@thesis{thesis,
		author={Emi  Istanti},
		title ={PENETAPAN KADAR FLAVONOID TOTAL TEMPE KEDELAI (Glycine max (L.) Merr)
SECARA SPEKTROFOTOMETRI UV-Vis},
		year={2020},
		url={http://librepo.stikesnas.ac.id/373/},
		abstract={Tempe is a widely consumed Indonesian traditional fermented food, which
is principally made with soybeans. Indonesia was the biggest producer of tempe
in the world and it became the biggest market of soybean in Asia. Tempe used as
antioxxidant, antibacterial, anticancer, antihemolytic, antiallergy, antiinfection
and hepatoprotector. Based on previous research, stating that soybean tempe
contain compound of flavonoid. The objective of this research were know the
determination of total flavonoid levels of soybean ( Glycine max (L.) Merr) tempe
by UV-Vis spectrophotometry. Qualitative analysis of flavonoids in soybean tempe
was done using NaOH reagents, H2SO4, and Wilstater Cyanidin with positive
results containing flavonoid. Determination of flavonoid levels was done by
colorimetri using the UV-Vis spectrophotometry method with an operating time of
30 minute at a wavelength of 439,5 nm. The research showed the average level of
total flavonoid is 183,4771 mgQE/100 g soybean tempe with a corelation
coefficient of 0,5289%.}
		}