PENETAPAN KADAR ANTOSIANIN TOTAL PADA TAPE
UBI UNGU ( Ipomoea batatas L) SECARA
SPEKTROFOTOMETRI VISIBEL
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Reggy, Andani
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:10:11
Abstract :
Aseptic conditions in humans need to be maintained to prevent diseasecausing microorganisms. In counteracting disease-causing microorganisms requires antibacterial. One of the plants that can be used as an antibacterial is anthocyanin which is an organic compound from the flavonoid family that dissolves in water which gives red, blue, violet colors. Fermentation can increase anthocyanin levels in purple sweet potatoes. This study aims to determine the presence of anthocyanins in purple sweet potato tape (Ipomoea batatas L.) which can be used as an antibacterial and to determine total anthocyanins level in purple sweet potato tape (Ipomoea batatas L.) Qualitative analysis using HCl and NaOH with positive results indicated by a change in color. becomes persistent red and bluish green and then fades. Determination of total anthocyanin levels was carried out using UV-Vis spectrophotometric method with the principle of difference in anthocyanin pH expressed in mg/100gram sample at a maximum wavelength of 524 nm. The results obtained that the average anthocyanin content was 31.24mg/100gram with a coefficient of variation value of 0.279%.
Aseptic conditions in humans need to be maintained to prevent diseasecausing microorganisms. In counteracting disease-causing microorganisms requires antibacterial. One of the plants that can be used as an antibacterial is anthocyanin which is an organic compound from the flavonoid family that dissolves in water which gives red, blue, violet colors. Fermentation can increase anthocyanin levels in purple sweet potatoes. This study aims to determine the presence of anthocyanins in purple sweet potato tape (Ipomoea batatas L.) which can be used as an antibacterial and to determine total anthocyanins level in purple sweet potato tape (Ipomoea batatas L.) Qualitative analysis using HCl and NaOH with positive results indicated by a change in color. becomes persistent red and bluish green and then fades. Determination of total anthocyanin levels was carried out using UV-Vis spectrophotometric method with the principle of difference in anthocyanin pH expressed in mg/100gram sample at a maximum wavelength of 524 nm. The results obtained that the average anthocyanin content was 31.24mg/100gram with a coefficient of variation value of 0.279%.
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