ThesisOpen AccessMetadata saja
2026•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Hesperidin merupakan flavonoid yang terdapat dalam tanaman jeruk nipis, diantaranya terdapat pada kulit buah dan daun. Perbedaan bagian tanaman berpengaruh signifikan terhadap kadar total fenolik dan flavonoid. Sejauh penelusuran literatur, belum ditemukan penelitian yang secara khusus meneliti kadar hesperidin pada kulit dan daun jeruk nipis dalam bentuk seduhan. Penelitian ini bertujuan untuk mengetahui kadar hesperidin pada seduhan kulit dan daun jeruk nipis.
Kulit dan daun jeruk nipis dikeringkan dengan metode kering angin kemudian dilakukan proses grinding dan diayak dengan mesh 60. Setiap sampel sebanyak 2 gram diseduh dalam air bersuhu 70oC selama 5 menit. Kurva baku hesperidin dibuat dalam seri konsentrasi 2, 4, 8, 16, dan 32 ppm dengan pelarut metanol. Absorbansi seduhan
diukur dengan spektrofotometri UV-Vis pada panjang gelombang 282,7 nm. Kadar hesperidin dihitung dengan memasukkan nilai absorbansi pada persamaan regresi linear y = 0,0474x + 0,0237.
Hasil penelitian menunjukkan bahwa penentuan kadar hesperidin dalam seduhan kulit dan daun jeruk nipis dapat dianalisis pada panjang gelombang 282,7 nm. Seduhan kulit dan daun jeruk nipis mengandung kadar hesperidin berturut-turut sebesar 0,0913 ± 0,0083% b/b dan 0,6602 ± 0,0992% b/b.
ThesisOpen AccessMetadata saja
2025•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Avocado leaves compounds such as flavonoids, tannins, alkaloids, saponins, triterpenoids, and monoterpents. The chemical content in avocado leaves can be obtained by the extraction method. Differences in drying temperature can affect the water content and chemical content of avocado leaf extract. The purpose of the study was to determine the comparison of water content and flavonoid content of avocado leaf extract based on differences in drying temperature. The reseach method used a posttest control design. Avocado leaves were dried using oven drying at temperature of 30°C, 50°C, and 70°C. Avocado leaves were extrach using the mecaration method with 96% ethanol solvent for 24 hours. The avocado leaf extract obtained was tested for water content using a Halogen Moisture Analyzer and flavonoid content using TLC. The reseach method used Posttest Control Design. Avocado leaves were dried using oven drying at temperatures of 30°C, 50°C, and 70°C. Avocado leaves were extracted by maceration with 96% athanol solvent for 24 hours. The avocado leaf extract obtained was tested for water content using a Halogen Moisture Analyzer and flavonoid content using TLC, then the data was analyzed using SPSS 25 to compare the effect of differences in drying temperature using the Shapirow-Wilk test and One Way Anova test with a confidence level of 95%. The results showed that the average water content value at a drying temperature of 30°C was. The results showed that there was an effect of differences in drying temperature on water content (sig 0,05). Based on the Thin Layer Chromatography test, avocado leaf ectract contains flavonoid compounds with an Rf value of 0,81 of 30°C, 50°C and 70°C .The conclusion of this study is that differences in drying temperature affect the water content of avocado extract but do not affect the flavonoid content of avocado lead extract.
ThesisOpen AccessMetadata saja
2023•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Ketapang leaves are known to contain chemical compounds in the form of alkaloids, flavonoids, saponins and quinones. Ketapang leaves have benefits as antioxidants. The potential of ketapang leaf extract as an antioxidant can increase if the total flavonoid levels also increase. The purpose of this study was to determine the total flavonoid levels of ketapang leaf ethanol extract by UV-Vis spectrophotometry.
The research method was carried out quantitatively using AlCl3 reagents and quercetin as comparison solutions. The test results obtained absorbance values and quercetin levels which were analyzed using UV-Vis spectrophotometry. The concentration of the raw solution used is 4 ppm, 5 ppm, 6 ppm, 7 ppm, 8 ppm,
9 ppm, and 10 ppm. The total levels of flavonoid compounds were calculated by linear regression y = bx + a and the final result was expressed in mg EQ/g units. Data analysis was carried out descriptively by comparing previous research.
ThesisOpen AccessMetadata saja
2023•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Ekstrak etanol daun salam mengandung senyawa metabolit sekunder antara lain fenolik, flavonoid, dan tanin. Flavonoid memiliki banyak manfaat di bidang farmakologi seperti antivirus dan antialergi. Tujuan penelitian ini adalah untuk mengetahui kadar flavonoid dari daun salam secara Spektrofotometri UV-Vis. Penetapan kadar flavonoid total digunakan metode kolorimetri AlCl3 dengan larutan standar kuersetin dengan panjang gelombang maksimum 439,6 nm. Hasil absorbansi sampel yang diperoleh dimasukkan dalam persamaan kurva baku liner y = 0,0056x + 0,0063. Hasil kadar flavonoid total ekstrak etanol daun salam yang diperoleh berdasarkan tiga kali replikasi yaitu 27,982 mgQE/g; 26,375 mgQE/g; dan 26,018 mgQE/g. Sehingga dapat disimpulkan kadar total flavonoid ekstrak etanol daun salam berdasarkan rata-rata kadar tersebut adalah 26,792 ± 1,046 mgQE/g
