PENGARUH WAKTU MASERASI TERHADAP SENYAWA FLAVONOID DARI UMBI BAWANG DAYAK
DOI:
https://doi.org/10.46964/jimsi.v3i2.547Keywords:
dayak onion, flavonoids, maceration, maceration time uv-vis spectrophotometryAbstract
Umbi bawang dayak banyak mengandung senyawa flavonoid.yang berpotensi sebagai antioksidan yang dapat melindungi sel melawan radikal bebas. Pengambilan flavonoid dilakukan menggunakan ekstraksi dengan metode maserasi. Salah satu faktor yang menentukan kualitas hasil ekstraksi adalah lama waktu ekstraksi. Penelitian ini bertujuan untuk mengetahui pengaruh waktu maserasi terhadap kadar flavonoid pada ekstrak bawang dayak sehingga didapatkan ekstrak bawang dayak dengan kadar flavonoid tertinggi. Penelitian ini menggunakan metode ekstraksi maserasi dengan variasi waktu 24 jam, 48 jam, 72 jam, 96 jam dan 120 jam, kemudian uji kadar flavonoid dilakukan dengan metode spektrofotometri UV-Vis. Perlakuan terbaik didapatkan pada waktu maserasi selama 72 jam yang menghasilkan rendemen sebesar 8,70% dengan total kadar flavonoid sebesar 2,91%.
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