Analysis Of Flavonoids And Alkaloids On Stick Based On Cham Flour (Sechium edule) Regita Cahyani and Jamaluddin M, Sakung
Tadulako University
Abstract
Stick is a type of snack that has a long shape and is made of flour dough mixed with other ingredients that is fried and has a savory taste. Sticks are loved by all groups, both children and adults. Sticks made from chayote flour (Sechium edule) are the development of healthy food products that contain flavonoid and alkaloid compounds. This study aims to analyze the levels of flavonoids and alkaloids contained in chayote sticks. Chayote sticks were extracted by maceration method using 96% ethanol solvent and the extract was evaporated with a rotary evaporator at a temperature of 31 degrees Celsius. Analysis of flavonoid and alkaloid content was carried out using UV-Vis spectrophotometer method at a wavelength of 434.5 nm for flavonoid content and a wavelength of 273 nm for alkaloid content. The results of the analysis of the flavonoid content of chayote sticks were 0.335:0.025 g/100g and the alkaloid content analysis was 1.014:0.038 g/100g. The results of this study indicate that sticks made from chayote flour contain flavonoid and alkaloid compounds that are useful for the body so that they can be used as healthy food products that can be developed.
