PENETAPAN KADAR TANIN TOTAL EKSTRAK ETANOL 70% EKSTRAK BUAH OKRA (Abelmoschus esculentus L)

Abstract

Background: Indonesia possesses an abundance of biodiversity, particularly in medicinal plants that have long been integrated into health treatments. One such species is the okra plant, whose fruit has been identified to contain various active compounds. Among these, tannins are a prominent secondary metabolite in okra fruit extract. Objective: This research focuses on quantifying the total tannin content in the ethanol extract of okra fruit. The extraction was performed using the maceration technique with 70% ethanol, followed by concentration through evaporation to yield a dense extract. Research Method: This study employed an experimental design involving UV-Vis spectrophotometry for quantitative analysis. Okra fruit extract was prepared by macerating the plant material, concentrating the filtrate, and analyzing the tannin level using the Folin-Denis reagent. Results and Conclusions: Based on triplicate measurements, the total tannin content in the okra fruit extract was calculated at 523.58 mg per 100 grams, with a standard deviation (SD) of 12.87.