VALIDASI METODE PENETAPAN KADAR KATEKIN DALAM BIJI KAKAO DARI MAKASSAR DENGAN METODE KCKT

MABLUHATUS SOLEHAH, 050710083 (2011) VALIDASI METODE PENETAPAN KADAR KATEKIN DALAM BIJI KAKAO DARI MAKASSAR DENGAN METODE KCKT. Skripsi thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Chocolate contains a wide range of antioxidants, such as catechin. This paper describes the validation of HP LC method for the assay of cocoa seed. The method emplo ys a RP C -18 column with water:metanol:ethyl acetate elution and UV detection at 280 nm. Mo bile phase was adjusted to pH 2, 25 with orthophosphoric acid 20%. Spesificity was evaluated using HPLC wit h a photodiode array detector. The response for catechin was linear over a range 4 ,99- 49, 90 μg/ml (r = 0, 9995). Limit detection and limit quantitation were 0,4735 μg/ml and 1,5784 μg/ml , respectively. RSD values of retension time and area for instrument precision studies were 0,21 % and 1,75 %, respectively. The range o f recoveries was 114,17 ± 6,02 % , RSD 5,27. Concentration of catechin in sample was 0,04 % (w/w). This assay was reliable for quantitative identification of compound and can be used as quality controlled method for catechin compound.

Item Type: Thesis (Skripsi)
Additional Information: KKB KK FF 281 11 Sol v
Uncontrolled Keywords: PLANT EXTRACTS
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: 05. Fakultas Farmasi > Farmakognosi Fitokimia
Creators:
CreatorsNIM/NIDN
MABLUHATUS SOLEHAH, 050710083UNSPECIFIED
Contributors:
ContributionNameNIDN/NIDK/NUP
ContributorRakhmawati, Dra. , Apt., M.Si.UNSPECIFIED
ContributorAchmad Toto Poernomo, Drs. , Apt., M.SiUNSPECIFIED
Depositing User: Dwi Marina
Date Deposited: 26 Jan 2012 12:00
Last Modified: 19 Jul 2016 10:07
URI: http://repository.unair.ac.id/id/eprint/9570
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