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Abstract
Intisari
Latar belakang: Flavonoid merupakan antioksidan yang dapat menurunkan resistensi insulin, meningkatkan sensitivitas insulin, serta memperbaiki fungsi sel-sel beta pankreas. Sumber flavonoid dapat ditemukan pada buah alpukat.
Tujuan: Penelitian ini bertujuan untuk menetapkan kadar flavonoid total buah alpukat biasa (Perseaamericana Mill.)dan alpukat mentega(Persea americana Mill.)menggunakan metode spektrofotometri Uv-Vis.
Metode: Pada metode spektrofotometri Uv-Vis, diukurpadapanjang gelombang 413,6 nm dengan reagen AlCl3 sebagai pembentuk senyawa kompleks.
Hasil: Didapatkan kadar rata-rata flavonoid total pada ekstrak etanol buah alpukat biasa 10,95% b/b dengan koefisien variasi 0,33% dan pada alpukat mentega 10,31% b/b dengan koefisien variasi 0,28%.
Kesimpulan: Uji statistik T-Test menunjukkan bahwa kadar flavonoid total pada buah alpukat biasa dan alpukat mentega terdapat perbedaan yang signifikan (p = 0,000 (< 0,05)).
Kata kunci: Flavonoid, buah alpukat biasa, buah alpukat mentega, spektrofotometri Uv-Vis.
Determination of Total Fluid Flavonoid Conditions (Persea americana Mill.) and Mentega Avocados (Persea Americana Mill.) Using UV-VIS Spectrofotometry Method
Abstract
Background: Flavonoids are antioxidants that can reduce insulin resistance, increase insulin sensitivity, and improve the function of pancreatic beta cells. Sources of flavonoids can be found in avocados.
Objective: This study aims to determine the levels of total flavonoids of ordinary avocados (Persea americana Mill.) and butter avocados (Persea americana Mill.) using the Uv-Vis spectrophotometric method.
Method: In the Uv-Vis spectrophotometry method, the wavelength of 413.6 nm with the AlCl3 reagent as forming complex compounds.
Results: The average level of total flavonoids in the ethanol extract of ordinary avocado was 10.95% b/b with koefisien variation 0.33% and in avocado butter 10.31% b/b with koefisien variation 0.28%.
Conclusion: The T-Test statistical test showed the total amount of flavonoids in ordinary avocados and butter avocados differed significantly (p = 0,000 (<0.05)).
Keywords: Flavonoids, ordinary avocados, butter avocado, Uv-Vis spectrophotometry.
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