KARAKTERISASI EKSTRAK ETANOL UMBI BAWANG LANANG
(Allium sativum L) TERHADAP PARAMETER FISIKA, KIMIA
KUALITATIF, DAN MIKROBIOLOGI
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Vika, Damastuti
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2020-12-23 06:21:38
Abstract :
Bawang lanang (Allium sativum L) is one of the medicinal plants potential to be developed into traditional medicine. Traditional medicinal products and medicinal plants of quality are determined one of them by the quality and safety of the extract. The objective of this research is to know the characterization of ethanol extract of onion lantang on physics, qualitative, and microbiology parameters. Extraction method used was maceration method with 96% ethanol solvent and KLT test using silica gel phase GF254 and toluene phase phase: ethyl acetate (93: 7). The test results on the physical parameters of the extract is viscous, brownish-black, typical smell of onion and spicy flavor. Water content 8% ± 2, shrinkage dried 9.93% ± 2.046, weight of extract type 1,1704 ± 0.0498, ash content 0.146 ± 0.2323, ethanol soluble extract 19,84% ± 4,7690, water soluble 11,50% ± 4,082. The results of phytochemical screening of onion liver extract (Allium sativum L) contained essential oils, flavonoids, saponins, and triterpenoids. The result of extract TLC test containing essential oil with hRf of 68 with purple spot color on UV 366. The result of total plate value test obtained an average value of 0.9 x 102 colony / gram and test result of mold / yeast obtained average value 1.0 x 102 colony / gram
Bawang lanang (Allium sativum L) is one of the medicinal plants potential to be developed into traditional medicine. Traditional medicinal products and medicinal plants of quality are determined one of them by the quality and safety of the extract. The objective of this research is to know the characterization of ethanol extract of onion lantang on physics, qualitative, and microbiology parameters. Extraction method used was maceration method with 96% ethanol solvent and KLT test using silica gel phase GF254 and toluene phase phase: ethyl acetate (93: 7). The test results on the physical parameters of the extract is viscous, brownish-black, typical smell of onion and spicy flavor. Water content 8% ± 2, shrinkage dried 9.93% ± 2.046, weight of extract type 1,1704 ± 0.0498, ash content 0.146 ± 0.2323, ethanol soluble extract 19,84% ± 4,7690, water soluble 11,50% ± 4,082. The results of phytochemical screening of onion liver extract (Allium sativum L) contained essential oils, flavonoids, saponins, and triterpenoids. The result of extract TLC test containing essential oil with hRf of 68 with purple spot color on UV 366. The result of total plate value test obtained an average value of 0.9 x 102 colony / gram and test result of mold / yeast obtained average value 1.0 x 102 colony / gram
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