PENETAPAN KADAR ANTOSIANIN
DALAM JUS KUBIS MERAH (Brassica oleracea Var. Capitata L.)
DENGAN METODE SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Maliny, Kurnia Salwa
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-11-16 08:09:46
Abstract :
The use of red cabbage by the community is still too limited for a mixture of salads and pickled vegetables. Therefore, in this study, the sample was made in the form of juice to become a reference in the simpler use of red cabbage by the community. Red cabbage contains vitamins, minerals, sulfofanan, and flavonoids, especially anthocyanins which can support antioxidant activity. Anthocyanins are organic compounds of the flavonoid group that can cause red color and dissolves in water. This study aims to determine the levels of anthocyanins in red cabbage juice (Brassica oleracea Var. Capitata L.) which were analyzed using the UV-Vis spectrophotometric method. The determination of anthocyanin levels in red cabbage juice was carried out by the Uv-Vis spectrophotometric method with the difference in pH expressed in mg / 100gram of red cabbage juice at a wavelength of 525 nm. The results were obtained with an average anthocyanin content of 19.74 mg / 100gram red cabbage juice.
The use of red cabbage by the community is still too limited for a mixture of salads and pickled vegetables. Therefore, in this study, the sample was made in the form of juice to become a reference in the simpler use of red cabbage by the community. Red cabbage contains vitamins, minerals, sulfofanan, and flavonoids, especially anthocyanins which can support antioxidant activity. Anthocyanins are organic compounds of the flavonoid group that can cause red color and dissolves in water. This study aims to determine the levels of anthocyanins in red cabbage juice (Brassica oleracea Var. Capitata L.) which were analyzed using the UV-Vis spectrophotometric method. The determination of anthocyanin levels in red cabbage juice was carried out by the Uv-Vis spectrophotometric method with the difference in pH expressed in mg / 100gram of red cabbage juice at a wavelength of 525 nm. The results were obtained with an average anthocyanin content of 19.74 mg / 100gram red cabbage juice.
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