STANDARDIZATION OF LEAF EXTRACT OF RED BETEL(PIPER CROCATUM) LEAVES USING ETHANOL
Abstract: Red betel vine
(Piper crocatum Ruiz & Pav) is known empirically to have properties to cure
various kinds of diseases. It contains flavonoids, alkaloids, polifenolat
compounds, tannins and essential oil compounds. Standardization in the pharmacy
is required to ensure the level of quality, fulfill the standard requirement of
chemical, biological, and pharmaceutical, including the guarantee of stability
as pharmaceutical products generally.
Objective: To investigate the standard specific and non-specific
parameters set by Food and Drug Supervisory Agency (FDSA) of ethanol leaf
extract of red betel leaves.
Methods: The study began with sample preparation, then extracted by
maceration method to get the active compounds in the lumpy extract. Extract was
analyzed with standard specific and non-specific parameters set by FDSA.
Results were analyzed with descriptive analysis method.
Results: The features of leaf extract of red betel vine leaves using are
organolepticly viscous, dark green,and has a distinctive odor with a bitter
spicy taste. The yield, water content, ash content, and specific gravity of
extract were 14.8%, 0.353%, 0.16%, 0.729 respectively. Total mold contamination
of extract satisfied the standard criteria that was below the limit of a
maximum of 10 colonies/gram. Metal contamination of lead (Pb) was 1. 404 mg/kg
and Cadmium (Cd) was 0. 223 mg/kg. Chromatographic profile of the Gas
Chromatography-Mass Spectrometry (GC-MS) red betel vine leaves ethanol extract
contains compounds caryophyllene, germacrene-D and some other compounds with
low similiaritas index, and has a marker compound which is suspected possibly
trimethoxyallyl benzen.
Conclusion : The ethanol extract of red betel vine (Piper crocatum Ruiz
& Pav) leaves is an extract of the organolepticly viscous, dark green
color, distinctive smell, bitter taste, and spicy. The ethanol extract of red
betel vine leaves satisfies the standard level set by FDSA and has the marker
compound which is expected likely Trimethoxyallyl benzen.
Author: Heni Sundari, M. Hatta
Prabowo, Farida Juliantina Rachmawaty, Hady Anshory Tamhid
Journal Code: jpkedokterangg150338