Identifikasi Antosianidin dan Antosianin Ekstrak Buah Rukem (Flacourtia rukam Zoll. & Mor.)
| Main Author: | Priyanti, Ani |
|---|---|
| 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/123456789/16892 |
Daftar Isi:
- Tidak diijinkan karya tersebut diunggah ke dalam aplikasi Repositori Perpustakaan Universitas karena telah dipublikasi di Jurnal Agritech (Terakreditasi).
- The aims of this research were to determine total anthocyanin content as well as identify the type of anthocyanidin and anthocyanin of rukem fruit extract. The total anthocyanin content was determined by the pH differential method, the identification of anthocyanidin and anthocyanin was based on Rf value on TLC, maximum absorbance of the spot on TLC, and time retention of the peak on HPLC. The results showed that total anthocyanin content of rukem fruit extract was 23,18 ± 0,20 mg/100 g of wet weight and 88,89 ± 1,37 mg/100 g of dry weight. The type of anthocyanidin of rukem fruit extract was cyanidin and delphinidin. The type of anthocyanin of rukem fruit extract was cyanidin 3-glucoside, dan delphinidin 3-glucoside.