AKTIVITAS PENGHAMBATAN ENZIM Α-GLUKOSIDASE EKSTRAK DAUN JAMBLANG (SYZYGIUM CUMINI (L.) SKEEL)

Lia Marliani, Rizki Angga Nugraha, Asep Roni

Abstract


Jamblang (Syzygium cumini (L.) Skeel) merupakan tanaman buah yang  digunakan pula dalam pengobatan tradisional. Bagian tanaman yang digunakan diantaranya adalah bagian buah, biji, dan daunnya. Salah satu penggunaan tanaman ini adalah untuk menurukan kadar gula darah pada penderita  diabetes melitus. Penghambatan aktivitas enzim α-glukosidase merupakan salah satu cara agar kadar glukosa dalam darah tetap normal. Penelitian ini bertujuan mengetahui aktivitas penghambatan enzim α-glukosidase oleh ekstrak daun jamblang. Ekstrak diperoleh dengan metode refluks menggunakan pelarut etanol 96%. Pengujian aktivitas penghambatan enzim α-glukosidase dilakukan menggunakan metode spectrophotometric stop rate determination. Pembacaan absorban dilakukan dengan menggunakan micro-plate reader pada λ 425 nm. Hasil pengujian menunjukkan nilai IC50 daun jamblang adalah 26,821 µg/mL. Hasil penapisan fitokimia menunjukkan kandungan fenol, flavonoid, tanin, quinon, saponin dan steroid/triterpenoid pada ekstrak  daun jamblang.

Keywords


Syzigium cumini (L.) skeel, α-glukosidase, ekstrak, dan fitokimia

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References


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