PENGARUH METODE EKSTRAKSI TERHADAP KADAR FLAVONOID TOTAL DAUN JERUK NIPIS (Citrus aurantifolia)

Abstract

Lime leaves (Citrus aurantifolia) have health benefits as anti-inflammatory, appetite stimulant, antidiarrheal, and weight loss. This activity cannot be separated from the secondary metabolite compounds contained in lime leaves, one of which is flavonoids. Flavonoid compounds from lime leaves can be maximized using appropriate extraction methods. This study aims to determine the effect of extraction methods on total flavonoid content in lime leaves. Lime leaves were extracted with 96% ethanol (1:10) using the maceration and Ultrasound Assisted Extraction (UAE) method. Qualitative tests were carried out using phytochemical screening tests and quantitative tests by measuring the total flavonoid content of macerated and UAE lime leaf extract using UV-Vis spectrophotometry. The quantitative data obtained was then analyzed statistically using the SPSS Independent Samples T-Test with a confidence level of 95%. The yield value of the maceration method was 14.43% and the UAE method was 8.8%. The total flavonoid content produced by the UAE method was 38.626 ± 0.321 mg QE/g extract, and the maceration method was 36.876 ± 0.368 mg QE/g. Based on the statistical analysis of the Independent Samples T-Test, it was found that there was a significant difference between the total flavonoid levels of lime leaf extract from maceration and UAE (p<0.05). The UAE extraction method produces higher flavonoid content than the maceration method. These results indicate that the extraction method influences the total flavonoid content of lime leaves.