Analisis of Steroid Levels in Fruit, Flour and Chayote Biscuits (Sechium edule)

Authors

  • Dina Ludin Universitas Tadulako
  • Jamaluddin Sakung Program Studi Pendidikan Kimia, Universitas Tadulako, Indonesia

DOI:

https://doi.org/10.22487/me.v18i2.2202

Keywords:

Chayote Fruit, Pumkin Flour, Biscuits, Steroids

Abstract

Steroids are secondary metabolites, steroid compounds can be used as antioxidant and anti-cancer compounds.This study aims to determine the levels of steroids in fruit, flour and chayote biscuits using the maceration extraction method, the determination of levels using a UV-Vis spectrophotometer. The results showed that the steroid levels in each sample were 0.235±0.03 gram/100 g, on chayote flour by 0.435±0.02 gram/100 g, and on chayote biscuits by 0.556±0.04 gram/100 g.

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Published

2022-11-03

How to Cite

[1]
D. Ludin and J. Sakung, “Analisis of Steroid Levels in Fruit, Flour and Chayote Biscuits (Sechium edule)”, ME, vol. 18, no. 2, pp. 155–159, Nov. 2022.

Issue

Vol. 18 No. 2 (2022)

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Copyright (c) 2022 Dina Ludin, Jamaluddin Sakung

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