<![CDATA[Moringa oleifera leaves are one of the plants that are often used by people as daily food and traditional medicine as anti-inflammatory, antioxidant, and antidiabetic. The extraction of flavonoid compounds in Moringa leaves can be maximized using the appropriate extraction method. This study aims to determine the effect of variations in maceration (M), soxhletation (S), and digestion (D) extraction methods on the total flavonoid content in moringa leaf extracts. Moringa leaves were extracted with 96% ethanol (1:5) using the M, S, D method. Qualitative tests were carried out using tube tests and quantitative tests by measuring the total flavonoid content of Moringa leaf extracts from M, S, and D using UV-Vis spectrophotometry. The quantitative data obtained were then analyzed statistically using SPSS with the One-Way ANOVA test with a 95% confidence level. Moringa leaf extracts from M, S, and D were 11,59%, 22,41%, and 10,55%, respectively. The results of the tube test showed that Moringa leaf extract contained flavonoid compounds. The total flavonoid levels obtained from the M, S, and D moringa leaf extracts were 41,544 ± 1,171 mg QE/g, 70,584 ± 1,448 mg QE/g, and 38,308 ± 0,442 mg QE/g, respectively. The Shapiro-Wilk normality test obtained M (0,512), S (0,132), and D (0,427). The Levene homogeneity test obtained a result of 0,138 and the One-Way ANOVA test obtained a result of 0,000. The soxhlet extraction method produced higher flavonoid levels than maceration and digestion. There were significant differences between the three extraction methods.]]>
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