DINA FITRI ROSALIA, 051411131128 (2018) ANALISIS PENGARUH PENGOLAHAN TERHADAP KANDUNGAN FITOSTEROL PADA KORO BENGUK (Mucuna pruriens). Skripsi thesis, Universitas Airlangga.

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Abstract

The aims of this study were to evaluate the effect of cooking process on phytosterol content in velvet bean (Mucuna pruriens) and to identify phytosterols in raw and boiled velvet bean using gas chromatography-mass spectrometry (GC-MS). The velvet bean was extracted by n-hexane, acetone, and chloroform. It was analyzed by Agilent 6890N Network GC Series GC System, with a Mass Spectrum Detector (MSD) and a column HP-5MS (5% Phenyl 95% Methyl Siloxane), and optimal conditions were obtained by using temperature of inlet and detector of 290°C while the oven temperature was programmed of 220°C hold for one minute then increase for 10°C every minutes to 270°C hold for 15 minutes. The split ratio was achieved at 1:10 and the injection volume was 0.6 μl. The results of this study showed that velvet bean contain phytosterol, identified as kampesterol, stigmasterol, and β-sitosterol, cooking process has no effect on kind of phytosterols in velvet bean.

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