Identifikasi Antosianidin dan Antosianin Buah Tomi - Tomi (Flacourtia inermis, Roxb)
| Main Author: | Fitriyani, Rema |
|---|---|
| Other Authors: | Lestari, Lydia Ninan, Martono, Yohanes |
| Format: | Thesis application/pdf |
| Bahasa: | ind |
| Terbitan: |
Program Studi Fisika FSM-UKSW
, 2019
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| Subjects: | |
| Online Access: |
http://repository.uksw.edu/handle/123456789/16890 |
Daftar Isi:
- Tidak diijinkan karya tersebut diunggah ke dalam aplikasi Repositori Perpustakaan Universitas karena telah dipublikasi di Jurnal Teknologi dan Industri Pangan (Terakreditasi) dan dapat diakses di http://journal.ipb.ac.id.
- The aims of this research were to determine total anthocyanin content and identify these kinds of anthocyanidin and antocyaninof batoko plum fruit (Flacourtia inermis, Roxb). Total anthocyanin content of batoko plum fruit was determained by differential pH method was 26,56 ± 0,28 mg/100 g basat weight or 103.89 ± 1.08 mg/100 g dry weight. Anthocyanidin was based on Rf value on TLC and time retention of the peak on HPLC of batoko plum fruit was delphinidin, but based maximum long wave of the spot on TLC was cyanidin and anthocyanin was based on Rf value and maximum absorbance on TLC was cyanidin 3-glucoside and delphinidin 3-glucoside.