PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA (Artocarpus heterophylla Lamk.)

Nada, Dwi Nabila Sari (2020) PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA (Artocarpus heterophylla Lamk.). Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Jackfruit seeds are less interest by the community (people) as food. Jackfruit seeds containing flavonoid compounds where it can be used as a treatment. The aim of the researchers was to determine the effect of fermentation time on total flavonoid concentration in jackfruit fermented seed extracts with a UV-Vis spectrophotometer. Extraction method used is the maceration method using 96% ethanol solvent. Qualitative identification using the Shinoda test, 10% NaOH test, and H2SO4 (concentrated) test. Qualitative test results showed a positive sample containing flavonoids. The results of the experiment are jackfruit seed "tape" extract on day-0 was 2.9146±0.0245 mgQE/gram extract, on day-1 was 3.3050±0.0240 mgQE/gram extract, on day-2 was 3.68293±0.0244 mgQE/ gram and on day-3 was 4.0488 ± 0.0244 mgQE /gram extract. The longer fermentation, total flavonoid concentration interest.

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