PENGARUH SUHU PENGERINGAN TERHADAP KADAR AIR DAN KANDUNGAN FLAVONOID EKSTRAK DAUN ALPUKAT (Persea americana Mill.) SECARA KROMATOGRAFI LAPIS TIPIS (KLT)
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.