Pengaruh Konsentrasi Enzim Betaglukosidase Pada Pembentukan Rasa Terhadap Jus Jeruk

Pratama, Abimanyu Yudha and , Hamid Abdillah ST. MT. (2026) Pengaruh Konsentrasi Enzim Betaglukosidase Pada Pembentukan Rasa Terhadap Jus Jeruk. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

In this modern era, where culinary developments are increasingly prevalent, people need to pay attention to their health. Diseases such as diabetes, cancer, kidney disease, and hypertension are not only experienced by the elderly but also by children, adolescents, and adults. To address these issues, extensive research has been conducted on foods and beverages that can prevent these diseases, ranging from fruits to other foods. Grapefruit, a popular citrus fruit, contains flavonoids and lycopene, which have potential as antioxidants and antidiabetics. These compounds can prevent the growth of cancer cells and reduce the risk of brain diseases such as Alzheimer's. Furthermore, grapefruit also contains high levels of antioxidants, which are excellent for fighting free radicals that can cause diabetes. The flavonoids and lycopene contained in grapefruit can inhibit increased blood glucose levels by inhibiting important enzymes that play a role in breaking down carbohydrates into monosaccharides, preventing their absorption by the intestines. However, because grapefruit contains a high level of the flavonoid naringin, its taste tends to be bitter. The β-Glucosidase enzyme plays a crucial role in the hydrolysis of glycosides into aglycones. This enzyme also plays a role in the hydrolysis of cellulose into glucose. The naringin compound found in grapefruit is responsible for its bitter taste. The β-Glucosidase enzyme can hydrolyze naringin into naringenin and glucose. This naringenin compound does not produce a bitter taste, thus enhancing the flavor and value of grapefruit preparations without destroying the beneficial properties of the fruit.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Grapefruit, Naringin, β-Glucosidase Enzyme, Enzymatic Hydrolysis.
Subjects:	T Technology > TP Chemical technology T Technology > TP Chemical technology > Industri Kimia
Divisions:	Fakultas Teknik > S1 Teknik Kimia
Depositing User:	ABIMANYU YUDHA PRATAMA
Date Deposited:	22 Jul 2026 01:39
Last Modified:	22 Jul 2026 01:39
URI:	http://eprints.ums.ac.id/id/eprint/146244

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