PENETAPAN KADAR FLAVONOID TOTAL DARI REBUSAN
DAUN SALAM (Syzygium polyanthum) DENGAN VARIASI LAMA
PEREBUSAN SECARA SPEKTROFOTOMETRI UV-VIS
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Windhi, Nastiti Putri
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 06:37:04
Abstract :
COVID-19 is an epidemic that occurs throughout the world. COVID-19 can be prevented by maintaining body immunity. Bay leaves are known to contain flavonoid active compounds that have the potential to increase the immune system. The aim of this research is determine the amount of flavonoid levels from the stew of bay leaves with a variation of the boiling time of 5 minutes, 10 minutes, 20 minutes, and 30 minutes using the UV-Vis spectrophotometric method. The method of identifying flavonoids in the bay leaves stew is by adding Mg powder and concentrated HCl. The assay was carried out using the UV-Vis spectrophotometric method at a wavelength of 430 nm and operating time at 45 minutes. The results showed that the phytochemical identification of flavonoids in the bay leaf stew positively contained flavonoids. The total flavonoid levels of bay leaf stew with variations of the boiling time were 5 minutes, 10 minutes, 20 minutes and 30 minutes, namely 5,3635 mgQE/100ml; 10,5142 mgQE/100ml; 9,8817 mgQE/100ml; and 7,5623 mgQE/100ml. Furthermore, the test "Homogenity of Variances" obtained a significant value, namely 0.289>0.05. In the Anova test, the significant value of flavonoid levels is 0.000<0.05, it can be seen that there is a significant difference between the stew for 5 minutes, 10 minutes, 20 minutes and 30 minutes. The highest levels of flavonoids were obtained when boiling bay leaves for 10 minutes.
COVID-19 is an epidemic that occurs throughout the world. COVID-19 can be prevented by maintaining body immunity. Bay leaves are known to contain flavonoid active compounds that have the potential to increase the immune system. The aim of this research is determine the amount of flavonoid levels from the stew of bay leaves with a variation of the boiling time of 5 minutes, 10 minutes, 20 minutes, and 30 minutes using the UV-Vis spectrophotometric method. The method of identifying flavonoids in the bay leaves stew is by adding Mg powder and concentrated HCl. The assay was carried out using the UV-Vis spectrophotometric method at a wavelength of 430 nm and operating time at 45 minutes. The results showed that the phytochemical identification of flavonoids in the bay leaf stew positively contained flavonoids. The total flavonoid levels of bay leaf stew with variations of the boiling time were 5 minutes, 10 minutes, 20 minutes and 30 minutes, namely 5,3635 mgQE/100ml; 10,5142 mgQE/100ml; 9,8817 mgQE/100ml; and 7,5623 mgQE/100ml. Furthermore, the test "Homogenity of Variances" obtained a significant value, namely 0.289>0.05. In the Anova test, the significant value of flavonoid levels is 0.000<0.05, it can be seen that there is a significant difference between the stew for 5 minutes, 10 minutes, 20 minutes and 30 minutes. The highest levels of flavonoids were obtained when boiling bay leaves for 10 minutes.
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