PENETAPAN KADAR FLAVONOID TOTAL DARI REBUSAN
DAUN KUNYIT (Curcuma longa Linn)DENGAN VARIASI
LAMA PEREBUSAN MENGGUNAKAN METODE
SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Rista, Choirunita
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-11-16 08:10:07
Abstract :
This study aims to determine the total flavonoid content of turmeric leaf stew with boiling time variations.Turmeric leaf is a medicinal plant that has many benefits and is easily found in Indonesia. Turmeric leaves contain bioactive compounds, namely flavonoids, tannins, and phenolic which have many benefits, one of which is an antioxidant. Antioxidants are compounds that can maintain body immunity. The method used in this research is the stew method with boiling time variations, namely 2 minutes, 5 minutes, 10 minutes, and 20 minutes. Quantitative analysis of total flavonoid level determination of turmeric leaf stew with boiling time variation using UV-Vis spectrophotometry at a wavelength of 438.4 nm and Operating Time 26 minutes. Based on the results of the research, the determination of total flavonoid levels, the variation in the time of boiling turmeric leaves, has obtained an average boiling duration of 2 minutes, 5 minutes, 10 minutes, and 20 minutes, namely 14,72mgQE/100ml, 16,415 mgQE/100ml, 18,479mgQE/100ml, dan 22,461mgQE/100ml and the highest total flavonoid levels were obtained at the 20th minute.
This study aims to determine the total flavonoid content of turmeric leaf stew with boiling time variations.Turmeric leaf is a medicinal plant that has many benefits and is easily found in Indonesia. Turmeric leaves contain bioactive compounds, namely flavonoids, tannins, and phenolic which have many benefits, one of which is an antioxidant. Antioxidants are compounds that can maintain body immunity. The method used in this research is the stew method with boiling time variations, namely 2 minutes, 5 minutes, 10 minutes, and 20 minutes. Quantitative analysis of total flavonoid level determination of turmeric leaf stew with boiling time variation using UV-Vis spectrophotometry at a wavelength of 438.4 nm and Operating Time 26 minutes. Based on the results of the research, the determination of total flavonoid levels, the variation in the time of boiling turmeric leaves, has obtained an average boiling duration of 2 minutes, 5 minutes, 10 minutes, and 20 minutes, namely 14,72mgQE/100ml, 16,415 mgQE/100ml, 18,479mgQE/100ml, dan 22,461mgQE/100ml and the highest total flavonoid levels were obtained at the 20th minute.
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