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All Journal FoodTech: Jurnal Teknologi Pangan
Widiawati, Helen
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Immunology & microbiology

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Journal : FoodTech: Jurnal Teknologi Pangan

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Karakteristik Ekstrak Saponin Pada Daun Kucai (Allium schoenoprasum) Asal Pontianak Widiawati, Helen; Maherawati, Maherawati; Hartanti, Lucky
FoodTech: Jurnal Teknologi Pangan Vol 6, No 2 (2023): October
Publisher : Universitas Tanjungpura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26418/jft.v6i2.74244

Abstract

Chives (allium schoenoprasum) is one of the tropical plants grown to harvest the leaves. Chives leaf extract has various health benefits because it contains several phytochemical compounds, namely flavonoids, tannins, triterpenoid, allicin and saponins. Saponin comes from the latin word "sapo" which means it contains stable foam when dissolved in water. The aim was to determine the characteristics of saponins found in chives from Pontianak. The extraction process was carried out using the maceration method with 96% methanol solvent. Analysis of saponin types using LB reagent (Lieberman burchard) and analysis of saponin levels was determined by gravimetric method. The results showed that the types of chives leaf extract saponins were triterpenoid saponins with a brown color and a distinctives odor, with an extract yield of 2,810% ± 0,116, and a stable foam measurement of 2,0 ± 0,2 and saponin levels with an average of 41,941% ± 2,374.
Co-Authors Lucky Hartanti, Lucky Maherawati, Maherawati