Aktivitas Penghambatan Enzim ꭤ-Amilase oleh Ekstrak Etanol Hasil Soxhletasi dan Refluks Daun Manggis (Garcinia mangostana L.)

Abstract

ABSTRAK

Penelitian ini bertujuan untuk menentukan kandungan senyawa fenolik, flavonoid, dan tanin terkondensasi dalam ekstrak etanol yang diperoleh melalui soxhletasi dan refluks daun manggis dan untuk menentukan efektivitasnya terhadap penghambatan enzim ꭤ-amilase. Penelitian dikerjakan melalui tahapan-tahapan preparasi, ekstraksi, penentuan kandungan total fenolik, flavonoid, dan tanin terkondensasi, serta penentuan aktivitas penghambatan enzim ꭤ-amilase. Rendemen tertinggi diperoleh pada ekstrak etanol hasil refluks selama 4 jam (R4) (19,88%) dan terendah diperoleh pada ekstrak etanol hasil soxhletasi selamas 2 jam (S2) (7,97%). Kandungan total fenolik dan flavonoid tertinggi ditemukan pada ekstrak etanol hasil soxhletasi selama 8 jam (S8) (226,73 µg/mL dan 266,76 µg/mL). Kandungan tanin terkondensasi tertinggi diperoleh pada ekstrak etanol hasil soxhletasi selama 4 jam (S4) (24,36 µg/mL). Aktivitas penghambatan enzim ꭤ-amilase tertinggi ditunjukkan oleh ekstrak etanol hasil soxhletasi selama 4 jam (S4) 750 µg/mL (92,95%). Dapat disimpulkan bahwa ekstrak etanol daun manggis yang diperoleh melali proses soxhletasi lebih efektif dalam menghambat enzim ꭤ-amilase dibandingkan dengan yang diperoleh melalui proses refluks.

ABSTRACT

This research was aimed to determine the content of phenolic compounds, flavonoids, and condensed tannins in ethanol extracts obtained through soxhletation and reflux of mangosteen leaves, and to determine their effectiveness in inhibiting the α-amylase enzyme. The research was conducted through the stages of preparation, extraction, determination of total phenolic, flavonoid, and condensed tannin content, as well as determination of α-amylase enzyme inhibition activity. The highest yield was obtained from the ethanol extract produced by reflux for 4 hours (R4) (19.88%) and the lowest was obtained from the ethanol extract produced by Soxhletation for 2 hours (S2) (7.97%). The highest total phenolic and flavonoid content was found in the ethanol extract produced by Soxhletation for 8 hours (S8) (226.73 µg/mL and 266.76 µg/mL). The highest condensed tannin content was obtained in the ethanol extract produced by Soxhletation for 4 hours (S4) (24.36 µg/mL). The highest α-amylase enzyme inhibition activity was shown by the ethanol extract produced by Soxhletation for 4 hours (S4) 750 µg/mL (92.95%). It can be concluded that the ethanol extract of mangosteen leaves obtained through the Soxhletation process is more effective in inhibiting the α-amylase enzyme compared to that obtained through the reflux process.