@thesis{thesis,
		author={Ika  Listyowati},
		title ={PENGARUH SUHU DAN LAMA PENYIMPANAN PERASAN
BUAH KIWI (Actinidia deliciosa) TERHADAP
KADAR FLAVONOID TOTAL SECARA
SPEKTROFOTOMETRI UV-VIS},
		year={2021},
		url={http://librepo.stikesnas.ac.id/556/},
		abstract={Kiwi fruit is a fruit that is rich in antioxidants to ward off free radicals. One of the
compounds that play a role is flavonoids. The purpose of this study was to
determine the effect of temperature and shelf life of kiwifruit juice (Actinidia
deliciosa) on total flavonoid levels by UV-Vis spectrophotometry with variations
in room temperature (15-30?C), cold temperature (2-8?C) and storage time. 1, 2, 3
days. Qualitative analysis showed positive results using concentrated Mg and HCl
giving a yellow, orange, reddish color change. NaOH reagent gives a yellow color
change. Quantitative analysis was performed using UV-Vis spectrophotometry
with a wavelength of 429.5 nm at 17th minute operating time. Shows the results
from the first day obtained an average room temperature of 0.0930% QE with%
KV 0.2821%, cold temperature of 0.0962% QE with% KV 0.2245%; day 2 room
temperature was 0.0842% QE with% KV 0.1939%, cold temperature was
0.0861% QE with% KV 0.3419%; day 3 room temperature was 0.0751% QE
with% KV 0.3815%, cold temperature was 0.0769% QE with% KV 0.2669%.}
		}