Identifikasi dan Uji Kestabilan Tanin dari Daging Biji Pangi (Pangium edule Reinw.) sebagai Bahan Pewarna Alami - Fransiska N.S Datu; Hasri Hasri; Diana Eka Pratiwi (Jurusan Kimia FMIPA UNM, 2021)
ABSTRAKPenelitian ini adalah penelitian eksplorasi untuk mengetahui jenis tanin, penetapan kadar tanin dan uji kestabilan tanin dari daging biji Pangi (Pangium edule Reinw.) dengan metode spektrofotometri menggunakan UV-VIS. Daging biji pangi diekstraksi dengan etanol 70%. Hasil uji kualitatif menggunakan pereaksi FeCl3 1%, Asam Asetat 10%, Pb Asetat 10%, HCl, Bromine, dan Tes Katekin, menunjukkan daging biji pangi termasuk jenis tanin terhidrolisis dengan kadar tanin rata-rata 15,54 % dan stabil pada suhu 80 – 100 ºC. Kata kunci : Pangium edule Reinw., Kadar Tanin, Spektrofotometri, UV-VIS ABSTRACTThis research for determining the kind of tannin and tannin assay and also the stability testing of tannin from meat seed of pangi has been done by using spectrophotometric method with UV-VIS. The meat seed of pangi fruit was extracted using 70% ethanol. The extract was tested using qualitative assay with reagent. Base on Qualitative test result with a reagent FeCl3 1%, Acetate Acid 10%, Pb Acetate 10%, HCl, bromine and catechin test,was obtained that meat seed of pangi contain hydrolyzed tannin. Tannin level was obtained on average 15.54 % and stable at a temperature of 80 – 1000C. Keywords: Pangium edule Reinw., Tannin assay, Spectrophotometric, UV-VIS