Perbandingan Kadar Flavonoid Serbuk Instan Kunyit Putih (Curcuma Zedoaria Rosc.) Yang Beredar Di Pasaran Dengan Metode Spektrofotometri UV-VIS

Authors

  • Trirakhma Sofihidayati Universitas Pakuan Bogor
  • Sri Wardatun Universitas Pakuan Bogor
  • Alvia Suraya Universitas Pakuan Bogor

DOI:

https://doi.org/10.59188/jurnalsosains.v1i12.278

Keywords:

Serbuk Instan Kunyit Putih, Flavonoid, Spektrofotometri UV-Vis

Abstract

Latar belakang: Minuman herbal siap saji merupakan produk bahan minuman berbentuk serbuk atau granula yang biasa dibuat dari gula dan rempah-rempah yang dicampur menjadi satu dengan atau tanpa penambahan bahan makanan lain. Metode: Penelitian ini bertujuan untuk menentukan perbandingan kadar Flavonoid dari berbagai serbuk instan kunyit putih yang beredar di pasaran dengan merek (I), (II), (III), (IV) dan (V) dengan 2 Batch yang berbeda pada setiap merek dilakukan menggunakan metode spektrofotometri UV-Vis. Hasil: Hasil kadar flavonoid dari serbuk instan kunyit putih berbagai merek yang beredar di pasaran yaitu kadar flavonoid yang paling tinggi terdapat pada sampel merek (I)pada (batch A) dengan kadar sebanyak 5,366% dan (II) pada (batch B) dengan kadar sebanyak 5,423%. Kesimpulan: kadar flavonoid terendah terdapat pada merek (IV) 2,851% (batch B) dan 3,024% (batch A).

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Published

2021-12-15

How to Cite

Sofihidayati, T., Wardatun , S. ., & Suraya, A. . (2021). Perbandingan Kadar Flavonoid Serbuk Instan Kunyit Putih (Curcuma Zedoaria Rosc.) Yang Beredar Di Pasaran Dengan Metode Spektrofotometri UV-VIS. Jurnal Sosial Dan Sains, 1(12), 1.614 – 1.621. https://doi.org/10.59188/jurnalsosains.v1i12.278

Issue

Vol. 1 No. 12 (2021): Jurnal Sosial dan Sains

Section

Articles

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Copyright (c) 2021 Trirakhma Sofihidayati, Sri Wardatun , Alvia Suraya

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