PERBANDINGAN KADAR FLAVONOID TOTAL EKSTRAK ETANOL 70% DAN 96% DAUN NANGKA (Artocarpus heterophylus Lam.) HASIL EKSTRAKSI METODE MASERASI DAN SOKLETASI MENGGUNAKAN SPEKTROFOTOMETRI UV-VIS

Nangka merupakan salah satu tanaman buah lokal Indonesia. Daun nangka merupakan tanaman yang mengandung flavonoid dan banyak dijumpai namun pemanfaatannya belum optimal. Flavonoid yang diisolasi dari daun nangka memiliki efektivitas sebagai antiinflamasi dengan cara menghambat pelepasan mediator kimia.Tujuan dari penelitian ini ialah untuk mengetahui perbandingan kadar flavonoid total ekstrak etanol 70% dan 96% daun nangka (Artocarpus heterophylus Lam.) hasil ekstraksi metode maserasi dan sokletasi menggunakan spektrofotometri UV-Vis. Metode penelitian ini adalah penelitian eksperimental laboratorium. Daun nangka diekstraksi menggunakan metode maserasi dan sokletasi dengan pelarut etanol 70% dan 96%. Hasil ekstrak dianalisis secara kualitatif skrining fitokimia uji tabung selanjutnya dianalisis kuantitatif kadar flavonoid total dengan metode spektofotometri UV-Vis. Data kadar yang diperoleh dianalisis secara statistik dengan metode One Way Anova. Hasil penelitian menunjukkan bahwa dari 4 ekstrak sampel mengandung flavonoid. Hasil kadar flavonoid total diperoleh dari metode maserasi etanol 70% dan 96% sebesar 4,12 % dan 4,64 %, sedangkan metode sokletasi etanol 70% dan 96% sebesar 5,14 % dan 6,52%. Kadar flavonoid total ekstrak etanol 96% dari maserasi dan sokletasi berbeda signifikan. Metode sokletasi dengan pelarut etanol 96% menghasilkan kadar flavonoid tertinggi. Jackfruit is one of Indonesia's local fruit plants. Jackfruit leaves are plants that contain flavonoids and are often found but their utilization is not optimal. Flavonoids isolated from jackfruit leaves have effectiveness as an anti-inflammatory by inhibiting the release of chemical mediators. The aim of this study was to determine the total flavonoid content of ethanol extract in jackfruit leaves (Artocarpus heterophylus Lam.). This research method is laboratory experimental research. Jackfruit leaves were extracted using maceration and soxhletation methods with 70% and 96% ethanol. The extract results were analyzed qualitatively by means of test-tube phytochemical screening and then quantitatively analyzed for total flavonoid content using the UV-Vis spectrophotometry method. The level data obtained were analyzed statistically by the method One Way Anova. The results showed that the 4 sample extracts contained flavonoids. The total flavonoid content obtained from the 70% and 96% ethanol maceration method was 4.12% and 4.64%, while the 70% and 96% ethanol soxhletation method was 5.14% and 6.52%. The total flavonoid content of the 96% ethanol extract from maceration and soxhletation was significantly different. The soxhletation method with 96% ethanol produced the highest levels of flavonoids.