PENETAPAN KADAR FLAVONOID TOTAL REBUSAN DAUN
MIMBA SEGAR (Azadirachta indica Juss.) DENGAN METODE
SPEKTROFOTOMETRI UV-VIS
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Sylvia, Ayu Febyani
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 06:35:13
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.
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.
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