<![CDATA[Comparison Of Flavonoid Levels Of Pare (Momordica charantia L) Simplicia (Momordica charantia L) With Temperatures Of 60°C, 80°C And 100°C Using Uv-Vis SpectrophotometryThe bitter melon plant is empirically often used, starting from the roots, leaves, fruit and seeds which are used as appetite medicine, launching bowel movements, worming medicine, diabetes, anti-bacterial. The part of the bitter melon plant that is often used is bitter melon which contains a lot of flavonoids. The use of bitter melon as a traditional medicine can be used in the form of simplicia. In making simplicia, it is necessary to pay attention to the drying temperature to get simplicia that is not easily damaged so that it can be stored for a long time. The purpose of this study was to compare the effect of drying temperature on simplicia bitter melon with flavonoid content. This research method uses laboratory observations where there are two groups, namely different drying temperatures of 60°C, 80°C and 100°C and flavonoid levels which are carried out three times each. The results of this study showed that simpilsia Pare (Momordica charantia L) (Momordica charantia L) dried at a temperature of 60°C obtained flavonoid levels of 16.370 mg/g, at 80°C the flavonoid content was 15.220 mg/g, and at 100°C the flavonoid content was 17.702 mg/g. The conclusion from the results of the study was that simplicia heated at a temperature of 1000C had the highest flavonoid content, namely 17.702 mg/gKeywords: Momordica charantia L, temperature, flavonoid contentBagian tumbuhan pare (Momordica charantia L) yang digunakan secara turun temurun mulai dari akar, daun, dan buah digunakan sebagai obat nafsu makan, melancarkan buang air besar, obat cacing, kencing manis, anti bakteri. Tumbuhan Pare (Momordica charantia L) yang sering dipakai adalah buah pare (Momordica charantia L) dimana banyak mengandung flavonoid. Penggunaan buah Pare (Momordica charantia L) sebagai obat tradisional biasa digunakan dalam bentuk simplisia. Dalam pembuatan simplisa perlu diperhatikan temperatur pengeringan untuk membantu simplisia supaya tidak busuk sehingga waktu simpannya akan lebih lama. Tujuan penelitian ini membandingkan pengaruh temperatur pengeringan simplisia buah pare (Momordica charantia L) yang mengandung flavonoid. Desain penelitian ini menggunakan observasi laboratorium dimana ada tiga kelompok yaitu temperatur pengeringan yang berbeda 60°C, 80°C dan 100°C dan kadar flavonoid dimana dilakukan masing-masing tiga kali ulangan. Hasil penelitian ini menunjukkan bahwa simplisia buah Pare (Momordica charantia L) yang dikeringkan pada temperatur 60°C didapatkan kadar flavonoid 16,370 mg/g, temperatur 80°C didapatkan kadar flavonoid 15,220 mg/g, dan temperatur 100°C didapatkan kadar flavonoid sebesar 17,702 mg/g. Kesimpulan dari hasil penelitian didapatkan simplisia yang dipanaskan pada temperatur 1000C mempunyai kadar flavonoid yang tertinggi yaitu 17,702 mg/g.Kata kunci : Momordica charantia L, temperatur, kadar flavonoid]]>
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