Mahmud, Nurul Faiza and Maryam, St. and Suhaenah, Asriani (2024) ANALISIS KADAR SENYAWA FLAVONOID DARI EKSTRAK ETANOL DAUN KAKAO (Theobroma cacao L.) DENGAN PERBANDINGAN DAERAH TEMPAT TUMBUH. Other thesis, Universitas Muslim Indonesia.
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Abstract
NURUL FAIZA MAHMUD. Analisis Kadar Flavonoid Dari Ekstrak Etanol Daun Kakao (Theobroma cacao L.) Dengan Perbandingan Daerah Tempat Tumbuh (Dibimbing oleh Maryam dan Asriani Suhaenah) Daun kakao (Theobroma cacao L.) mengandung senyawa aktif yang memiliki banyak manfaat terhadap kesehatan. Flavonoid adalah salah satu senyawa aktif yang terkandung didalamnya yang dapat mencegah pembentukan radikal bebas dan mengurangi kerusakan jaringan akibat peradangan. Penelitian ini bertujuan untuk mengetahui kadar flavonoid ekstrak etanol daun kakao (Theobroma cacao L.) berdasarkan perbandingan daerah tempat tumbuh dengan menggunakan metode spektofotometri UV-Vis. Sampel diambil dari tiga daerah yaitu Jeneponto, Wajo dan Malino. Metode penelitian ini diawali dengan penyiapan sampel dengan cara dimaserasi dengan pelarut etanol 96%, lalu dilakukan analisis kualitatif dengan metode Kromatografi Lapis Tipis (KLT) dan analisis kuantitatif dilakukan pengukuran standar kuersetin dan penetapan kadar flavonoid dengan spektrofotometer UV-Vis pada panjang gelombang maksimum 430 nm. Hasil penelitian menunjukkan bahwa ekstrak etanol daun kakao (Theobroma cacao L.) positif mengandung flavonoid dan memiliki kadar flavonoid berturut-turut daerah Jeneponto, Wajo, Malino sebesar 45,812 mgQE/g ekstrak; 41,556 mgQE/g ekstrak, dan; 38,343 mgQE/g ekstrak. Ekstrak etanol daun kakao (Theobroma cacao L.) dari daerah Jeneponto memilik kadar flavonoid yang lebih tinggi dari dua daerah lainnya. Kata Kunci: Daun kakao (Theobroma cacao L.); Flavonoid; Spektrofotometri UV-Vis. ABSTRACT NURUL FAIZA MAHMUD. Analysis of Flavonoid Levels of Ethanol Extract of Cocoa Leaves (Theobroma cacao L.) with Comparison of Growing Regions (Supervised by Maryam and Asriani Suhaenah) Cocoa leaves (Theobroma cacao L.) contain active compounds that have many health benefits. Flavonoids are one of the active compounds contained therein that can prevent the formation of free radicals and reduce tissue damage due to inflammation. This study aims to determine the flavonoid content of ethanol extract of cacao leaves (Theobroma cacao L.) based on the comparison of growing regions using the UV-Vis spectophotometric method. Samples were taken from three regions namely Jeneponto, Wajo and Malino. This research method begins with the preparation of samples by maceration with 96% ethanol solvent, then qualitative analysis is carried out by Thin Layer Chromatography (KLT) method and quantitative analysis is carried out measuring quercetin standards and determining flavonoid levels with a UV-Vis spectrophotometer at a maximum wavelength of 430 nm. The results showed that the ethanol extract of cocoa leaves (Theobroma cacao L.) positively contained flavonoids and had flavonoid levels in the Jeneponto, Wajo, Malino regions of 45.812 mgQE/g extract; 41.556 mgQE/g extract, and; 38.343 mgQE/g extract, respectively. Where the ethanol extract of cocoa leaves (Theobroma cacao L.) from the Jeneponto region has higher flavonoid levels than the other two regions. Keywords: Cocoa leaf (Theobroma cacao L.); Flavonoids; UV-Vis spectrophotometry.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | L Education > L Education (General) Q Science > Q Science (General) R Medicine > R Medicine (General) R Medicine > RS Pharmacy and materia medica |
| Divisions: | FAKULTAS FARMASI |
| Depositing User: | operator 10 |
| Date Deposited: | 10 Oct 2024 03:30 |
| Last Modified: | 10 Oct 2024 03:30 |
| URI: | http://repository.umi.ac.id/id/eprint/7049 |
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