PENGARUH BOBOT JENIS TERHADAP KANDUNGAN TOTAL FLAVONOID DAN FENOL EKSTRAK ETIL ASETAT UMBI UBI JALAR UNGU-UNGU (Ipomoea batatas L.)

Abstract

The phenolic and flavonoid compounds in purple-purple sweet potato tubers are the main contributors to antioxidant activity. The study was conducted to determine the effect of specific gravity on the total flavonoid and phenol content of the ethyl acetate extract of purple-purple sweet potato tubers. The study began with the collection and manufacture of purple-purple sweet potato tuber simplicia, the outer skin was purple, the inside was purple. The simplicia was extracted with ethyl acetate solvent using the reflux method at the boiling point of the solvent, then evaporated using a water bath according to the predetermined temperature and time variations. Determination of the specific gravity of the extract was carried out at 1% extract concentration, the specific gravity value was calculated according to variations in temperature and time variations. The highest specific gravity value for temperature variation is 0.8909, the highest specific gravity value for time variation is 0.8960. The total phenol was calculated using the Folin Ciocalteu method while the total flavonoid was calculated using the Chang method. The highest total phenolic ethyl acetate extract of purple-purple sweet potato tuber variation in temperature was 1.73682 g GAE/100 g and for time variation was 2.07318 g GAE/100 g total flavonoid extract of ethyl acetate of purple-purple sweet potato tuber the highest for variation temperature is 1.27518 g QE /100 g and for time variation is 0.88652 g QE/100 g. Variations in temperature and concentration time had a significant effect on the value of the specific gravity of the extract and the specific gravity of the total flavonoid and phenol content of the purple-purple sweet potato tuber extract ethyl acetate.