Pengaruh Proses Pengeringan Terhadap Kadar Total Fenolik Dan Flavonoid Ekstrak Metanol Kubis Ungu(BrassicaoleraceaeL)

Armon Fernando (Sekolah Tinggi Ilmu FarmasiRiau, Pekanbaru)
Azkia Wanudya Rahmadhani (Sekolah Tinggi Ilmu FarmasiRiau, Pekanbaru)
Emma Susanti (Sekolah Tinggi Ilmu Farmasi Riau, Pekanbaru)

Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE
Vol 2 No 1 (2023): Jurnal Hasi Penelitian Dan Pengkajian Ilmiah Eksakta - JPPIE

Purplecabbage(BrassicaoleraceaeL.)isoneoftheagriculturalproductsinIndonesiawhoseexistenceisstartingtobequitewellknownbythepublic.Purple cabbage contains secondary metabolites that are thought to have antioxidant activity, the name is flavonoids and phenolics. This study aims toexamine the effect of the drying process of purple cabbage extract on total phenolic and flavonoid using 3 drying methods, wind drying, light bulb andoven.Thetestresultsshowedthatthemethanolextractofpurplecabbageonwinddryinghadthehighesttotalphenolicandflavonoidcontentobtainedin the methanol extract of the wind drying method, then the methanol extract of oven drying and drying using a light bulb. Of the 3 methods of dryingpurplecabbagemethanolextract,itdidnothavea significanteffect (p>0.05)on thetotalphenolicand flavonoidcontent.