@thesis{thesis,
		author={Nada  Dwi Nabila Sari},
		title ={PENGARUH LAMA FERMENTASI TERHADAP KADAR
FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA
(Artocarpus heterophylla Lamk.)},
		year={2020},
		url={http://librepo.stikesnas.ac.id/408/},
		abstract={Jackfruit seeds are less interest by the community (people) as food.
Jackfruit seeds containing flavonoid compounds where it can be used as a
treatment. The aim of the researchers was to determine the effect of fermentation
time on total flavonoid concentration in jackfruit fermented seed extracts with a
UV-Vis spectrophotometer. Extraction method used is the maceration method
using 96% ethanol solvent. Qualitative identification using the Shinoda test, 10%
NaOH test, and H2SO4 (concentrated) test. Qualitative test results showed a
positive sample containing flavonoids. The results of the experiment are jackfruit
seed "tape" extract on day-0 was 2.9146±0.0245 mgQE/gram extract, on day-1
was 3.3050±0.0240 mgQE/gram extract, on day-2 was 3.68293±0.0244 mgQE/
gram and on day-3 was 4.0488 ± 0.0244 mgQE /gram extract. The longer
fermentation, total flavonoid concentration interest.}
		}