No abstract

Clove (Syzygium aromaticum (L.) Merr & Perry) is one of the plants used as medicine, society used leaves as anti-inflammatory drugs at the time of toothache, which at the leaf contained flavonoids. The aim of this study is to determine the content of total flavonoid of ethanol extract clove leaf (EECL). Clove leaf was extracted using maceration method with ethanol as a solvent during at 3 x 24 hours. Analysis qualitative of flavonoids compound using thin layer chromatography method. Determination of total flavonoids content of clove leaves using spectrophotometri UV-Vis method λ 418 nm. The result of the research with rendamen yield of EECL were 16,1134%, and total flavonoids content is 73,08 mgRE/g extract with persentation 7,308%.

Cordia myxa L .leaf is a plant from Boraginaceae family which is traditionally used as medicine of several skin diseases . The purpose of thid research is to know the chemical compound antioxidant activity of ethanolic extract of Cordia myxa L. leaf. The used extraction method was maceration method using 70% as solvent. Identification of coumpound group used color reaction and precipitation method respectively. While antioxidant activity test used free radical scavenging method of DPPH (1,1-dyphenyl-2 pycril Hydrazil). From the extraction result, that was found that %redamen of ethanolic extract of Cordia myxa L .leaf 2.76%. While the determination of chemical compound showed that ethanolic extcract of Cordia myxa L .leaf containing steroid, flavonoid, saponin, and phenol. The result antioxidant activity assay showed that ethanolic extract of Cordia myxa L .leaf has intermediate free antiradical activity with IC50 value 54.92 µg/mL. But it is potensial is lower than Quarcetin which has IC50 value 0.52 µg/mL.

Teh hijau memiliki nama spesies Camellia sinensis (L.) Kuntze, family Theaceae dan Jati belanda (Guazuma ulmifolia Lam.) termasuk kedalam family sterculiaceae Tujuan Penelitian ini adalah melakukan standarisasi ekstrak air daun jati belanda dan ekstrak air the hijau. Ekstrak distandardisasi dengan beberapa dua parameter yaitu parameter spesifik dan parameter non spesifik. Kadar sari larut air pada jati belanda 12,88 % dan teh hijau 40,88, sedangkan kadar sari larut etanol pada jati belanda 4, 23 % dan pada teh hijau 4,23 %. Hasil pengujian kandungan kimia menunjukkan pada ekstrak jati belanda mengandung saponin dan flavonoid sedangkan pada teh hijau mengandung tannin dan flavonoid. Kadar air ekstrak daun jati belanda 0,95 % dan teh hijau 2,79%. Hasil kadar abu total jati belanda sebesar 37,61% dan teh hijau 36,84 %. Kadar abu tidak larut asam yaitu pada jati belanda sebesar 3,54% dan teh hijau 3,77%. Hasil dari penetapan susut pengeringan pada ekstrak jati belanda yaitu 0,46 % dan teh hijau 0,46 %. Ekstrak jati belanda maupun teh hijau berdasarkan pengujian standarisasi meliputi parameter spesifik dan no-spesifik memenuhi standarisasi mutu bahan baku.