Penetapan Kadar Kurkumin Dalam Ekstrak Rimpang Temulawak (Curcuma Xanthorriza) Dengan Teknik Maserasi Dan Remaserasi

Indriati Indriati (Program Studi Farmasi , Sekolah Tinggi Ilmu Kesehatan As Syifa Kisaran, Kisaran, Sumatera Utara, Indonesia.)
Ferdinan Jalung (Program Studi Farmasi , Sekolah Tinggi Ilmu Kesehatan As Syifa Kisaran, Kisaran, Sumatera Utara, Indonesia.)
Farida Umamy (Program Studi Farmasi , Sekolah Tinggi Ilmu Kesehatan As Syifa Kisaran, Kisaran, Sumatera Utara, Indonesia.)

Journal of Pharmaceutical and Sciences.
Vol 5 No 2 (2022): JPS Volume 5 Nomor 2 (2022)

Background; Indonesia is one of the agrarian countries where most of the population relies on agriculture. One of Indonesia's mainstay natural commodities is temulawak (Curcuma xanthorriza Roxb). Temulawak production in Indonesia in 2015 was recorded at 25.730.163 kg. Temulawak still has great potential to be developed because it has the active ingredient curcumin in it. Curcumin is a phenolic compound that provides a yellow pigment obtained from the rhizome of the ginger family (Zingiberaceae). Objective; To determine the determination of curcumin content in Curcuma Temulawak (Curcuma xanthorriza) rhizome extract with maceration and remaceration techniques. Method; This research is included in pure experimental complete randomized design unidirectional pattern. Results; In this study, the suspected compounds that act as anti-gastric ulcers are flavonoids and curcumin. Flavonoids are a class of secondary metabolites consisting of about 7,000 structures that have been identified to date. Conclusion; Maceration time treatment has a very significant effect on yield, total phenolic content, total curcumin content and antioxidant activity of temulawak rhizome extract.