ANALISIS KADAR TANIN PADA BUAH JAMBU BIJI (Psidium Guajava L) BERDASARKAN TINGKAT KEMATANGAN BUAH

Ave Maria Maringka, 2020. Analysis of Tannin in Guava (Psidiumguajava L)
Based on the Fruit Maturity Level. Bachelor Thesis. Chemistry Education Study
Program, Mathematics and Natural Sciences Education Department, Teacher
Training and Education Faculty, Tadulako University. Supervisor: Siti Nuryanti.
Study of tanninin guava (Psidium guajava l) based on the fruit maturity
levels has been carried out by maceration technique using 70% ethanol solvent
because commonly used solvents are water,acetone, ethanol and methanol.
Guajava extract was tested qualitatively and quantitatively. The qualitative test
was carried out using maceration techniques. Quantitative tests were carried out
using permanganometric titration techniques. Quantitative test results of tannin
and determination of the type of tannin obtained that guava fruit (Psidium
guajava l) contaieds hydrolyzed tannin. The results showed an average tannin
level on raw guava and ripe guava fruitseach were ±0.21% and ±0.09%,
respectively with variation coefficient of 51.21 % and 39.12%.
Keywords: guava fruit (psidiumguajava L), extraction, tannin