PENETAPAN KADAR FLAVONOID TOTAL REBUSAN DAN
SEDUHAN DAUN INSULIN (Smallanthus sonchifolius)
DENGAN METODE SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Agustin, Hani Murniasari
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-01 02:02:00
Abstract :
Insulin leaves have activity as antioxidant, antibacterial, antiviral and ianticancer. Decoction and steeping are methods that are often used by people to iprocess natural medicines because these techniques are considered quite easy iand simple. The purpose of this study was to determine the total flavonoid ilevels of insulin (Smallanthus sonchifolius) decoction and steeping using UV-Vis ispectrophotometry and to compare the results of total flavonoid levels between ithe decoction and steeping of insulin leaves using One Way Anova analysis.The imethod of identification of flavonoid compounds in insulin leaf samples used ithe Wilstater Cyanidin method and the AlCl3 reagent method. The assay was icarried out by means of UV-Vis spectrophotometry at a wavelength of 431.5 nm iand operating time at 33 minutes. The reference standard used in this study was quercetin. The results of the determination of the total flavonoid content of the istew obtained were 13.3496 mgQE/100 ml with 0.1016%% KV and for steeping i16.0225 mgQE/100 ml with 0.0407%% KV so that the maximum flavonoid iextraction method was found in steeping. For the Homogeneity of Variences iTest, a significance value of 0.231i> 0.05 was obtained. The Anova test iobtained a significance value of 0.000, which is < 0.05, so it can be seen that ithere is a significant difference between the stew and the steeping of insulin ileaves.
Insulin leaves have activity as antioxidant, antibacterial, antiviral and ianticancer. Decoction and steeping are methods that are often used by people to iprocess natural medicines because these techniques are considered quite easy iand simple. The purpose of this study was to determine the total flavonoid ilevels of insulin (Smallanthus sonchifolius) decoction and steeping using UV-Vis ispectrophotometry and to compare the results of total flavonoid levels between ithe decoction and steeping of insulin leaves using One Way Anova analysis.The imethod of identification of flavonoid compounds in insulin leaf samples used ithe Wilstater Cyanidin method and the AlCl3 reagent method. The assay was icarried out by means of UV-Vis spectrophotometry at a wavelength of 431.5 nm iand operating time at 33 minutes. The reference standard used in this study was quercetin. The results of the determination of the total flavonoid content of the istew obtained were 13.3496 mgQE/100 ml with 0.1016%% KV and for steeping i16.0225 mgQE/100 ml with 0.0407%% KV so that the maximum flavonoid iextraction method was found in steeping. For the Homogeneity of Variences iTest, a significance value of 0.231i> 0.05 was obtained. The Anova test iobtained a significance value of 0.000, which is < 0.05, so it can be seen that ithere is a significant difference between the stew and the steeping of insulin ileaves.
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