<![CDATA[Penelitian ini bertujuan untuk mengetahui karakteristik dan aktivitas antioksidan serat pangan dari tepung biji alpukat yang diekstraksi menggunakan gelombang ultrasonik dengan pelarut etanol dan aquades. Penelitian ini terdiri dari 3 tahap yaitu mikronisasi, ekstraksi dan karakterisasi. Parameter yang digunakan adalah komposisi proksimat, serat pangan, kandungan hemiselulosa, selulosa, lignin, karakteristik gugus fungsi, aktivitas antioksidan dan kapasitas penangkal nitrit. Hasil karakterisasi secara fisik tepung biji alpukat yang diekstraksi dengan etanol (EBA) dan aquades (ABA) dengan Fourier Transform Infra Red (FTIR) tidak mengalami perubahan mendasar pada komponen utama setelah proses penggilingan dan ekstraksi secara sonikasi. Hasil karakterisasi secara kimia menunjukkan EBA mengandung komposisi kimia seperti air (7,94%), abu (1,87%), protein (5,32%), lemak (0,47%) serat pangan tak larut (18,40%), serat pangan larut (0,24%), serat pangan total (18,64%), hemiselulosa (42,69%), selulosa (4,35%) dan lignin (15,14%). ABA mengandung air (8,84%), abu (1,64%), protein (5,20%), lemak (0,79%) serat pangan tak larut (17,79%), serat pangan larut (0,37%), serat pangan total (18,16%), hemiselulosa (37,71%), selulosa (5,47%) dan lignin (20,08%). Hasil pengujian aktivitas antioksidan menunjukkan bahwa ekstrak fenolik terikat EBA (95,93%) tertinggi diikuti oleh ekstrak fenolik terikat ABA (92,22%), ekstrak fenolik bebas EBA (85,04%) dan ekstrak fenolik bebas EBA (77,51%).ABSTRACTThe objectives of this research were to determine the characteristics and antioxidant activity of dietary fiber from avocado seed powder extracted using ultrasonic waves with ethanol and aquades as solvents. This research consisted of 3 stages, namely micronization, extraction and characterization. The parameters used were proximate composition, dietary fiber, hemicellulose content, cellulose, lignin, functional group characteristics, antioxidant activity and nitrite-scavenging capacity. The results of physical characterization of avocado seed flour extracted with ethanol (EBA) and distilled water (ABA) with Fourier Transform Infra Red (FTIR) did not experience a fundamental change in the main components after the milling and extraction process by sonication. The results of chemical characterization showed that EBA contained chemical compositions such as water (7,94%), ash (1,87%), protein (5,32%), fat (0,47%) insoluble dietary fiber (18,40%), soluble dietary fiber (0,24%), total dietary fiber (18,64%), hemicellulose (42,69%), cellulose (4,35%) and lignin (15,14%). ABA contains water (8,84%), ash (1,64%), protein (5,20%), fat (0,79%) insoluble dietary fiber (17,79%), soluble dietary fiber (0,37%), total dietary fiber (18,16%), hemicellulose (37,71%), cellulose (5,47%) and lignin (20,08%). The results of the antioxidant activity test showed that EBA had the highest bound phenolic extract (95,93%) followed by ABA bound phenolic extract (92,22%), EBA-free phenolic extract (85,04%) and EBA-free phenolic extract (77,51 %).]]>
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