DETERMINATION OF POLYPHENOL IN HIBISCUS ROSA SINENSIS FLOWER AS ANTI FREE RADICAL IN BODY

Dr. Das , Salirawati and Eddy , Sulistyowati, Apt, M.S, and Antuni , Wiyarsi, M.Sc., (2011) DETERMINATION OF POLYPHENOL IN HIBISCUS ROSA SINENSIS FLOWER AS ANTI FREE RADICAL IN BODY. [Experiment/Research]

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Abstract

The aims of this research were determining polyphenol amount in tea from Hibiscus rosa sinensis flowers made by heating in oven and heating in a hot plate and also determining the comparation between polyphenol amount from Hibiscus rosa sinensis flower, tea leaf, and rosella flower. This research was designed as experimental research with 3 samples and 1 variable. Samples were fresh Hibiscus rosa sinensis flower and tea from this flower made by heating in oven and heating in a hot plate. The variable was polyphenol amount in tea made from Hibiscus rosa sinensis flower. The samples were Hibiscus rosa sinensis flowers that had red and orange single sepal. These samples were put from a gate at Gadjah Mada University. They were taken by purpossive random sampling with criteria i.e. the flowers were fresh and not influenced by any diseasses. Qualitative and quantitative analyses were done together by adding Folin-Ciocalteau reagent in fresh Hibiscus rosa sinensis flower sepal. The quantitatif analysis result showed the polyphenol amount in red Hibiscus rosa sinensis flowers and orange Hibiscus rosa sinensis flowers in a fresh condition and also in the tea made by heating in oven and heating in a hot plate. The quantitative analysis was also done in tea made from rosella flowers found in a market to compare the polyphenol ammount in that tea and that from Hibiscus rosa sinensis flowers. The results showed that polyphenol amount in red Hibiscus rosa sinensis flowers made by heating in oven and heating in a hot plate were 1,27% and 1%. Polyphenol amount in orange Hibiscus rosa sinensis flower made by heating in oven and heating in a hot plate were 1,2% and 0,72%. The comparation between tea from red and orange Hibiscus rosa sinensis made by heating in oven (1,27% and 1,20%) and heating in a hot plate (1% and 0,72%) relatively same as common tea (1,46%) and Rosella tea(1,22%) This research shows that tea made from Hibiscus rosa sinensis flowers can be one of good home industries because it is easy to make, it does not require tools, ingredients, and also specific land to plant. The nutrition composition of tea from Hibiscus rosa sinensis flower fits and matches with our body need. Key words : tea, Hibiscus rosa sinensis flower, polyphenol, free radical

Item Type:	Experiment/Research
Subjects:	Matematika dan Ilmu Pengetahuan Alam > Kimia
Divisions:	Fakultas Matematika dan Ilmu Pengetahuan Alam (FMIPA) > Jurusan Pendidikan Kimia > Kimia
Depositing User:	Eprints
Date Deposited:	07 Aug 2012 23:58
Last Modified:	07 Aug 2012 23:58
URI:	http://eprints.uny.ac.id/id/eprint/3164

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