For a long time, the telang plant has been used in traditional medicine for the treatment of various diseases, because the telang flower contains antioxidants. It is known that antioxidant activity can be affected by the interaction between temperature and drying time. Based on this, a research was carried out in selecting the best temperature and length of time for stirring telang flower simplicia containing antioxidants with the DPPH (1,1-diphenyl-2-picrylhydrazil) method using UV-vis spectrophotometry. This research uses laboratory experimental methods. There are 2 groups of variables consisting of the brewing temperature of 70ºC, 85ºC, and 100ºC and the stirring time of 5, 10, and 15 minutes. Replication was carried out 3 times so that 18 replications were obtained. The purpose of this study was to be able to see the best temperature and time for stirring telang flower on antioxidants with UV-vis spectrophotometry. The results for the antioxidant content of telang flower brewing (IC50) at a temperature of 70°C 85°C 100°C within 5 minutes were 13.

The bitter melon plant is empirically often used, starting from the roots, leaves, fruit and seeds which are used as appetite medicine, launching bowel movements, worming medicine, diabetes, anti-bacterial. The part of the bitter melon plant that is often used is bitter melon which contains a lot of flavonoids. The use of bitter melon as a traditional medicine can be used in the form of simplicia. In making simplicia, it is necessary to pay attention to the drying temperature to get simplicia that is not easily damaged so that it can be stored for a long time. The purpose of this study was to compare the effect of drying temperature on simplicia bitter melon with flavonoid content. This research method uses laboratory observations where there are two groups, namely different drying temperatures of 60°C, 80°C and 100°C and flavonoid levels which are carried out three times each. The results of this study showed that simpilsia Pare (Momordica charantia L) (Momordica charantia L) dried at a temperature of 60°C obtained flavonoid levels of 16.370 mg/g, at 80°C the flavonoid content was 15.220 mg/g, and at 100°C the flavonoid content was 17.702 mg/g. The conclusion from the results of the study was that simplicia heated at a temperature of 100 0 C had the highest flavonoid content, namely 17.702 mg/g