ANALISA KADAR ANTOSIANIN PADA UBI UNGU DENGAN MENGGUNAKAN SPEKTROFOTOMETER (Analysis content of anthocyanins on Purple Fleshed Sweet Potato using spectrophotometer )

MUSTIKA, NUGRAHA TRI (2015) ANALISA KADAR ANTOSIANIN PADA UBI UNGU DENGAN MENGGUNAKAN SPEKTROFOTOMETER (Analysis content of anthocyanins on Purple Fleshed Sweet Potato using spectrophotometer ). Undergraduate thesis, Undip.

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Abstract

Spectrofotomtre is an instrument for measuring the transmittance or absorbance of a sample as a function of wavelength and measurement of sample series at a particular wavelength. One spectrophotometer working principle is based on the phenomenon of light absorption by specific chemical species in the ultra violet and visible light (visible) .This material used raw in this lab is purple fleshed sweet potato. Purple flesh sweet potato is a tuber that has a fairly high anthocyanin content. Anthocyanins are a group of pigments that cause reddish color, it is located in the cell fluid that is soluble in water. Purple sweet potato anthocyanin component is a mono or diacetyl derivative 3- (2-glukosil) glukosil-5-glukosil peonidin and sianidin. Anthocyanin compounds act as antioxidants and free radical catchers, which serves to prevent the happening of aging, cancer, and degenerative diseases. In this study was observed two variables: the ratio of solvent versus solvent 1: 1 and 1: 3, and the variable temperature of 300C and 500C. Produce variable levels of anthocyanin in the 20% and 75%. Comparison of the solvent resulted in a higher anthocyanin. The things that affect the results of the laboratory is the cleanliness of the cuvette as it can cause errors in the reading of absorbance and transmittance. Keywords: Spectrophotometer, Watermelon, anthocyanin

Item Type:Thesis (Undergraduate)
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Diploma in Chemical Engineering
Faculty of Engineering > Diploma in Chemical Engineering
ID Code:48008
Deposited By:Mrs Pudja D3 Teknik Kimia
Deposited On:17 Mar 2016 10:46
Last Modified:17 Mar 2016 10:49

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