STABILITAS AKTIVITAS ANTIOKSIDAN DAN ANTIINFLAMASI PADA SIMPLISIA DAUN MURBEI (Morus alba L.)
| Main Author: | Rahmasari, Fitri Dwi |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/50599/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/50599/3/BAB%20I%20.pdf http://eprints.umm.ac.id/50599/4/BAB%20II%20.pdf http://eprints.umm.ac.id/50599/5/BAB%20III%20.pdf http://eprints.umm.ac.id/50599/6/BAB%20IV%20.pdf http://eprints.umm.ac.id/50599/49/BAB%20V%20.pdf http://eprints.umm.ac.id/50599/8/LAMPIRAN.pdf http://eprints.umm.ac.id/50599/ |
Daftar Isi:
- Mulberry leaves are one of the plants that are rich in antioxidant content. This plant is rich in chemical ingredients such as alkaloids, flavonoids, anti-inflammatory and polyphenols which are very beneficial for health. Extract is a product of the active substance from plants using solvents. Furthermore, the solvent used requires the active substance to become concentrated. This study discusses the study of melting methods and solvents on antioxidant content, anti-inflammatory activity, total phenol, total flavonoids, water content, and yield on mulberry leaf extract. After the research was conducted, it was known that this study involved smelting and solvent methods against the reserve of antioxidant activity, anti-inflammatory activity, total phenol, total flavonoids, moisture content and yield in mulberry leaf extract.This research was carried out during the research phase to get extracts. While the treatment consists of two factors, namely the drying method (greenhouse, cabinet and oven) and the typeof solvent (ethanol96%, ethyl acetate and n-hexane). The parameters studied in this study were yield, moisture content, antioxidant activity, anti-inflammatory activity, total phenol, and total flavonoids.The results showed that this study involved greenhouse and 96% ethanol solvents having a moisture content of 5.268% with a yield of 18.864%, total phenol 25.862 (mgGAE / g), total flavonoids 70.73 (mgQE / g), anti-inflammatory activity 24.811μg/mL, antioxidants 36,174%.