Penentuan Kadar Capsaicin Menggunakan Metode Kromatografi Lapis Tipis (Klt) Pada Cabe Katokkon
DOI:
https://doi.org/10.32487/jst.v4i1.452Keywords:
cabe katokkon, Kromatografi Lapis Tipis (KLT), kadar capsaicinAbstract
Penelitian ini bertujuan menentukan jenis pelarut yang terbaik berdasarkan kadar capsaicinnya, mengetahui kadar capsaicin pada buah cabe katokkon berwarna hijau dan berwarna merah dengan perlakuan bubuk dan hasil ekstraksinya pada cabe katokkon. Penelitian ini menggunakan metode kromatografi berupa kromatografi lapis tipis (KLT) yang merupakan cara pemisahan dengan adsorbsi pada lapisan tipis adsorbennya. Pelarut yang digunakan untuk mengekstrak capsaicin yaitu etanol. Hasil penelitian menunjukkan bahwa kadar capsaicin tertinggi terdapat pada bubuk cabe katokkon merah sebesar 0,304% (± 0,016) sedangkan bubuk cabe katokkon hijau sebesar 0,266% (± 0,015).
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