ISOLASI DAN IDENTIFIKASI SENYAWA ANTIOKSIDAN GOLONGAN FLAVONOID DARI EKSTRAK ETIL ASETAT DAUN PRANAJIWA (Euchresta horsfieldii Lesch Benn.)

Dewi, Ni Wayan Rika Kumara; Gunawan, I Wayan Gede; Puspawati, Ni Made

doi:10.24843/ck.2017.v05.i01.p04

Cited by 7 publications

(7 citation statements)

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“…The results of UV-Vis spectrophotometry analysis of isolate showed absorption at wavelengths of 366 nm and 268 nm, suggesting that the isolate was positive for flavonoids. The absorption spectrum of flavonols has a wavelength of 350-385 nm in the first band and the second band at a wavelength of 250-280 nm [8].…”

Section: Discussionmentioning

confidence: 99%

Antibacterial activity of betel (Piper betle L.) fruit against Pseudomonas aeruginosa

et al. 2021

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Background: Betel (Piper betle L.) is a well-known medicinal plant for its numerous health benefits. Saponins, flavonoids, polyphenols, and essential oils are among the chemical constituents of betel plants. Flavonoids are one of the most common groups of secondary metabolites found in plant tissues, including in betel plants. Objective: The purpose of this research is to isolate flavonoids from betel fruit and to determine the antibacterial activity of betel fruit extract against Pseudomonas aeruginosa. Methods: Thin-layer chromatography (TLC) with the eluent chloroform: methanol: water was used to isolate flavonoids. UV-Vis spectrophotometry was used to determine the presence of flavonoids in betel fruit. The antibacterial activity of extract and TLC-isolates of betel fruit was tested by using the disc method. Results: TLC analysis resulted in the formation of a brown stain. The UV-Vis spectrophotometry results revealed two absorption bands at 366 nm and 268 nm, indicating that flavonoids are present in betel fruit. Antibacterial activity test against Pseudomonas aeruginosa bacteria showed that the concentration of 30% and 60% of betel fruit extract had strong antibacterial activity. Conclusion: The results revealed that the betel fruit contains flavonoid compounds, and the extract has medium to strong antibacterial activity.

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Section: Discussionmentioning

confidence: 99%

Antibacterial activity of betel (Piper betle L.) fruit against Pseudomonas aeruginosa

et al. 2021

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“…A producer bacang still maintained the inheritance of traditional culture through the utilization of bamboo leaves as traditional culinary wrapping. Research was conducted by Zhang et al (2005), Mulyono et al (2012), Dewi et al (2014) known that bamboo leaves can be utilized as an antioxidant and antibacterial. Gigantochloa leaf extract has no antifungal activity against the growth of Candida albicans (Setyawan et al, 2018), and was detected positive for polyphenol, triterpenoid, flavonoid, saponins, alkaloids, and tannins (Sujarwanta & Zen, 2021).…”

Section: Gigantochloa Sppmentioning

confidence: 99%

The Diversity of Plant as Traditional Culinary Food Wrappers on The Bogor’s Society, West Java Province, Indonesia

Nikmatullah,

Rahayu,

Kalima

et al. 2024

Al-Kauniyah J. Biol.

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Traditional culinary is a food that has a distinctive taste, commonly consumed by a particular society. Generally, traditional culinary using the diversity of plants to wrap food. The function of plant leaves for food wrapping in consider of natural and safe material. The use of natural materials is very valuable traditional knowledge and includes cultural wealth. The research was conducted to reveal the diversity of plants that are still used as traditional culinary wrapping in Bogor city. This research method used the ethnobotany approach, through observation and direct interview to a key informant up to 20 respondents on the three traditional market’s in Bogor city. The data collection results were produced of 23 types of cuisines in the traditional culinary markets, namely Anyar/Kembang, Sukasari, and Surya Kencana. These traditional culinary are utilized five plant species to wrap food, mostly using banana leaves (Musa spp.) for food packaging of 23 types of the tradisional culinary delights. The advantage of utilizing plants as traditional culinary wrapping infused with flavor to enhance the taste and art. Utilization plants as food wrapping need to preserved, developed, and socialized to public due to its local wisdom environmental sustainability and to reduce the use of non-natural resources that have severe environmental impacts and public health.AbstrakKuliner tradisional merupakan suatu makanan yang mempunyai cita rasa yang khas, biasa dikonsumsi oleh masyarakat tertentu. Umumnya kuliner tradisional memanfaatkan keanekaragaman tumbuhan sebagai pembungkusnya. Penggunaan daun sebagai pembungkus karena bahan alami dan aman untuk membungkus makanan. Penggunaan bahan dari alam adalah pengetahuan tradisional sangat berharga dan termasuk kekayaan budaya. Penelitian tersebut dilakukan untuk mengungkap keanekaragaman tumbuhan yang masih digunakan sebagai pembungkus kuliner tradisional di Kota Bogor. Metode penelitian menggunakan pendekatan etnobotani, melalui observasi dan wawancara langsung kepada informan kunci sebanyak 20 responden di tiga pasar tradisional kota Bogor. Hasil pendataan menunjukkan terdapat 23 jenis kuliner tradisional di pasar Anyar/Kembang, Sukasari, dan Surya Kencana. Kuliner tradisional ini memanfaatkan 5 jenis tumbuhan sebagai pembungkusnya yang sebagian besar adalah daun pisang (Musa spp.) yang digunakan sebagai pembungkus 23 kuliner tradisional. Keuntungan memanfaatkan tumbuhan sebagai pembungkus kuliner tradisional antara lain untuk menambah cita rasa dan seni. Pemanfaatan tumbuhan sebagai pembungkus makanan perlu dilestarikan, dikembangkan, dan disosialisasikan kepada masyarakat umum agar budaya lokal ini senantiasa lestari dan dapat mengurangi pemanfaatan sumber daya non alam yang berdampak buruk terhadap lingkungan dan kesehatan masyarakat.

