Pengaruh Variasi Ph Terhadap Kadar Flavonoid Pada Ekstraksi Propolis Dan Karakteristiknya Sebagai Antimikroba

Abstract

ABSTRAKPropolis telah dikenal dikalangan masyarakat sebagai obat, dan makanan kesehatan. Propolis merupakan zat resin yang dikumpulkan oleh lebah madu (stingless bee dan honey bee) dari berbagai tanaman yang memiliki khasiat seperti antimikroba, antioksidan, induksi apoptosis dan anti kanker. Propolis adalah substansi resin keras, maka diperlukan adanya proses ekstraksi untuk mendapatkan propolis yang siap dikonsumsi. Tujuan penelitian ini adalah untuk menganalisa pengaruh variasi pH terhadap proses ekstraksi propolis dengan pelarut air dan karakterisasinya sebagai zat antimikroba. Ekstraksi dilakukan dengan teknik maserasi, dengan perbandingan bubuk propolis dan pelarut adalah 2:8, dengan variasi pH 2,4,6,8 dan 10. Flavonoid diukur dengan metode kolorimetri kompleksasi aluminium -flavonoid. Aktivitas antimikroba terhadap Staphylococcus aureus diukur dengan metode difusi disk dan pembentukan zona hambatan. Dari deret standar didapatkan hasil regresi sebesar 0,9995 dan kandungan flavonoid tertinggi didapatkan dengan menggunakan pelarut air pH 8 yaitu sebesar 62,6098 ppm. Aktifitas antibakteri dari propolis menunjukan hasil positif membentuk zona hambat pada pelarut air pH 8 yaitu sekitar 2,0 mm. Didapatkan persamaan persamaan garis linearnya yaitu y = 5,6029x -4,2001 dengan nilai dengan R 2 adalah 0,8289. Kadar flavonoid optimum ditunjukkan pada ekstraksi pada pH 8Kata kunci :aktivitas antimikroba, flavonoid, pH, propolis ABSTRACT Propolis has been recognized among people as a medicine, and health food. Propolis is a resin substance collected by honey bee from various plants that have properties such as antimicrobials, antioxidants, apoptosis and anti-cancer. Propolis is a hard resin substance, it needs an extraction process to get propolis ready for consumption. The purpose of this study was to analyze the influence of pH variation on the extraction process of propolis with water solvent and its characterization as an antimicrobial agent. The extraction was done by maceration technique, with the ratio of propolis powder and solvent was 2: 8, with variation of pH 2,4,6,8 and 10. Flavonoids were measured by colorimetric complexation method of aluminum -flavonoids. Antimicrobial activity against Staphylococcus aureus was measured by the disk diffusion method and the formation of the inhibitory zone. From the standard series obtained regression of 0.9995 and the highest flavonoid content obtained by using water solvent pH 8 which is equal to 62.6098 ppm. Antibacterial activity of propolis showed positive result form resistor zone on water solvent pH 8 which is about 2.0 mm. The linear equation equation equation is y = 5,6029x -4,2001 with with R2 is 0,8289. The optimum flavonoid content is indicated on the extraction at pH 8

Chemical properties of moringa milk powder used rotary vacuum drying

“…While the higher the drying temperature used, the lower the pH of the Moringa leaf extract, this is in accordance with the results of research by Lagawa et al (2020), that the higher the drying temperature used, the lower the resulting pH value due to the results of research that the content of phenolic compounds and flavonoids increases at high temperatures. This is also in line with the results of research by Rismawati & Ismiyati (2017), which states that flavonoid levels increase in line with the increasing pH value.…”

The Physicochemical Properties of Annatto Extract Obtained from Distillate Water as Solvent Extraction in the Variation of pH and Extraction Time

“…Three measures indicate the polarity of a solvent, namely the dipole moment, the dielectric constant, and its solubility in water. Molecules of solvents with large moment dipoles and high dielectric constants are polar (Rismawati and Ismiyati, 2017).…”

Phytochemical Characteristic and Antimicrobial Activity of Coconut Coir Extract on Various Solvents

“…According to [12], tannin compounds have acidic properties and have strong activity at weak acid pH. [13] stated that flavonoids are slightly acidic. Based on these literature, it is suspected that most of the phytochemical compounds have acidic properties and this is the reason for the lowest in pH that occurred in the coconut coir aquadest extract.…”