DETAIL DOCUMENT
PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA (Artocarpus heterophylla Lamk.)
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Nada, Dwi Nabila Sari
Subject
RN Pharmacy and Pharmaceutical Mathematics 
Datestamp
2021-03-02 03:53:54 
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. 
Institution Info

Sekolah Tinggi Ilmu Kesehatan Nasional