Aktivitas Antioksidan dan Antidiabetes in vitro Ekstrak Daun Maja dan Madu Trigona

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh proporsi ekstrak daun maja terhadap inhibisi enzim α-glukosidase, aktivitas antioksidan, dan jenis fitokimia madu trigona. Penelitian ini menggunakan rancangan acak lengkap dengan bahan alam yang secara tradisional digunakan pada pengobatan diabetes masyarakat Sulawesi selatan. Penelitian dimulai dengan memetik daun maja segar lalu keringkan dan dijadikan ekstrak. Ekstrak yang dihasilkan kemudian dicampurkan dengan madu trigona raw dengan proporsi madu trigona saja (FI), madu trigona campur ekstrak daun maja proporsi sama (FII), ekstrak daun maja saja (FIII), madu trigona yang dua kali lebih besar dari ekstrak daun maja (FIV), dan ekstrak daun maja lebih besar dua kali dari madu trigona (FV). Setelah jadi kelima formulanya masing-masing diuji fitokimia secara kualitatif (flavonoid, alkaloid, tanin, triterpenoid, steroid, saponin, quinon), uji aktivitas antioksidan dengan metode DPPH, uji inhibisi enzim α-glukosidase. Hasil uji fitokimia menunjukkan madu trigona hanya mengandung flavonoid dan tanin, sedangkan ekstrak daun maja dan campurannya dengan madu trigona memiliki hasil positif pada flavonoid, tanin, steroid, dan saponin. Hasil uji aktivitas antioksidan FI (IC50 2.524 ppm) aktivitas antioksidan sangat lemah, FII (IC50 196 ppm) kategori antioksidan lemah, FIII (IC50 201 ppm) dan FIV (IC50 225 ppm) antioksidan yang sangat lemah, FV (IC50 147 ppm) kategori antioksidan sedang. Hasil uji inhibisi enzim α-glukosidase paling tinggi pada FV (IC50 300,74 ppm), lalu FIII (IC50 493,54 ppm), dan FIV (IC50 847,95) sedangkan untuk FI dan FII dianggap tidak dapat menginhibisi enzim α-glukosidase.

This study aims to determine the effect of the maja leaves extract proportion to the α-glucosidase enzyme inhibition, the antioxidant activity and the phytochemical type of trigona honey. The design study applied a complete random design with natural ingredients which traditionally used in a diabetic treatment of people in South Sulawesi. The study process began by pick fresh maja leaves and drying them for making extracts. These extracts then mix with raw trigona honey under several proportions: F1 (only contains trigona honey), FII (trigona honey mixed with maja leaves extract under the same proportion), FIII (only contains of maja leaves extract), FIV (trigona honey and maja leaves extract under ratio of 2 :1) and FV (trigona honey and maja leaves extract under ratio of 1 :2). After the five formulas had been created, each formula was tested qualitatively for the phytochemical content (flavonoid, alkaloid, tannin, triterpenoid, steroid, saponin, and quinones). Next, a test for antioxidant activity by employing DPPH method was conducted which followed by α-glucosidase enzyme inhibition test. From the phytochemical test, it showed that trigona honey only contained flavonoid and tannin compounds, whereas maja leaves extract and its mixture (with trigona honey) obtained a positive result of flavonoid, tannin, steroid, and saponin contents. Meanwhile, the antioxidant activity results are categorizedas follow: FI (IC50 2,524 ppm) has a very weak antioxidant activity, FII (IC50 196 ppm) has a weak antioxidant activity, FIII (IC50 201 ppm) and FIV (IC50 225 ppm) have a very weak antioxidant activities, FV (IC50 147 ppm) has a moderate antioxidant activity. The results of the α-glucosidase inhibition test was found as the highest value in FV (IC50 300.74 ppm), then FIII (IC50 493.54 ppm), and FIV (IC50 847.95), while on the contrary,in FI and FII formulas were considered unable to inhibit α-glucosidase enzymes.