ANALISA ASAM AMINO PADA BUAH PEPAYA DENGAN SPEKTROFOTOMETER (The Amino Acid Analysis in Papaya Fruits with Spectrophotometer)

Abstract

Spectrophotometer is an instrument to measure the transmittance or absorbance of a sample as a function of wavelength and measurement of a series of samples at a particular wavelength. One of the spectrophotometer working principle is based on the phenomenon of absorption of light by certain chemical species in the ultraviolet and visible light (visible). Papaya is the fruit of plants that are always available throughout the year. Annual or biennial herb, height 8-10 m, there is a high plant with strong root. Fruit crops that do not like stagnant water, is now widely grown in Indonesia. Papaya widely consumed because they contain many substances needed by the body. One of the nutrient content of papaya is an amino acid. This lab using Optima Spectrophotometer SP 300. The working principle of this tool is based on the phenomenon of absorption of light by certain chemical species in the region of visible light (visible). In this lab, ninhydrin reagent function is as a very strong oxidizing agent that can cause the occurrence of decarboxylation aksidatif α-amino acids to produce an aldehyde with carbon atoms less parent amino acid. This compound is a hydrate of triketon cyclic, and when reacting with amino acids produces a purple substance. For the blank solution and standard solution, it can be concluded that the smaller the transmittance of the solution, the greater the absorbance, both have an inverse relationship. Based on experiments on the measurement of absorbance obtained linear regression, namely y = 0,011 x - 0.009 with a value of R 2 = 0.975 From the experimental results obtained that the amino acid analysis of red papaya fruit produces more amino acids at 435,9 ppm. Keywords : Amino Acid, Papaya, Spectrophotometer.