PENGARUH LAMA PENYIMPANAN BUAH
TERHADAP KADAR FLAVONOID TOTAL PADA
JUS BUAH JAMBU BIJI MERAH (Psidium guajava Linn.)
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Meila, Sri Lintang Awaludin
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 06:33:02
Abstract :
Red guava fruit is a fruit that is rich in antioxidants as an antidote to free radicals. One of the compounds that play a role is flavonoid compounds. The purpose of this study was to determine the effect of fruit storage time on total flavonoid levels in red guava fruit juice (Psidium guajava Linn.) With variations in the storage time of fruit 0, 3, and 6 days at 5oC. Qualitative analysis of samples with Mg metal and concentrated HCl positive containing flavonoids, showing yellow color change. Samples with positive NaOH reagent containing flavonoids, showed yellow color change. Samples with positive H2SO4 reagent containing flavonoids, showed brown color change. Quantitative analysis was carried out by UV-Vis spectrophotometry with a wavelength of 428 nm at the operating time of the 10th minute, showing the results of day 0 has level 1.1667 mg QE / 100 g guava fruit juice, day 3 was 1, 1320 mg QE / 100 g guava fruit juice, day 6 of 1,0910 mg QE / 100 g guava fruit juice, with% KV on day 0 of 0,8031%, day 3 of 0,6059 %, the 6th day of 0,5067%.
Red guava fruit is a fruit that is rich in antioxidants as an antidote to free radicals. One of the compounds that play a role is flavonoid compounds. The purpose of this study was to determine the effect of fruit storage time on total flavonoid levels in red guava fruit juice (Psidium guajava Linn.) With variations in the storage time of fruit 0, 3, and 6 days at 5oC. Qualitative analysis of samples with Mg metal and concentrated HCl positive containing flavonoids, showing yellow color change. Samples with positive NaOH reagent containing flavonoids, showed yellow color change. Samples with positive H2SO4 reagent containing flavonoids, showed brown color change. Quantitative analysis was carried out by UV-Vis spectrophotometry with a wavelength of 428 nm at the operating time of the 10th minute, showing the results of day 0 has level 1.1667 mg QE / 100 g guava fruit juice, day 3 was 1, 1320 mg QE / 100 g guava fruit juice, day 6 of 1,0910 mg QE / 100 g guava fruit juice, with% KV on day 0 of 0,8031%, day 3 of 0,6059 %, the 6th day of 0,5067%.
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