PENETAPAN KADAR FLAVONOID TOTAL EKSTRAK VARIASI KULIT JERUK DENGAN METODE SPEKTROFOTOMETRI UV-VIS

Catur, Bagas Pamungkas (2021) PENETAPAN KADAR FLAVONOID TOTAL EKSTRAK VARIASI KULIT JERUK DENGAN METODE SPEKTROFOTOMETRI UV-VIS. Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Orange peel has flavonoid compounds which are compounds that have potential as antioxidants. The role of antioxidants is very important in neutralizing and destroying free radicals that can damage cells and tissues in the body. This study aims to determine the levels of flavonoid in total peda ethanol extract of lime (Citrus aurantifolia), sweet orange (Citrus aurantium L.) and lemon (Citrus limone L) using the UV-Vis spectrophotometric method. The method used in determining the levels of flavonoids is the Chang method. Determination of total flavonoid levels of the ethanol extract of citrus fruit peels was determined based on the absorbance value measured at a wavelength of 422.0 nm using a quercetin comparison. The results of the determination of total flavonoid levels obtained in the ethanol extract of lemon orange rind were 87.309 mg QE / gram, sweet orange peel was 69.147 mg QE / gram and lime peel was 75.329 mg QE / gram. From the determination of flavonoid levels, the three orange peel extracts that had higher levels of flavonoids were lemon peel extract of 87.309 mg QE / gram. One Way Anova test obtained a significant value of flavonoid levels of 0.000 <0.05, it can be concluded that there is a significant difference between the total flavonoid levels of lemon peel extract, sweet orange peel extract and lime peel extract.

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