ANALISIS KADAR FLAVONOID TOTAL
REBUSAN DAN INFUSA BUAH BELIMBING WULUH
(Averrhoa bilimbi L.) SECARA SPEKTROFOTOMETRI UV-VIS
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Winda, Kurniawati
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:10:41
Abstract :
Flavonoids are secondary metabolites that are responsible for antioxidant, antibacterial and anticancer activities. This study aims to determine the total flavonoid content in the stew and infusion of bilimbi fruit. Determination of total flavonoid levels was carried out using UV-Vis spectrophotometry at a maximum wavelength range of 430 nm and operating time at 29 minutes using quercetin as a reference standard. In the qualitative test results, the flavonoid content in the stew and infusion of bilimbi fruit with the addition of Mg metal and HCl solution showed positive results with the formation of a red or orange color. The results showed that the average total flavonoid content in bilimbi fruit stew was 5.258 mg QE/100ml, while the average total flavonoid content in bilimbi fruit infusion was 5.985 mg QE/100ml. Based on these data, it can be seen that the total flavonoid content in the infusion is higher than the stew
Flavonoids are secondary metabolites that are responsible for antioxidant, antibacterial and anticancer activities. This study aims to determine the total flavonoid content in the stew and infusion of bilimbi fruit. Determination of total flavonoid levels was carried out using UV-Vis spectrophotometry at a maximum wavelength range of 430 nm and operating time at 29 minutes using quercetin as a reference standard. In the qualitative test results, the flavonoid content in the stew and infusion of bilimbi fruit with the addition of Mg metal and HCl solution showed positive results with the formation of a red or orange color. The results showed that the average total flavonoid content in bilimbi fruit stew was 5.258 mg QE/100ml, while the average total flavonoid content in bilimbi fruit infusion was 5.985 mg QE/100ml. Based on these data, it can be seen that the total flavonoid content in the infusion is higher than the stew
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