ANALISIS KADAR TANIN
PADA REBUSAN DAUN SIRIH (Piper betle L.)
MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Agita, Indra Siwi
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-01 02:01:54
Abstract :
One of the plants that can be used for traditional medicine is betel leaf (Piper betle L.). The part of the betel leaf plant that is used as traditional medicine is the leaves by boiling or dikinang. Betel leaf contains tannins which act as antibacterial. The purpose of this study was to determine the levels of tannins in the betel leaf stew using the UV-Vis spectrophotometry method and to determine the type of tannin in the betel leaf stew. This research was conducted on green betel leaf. Extraction of tannins from betel leaf samples was carried out by boiling. In the determination of the tannin test using FeCl31% reagent and gelatin, positive results were obtained containing tannins. Betel leaf decoction is included in the type of hydrolyzed tannins. The tannin levels in the betel leaf stew were determined using the UV-Vis spectrophotometric method with the reagents used were folin ciocalteu and sodium carbonate so that in the presence of tannins it would form a molybdenum-tungsten blue complex. The absorbance was measured after a stable reaction time was reached at 92 minutes with a maximum wavelength of 767 nm. The tannin content obtained in the betel leaf stew was 0.279±0.001% GAE with a coefficient of variation of 0.3579%.
One of the plants that can be used for traditional medicine is betel leaf (Piper betle L.). The part of the betel leaf plant that is used as traditional medicine is the leaves by boiling or dikinang. Betel leaf contains tannins which act as antibacterial. The purpose of this study was to determine the levels of tannins in the betel leaf stew using the UV-Vis spectrophotometry method and to determine the type of tannin in the betel leaf stew. This research was conducted on green betel leaf. Extraction of tannins from betel leaf samples was carried out by boiling. In the determination of the tannin test using FeCl31% reagent and gelatin, positive results were obtained containing tannins. Betel leaf decoction is included in the type of hydrolyzed tannins. The tannin levels in the betel leaf stew were determined using the UV-Vis spectrophotometric method with the reagents used were folin ciocalteu and sodium carbonate so that in the presence of tannins it would form a molybdenum-tungsten blue complex. The absorbance was measured after a stable reaction time was reached at 92 minutes with a maximum wavelength of 767 nm. The tannin content obtained in the betel leaf stew was 0.279±0.001% GAE with a coefficient of variation of 0.3579%.
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