PENETAPAN KADAR FLAVONOID DAN UJI AKTIVITAS
ANTIBAKTERI Staphylococcus aureus ATCC 25923 EKSTRAK
BAWANG MERAH (Allium cepa L. var. ascalonicum Backer)
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Ferendisca, Sava Kirana Puspaningrum
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-07-05 02:10:56
Abstract :
This research is based on shallot (Allium cepa L.) which has antibacterial power against Staphylococcus aureus bacteria. The purpose of this study was to determine the amount of flavonoid content contained in shallots and their activity against Staphylococcus aureus ATCC 25923. Shallots were dried, mashed and extracted with 96% ethanol solvent using the maceration method. Qualitative test of quercetin was carried out by using NaOH test, Wilstater cyanidin test and TLC test. Quantitative analysis of flavonoids using visible spectrophotometry at a wavelength of 430 nm with AlCl₃ complex-forming reagents. The operating time of red onion extract was at 26 minutes. Bacterial inhibition was tested using the disc diffusion method with concentrations of 10 mg/disc, 20 mg/disc, 40 mg/disc and 80 mg/disc. The results of the qualitative test showed that the shallot extract was positive for flavonoids. The average level of shallot flavonoids is 12,78% w/w with a coefficient of variation of 0,38%. In this study, amoxicillin was used as a positive control which is an antibiotic sensitive category because it has an average clear zone of 18,19 mm and for onion extract, an average clear zone of 8,53 mm is formed; 8,95 mm; 11,37 mm and 14,24 mm.
This research is based on shallot (Allium cepa L.) which has antibacterial power against Staphylococcus aureus bacteria. The purpose of this study was to determine the amount of flavonoid content contained in shallots and their activity against Staphylococcus aureus ATCC 25923. Shallots were dried, mashed and extracted with 96% ethanol solvent using the maceration method. Qualitative test of quercetin was carried out by using NaOH test, Wilstater cyanidin test and TLC test. Quantitative analysis of flavonoids using visible spectrophotometry at a wavelength of 430 nm with AlCl₃ complex-forming reagents. The operating time of red onion extract was at 26 minutes. Bacterial inhibition was tested using the disc diffusion method with concentrations of 10 mg/disc, 20 mg/disc, 40 mg/disc and 80 mg/disc. The results of the qualitative test showed that the shallot extract was positive for flavonoids. The average level of shallot flavonoids is 12,78% w/w with a coefficient of variation of 0,38%. In this study, amoxicillin was used as a positive control which is an antibiotic sensitive category because it has an average clear zone of 18,19 mm and for onion extract, an average clear zone of 8,53 mm is formed; 8,95 mm; 11,37 mm and 14,24 mm.
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