PENETAPAN KADAR ANTOSIANIN PADA TEMPE KACANG
MERAH (Phaseolus vulgaris L.) SEBAGAI AGEN
HEPATOPROTEKTOR
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Listiya, Pramesti Mirantana
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-03-02 03:53:32
Abstract :
The liver is an organ that functions to neutralize toxic substances, and is the target of an increase in free radicals. In counteracting free radicals the body needs antioxidants, one of the secondary metabolic products of plants that can be used as antioxidants is anthocyanin which is an organic compound from the water-soluble flavonoid family which gives red, blue, violet colors. Fermentation can increase anthocyanin levels in kidney beans. This study aims to determine the presence of anthocyanins in red bean tempeh (Phaseolus vulgaris L.) which can be used as a hepatoprotector agent and to determine anthocyanin levels in red bean tempeh (Phaseolus vulgaris L.). Qualitative analysis using HCl and NaOH with positive results characterized by a change in color to a steady red then turn bluish green then fade. Determination of total anthocyanin levels was carried out using the UV-Vis spectrophotometry method with the principle of anthocyanin pH difference expressed in mg / 100gram samples at a maximum wavelength of 525.5 nm. The results obtained an average anthocyanin level of 40.37 mg / 100gram with a coefficient of variation of 0.325%.
The liver is an organ that functions to neutralize toxic substances, and is the target of an increase in free radicals. In counteracting free radicals the body needs antioxidants, one of the secondary metabolic products of plants that can be used as antioxidants is anthocyanin which is an organic compound from the water-soluble flavonoid family which gives red, blue, violet colors. Fermentation can increase anthocyanin levels in kidney beans. This study aims to determine the presence of anthocyanins in red bean tempeh (Phaseolus vulgaris L.) which can be used as a hepatoprotector agent and to determine anthocyanin levels in red bean tempeh (Phaseolus vulgaris L.). Qualitative analysis using HCl and NaOH with positive results characterized by a change in color to a steady red then turn bluish green then fade. Determination of total anthocyanin levels was carried out using the UV-Vis spectrophotometry method with the principle of anthocyanin pH difference expressed in mg / 100gram samples at a maximum wavelength of 525.5 nm. The results obtained an average anthocyanin level of 40.37 mg / 100gram with a coefficient of variation of 0.325%.
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