

Uji Duncan Kadar Air

Duncana

Sampel N Subset for alpha = 0.05

1 2

buah naga 25 6 88,38500

buah naga 50 6 88,76500 88,76500

buah naga 6 89,62500

Sig. ,443 ,095

Means for groups in homogeneous subsets are

displayed.

a. Uses Harmonic Mean Sample Size = 6,000.

47

Uji Duncan Kadar Abu

Duncana


1 2

buah naga 6 ,25167

buah naga 50 6 ,47833

buah naga 25 6 ,53333

Sig. 1,000 ,464


displayed.


Uji Duncan Kadar Lemak

Duncana

Sampel N Subset for alpha

= 0.05

1

buah naga 50 6 ,07667

buah naga 6 ,10500

buah naga 25 6 ,19333

Sig. ,103


displayed.


48

Uji Duncan Kadar Protein

Duncana


1 2

buah naga 6 ,41333

buah naga 25 6 ,72667

buah naga 50 6 ,78167

Sig. 1,000 ,494


displayed.


Uji Duncan Kadar Karbohidrat

Duncana

Sampel N Subset for alpha

= 0.05

1

buah naga 6 9,60667

buah naga 50 6 9,89667

buah naga 25 6 10,16167

Sig. ,261


displayed.


49

Lampiran 5. Uji In Vivo

Gambar 10. Tahap in vivo. Sortasi tikus (a); Induksi streptozotocin secara

intraperitoneal (b); Pengukuran kadar gula darah (c); Penimbangan berat badan

(d); Pemberian treatment secara sonde oral (e); Kondisi tikus dalam kandang

selama pengujian (f).

(a)

(b)

(c) (d)

(e)

(f)

50

Lampiran 6. Data Pengamatan Kadar Gula Darah dan Berat Badan

Data Kadar Gula Darah dan Berat Badan Tikus Dengan Pemberian

Perlakuan Pakan Standar

Hari KGD Tikus (mg/dL)

1 2 3 4 5

Sortasi 97 91 99 100 103

0 119 86 66 154 95

7 80 85 572 149 97

14 141 89 511 118 94

21 103 91 551 108 155

28 131 89 337 124 108

35 (Post-

treatment)

116 103 94 114 88

Hari Berat Badan Tikus (gram)

1 2 3 4 5

Sortasi 133 112 123 133 142

0 133 147 113 160 194

7 155 151 116 169 190

14 177 154 139 200 186

21 192 157 160 206 201

28 224 182 178 237 232

35 (Post-

treatment)

240 194 287 259 239

Data Kadar Gula Darah dan Berat Badan Tikus Treatment Sonde Sorbet

Buah Naga Merah

Hari KGD Tikus (mg/dL)

1 2 3 4 5

Sortasi 95 107 105 100 110

0 308 131 188 110 193

7 134 99 105 116 110

14 125 101 106 96 114

21 127 75 89 80 108

28 101 94 89 70 84

35 (Post-

treatment) 94 68 72 70 72

51


1 2 3 4 5

Sortasi 126 105 113 134 121

0 152 133 141 100 136

7 190 175 171 188 157

14 218 208 190 212 170

21 239 220 212 234 183

28 255 235 221 247 187

35 (Post-

treatment) 264 245 230 261 195


Buah Naga Merah dengan Penambahan Isolat Protein 25 mg/kg BB.

Hari Ke KGD Tikus (mg/dL)

1 2 3 4 5

Sortasi 85 95 110 108 85

0 86 84 500 278 149

7 101 85 566 124 267

14 92 62 122 97 92

21 130 140 337 88 89

28 69 68 227 187 168

35 (Post-

treatment) 106 73 68 78 58


1 2 3 4 5

Sortasi 135 131 142 117 106

0 157 141 109 143 134

7 164 152 150 188 190

14 190 168 155 192 208

21 197 169 176 205 235

28 220 190 167 205 230

35 (Post-

treatment) 246 207 172 225 260

52


Buah Naga Merah dengan Penambahan Isolat Protein 50 mg/kg BB.

Hari Ke KGD Tikus (mg/dL)

1 2 3 4 5

Sortasi 78 75 78 78 79

0 179 273 431 110 201

7 84 110 108 * 110

14 121 106 101 * 85

21 99 59 85 * 118

28 124 64 110 * 104

35 (Post-

treatment)

94 62 67 * 56 keterangan : (*) : terjadi kematian pada tikus uji

Hari Ke Berat Badan Tikus (gram)

1 2 3 4 5

Sortasi 116 120 102 112 131

0 128 143 120 137 147

7 158 172 143 * 188

14 183 169 143 * 163

21 204 138 158 * 190

28 232 130 171 * 206

35 (Post-

treatment) 223 143 175 * 216 Keterangan : (*) : terjadi kematian pada tikus uji

Lampiran 7. Perhitungan Isolat Protein Daun Yakon

Berat sampel kering = 0,8 gram

Berat isolat kering (gram) = 0,082 + 0,087 + 0,084 = 0,253

Rata-rata berat isolat protein =

= 0,084

Efisiensi isolat protein =

x 100% = 10,54%

Documents

7. LAMPIRAN Lampiran 1. Proses Isolasi Protein · 38 Lampiran 2. Pembuatan Sorbet Buah Naga . Gambar 9. Tahap Pembuatan Sorbet. Buah naga yang sudah dikupas (a); Penghalusan buah