PENETAPAN KADAR FENOLIK TOTAL DALAM REBUSAN
WEDANG UWUH DENGAN VARIASI WAKTU PEREBUSAN
SECARA SPEKTROFOTOMETRI UV-VIS
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Zaid, Fathullah Rusyadi
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 06:37:01
Abstract :
Wedang uwuh is one of the traditional drinks that is widely consumed by the community because it can increase the immune system. Wedang uwuh consists of various kinds of herbal ingredients, among others; ginger, cinnamon leaves, clove leaves, nutmeg leaves, cloves and secang wood. The aim of the researcher was to determine the effect of boiling time of wedang uwuh on the content of phenolic compounds. Phenolic qualitative test using FeCL3 reagent. Phenolic quantitative phenolic test used the UV-Vis spectrophotometric method and was expressed as equivalent to gallic acid. The results of the research on determining the total phenolic content in wedang uwuh stew with 10 minutes of boiling time; 20 minutes; 30 minutes and 40 minutes, respectively, the results were 26.207 mg / g GAE, 30.055 mg / g GAE, 34.883 mg / g GAE, 42.443 mg / g GAE. Identification of phenolic compounds using FeCL3 reagent causes a color change to blackish blue which indicates a positive sample contains phenolic compounds. Based on the One Way ANOVA test, it can be concluded that there is a significant difference in phenolic levels between wedang uwuh stew.
Wedang uwuh is one of the traditional drinks that is widely consumed by the community because it can increase the immune system. Wedang uwuh consists of various kinds of herbal ingredients, among others; ginger, cinnamon leaves, clove leaves, nutmeg leaves, cloves and secang wood. The aim of the researcher was to determine the effect of boiling time of wedang uwuh on the content of phenolic compounds. Phenolic qualitative test using FeCL3 reagent. Phenolic quantitative phenolic test used the UV-Vis spectrophotometric method and was expressed as equivalent to gallic acid. The results of the research on determining the total phenolic content in wedang uwuh stew with 10 minutes of boiling time; 20 minutes; 30 minutes and 40 minutes, respectively, the results were 26.207 mg / g GAE, 30.055 mg / g GAE, 34.883 mg / g GAE, 42.443 mg / g GAE. Identification of phenolic compounds using FeCL3 reagent causes a color change to blackish blue which indicates a positive sample contains phenolic compounds. Based on the One Way ANOVA test, it can be concluded that there is a significant difference in phenolic levels between wedang uwuh stew.
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