Analysis of Alkaloid Contents in Biscuits Formulation of Chayote (Sechium edule) and Mung Beans (Vigna radiata)

Authors

  • Rukmini Rukmini Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia
  • Jamaluddin M Sakung Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia

Keywords:

Biscuits, Chayote, Mung Beans, Alkaloids

Abstract

Chayote (Sechium edule) and mung beans (Vigna radiata) biscuits are healthy snacks that can be used as a highly nutritious substitute. Several studies have shown that chayote (Sechium edule) and mung beans (Vigna radiata) plants contain many secondary metabolites that are beneficial to health, one of which is alkaloids. This study aims to determine the content of alkaloids in chayote (Sechium edule) and mung beans (Vigna radiata) biscuit formulations using a uv-vis spectrophotometer. The extraction method used in this study was maceration with 96% alcohol solvent. The results showed that the average value of the sample with two repetitions of the highest alkaloid content was found in the sample of mung bean flour (Vigna radiata) which was 22,719 mg CE/g and the lowest alkaloid content was found in the chayote (Sechium edule) and mung beans (Vigna radiata) (50:50) of 20,500 mg CE/g. 

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Published

2025-05-23

How to Cite

[1]
R. Rukmini and J. M. Sakung, “Analysis of Alkaloid Contents in Biscuits Formulation of Chayote (Sechium edule) and Mung Beans (Vigna radiata)”, ME, vol. 20, no. 2, pp. 67-72, May 2025.

Issue

Vol. 20 No. 2 (2024)

Section

Articles

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