PENGARUH SUHU DAN LAMA PENYIMPANAN PERASAN BUAH KIWI (Actinidia deliciosa) TERHADAP KADAR FLAVONOID TOTAL SECARA SPEKTROFOTOMETRI UV-VIS

Ika, Listyowati (2021) PENGARUH SUHU DAN LAMA PENYIMPANAN PERASAN BUAH KIWI (Actinidia deliciosa) TERHADAP KADAR FLAVONOID TOTAL SECARA SPEKTROFOTOMETRI UV-VIS. Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

Kiwi fruit is a fruit that is rich in antioxidants to ward off free radicals. One of the compounds that play a role is flavonoids. The purpose of this study was to determine the effect of temperature and shelf life of kiwifruit juice (Actinidia deliciosa) on total flavonoid levels by UV-Vis spectrophotometry with variations in room temperature (15-30˚C), cold temperature (2-8˚C) and storage time. 1, 2, 3 days. Qualitative analysis showed positive results using concentrated Mg and HCl giving a yellow, orange, reddish color change. NaOH reagent gives a yellow color change. Quantitative analysis was performed using UV-Vis spectrophotometry with a wavelength of 429.5 nm at 17th minute operating time. Shows the results from the first day obtained an average room temperature of 0.0930% QE with% KV 0.2821%, cold temperature of 0.0962% QE with% KV 0.2245%; day 2 room temperature was 0.0842% QE with% KV 0.1939%, cold temperature was 0.0861% QE with% KV 0.3419%; day 3 room temperature was 0.0751% QE with% KV 0.3815%, cold temperature was 0.0769% QE with% KV 0.2669%.

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