PENETAPAN KADAR FLAVONOID TOTAL TEMPE KEDELAI (Glycine max (L.) Merr)
SECARA SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Emi, Istanti
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-03-02 03:51:41
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%.
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%.
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