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| Advisor(s) | apt. Sulasmi, S.Farm., M.K.M., M.Farm. | |
| Author(s) | ALFATH, SITI KHADIJAH | |
| Issued Date | 2026 | |
| Abstract | Date seeds (Phoenix dactylifera L.) are by-product of date fruit processing that contain flavonoid compounds and have potential as a natural source of antioxidants. The flavonoid content in date seed infusion is presumed to be affected by brewing temperature and time; therefore, optimization of brewing conditions is necessary to obtain the optimum flavonoid content. This study is aimed to determine the effect of variations in brewing temperature and time on the flavonoid content of date seed infusion and to evaluate the validation of the UV-Vis spectrophotometric method used. The study was conducted experimentally using the infusion method with brewing temperature variations of 50°C, 70°C and 100°C and brewing time variations of 5, 10 and 15 minutes. Flavonoid content was determined by using the aluminum chloride reagent with quercetin as the standard and measured at the maximum wavelength of 428 nm. Method validation included linearity, accuracy, precision, limit of detection (LOD) and limit of quantification (LOQ). The results showed that flavonoid content increased with increasing temperature up to 70°C and then decreased at 100°C due to degradation of flavonoid compounds. The highest flavonoid content was obtained at 70°C, namely 12.08 mg/g, while 50°C produced 8.06 mg/g and 100°C produced 5.36 mg/g. The variation in brewing time indicated that brewing for 15 minutes yielded the highest flavonoid content compared with 5 and 10 minutes. Statistical analysis showed that the data were normally distributed and homogeneous, and there were significant differences among treatments (p<0.05). The UV-Vis spectrophotometric method fulfilled the validation requirements with a linearity correlation coefficient of r = 0.9982, accuracy of 90–110%, precision with %RSD < 2% and LOD and LOQ values that met the method sensitivity criteria. Keywords: Date Seeds, Flavonoids, Brewing Temperature, Brewing Time, UV-Vis Spectrophotometry. | 1 |
| Item Type | Skripsi | |
| Keywords | Biji Kurma (Date Seeds), Flavonoid (Flavonoids), Suhu Penyeduhan (Brewing Temperature), Waktu Penyeduhan (Brewing Time), Spektrofotometri UV-Vis (UV-Vis Spectrophotometry) | 1 |
| Collection | Fakultas Farmasi, S1-Farmasi | |
| Publisher | INSTITUT KESEHATAN DELI HUSADA DELI TUA | |
| Submitted Date | 13-08-2026 | |
| Updated Date | 13-08-2026 | |
| URI | No URI | |
| File |
2218198_SITIKHADIJAHALFATH_SKRIPSI_S1.pdf
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