Perpustakaan Terpadu

Buah murbei berpotensi sebagai antioksidan alami berdasarkan tingginya kandungan antosianin didalamnya. Penelitian ini bertujuan untuk menentukan kadar total antosianin dari buah murbei berdasarkan tingkat kematangannya menggunakan metode pH differensial secara spektrofotometri UV-Vis. Ekstrak buah murbei mentah, setengah matang dan matang dimaserasi dengan pelarut etanol selama 24 jam untuk diambil filtratnya. Kemudian masing-masing filtrat yang didapat diencerkan menggunakan larutan buffer pH 1 dan pH 4,5, kemudian ditentukan kadar total antosianin berdasarkan metode pH differensial secara spektrofotometri UV-Vis. Berdasarkan penelitian ini didapatkan kadar total antosianin murbei mentah (±) 4,5921 mg/L , kadar total antosianin murbei setengah matang (±) 36,32 mg/L , kadar total antosianin murbei matang (±) 240,2 mg/L. Sehingga dapat disimpulkan bahwa kadar total antosianin tertinggi terdapat pada ekstrak buah murbei matang. Berdasarkan uji One Way Anova diperoleh nilai signifikasi sebesar 0,000 (P<0,05) artinya terdapat pengaruh tingkat kematangan terhadap kadar total antosianin buah murbei. Kata Kunci : Antosianin, Morus nigra L, pH differensial

Mulberry fruit has the potential as a natural antioxidant based on the high anthocyanin content in it. This study aims to determine the total anthocyanin content of mulbetty fruit based on the level of maturity using the differential pH method spectrophotometrically UV-Vis. Extracts raw, semi-ripe and ripe mulberry macerated with ethanol solvent for 24 hours to collect the filtrate. Then each filtrate obtained was diluted using a buffer solution of pH 1 and pH 4,5, then determined the total anthocyanin level based on the spectrophotometric UV-Vis differential pH method. Based on this research, total anthocyanin level were obtained raw mulberry 4,592 mg/L, total anthocyanin content of semi-ripe mulberry 36,32 mg/L, and total anthocyanin content of ripe mulberry 240,2 mg/L. So that it can be concluded that the highest total anthocyanin content is found in the fruit extract ripe mulberry. Based on the One Way Anova test, a significance value of (P˂0.05) means that there is an effect of maturity level on the total level mulberry anthocyanin. Key words : Anthocyanin, Morus nigra L, differential pH