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“…Pengujian lain bahkan menunjukkan bahwa selain flavonoid, bagian akar E. horsfieldii juga terdapat senyawa alkaloid, tanin, saponin, dan terpenoid (Prihantini et al, 2018). Daun E. horsfieldii mempunyai aktivitas antioksidan (Dewi et al, 2017) dan meningkatkan enzim superoksida dismutase sebanyak 34,93 kali (171,44 %) dan kadar glutathione peroxidase sebanyak 9,76 kali (41,80 %) (Gunawan et al, 2017). Enzim superoksida dismutase dan glutathione peroxidase merupakan enzim yang memainkan peran utama dalam memerangi kerusakan sel dalam badan dan dapat mereduksi hidroperoksida kolesterol, ester kolesterol, lipoprotein, dan fosfolipid (Sen et al, 2010).…”

Section: Gambar 2 (A) E Horsfieldiiunclassified

Preservation Efforts of Pranajiwa (Euchresta Horsfieldii (Lesch.) Benn.) Based on Tri Hita Karana by Balinese Community

Hasan¹

2022

JWAS

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Pranajiwa (Euchresta horsfieldii (Lesch.) Benn.) has been widely used as traditional medicine by the Balinese ethnic community. Up to now, the raw materials for traditional medicines from E. horsfieldii are harvested directly from their natural habitat. It is feared that it will interfere with its sustainability. The Balinese ethnic community has a culture known as the Tri Hita Karana (THK) concept, which means there is a balance in the relationship between humans and God, nature, and with fellow humans. This study aims to identify the use of E. horfieldii and its conservation efforts based on THK. This research was carried out in communities living around Bedugul, Bali. The method of data collection was done by participatory observation and semi-structured interviews. The research informants were 33 people with a purposive sampling method. The criteria are based on the level of knowledge and use of E. horsfieldii. Data were analyzed and interpreted descriptively. The results of this study indicate that E. horsfieldii has been widely used to treat various diseases and is practiced by many traditional healers (balian). However, people also use it for treatment without a standardized dose. This causes the measure of its use is very diverse. Harvesting of E. horsfieldii is carried out by the community while still observing the principle of sustainability according to the THK philosophy. Harvesting of E. horsfieldii is mostly done for individual needs. Although there has been a practice of buying and selling E. horsfieldii, harvesting has not resulted in over-exploitation. Efforts to conserve E. horsfieldii have been carried out by the community, especially the balians by trying to cultivate it, although they still fail. In addition, the conservation of E. horsfieldii is carried out by the Bali BKSDA with efforts to maintain the habitat of E. horsfieldii in forest areas.

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ISOLASI DAN IDENTIFIKASI SENYAWA ANTIOKSIDAN GOLONGAN FLAVONOID DARI EKSTRAK ETIL ASETAT DAUN PRANAJIWA (Euchresta horsfieldii Lesch Benn.)

Cited by 7 publications

References 1 publication

Antibacterial activity of betel (Piper betle L.) fruit against Pseudomonas aeruginosa

Antibacterial activity of betel (Piper betle L.) fruit against Pseudomonas aeruginosa

The Diversity of Plant as Traditional Culinary Food Wrappers on The Bogor’s Society, West Java Province, Indonesia

Preservation Efforts of Pranajiwa (Euchresta Horsfieldii (Lesch.) Benn.) Based on Tri Hita Karana by Balinese Community

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