Pengaruh Jenis Pelarut terhadap Hasil Ekstraksi Senyawa Skopoletin Ubi Jalar   Ungu (Ipomoea batatas L.)

Fitri Hasanah; Nobel Christian Siregar; Angelina Gunawan; Sujono Sujono; Tita Aviana

doi:10.32765/wartaihp.v37i1.5791

Pengaruh Jenis Pelarut terhadap Hasil Ekstraksi Senyawa Skopoletin Ubi Jalar Ungu (Ipomoea batatas L.)

Fitri Hasanah, Nobel Christian Siregar, Angelina Gunawan, Sujono Sujono, Tita Aviana

Abstract

Skopoletin merupakan golongan kumarin yang memiliki efek fisiologi dan farmakologis pada manusia. Skopoletin memiliki aktivitas sebagai antijamur, antibakteri, antiperadangan, melancarkan peredaran darah dan menurunkan tekanan darah. Skopoletin pada jenis umbi-umbian telah diteliti, namun pada ubi jalar ungu masih terbatas pada identifikasi dan belum ada penelitian yang membandingkan jenis-jenis pelarut terhadap ekstraksi skopoletin dengan metode maserasi. Tujuan dari penelitian ini yaitu mendapatkan jenis pelarut yang menghasilkan rendemen ekstrak kental dan kandungan skopoletin tertinggi pada ubi jalar ungu (Ipomoea batatas L.). Ekstraksi senyawa skopoletin dilakukan dengan metode maserasi menggunakan pelarut metanol, etanol dan etil asetat. Metode analisis skopoletin yang digunakan adalah metode kromatografi cair kinerja tinggi-fluoresensi (KCKT-FL) dan kromatografi lapis tipis (KLT). Hasil penelitian menunjukkan bahwa rendemen ekstrak skopoletin tertinggi diperoleh dari ekstrak dengan pelarut etanol yaitu sebesar 4,49±0,11 %, kemudian etil asetat sebesar 4,43±0,03 % dan terendah metanol sebesar 4,36±0,04 %. Nilai kandungan skopoletin tertinggi diperoleh dari pelarut etanol sebesar 118,092±1,57 ppm, lalu metanol sebesar 111,86±1,58 ppm dan terendah etil asetat sebesar 18,760±2,74 ppm.

Keywords

scopoletin, HPLC-FL, TLC, purple sweet potato, maceration

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DOI: http://dx.doi.org/10.32765/wartaihp.v37i1.5791