ANALISIS SENYAWA FENOLIK PADA BUAH DAN OLAHAN NANAS (Ananas comosus (L.) Merr) DI KABUPATEN KEDIRI DENGAN METODE SPEKTROFOTOMETRI UV-VIS

WENING TYAS NUGRAHENI, RISKA SURYA NINGRUM, WAHYU LINDA

Abstract


Pineapple is a tropical fruit that’s commonly found in tropics. Pineapple is a tropical fruit that’s commonly found in tropics. Highly pineapple production will increase distribution of pineapple, but good compound from pineapple that not known by many people. This fruit contains lot of water, vitamins, minerals, and many useful compound for healthy body. Phenolic is one of pineapple compound was very benefical, especially for antoxidant. This study has purpose to compare total phenolic content in fresh and one of product of pineapple (dodol). Fresh and product of pineapple is extracted by methanol 80% at temperature 35ºC for 90 minutes. Extract is collected and added Folin-ciocalteu and sodium carbonate 20% then was being tested using spectrophotometry UV-Vis with maximum wave length 766 nm. Average results of total phenolic content in pineapple is 4,031 mg/g GAE and pineapple product (dodol) is 2,086 mg/g GAE. Linearity test has a result of coeficien correlation (r) 0,9475 and coefisien determination (r2) 0,9051 with regression y= 0,0022x – 0,0064 in 100-300 ppm ranges. Statistic test shows value of sig (2-tailled) < 0,05 is 0,012. Total phenolic content’s test in fruit and product of pineapple show that there is a difference phenolic content both of them.


Full Text:

PDF

References


Aisyah, Y., Rasdiansyah, Muhaimin. 2014. Pengaruh Pemanasan Terhadap Aktivitas Antioksidan pada Beberapa Jenis Sayuran. Jurnal Teknologi dan Industri Pertanian Indonesia 6(2) : 29-32

Ardiansyah, Chairani, L., Handoko, D., Astuti, R.M. 2016. Perubahan Kandungan Total Senyawa Fenolik dan Aktivitas Antioksidan Daun Katuk (Sauropus androgynous) setelah Proses Pengolahan Skala Rumah Tangga. Prosiding Seminar Nasional FKPT-TPI : 431-436.

Harborne, J.B. 1987. Metode Fitokimia : Penuntun Cara Modern Menganalisa Tumbuhan. Terbitan Kedua. Terjemahan Kosasih Padmawinata dan Iwang Soediro. Bandung : ITB.

Kusumawardhani, N., Sulistyarti, H., Atikah, A. 2015. Penentuan Panjang Gelombang Maksimum dan pH Optimum Dalam Pembuatan Tes Kit Sianida Berdasarkan Pembentukan Hidrindantin. Jurnal Ilmu Kimia Universitas Brawijaya 1(1) : 7-11.

Lattanzio, V. 2013. Phenolic Compounds: Introduction. Italy: Department of Sciences of Agriculture, Food and Environment, University of Foggia.

Lobo, M. G., Paull, R.E. 2017. Handbook of Pineapple Technology. USA: John Wiley & Sons, Ltd.

Puspitasari, A.D., Proyogo, L.S. 2016. Perbandingan Metode Ekstraksi Maserasi dan Sokletasi Terhadap Kadar Fenolik Total Ekstrak Etanol Daun Kersen (Muntingia calabura). Jurnal Ilmiah Cendekia Eksakta 2(1) : 1-8.

Rasheed, AA, Cobham, El, Zeighami, dan M., Ong, SP. 2012. Extraction of Phenolic Compounds from Pineapple Fruit. Malaysia: Department of Chemical Engineering, University of Nottingham.

Soleh, A.Z. 2005. Ilmu Statistika: Pendekatan Teoritis dan Aplikatif disertai Contoh Penggunaan SPSS. Bandung: Rekayasa Sains.

Suhartati, T. 2017. Dasar-dasar Spektrofotometri UV-Vis dan Spektrofotometri Massa untuk Penentuan Struktur Senyawa Organik. Bandar Lampung: Anugrah Utama Raharja.

Vermerris, Wilfred dan Nicholson, Ralph. 2007. Phenolic Compound Biochemistry. USA: Springer Science & Business Media.


Refbacks

  • There are currently no refbacks.