Rustandi, Raissa and Pandjaitan, Maruli and Marpaung, Abdullah Muzi (2015) Development Instant Ready-To-Drink Soursop Leaves Extract With Addition of Anti-Oxidant. Bachelor thesis, Swiss German University.

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Abstract

The soursop leaves (Annona muricata) contain a lot of chemical constituents, such as Annonaceous acetogenins which are the alkaloid compounds. These compounds have cytotoxic properties against tumor cell lines. Garlic (Allium sativa) and white turmeric (Curcuma mangga) are spices that used for enhance flavor in food. Several studies showed that they could inhibit the proliferation of cancer cells. They inhibit the protein used for the growth of cancer cells. Moreover, they are free radical scavenger by increasing anti-oxidant activity the body. The general objective of this research was to produce an instant-ready-to-drink soursop leaves extract with addition anti- oxidant from Allium sativa and Curcuma mangga. They were extracted by ethanol and distilled to remove any alcohol. NADH oxidation enzyme inhibition was performed to support the research. The results found that the inhibition of NADH oxidation enzyme when soursop leaves and Allium sativa extract combined was the best with 31.09% and soursop leaves added Curcuma mangga extract was also the best with 39.67%. However, when three of them were combined the inhibition increased to 65.84%. The result showed that there was synergically between the combination of soursop leaves, Curcuma mangga and Allium sativa extract in inhibition of NADH oxidation enzyme. In addition, BSLT was conducted to see how the bioactivity of extract. The LC50 of the combination of three extract was 85.48 ppm.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Soursop Leaves; NADH Inhibition Activity; Allium Sativa; Curcuma Mangga; Anti-cancer Activity.
Subjects:	Q Science > QK Botany > QK898 Anthocyanins R Medicine > RS Pharmacy and materia medica > RS160 Plant extracts T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Atroridho Rizky
Date Deposited:	29 Dec 2020 14:56
Last Modified:	29 Dec 2020 14:56
URI:	http://repository.sgu.ac.id/id/eprint/1654

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