Analisis Ekstrak Etanol Buah Labu Kuning (Cucurbita Moschata D.)

Nur Hasanah; Dede Rival Novian

doi:10.30591/pjif.v9i1.1758

Analisis Ekstrak Etanol Buah Labu Kuning (Cucurbita Moschata D.)

Nur Hasanah, Dede Rival Novian

Abstract

The ethanol extract of yellow pumpkin fruit (Cucurbita Moschata D.) has been recognized to have flavonoid compounds using the colorimetric method (AlCl3). The purpose of this study was to determine the levels of flavonoids in the ethanol extract of yellow pumpkin fruit (Cucurbita Moschata D.). Ethanol extract of pumpkin fruit (Cucurbita Moschata D.) was obtained by maceration using 70% ethanol with a concentration of 5 ppm. The concentration of flavonoid compounds in yellow pumpkin fruit extract (Cucurbita Moschata D.) was carried out using a UV-Visible spectrophotometer with a comparative material namely quercetin using the colorimetric method (AlCl3). The measurement of the quercetin calibration curve used a concentration of 2,4,6,8,10 ppm, and the equation y = 0.18x + 0.2785 with the correlation coefficient (r) = 0.9877. The measurement of maximum wavelength absorption is carried out in the range of 200-600 nm. The maximum wavelength produced is 268 nm at a concentration of 2 ppm or 2 πg / mL. The absorbance value of the sample of ethanol extract of pumpkin fruit is 0,2875; 0,2894; 0,2976 with an average of 0,2915. Based on the results of the research that has been done, it can be concluded that the ethanol extract of yellow pumpkin fruit (Cucurbita Moschata D.) has a level of flavonoid compounds 0,00288 mg/g or 0,288% at concentration of 5 ppm.

Keyword – level, Flavonoid, UV-Vis, Cucurbita moschata, Pumpkin

Full Text:

References

Robinson, T. (1995). Kandungan Organik Tumbuhan Tinggi. Institut Teknologi Bandung. Bandung. hlm. 191.

Novian, D.R. (2019). Eksplorasi Potensi Anti Malaria Senyawa Bioaktif Moringa Oleifera Dengan Pendekatan In Silico. AS-SYIFAA Jurnal Farmasi, 11 (2): 124-130.

Ebrahimzadeh, M.A., Pourmorad F, Bekhradnia AR. (2008). Iron Chelating Activity, Phenol and Flavonoid Content of Some Medicinal Plants From Iran. Afr. J. Biotechnol. 7 (18): 3188-3192.

Brotodjojo, L. C. (2010). Semua Serba Labu Kuning. Jakarta: PT Gramedia.

Valenzuela, N. J., Morales, J. J. Z., Infanze, J. A. G., Gutierres, F. A., Hernandez, I. L. C., Guzman, N. E. R. (2011). Chemical and Physicochemical Characterization of Winter Squash (Curcubita moschata D.). Notulae Botanicae Horti Agrobotanici 39(1): 34-40.

Tedianto. (2012). Karakteristik Labu Kuning (Curcubita moschata D.) Berdasarkan Penandaan Morfologi dan Kandungan Protein, Karbohidrat, Lemak pada Berbagai Ketinggian tempat. Surakarta: Universitas Sebelas Maret.

Adlhani, E. (2014). Penampisan kandungan Fitokimia Pada Buah Labu Kunig (Curcubita mochata D.). Politeknik Tanah Laut.

Purwaningsih, P., Wigati, D., (2018). Indriyanti, E. Kandungan Total Fenolik Dan Aktivitas Antioksidan Ekstrak Etanol Kulit Labu Kuning (Cucurbita moschata). Jurnal Ilmiah Cendikia Eksakta. 3 (2): 30-25.

Rofiqoh, Q., L., Lestari, L., A., Nurrokhman. (2016). Aktivitas Antibakteri Ekstrak Etanol Labu Kuning (Cucurbita maxima) Terhadap Staphylococcus Aureus Atcc 25923. Skripsi. Univesitas Gadjah Mada.

Puspita N, Pengaruh Ekstrak Etanol Biji Labu Kuning (Cucurbita moschata) Terhadap Kualitas Spermatozoa Mencit (Mus Musculus) Setelah Pemberian 2-Metoksietanol. Skripsi. Universitas Airlangga.

Dyah Nur Azizah, dkk (2014). Penetapan Kadar flavonoid metode AlCl3 pada ekstrak metanol kulit buah kakao (Theobroma cacao L.). Skripsi. Universitas Jenderal Achmad Yani.

Ditjen POM. (2014). Farmakpe Indonesia Edisi V. Jakarta: Depkes RI.

Farida, Y., P.S. Wahyudi, S. Wahono, M. Hanafi. (2012). Flavonoid Glycoside from The Ethyl Acetate Extract of Keladi Tikus Typhonium flagelliforme, 1 (4):16-21.

Lee. K. W., Kim YJ., Lee HJ., Lee CY. (2003). Cocoa Has More Phenolic Phytochemical and A Higher Antioxidant Capacity than Teas and Red Wine. J. Agric. Food Chem. 51 (25): 7292-7295.

DOI: https://doi.org/10.30591/pjif.v9i1.1758