PENETAPAN KADAR FLAVONOID TOTAL RIMPANG
TEMULAWAK (Curcuma xanthorrhiza Roxb.) DALAM
BERBAGAI VARIASI LAMA PEREBUSAN DENGAN
SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Tasya, Anindita Azizah
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 06:35:15
Abstract :
One of the ways to prevent being infected with COVID-19 is by increasing endurance, such as consuming foods and drinks that contain antioxidants. Temulawak contains flavonoids which are a source of antioxidants. The purpose of this study was to determine the total flavonoid levels from the variation of boiling time of temulawak. This research determined the total flavonoid levels from the variation of boiling time for temulawak 5 minutes, 10 minutes, 15 minutes and 20 minutes. Each variation of the boiling time was determined using a Uv-Vis spectrophotometry method. The average total flavonoid level in the 5th minutes treatment had a level of 6.5536 mgQE/100ml with %KV value of 0.0000440%, the 10th minute had a level of 7.1813 mgQE/100ml with %KV value of 0.0000402%, minutes the 15th had levels of 10.0399 mgQE/100ml with %KV value of 0.0002294%, while the 20th minute the levels were 11.3721 mgQE/100ml with %KV value of 0.0000406%. Furthermore, the Kruskal-Wallis test the significant value was 0.015 ? 0.05, it can be concluded that there was a significant difference from the variation in the duration of boiling temulawak. The length of heating time can affect the levels of flavonoids contained in the stew.
One of the ways to prevent being infected with COVID-19 is by increasing endurance, such as consuming foods and drinks that contain antioxidants. Temulawak contains flavonoids which are a source of antioxidants. The purpose of this study was to determine the total flavonoid levels from the variation of boiling time of temulawak. This research determined the total flavonoid levels from the variation of boiling time for temulawak 5 minutes, 10 minutes, 15 minutes and 20 minutes. Each variation of the boiling time was determined using a Uv-Vis spectrophotometry method. The average total flavonoid level in the 5th minutes treatment had a level of 6.5536 mgQE/100ml with %KV value of 0.0000440%, the 10th minute had a level of 7.1813 mgQE/100ml with %KV value of 0.0000402%, minutes the 15th had levels of 10.0399 mgQE/100ml with %KV value of 0.0002294%, while the 20th minute the levels were 11.3721 mgQE/100ml with %KV value of 0.0000406%. Furthermore, the Kruskal-Wallis test the significant value was 0.015 ? 0.05, it can be concluded that there was a significant difference from the variation in the duration of boiling temulawak. The length of heating time can affect the levels of flavonoids contained in the stew.
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