Qualitative Analysis of Phytochemical Compounds in Turmeric Powder as Functional Drink

Biodidaktika : Jurnal Biologi dan Pembelajarannya Pub Date : 2024-01-31 DOI:10.30870/biodidaktika.v19i1.18914

Rafaella Chandraseta Megananda, C. Primiani, Mentari Nabila Anindhita

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Abstract

Jamu is an Indonesian culture still preserved by the community as an alternative treatment. One of the natural ingredients often used in herbal medicine is turmeric, which has various phytochemical compounds that benefit the body. This study examines the content of tannins, alkaloids, and saponins in traditional (conventional) instant powdered turmeric drinks and factory-made (commercial) instant sour turmeric powder drinks. Analysis of the phytochemical compounds in both samples was carried out qualitatively with various reagents used. Qualitative analysis was conducted based on changes in color or appearance in both instances. Based on the research conducted shows that , conventional and commercial turmeric powder is suspected of not containing tannin compounds but saponins and alkaloid compounds. The color analysis results show that traditional turmeric powder has darker color characteristics than commercial turmeric powder. It means that turmeric powder has phytochemical compounds, so it has the potential to be a functional drink that is beneficial to health.

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作为功能饮料的姜黄粉中植物化学物质的定性分析

Jamu 是印尼的一种文化，至今仍作为一种替代疗法被社区保留下来。姜黄是草药中常用的天然成分之一，它含有多种对人体有益的植物化学物质。本研究检测了传统（传统）速溶姜黄粉饮料和工厂制造（商业）速溶酸姜黄粉饮料中单宁酸、生物碱和皂甙的含量。使用各种试剂对两种样品中的植物化学化合物进行了定性分析。定性分析是根据两种样品的颜色或外观变化进行的。研究结果表明，传统姜黄粉和商业姜黄粉被怀疑不含单宁化合物，而是含有皂甙和生物碱化合物。颜色分析结果显示，传统姜黄粉比商品姜黄粉颜色更深。这说明姜黄粉含有植物化学成分，因此有可能成为有益健康的功能性饮料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Biodidaktika : Jurnal Biologi dan Pembelajarannya

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