EFFECT OF BOILING TIME ON CONTENT OF THE TOTAL FLAVONOID OF KITOLOD (ISOTOMA LONGIFLORA (L.) C. PRESL.)

ARROSYID, MUCHSON and MUSTOFA, CHOIRIL HANA and SUTARYONO, SUTARYONO and ROHMAH, ALIFIASRI PRAPTIWI (2021) EFFECT OF BOILING TIME ON CONTENT OF THE TOTAL FLAVONOID OF KITOLOD (ISOTOMA LONGIFLORA (L.) C. PRESL.). Journal of Physics: Conference Series, 1764. pp. 1-5.

	PDF 05 Arrosyid_2021_J._Phys.__Conf._Ser._1764_012023.pdf Download (465kB)
	PDF 05 Arrosyid_2021_J._Phys.__Conf._Ser._turnitin.pdf.pdf.pdf Download (1MB)
	PDF Corresponding Author Effect.pdf Download (2MB)

Abstract

Kitolod (Isotoma longiflora (L) C. Persl) is a annual herbaceous plant that usually grows on the edge of a moist wall. The leaves of the kitolod plant can be used as medicine for healing wounds, asthma, bronchitis, rheumatism and so on. Kitolod contains chemical compounds namely alkaloids namely lobelamin, isotomine and lobelin. In the leaf part of kitolod contains chemical compounds namely alkaloids, saponins, polyphenols and flavonoids. This study aims to determine the effect of boiling time on the total flavonoid content of water extract of kitolod leaves. Extraction was done by boiling, the determination of the total amount of flavonoids was carried out by the AlCl3 method and then the absorption was measured using Spectrophotometry UV-Vis with a wavelength of 431 nm. The results showed that qualitatively the samples contained flavonoids by showing red. Quantitatively the kitolod leaves are boiled with longer time, the total flavonoid content will decrease. The total flavonoid content of kitolod leaves in boiling 5 minutes obtained an average level of 0.31995% w/w or 31.9 mg/kg, boiling 10 minutes 0.25635% w/w or 25.6 mg/kg, boiling 15 minutes 0.2239% w/w or 22.3 mg/kg, boiling 20 minutes 0.17254% w/w or 17.2 mg/kg.

Item Type:	Article
Subjects:	R Medicine > RS Pharmacy and materia medica R Medicine > RT Nursing
Depositing User:	Sutaryono Sutaryono
Date Deposited:	07 Feb 2023 06:45
Last Modified:	14 May 2024 11:44
URI:	http://repository.umkla.ac.id/id/eprint/2650

Available Versions of this Item

• Effect of Boiling Time on Content of The Total Flavonoid of Kitolod (Isotoma longiflora (L.) C. Presl.). (deposited UNSPECIFIED)
  • EFFECT OF BOILING TIME ON CONTENT OF THE TOTAL FLAVONOID OF KITOLOD (ISOTOMA LONGIFLORA (L.) C. PRESL.). (deposited 07 Feb 2023 06:45) [Currently Displayed]

Actions (login required)

View Item