Pembuatan Dan Karakterisasi Serta Penentuan Kadar Flavonoid Dari Ekstrak Kering Herba Meniran (Phyllanthus niruri L.)
Abstrak: Preparation and
characterization of dried herb extract of meniran (Phyllanthus niruri L.) has
been done. Dried extract was made by adding lactose with a certain ratio, with
the ratio of extract and lactose are: 1 : ½ (F1); 1 : 1 (F2); 1 : 1½ (F3); 1 :
2 (F4). Characters abserved were specific and non specific character of the dried extract. Non specific character of
dry extract include loss in drying values, real density, compressed density, total ash, acid insoluble ash
content. Specifik characterization extract includes identities, organoleptic,
levels of water soluble exstract the levels of compounds soluble in ethanol and
levels of chemical constituents. Dried extract mode with F3 has better
characteristics than the other formulas. The name of the extract is Extractum
Phyllanthus niruri L.Siccum. The extract was in the form of dry powder, dark
brown, odor like meniran crude herb with a strong flavor. Levels of water
soluble extract was 55.1077 % b/b ± 11.2218 % b/b while levels of
ethanol-soluble extract 18.7214 % b/b ± 0.6733 % b/b. flavonoid levels of the
dried extract was 0.2413 % w/w.
Kata Kunci: Flavonoid,
meniran, dried extract
Penulis: Krisyanella, Nana
Susilawati, Harrizul Rivai
Kode Jurnal: jpfarmasidd130387
