PENGARUH PROSES PENGOLAHAN KACANG TOLO (Vigna unguiculata (L.) Walp.) TERHADAP KOMPOSISI FITOSTEROL

• Main Author: GITA DESERIA, 051511133029
• Format: Theses and Dissertations NonPeerReviewed
• Language: English; English; English; Indonesian
• Published: 2019
• Subjects: RS200-201 Pharmaceutical dosage forms
• Online Access: http://repository.unair.ac.id/90858/1/FF.KF.14-19%20Des%20p%20abstrak.pdf; http://repository.unair.ac.id/90858/2/FF.KF.14-19%20Des%20p%20daftar%20isi.pdf; http://repository.unair.ac.id/90858/3/FF.KF.14-19%20Des%20p%20daftar%20pustaka.pdf; http://repository.unair.ac.id/90858/4/FF.KF.14-19%20Des%20p.pdf; http://repository.unair.ac.id/90858/
• Institution: Universitas Airlangga

The aims of this study were to investigate the effects of various processing methods between raw and processed cowpea beans (Vigna Unguiculata (L.) Walp.) by boiling and frying on the composition of phytosterol contained in beans. The cooked beans were extracted with n-hexane, acetone, and chloroform. The results of the extract were analyzed using TLC, FTIRATR, GC-FID, and GC-MS. The results of TLC and FTIR-ATR analysis showed that cowpea beans had a phytosterol compound. The results of GCFID analysis showed that boiling process was showing composition of cholesterol, stigmasterol, campesterol, and β-sitosterol. In the fried cowpea beans only stigmasterol and β-sitosterol was detected. the result of SIM (Selected Ion Monitoring) mode of GC-MS analysis on n-hexane extract of the raw and boiled beans showed the same phytosterol composition (cholesterol, stigmasterol, campesterol, and β-sitosterol. Based on Gamess- Howell test showed the different processing effects on phytosterol in cowpea beans. Cooking process will affect the composition of phytosterol.