PENETAPAN KADAR FLAVONOID TOTAL DARI VARIASI
LAMA REBUSAN DAUN INSULIN (Smallanthus soncifollius)
SECARA SPEKTROFOTOMETRI UV-Vis
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Yustika, Ayu Novita
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:10:31
Abstract :
Flavonoids are secondary metabolites that are responsible for antioxidant, antibacterial and anticancer activities. The mechanism of action of flavonoids as antibacterial compounds is divided into 3, namely inhibition of nucleic acid synthesis, inhibition of cell membrane function and inhibition of energy metabolism. Methods of flavonoid compounds in insulin leaf decoction using the Wilstater Cyanidin method and the Alkaline Reagent test method. The assay was carried out at a wavelength of 431.5 nm and operating time at 33 minutes. The results showed that the phytochemical identification of flavonoids contained in the decoction of insulin leaves was positive for flavonoids. Total flavonoid levels of insulin leaf stew with variations in boiling time of 5 minutes, 10 minutes and 15 minutes were 21.52 mg QE/ 100ml; 17.12 mg QE/ 100ml; and 12.74 mg QE/100ml. Furthermore, the Homogeneity of Variences Test was carried out with a significant value of 0.045 > 0.05. The Anova test obtained a significant value of 0.000, which is < from 0.05, so it can be seen that there was a significant difference between the stew at the 5th minute, the 10th minute, and the 15th minute. The highest total flavonoid content in insulin leaves was obtained at minute 5, which was 21.52 mg QE/100ml.
Flavonoids are secondary metabolites that are responsible for antioxidant, antibacterial and anticancer activities. The mechanism of action of flavonoids as antibacterial compounds is divided into 3, namely inhibition of nucleic acid synthesis, inhibition of cell membrane function and inhibition of energy metabolism. Methods of flavonoid compounds in insulin leaf decoction using the Wilstater Cyanidin method and the Alkaline Reagent test method. The assay was carried out at a wavelength of 431.5 nm and operating time at 33 minutes. The results showed that the phytochemical identification of flavonoids contained in the decoction of insulin leaves was positive for flavonoids. Total flavonoid levels of insulin leaf stew with variations in boiling time of 5 minutes, 10 minutes and 15 minutes were 21.52 mg QE/ 100ml; 17.12 mg QE/ 100ml; and 12.74 mg QE/100ml. Furthermore, the Homogeneity of Variences Test was carried out with a significant value of 0.045 > 0.05. The Anova test obtained a significant value of 0.000, which is < from 0.05, so it can be seen that there was a significant difference between the stew at the 5th minute, the 10th minute, and the 15th minute. The highest total flavonoid content in insulin leaves was obtained at minute 5, which was 21.52 mg QE/100ml.
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