PENETAPAN KADAR DAN JENIS TANIN PADA PERASAN
BUAH LEMON (Citrus limun (L.)Burm.f.) LOKAL DAN IMPOR
DENGAN METODE SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Putri, Harum Satia Ningsih
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:09:35
Abstract :
Tannins is a secondary active metabolic compound known to have some of the properties of antidiarrheal, antibacterial, and antibacterial.The study aims to know the existence of tannins, tannins levels, and the types of tannins in lemon (Citrus limun (L.)Burm.f.) local and spectrophotometri uv-vis. Squeeze lemon local and filtered impors are identified with fecl3 reduction, gelatin, and diluted sulfuric acid. Absorbantion measured in tannins levels with spectrofotometri uvvis on a wavelength of 764 nm. Tannin levels of local lemon and impor can be analyzed with independent T-test results. In the identification of tannins type with acetic acid reduction, acetate pb, KBR, HCL, matches, and stiasny. Qualitative results show that both types of positive lemons contain tannins. The average tannins content of local lemon is 12.27 mg GAE/100 ml with coefficient variations of 0.09%. The average tannins on impor lemon amounted to 12,29 mg GAE/100 ml with a coefficient variation of 0.17%. The average tannine content of local lemon is no different than the average tannins of impored lemon with a p> 0.05. The identification of tannins leads to hydrolytic tannin.
Tannins is a secondary active metabolic compound known to have some of the properties of antidiarrheal, antibacterial, and antibacterial.The study aims to know the existence of tannins, tannins levels, and the types of tannins in lemon (Citrus limun (L.)Burm.f.) local and spectrophotometri uv-vis. Squeeze lemon local and filtered impors are identified with fecl3 reduction, gelatin, and diluted sulfuric acid. Absorbantion measured in tannins levels with spectrofotometri uvvis on a wavelength of 764 nm. Tannin levels of local lemon and impor can be analyzed with independent T-test results. In the identification of tannins type with acetic acid reduction, acetate pb, KBR, HCL, matches, and stiasny. Qualitative results show that both types of positive lemons contain tannins. The average tannins content of local lemon is 12.27 mg GAE/100 ml with coefficient variations of 0.09%. The average tannins on impor lemon amounted to 12,29 mg GAE/100 ml with a coefficient variation of 0.17%. The average tannine content of local lemon is no different than the average tannins of impored lemon with a p> 0.05. The identification of tannins leads to hydrolytic tannin.
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