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All Journal JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya
Oktavina Kartika Putri
vina Kartika Putri D3 Farmasi Akademi Farmasi Putra Indonesia Malang
Biochemistry, Genetics & Molecular Biology

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Kadar Fenolik Total dan Flavonoid Total Seduhan Daun Tin (Ficus carica) Segar dan Kering dengan Air Mendidih Oktavina Kartika Putri
JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya Vol. 2 No. 2 (2018)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um026v2i22018p007

Abstract

Fig leaves (Ficus carica) are known as the source of antioxidants. Antioxidant properties arise causedby the presence of phenolic compounds, flavonoid is one of several types of phenolic compounds. Usually people takes advantage of fig leaves by brewing them with boiled water, like tea. The use of high temperature was feared to decompose the phenolic compounds of fig leaves because these compounds are not resistant to heat. Decomposing the phenolic compounds will decrease their antioxidant potential. This research was to determine the total phenolic content dan total flavonoid content of fresh dan dried fig leaves with boiled water. Folin-Ciocalteu Method was used to determine the total phenolic content dan AlCl3 Colorimetric Method was used to determine the total flavonoid content. Total phenolic content of fresh dan dried fig leaves brew with boiled water were 0.0113±0.0004% dan 0.0076±0.0004% respectively. Total flavonoid content of fresh dan dried fig leaves brew was 0.0105±0.0003% dan 0.0025±0,0002% respectively. From the data analysis results with Two Way Anova, it can be concluded that the preparation of fig (fresh dan dried) simplicia significantly affects the total phenolic content dan total flavonoid content. 
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