Analisis Kadar Vanilin Dalam Buah Panili (Vanilla planifolia Andrews) Olahan Dengan Teknik Emulsi Membran Cair, Spektrofotometri dan Kromatografi Cair Kinerja Tinggi

Siti Sujalmi ( Jurusan Kimia, Fakultas Matematika dan Ilmu pengetahuan Alam, UNILA)
Supriyanto Supriyanto ( Jurusan Kimia, Fakultas Matematika dan Ilmu pengetahuan Alam, UNILA)
Astin Astin ( Jurusan Kimia, Fakultas Matematika dan Ilmu pengetahuan Alam, UNILA)

Jurnal Matematika & Sains
Vol 4, No 2 (1999)

Vanillin contents in cured vanilla, which have been stored for two years had been analyzed by liquid membrane, UV-VIS spectrophotometry, and HPLC. The analysis result by spectrophotometry UV-VIS is higher than that of HPLC. Analysis with liquid membrane emulsion extraction gave higher results than without treatment.