Total Tanin, Fenol, Falvonoid, dan Antosianin Ekstrak Biji Kedelai Hitam (Glycine soja (L.) Merr.) dan Biji Kedelai Kuning (Glycine max(L.) Merr.)
DOI:
https://doi.org/10.36805/6d94jh93Kata Kunci:
kedelai, fenolik, tanin, flavonoid, antosianinAbstrak
Kedelai adalah salah satu jenis polong-polongan yang unik karena memiliki kandungan metabolit sekunder penting, seperti senyawa polifenol. Senyawa fenolik terbagi menjadi beberapa kelompok, di antaranya asam fenolat, flavonoid, tanin, dan stilbenes, yang memiliki struktur umum berupa beberapa gugus hidroksil yang terikat pada cincin benzen. Studi epidemiologi dan data meta-analisis menunjukkan bukti kuat bahwa konsumsi produk dengan kandungan polifenol tinggi dalam jangka waktu lama dapat melindungi tubuh dari kejadian kanker, penyakit kardiovaskular, diabetes, obesitas, osteoporosis, dan penyakit neurodegeneratif. Tujuan penelitian ini adalah menganalisis kandungan senyawa flavonoid, fenol, tanin, dan antosianin dalam ekstrak kedelai kuning dan kedelai hitam yang beredar di pasaran. Ekstraksi dilakukan dengan metode maserasi. Pengujian kadar total tanin dan fenol dilakukan menggunakan metode Folin-Ciocalteu dengan standar asam tanat dan asam galat. Pengujian kadar total flavonoid dilakukan dengan metode AlCl₃ menggunakan pembanding kuersetin, sedangkan pengujian kadar antosianin dilakukan dengan metode diferensiasi pH. Pengukuran kadar dilakukan menggunakan spektrofotometer UV-Vis. Hasil penelitian menunjukkan adanya perbedaan kandungan tanin, fenol, flavonoid, dan antosianin pada kedelai hitam dan kuning. Kedelai hitam memiliki kandungan yang lebih tinggi, yaitu 0,074 mg/g (kadar total tanin), 244 mg GAE/g (kadar total fenol), 20,9 mg QE/g (kadar total flavonoid), dan 2,189 mg/100 mL (kadar antosianin)
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Hak Cipta (c) 2025 Irma Erika Herawati, Siti Uswatun Hasanah, Hesty Nuur Hanifah, Lisna Dewi, Ita Inayah
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