@thesis{thesis,
		author={Sylvia  Ayu Febyani},
		title ={PENETAPAN KADAR FLAVONOID TOTAL REBUSAN DAUN
MIMBA SEGAR (Azadirachta indica Juss.) DENGAN METODE
SPEKTROFOTOMETRI UV-VIS},
		year={2021},
		url={http://librepo.stikesnas.ac.id/570/},
		abstract={Covid-19 is a new type of coronavirus (SARS-Cov-2). So that
people avoid Covid-19, it needs to be done by maintaining a healthy
lifestyle, maintaining distance, adhering to health protocols, large-scale
self-limitation, and consuming healthy food and drinking herbal
ingredients or traditional medicine. Neem plants contain bioactive
compounds both in the stem, leaves, as well as seeds. Neem leaves contain
bioactive compounds, one of which is flavonoids. Flavonoids are the
largest group of phenolic compounds in nature, one of which has benefits,
namely as an immunostimulant.
In this study, the aim of this study was to determine the total
flavonoid levels from boiled fresh neem leaves using the Uv-Vis
spectrophotometric method. UV-Vis spectrophotometry is a quantitative
chemical analysis by measuring how much radiation energy is absorbed by
an isolated absorbance of a wavelength.
Based on the results of the study, the determination of the total
flavonoid levels of the stew of fresh neem was carried out with three
replications, each obtained an average level, namely 7.8971 mg QE /
100mL, 7.8982 mg QE / 100mL, and 7.9118 mg QE / 100mL. with the
coefficient of variation, namely 0.1036% <2%. So the total level of total
flavonoids in the decoction of neem leaves is 7,9024 mg QE / 100mL.}
		}