COMPARISON OF TOTAL FLAVONOID CONTENT ON FRESH AND DRIED FIG (FICUS CARICA) LEAF WITH VARIOUS BREWING TEMPERATURE

Putri, Oktavina Kartika (2018) COMPARISON OF TOTAL FLAVONOID CONTENT ON FRESH AND DRIED FIG (FICUS CARICA) LEAF WITH VARIOUS BREWING TEMPERATURE. Universitas Islam Malang (University of Islam Malang), Malang. (Submitted)

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Abstract

Fig (Ficus carica) has the various benefits especially for health because of its various active compounds. One of the active substances found in fig is flavonoid. The use of fig leaves in the form of teabags certainly involves the heating process when brewing. Whereas, thermal processes have a great influence on the availability of flavonoid from foods. This study aims to compare the total flavonoid content on fresh and dried fig (Ficus carica) leaf with various brewing temperature. The temperatures used for brewing vary from 60oC, 70oC, and 80oC. The total flavonoid content was determined by spectrophotometric method with the standard quercetin solution. The total flavonoid contents of fresh fig leaf brew with the brewing temperatures of 60oC, 70oC, and 80oC are 0.0031±0.00039%, 0.0081±0.00021%, and 0.0092±0.00024%. The total flavonoid contents of dried fig leaf brew with the brewing temperatures of 60 oC, 70o C, and 80oC are 0.0010±0.00025%, 0.0015±0.00004%, and 0.0017±0.00018%. Based on the Two Way Anova test, it can be concluded that the brewing temperature and simplicia preparation of fig leaf (fresh and dried) significantly affect the total flavonoid content. The fig leaf brew with the highest flavonoid content is 0.0092±0.00024% obtained from brewing the fresh fig leaf at 80oC.

Item Type:	Other
Subjects:	B FARMASI > BA Kimia Organik
Depositing User:	Sugeng Setiawan
Date Deposited:	30 Nov 2022 01:39
Last Modified:	30 Nov 2022 01:39
URI:	http://repository.poltekkespim.ac.id/id/eprint/770

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