PENETAPAN KADAR FLAVONOID TOTAL REBUSAN
DAN SEDUHAN RIMPANG TEMULAWAK (Curcuma xanthorrhiza Roxb.)
DENGAN METODE SPEKTROFOROMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Anggun, Bella Indrisari
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-02-04 02:08:20
Abstract :
The Covid-19 is a virus that attacks the respiratory tract causing high fever, cough, flu, shortness of breath and sore throat. This corona virus can also cause decreased immunity in humans, so immunostimulants are needed. Temulawak rhizome can be used as an immunostimulant because it contains flavonoids as antioxidants. The research objective was to determine the determination of total flavonoid levels in boiled and steamed Temulawak rhizome (curcuma Xanthorrhiza Roxb.) Using UV-Vis spectrophotometry. The research method is experimental. The qualitative test was carried out using KLT and resulted in a yellow color. To determine the total flavonoid levels of the stew, the results were 14.985 mgQE / 100ml with % KV 0.0337% and for steeping 9.3801 mgQE / 100ml with% KV 0.1076% so that the maximum flavonoid extraction method was found in the stew. For the One Way test, it gets a significant value because the flavonoid levels are 0.000 <0.05, it can be concluded that there is a significant difference between the total flavonoid levels of boiled and steeping.
The Covid-19 is a virus that attacks the respiratory tract causing high fever, cough, flu, shortness of breath and sore throat. This corona virus can also cause decreased immunity in humans, so immunostimulants are needed. Temulawak rhizome can be used as an immunostimulant because it contains flavonoids as antioxidants. The research objective was to determine the determination of total flavonoid levels in boiled and steamed Temulawak rhizome (curcuma Xanthorrhiza Roxb.) Using UV-Vis spectrophotometry. The research method is experimental. The qualitative test was carried out using KLT and resulted in a yellow color. To determine the total flavonoid levels of the stew, the results were 14.985 mgQE / 100ml with % KV 0.0337% and for steeping 9.3801 mgQE / 100ml with% KV 0.1076% so that the maximum flavonoid extraction method was found in the stew. For the One Way test, it gets a significant value because the flavonoid levels are 0.000 <0.05, it can be concluded that there is a significant difference between the total flavonoid levels of boiled and steeping.
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