Kajian Metabolit Sekunder dalam Air Perasan Jeruk Sambal (Citrus microcarpa Bunge) yang Berasal dari Desa Kalimas, Kalimantan Barat

Abstract

Jeruk sambal (Citrus microcarpa Bunge) merupakan tanaman yang dikenal luas oleh masyarakat Kalimantan Barat yang berpotensi mengandung berbagai senyawa metabolit sekunder. Tujuan dari penelitian ini adalah mengkaji kandung senyawa metabolit sekunder yang terkandung dalam air perasan buah jeruk sambal dari Desa Kalimas, Kalimantan Barat. Penelitian diawali dengan pembuatan air perasan jeruk sambal dilakukan dengan mencuci buah jeruk sambal dibawah air mengalir dan dikeringkan. Kemudian buah jeruk sambal dipotong menjadi dua bagian, diperas secara manual menggunakan tangan yang telah memakai sarung tangan steril, dan disaring sebanyak dua kali menggunakan penyaring plastik serta kertas saring steril ke dalam botol kaca. Skrining fitokimia air perasan jeruk sambal dilakukan secara kualitatif. Hasil skrining fitokimia menunjukkan air perasan jeruk sambal mengandung alkaloid, flavonoid, saponin, tanin, dan saponin Kandungan metabolit sekunder terbanyak pada air perasan jeruk sambal adalah saponin (+++). Sedangkan pengujian steroid dan terpenoid didapati hasil negatif. Kesimpulan dari penelitian ini bahwa air perasan jeruk sambal mengandung alkaloid, flavonoid, saponin, tanin, dan saponin.

Comparison of Extraction Solvents Towards Anti-Propionibacterium acnes activity of Alphitonia incana (Roxb). Teijsm. & Binn. ex Kurz Leaves

“…The phytochemicals that were investigated in this study were seven groups of secondary metabolites. The reaction of phenolic compounds with FeCl3 will form a complex compound (iron (III) hexaphenolate) which results in a color change to blackgreen because the ion from Fe 3+ undergoes orbital hybridization so that it has six empty orbitals filled by oxygen atoms electron pair donors from phenolic compounds 27,28 . The reaction that occurs in the identification of flavonoids is the hydrolysis of the glycoside structure by HCl to become its aglycone and undergo reduction by Mg to produce complex compounds that are red or orange in color 28 .…”

“…The reaction of phenolic compounds with FeCl3 will form a complex compound (iron (III) hexaphenolate) which results in a color change to blackgreen because the ion from Fe 3+ undergoes orbital hybridization so that it has six empty orbitals filled by oxygen atoms electron pair donors from phenolic compounds 27,28 . The reaction that occurs in the identification of flavonoids is the hydrolysis of the glycoside structure by HCl to become its aglycone and undergo reduction by Mg to produce complex compounds that are red or orange in color 28 . In the identification of alkaloids using the Dragendorff, Mayer, and Wagner reagents, a reaction occurs between potassium salt from reagents and nitrogen atoms from the alkaloids to form coordinate covalent bonds, resulting in a precipitate which is a potassium alkaloid 28 .…”

“…The reaction that occurs in the identification of flavonoids is the hydrolysis of the glycoside structure by HCl to become its aglycone and undergo reduction by Mg to produce complex compounds that are red or orange in color 28 . In the identification of alkaloids using the Dragendorff, Mayer, and Wagner reagents, a reaction occurs between potassium salt from reagents and nitrogen atoms from the alkaloids to form coordinate covalent bonds, resulting in a precipitate which is a potassium alkaloid 28 . Tannins can react with proteins to form copolymers which precipitate and are insoluble in water.…”

“…The foam appears because the glycosides are hydrolyzed in water to form non-polar glycones and aglycones. The foam produced in the saponin test is caused by the presence of glycone which forms miscellanea 28 . In the steroid and terpenoid tests using Liebermann-Burchard which contains acetic anhydride and sulfuric acid.…”

UJI AKTIVITAS ANTIBAKTERI AIR PERASAN JERUK SAMBAL (Citrus Microcarpa Bunge) TERHADAP PERTUMBUHAN BAKTERI Staphylococcus Aureus

“…[12][13][14][15][16][17][18] Nurul Yanti, dkk telah melakukan analisis fitokimia terhadap air dari perasan jeruk sambal KalBar, dimana didapati kandungan yang belum pernah disebutkan diliteratur manapun yaitu, tanin, alkaloid, saponin, flavonoid, dan fenolik. 19 Latar belakang yang telah dijabarkan menjadi alasan peneliti tertarik dalam mengamati kemampuan antibakteri air perasan jeruk sambal dalam menghambat pertumbuhan bakteri S. aureus. Jeruk sambal diambil dari Desa Kalimas, KalBar dimana masyarakatnya memiliki perkebunan jeruk sambal.…”