2020
DOI: 10.18860/jip.v5i1.9387
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Analisis Fitokimia dan Aktivitas Antioksidan Ekstrak Daun Kesambi (Schleira oleosa) Metode DPPH

Abstract: Kesambi (Schleichera oleosa) is one of the forest plants from Indonesia that has potential as medicine. Kesambi has active compounds that act as antioxidants. The purpose of this study was to determine the potential of kesambi leaf as an antioxidant using the DPPH method. Samples of kesambi leaf were extracted in methanol, ethanol, and water solvents by the maceration method. The class of compounds contained in kesambi leaf was tested by the colour reaction test method for alkaloids, flavonoids, triterpenoids,… Show more

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Cited by 7 publications
(7 citation statements)
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“…The groups of compounds thought to be responsible for the antioxidant activity of kesambi leaf extract based on the color reaction test are phenols, flavonoids and tannins (Holil & Griana, 2020).…”
Section: Discussionmentioning
confidence: 99%
“…The groups of compounds thought to be responsible for the antioxidant activity of kesambi leaf extract based on the color reaction test are phenols, flavonoids and tannins (Holil & Griana, 2020).…”
Section: Discussionmentioning
confidence: 99%
“…Water solvents are the most polar compounds compared to other solvents, so the ability to extract in the extraction process is limited to polar compounds (Rizki et al, 2022). Based on the polarity index, methanol and water have a high polarity index, where the polarity index value of methanol is 5.1 and water is 9, so methanol and water are more chosen for the extraction of medicinal plants containing metabolite compounds (Holil and Griana, 2020). The L* or Lightness value shows the brightness level of an object.…”
Section: Antioxidant Activitymentioning
confidence: 99%
“…Sedangkan pengolahan dalam bentuk obat-obatan berguna untuk pengobatan penyakit kulit, kerontokan rambut, jerawat, kudis dan luka-luka. Diketahui senyawa saponin dan tanin yang terdapat dalam Kesambi yang berfungsi sebagai antioksidan (Holil & Griana, 2020). Pianusa et al (2016) dalam penelitiannya mengatakan bahwa antioksidan yang terdapat dalam batang Kesambi sebanyak 5-7,5 gram dapat mempertahankan kesegaran nira pada saat penyadapan.…”
Section: Pendahuluanunclassified