Pengaruh Jenis Pelarut terhadap Total Terpenoid dan Kapasitas Antioksidan Ekstrak Rimpang Temulawak (Curcuma zanthorrhiza)

Abstract

Temulawak (Curcuma zanthorrhiza) merupakan tanaman asli Indonesia mengandung antioksidan dan terpenoid yang mampu menangkal radikal bebas. Sampel rimpang temulawak diekstraksi dengan berbagai jenis pelarut diperlukan untuk mendapatkan senyawa bioaktif temulawak terbaik secara kuantitatif. Penelitian ini bertujuan menentukan pengaruh berbagai jenis pelarut ekstraksi terhadap total terpenoid dan kapasitas antioksidan rimpang temulawak. Sampel diekstraksi dengan gabungan metode sonikasi dan maserasi. Tahapan penelitian meliputi pengujian kadar total terpenoid rimpang temulawak, kemudian dilanjutkan pengujian kapasitas antioksidan dengan metode DPPH, CUPRAC, FRAP, dan ABTS. Hasil penelitian menunjukkan kadar total terpenoid terbesar dihasilkan oleh pelarut H (heksan p.a) sebesar 243.74 ± 8.13a mg UA/g DW dan kapasitas antioksidan terbesar dihasilkan oleh metode FRAP dengan pelarut aseton sebesar 131.25 ± 4.33a. Berdasarkan data dapat disimpulkan terpenoid bukan merupakan komponen utama senyawa antioksidan pada rimpang temulawak karena perbedaan pelarut yang dihasilkan antara data kapasitas antioksidan dan kadar total terpenoid.

Temulawak (Curcuma xanthorrhiza) is a plant native to Indonesia that contains antioxidants and terpenoids which are able to ward off free radicals. Temulawak rhizome samples were extracted with various types of solvents to obtain the best bioactive compounds in curcuma quantitatively. This research aimed to determine the effect of various types of extraction solvents on the total terpenoids and antioxidant capacity of curcuma rhizomes. Samples were extracted by a combination of sonication and maceration methods. The research stages included testing the total terpenoid content of curcuma rhizomes, then continued with testing the antioxidant capacity using the DPPH, CUPRAC, FRAP, and ABTS methods. The results showed that the highest total terpenoid content was produced by the H solvent (hexane p.a) of 243.74 ± 8.13a mg UA/g DW and the largest antioxidant capacity was produced by the FRAP method with acetone solvent of 131.25 ± 4.33a. Based on the data, it can be concluded that terpenoids are not the main component of antioxidant compounds in curcuma rhizomes due to differences in the solvent produced between antioxidant capacity data and total terpenoid levels.