ANALISIS KADAR SENYAWA POLIFENOL DARI TEH DAUN TANAMAN KAKAO (Theobroma cacao L.) SECARA SPEKTROFOTOMETRI UV-Vis

Desi, Nilma Sri and Maryam, St. and Tahir, Masdiana (2024) ANALISIS KADAR SENYAWA POLIFENOL DARI TEH DAUN TANAMAN KAKAO (Theobroma cacao L.) SECARA SPEKTROFOTOMETRI UV-Vis. Other thesis, Universitas Muslim Indonesia.

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Abstract

NILMA SRI DESI, Analisis Kadar Senyawa Polifenol Senyawa Polifenol Dari Teh Daun Tanaman Kakao (Theobroma cacao L.) Secara Spektrofotometri UV-Vis. (Dibimbing oleh St. Maryam dan Masdiana Tahir). Daun kakao (Theobroma cacao L.) memiliki kandungan metabolit sekunder seperti senyawa polifenol, flavanoid, saponin dan tanin yang merupakan kelompok senyawa fenolik terbesar yang berperan sebagai senyawa antioksidan. Penelitian ini bertujuan yaitu untuk mengetahui berapa kadar senyawa polifenol yang dihasilkan dari sediaan teh daun kakao (Theobroma cacao L.) berdasarkan perbandingan tempat tumbuh yaitu daerah Wajo, Jeneponto dan Malino Analisis kuantitatif menggunakan metode spektrofotometri UV-Vis. berdasarkan analisis kualitatif dengan metode Kromatografi Lapis Tipis menggunakan fase gerak n- heksan: etil asetat: metanol dengan perbandingan ( 2 : 7 :2). Berdasarkan hasil penelitian menunjukkan bahwa sediaan teh daun kakao (Theobroma cacao L.). Serta analisis kuantitatif yang diukur pada panjang gelombang maksimum 768 nm dengan baku pembanding asam galat. Sampel teh mengandung senyawa polifenol berdasarkan nilai Rf yang setara dengan pembanding asam galat yaitu 0,6. berdasarkan analisis kadar dari daerah Wajo sebesar 16,238mgGAE/g, daerah Jeneponto18,102 mg/GAE/g, dan daerah Malino 6, 752 mgGAE/g dan nilai rf dari pembanding asam galat 0,630; nilai rf sampel dari daerah Jeneponto 0,6; Wajo 0,6 dan Malino 0,615. Dari hasil diatas, dapat disimpulkan bahwa terdapat senyawa polifenol pada sampel teh dari masing- masing daerah dan kadar polifenol terbesar terdapat pada daerah Jeneponto. Kata kunci : Daun kakao, Sediaan Teh, Spektrofotometri UV-Vis ABSTRACT NILMA SRI DESI, Analysis of Polyphenolic Compound Content from Tea Leaves of Cocoa Plant (Theobroma cacao L.) Using UV-Vis Spectrophotometry. (Supervised by St. Maryam and Masdiana Tahir). Cocoa leaves (Theobroma cacao L.) contain secondary metabolites such as polyphenol compounds, flavanoids, saponins and tannins which are the largest group of phenolic compounds that act as antioxidant compounds. This study aims to determine the levels of polyphenolic compounds produced from cocoa leaf tea preparations (Theobroma cacao L.) based on the comparison of growing places, namely the Wajo, Jeneponto and Malino regions. Quantitative analysis using UV-Vis spectrophotometric method. based on qualitative analysis by Thin Layer Chromatography method using mobile phase n- hexanes: ethyl acetate: methanol with a ratio (2: 7: 2). Based on the results showed that the preparation of cocoa leaf tea (Theobroma cacao L.). As well as quantitative analysis measured at a maximum wavelength of 768 nm with gallic acid comparator standard. Tea samples contain polyphenolic compounds based on the Rf value equivalent to gallic acid comparator of 0.6. based on the analysis of levels from the Wajo area of 16.238 mgGAE/g, Jeneponto area 18.102 mg/GAE/g, and Malino area 6, 752 mgGAE/g and rf value of gallic acid comparator 0.630; rf value of samples from Jeneponto area 0.6; Wajo 0.6 and Malino 0.615. From the above results, it can be concluded that there are polyphenol compounds in tea samples from each region and the largest polyphenol content is found in the Jeneponto area. Keywords : Cocoa leaf, Tea Preparation, UV-Vis Spectrophotometry

Item Type:	Thesis (Other)
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	FAKULTAS FARMASI
Depositing User:	operator 10
Date Deposited:	27 May 2024 02:09
Last Modified:	27 May 2024 02:09
URI:	http://repository.umi.ac.id/id/eprint/6406

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