SIFAT TOKSISITAS DAN KEMAMPUAN PENGHAMBATAN ENZIM Α-AMILASE DARI EKSTRAK BIJI BUAH MATOA (Pometia pinnata J. R & G. FORST)

Abstract

Tujuan penelitian ini adalah untuk mengetahui kandungan total fenolik, flavonoid, tanin terkondensasi, sifat toksisitas dengan metode BSLT dan kemampuan penghambatan enzim α-amilase dari biji dan kulit biji matoa. Hasil penelitian kandungan total fenolik, flavonoid dan tanin terkondensasi ekstrak kulit biji matoa lebih tinggi dibandingkan ekstrak biji matoa. Selanjutnya nilai LC₅₀ berturut-turut EMK= 4,915 ppm, EMB= 12,922 ppm, EAK= 197,244 ppm dan EAB= 466,432 ppm. Pengujian toksisitas pada Artemia salina Leach menunjukan bahwa ekstrak metanol biji dan kulit biji matoa bersifat sangat toksik dibandingkan toksisitas ekstrak etil asetat biji dan kulit biji matoa. Kesimpulannya, berdasarkan penelitian yang telah dilakukan ekstrak biji dan kulit biji matoa terbukti secara in vitro mampu menghambat aktivitas enzim α-amilase

ABSTRACT

The purpose of this study was to determine the total phenolic content, flavonoids, condensed tannins, toxicity properties using the BSLT method and the inhibitory ability of the -amylase enzyme from seeds and seed coats of matoa. The results showed that the highest total phenolic content, flavonoids and condensed tannins were found in the matoa seed coat extract, while the matoa seed extract showed lower yields. Then, the LC₅₀ values were EMK= 4,915 ppm, EMB= 12,922 ppm, EAK= 197.244 ppm and EAB= 466,432 ppm. Toxicity testing showed that the methanol extract of matoa seeds and seed coats was very toxic compared to the toxicity of the ethyl acetate extract of seeds and matoa seed coats. For the results of the research, the seed extract and seed coat of matoa were proven in vitro to be able to inhibit the activity of the α-amylase enzyme.