KADAR TOTAL FENOLIK EKSTRAK ETANOL 40% KULIT BUAH MANGGIS SEBELUM DAN SESUDAH PROSES PENGERINGAN OVEN 60ºC

dc.contributor.authorMaula, Nikmattul
dc.contributor.authorNugroho, Titania Tjandrawati
dc.contributor.authorTeruna, Hilwan Yuda
dc.date.accessioned2016-05-02T04:50:34Z
dc.date.available2016-05-02T04:50:34Z
dc.date.issued2016-05-02
dc.description.abstractThe total phenolic content of mangosteen fruit rind 40% ethanol extract before and after drying process was analyzed using the Folin-Ciocalteau method. For the extraction process, powdered mangosteen fruit rind was incubated with 40% ethanol for 8 days at 40ºC in a 100 rpm shaking incubator. The extract was separated from the remaining solids by paper filtration, and the filtrate was evaporated using a vacuum rotary evaporator at 50oC. The partially dried extract obtained after rotary evaporation, was oven dried at 60ºC until constant weight. The results showed that total phenolic content from extract ethanol 40% of mangosteen fruit rind before and after drying process was (13.51±4.96) mg GAE/g extract and (24.88±7) mg GAE/g extract respectively. Student t analysis to compare the average total phenolic content of the two treatments showed that there was no significant difference of total phenolic content before and after the drying process (p≥0.05). From this study, it can be concluded that there is no detectable loss of total phenolic compounds caused by the drying process at maximum temperatures of 60oC.en_US
dc.description.sponsorshipFakultas Matematika dan Ilmu Pengetahuan Alam Universitas Riauen_US
dc.identifier.otherwahyu sari yeni
dc.identifier.urihttp://repository.unri.ac.id/xmlui/handle/123456789/8347
dc.language.isoenen_US
dc.subjectGarcinia mangostana fruit rinden_US
dc.subjecttotal phenolic contenten_US
dc.subjectFolin-Cioclateau method.en_US
dc.titleKADAR TOTAL FENOLIK EKSTRAK ETANOL 40% KULIT BUAH MANGGIS SEBELUM DAN SESUDAH PROSES PENGERINGAN OVEN 60ºCen_US
dc.typestudent Paper Post Degreeen_US

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