@thesis{thesis,
		author={Agustin  Hani Murniasari},
		title ={PENETAPAN KADAR FLAVONOID TOTAL REBUSAN DAN
SEDUHAN DAUN INSULIN (Smallanthus sonchifolius)
DENGAN METODE SPEKTROFOTOMETRI UV-Vis},
		year={2022},
		url={http://librepo.stikesnas.ac.id/857/},
		abstract={Insulin leaves have activity as antioxidant, antibacterial, antiviral and
ianticancer. Decoction and steeping are methods that are often used by people to
iprocess natural medicines because these techniques are considered quite easy
iand simple. The purpose of this study was to determine the total flavonoid
ilevels of insulin (Smallanthus sonchifolius) decoction and steeping using UV-Vis
ispectrophotometry and to compare the results of total flavonoid levels between
ithe decoction and steeping of insulin leaves using One Way Anova analysis.The
imethod of identification of flavonoid compounds in insulin leaf samples used
ithe Wilstater Cyanidin method and the AlCl3 reagent method. The assay was
icarried out by means of UV-Vis spectrophotometry at a wavelength of 431.5 nm
iand operating time at 33 minutes. The reference standard used in this study was
quercetin. The results of the determination of the total flavonoid content of the
istew obtained were 13.3496 mgQE/100 ml with 0.1016%% KV and for steeping
i16.0225 mgQE/100 ml with 0.0407%% KV so that the maximum flavonoid
iextraction method was found in steeping. For the Homogeneity of Variences
iTest, a significance value of 0.231i> 0.05 was obtained. The Anova test
iobtained a significance value of 0.000, which is < 0.05, so it can be seen that
ithere is a significant difference between the stew and the steeping of insulin
ileaves.}
		}