UJI POTENSI ANTIDIABETES EKSTRAK ETANOL BUAH
TERONG LALAP HIJAU (Solanum melongena L.) DENGAN
METODE NELSON SOMOGYI
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Wantika, Putri
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 06:36:59
Abstract :
This study aims to determine the ability of green eggplant (Solanum melongena L.) to reduce glucose levels so that it can be potential as an in vitro antidiabetic using the Nelson somogyi method. Sample extraction using maceration method with 96% ethanol solvent. The ethanol extract of green eggplant fruit was tested by phytochemical screening. The antidiabetic potential test was carried out by measuring the decrease in glucose levels using Nelson's reagent and the absorbance was measured using a UV-Vis Spectrophotometer at the 25th minute operating time and a maximum wavelength of 746 nm. The results showed that the ethanol extract of green eggplant (Solanum melongena L.) contained flavonoids, alkaloids, tannins, saponins and phenols. The ethanol extract of green eggplant fruit has the potential to be antidiabetic because at concentrations of 5, 20, 15, 20, and 25 ppm it can reduce glucose levels with an average EC50 value of 23.438 ppm and a KV value of 0.373%.
This study aims to determine the ability of green eggplant (Solanum melongena L.) to reduce glucose levels so that it can be potential as an in vitro antidiabetic using the Nelson somogyi method. Sample extraction using maceration method with 96% ethanol solvent. The ethanol extract of green eggplant fruit was tested by phytochemical screening. The antidiabetic potential test was carried out by measuring the decrease in glucose levels using Nelson's reagent and the absorbance was measured using a UV-Vis Spectrophotometer at the 25th minute operating time and a maximum wavelength of 746 nm. The results showed that the ethanol extract of green eggplant (Solanum melongena L.) contained flavonoids, alkaloids, tannins, saponins and phenols. The ethanol extract of green eggplant fruit has the potential to be antidiabetic because at concentrations of 5, 20, 15, 20, and 25 ppm it can reduce glucose levels with an average EC50 value of 23.438 ppm and a KV value of 0.373%.
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