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Nur Habibah
Department of Pharmacy, Health Polytechnic of Surakarta, Klaten, Central Java, Indonesia
Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology

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ANALYSIS OF TOTAL FLAVONOID CONTENT EXTRACT OF JACKFUIT SEED (Artocarpus heterophyllus) Oemeria Shitta Subadra; Definingsih Yuliastuti; Nur Habibah
Jurnal Jamu Kusuma Vol. 6 No. 1 (2026): JURNAL JAMU KUSUMA
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jurnaljamukusuma.v6i1.164

Abstract

Jackfruit, known for its sweet taste and attractive color, contains seeds that offer numerous benefits yet are frequently discarded. The starch content and chemical compounds within jackfruit seeds provide various health benefits. The red and yellow hues observed in jackfruit seed extract reflect the chemical compounds present. This study aimed to identify the phytochemical constituents of jackfruit seeds and determine their total flavonoid content. The methodology involved extracting the seeds by boiling them until the water volume was reduced to half of the initial amount, performing phytochemical screening, and quantifying total flavonoids to assess their concentration in the extract. Phytochemical screening revealed the presence of flavonoids, alkaloids, saponins, and tannins. The equation derived for the total flavonoid content analysis was Y = 0.0031x – 0.1618, resulting in a total flavonoid content of 2.60 mgRE/g of jackfruit seed extract.
Co-Authors Definingsih Yuliastuti Oemeria Shitta Subadra