DAFTAR ISI Halaman ABSTRAK ABSTRACT KATA PENGANTAR.................................................................................... i DAFTAR ISI................................................................................................... iv DAFTAR LAMPIRAN .................................................................................. vii DFTAR TABEL ............................................................................................. viii DAFTAR GAMBAR ..................................................................................... ix PENDAHULUAN .......................................................................................... 1 BAB I 1.1. 1.1.1. 1.1.2. 1.1.3. 1.1.4. 1.1.5. 1.2. 1.2.1. 1.2.2. 1.2.3. 1.2.4. 1.3. 1.4. 1.4.1. 1.4.2. 1.4.3. 1.4.4. 1.5. 1.5.1. 1.5.2. 1.5.3. 1.5.4. 1.5.5. 1.5.6. 1.5.7. 1.5.8. 1.6. 1.7. 1.8. 1.8.1. 1.8.2. 1.9.
TINJAUAN PUSTAKA .................................................................. Klasifikasi Tanaman ....................................................................... Nama daerah ..................................................................................... Deskripsi ........................................................................................... Ekologi dan penyebaran .................................................................... Kandungan kimia .............................................................................. Khasiat karamunting ......................................................................... Analgetik .......................................................................................... Alkaloid ............................................................................................. Flavonoid .......................................................................................... Tanin ................................................................................................. Terpenoid .......................................................................................... Penapisan Fitokimia ....................................................................... Parameter Standar Spesifik ........................................................... Parameter identitas ............................................................................ Parameter organoleptik ..................................................................... Parameter senyawa terlarut dalam pelarut tertentu ........................... Parameter bobot jenis ........................................................................ Parameter Standar Non-Spesifik ................................................... Parameter susut pengeringan ............................................................ Parameter kadar air ........................................................................... Parameter kadar abu .......................................................................... Parameter sisa pelarut ....................................................................... Parameter pestisida ........................................................................... Parameter cemaran logam berat ........................................................ Parameter cemaran mikroba ............................................................. Parameter cemaran kapang, khamir dan aflatoksin .......................... Ekstraksi dengan Cara Maserasi .................................................. Kromatografi Lapis Tipis ............................................................... Metode Penetapan Kadar ............................................................... Metode penetapan kadar flavonoid ................................................... Metode penetapan kadar tanin .......................................................... Spektrofotometri UV-Sinar Tampak ............................................
5 5 5 6 6 8 8 8 11 13 15 17 17 18 18 19 19 19 20 20 20 21 21 21 21 22 22 22 24 25 25 25 26
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II
METODOLOGI PENELITIAN ......................................................
29
III 3.1. 3.2.
ALAT DAN BAHAN ........................................................................ Alat ..................................................................................................... Bahan ..................................................................................................
31 31 31
IV 4.1. 4.2. 4.3. 4.4. 4.4.1. 4.4.2. 4.4.3. 4.4.4. 4.4.5. 4.4.6. 4.4.7. 4.4.8. 4.5. 4.5.1. 4.5.2. 4.5.3. 4.6. 4.6.1. 4.6.2. 4.6.3. 4.6.4. 4.7. 4.8. 4.9. 4.9.1. 4.9.2. 4.10.
PROSEDUR PENELITIAN ............................................................. Penyiapan Bahan ............................................................................... Pemeriksaan Makroskopik .............................................................. Pemeriksaan Mikroskopik ............................................................... Penapisan Fitokimia ......................................................................... Alkaloid ............................................................................................... Falvonoid ............................................................................................ Tanin ................................................................................................... Saponin ................................................................................................ Polifenolat ........................................................................................... Kuinon ................................................................................................. Monoterpen dan Seskuiterpen ............................................................. Steroid dan Triterpenoid ..................................................................... Parameter Standar Spesifik ............................................................. Organoleptik ........................................................................................ Penetapan kadar sari larut air .............................................................. Penetapan kadar sari larut etanol ......................................................... Parameter Standar Non Spesifik ..................................................... Penetapan susut pengeringan .............................................................. Penetapan kadar air ............................................................................. Penetapan kadar abu ............................................................................ Penetapan bobot jenis .......................................................................... Ekstraksi ............................................................................................ Kromatografi Lapis Tipis (KLT) ..................................................... Penentuan Kadar Golongan Senyawa ............................................. Penentuan kadar flavonoid .................................................................. Penentuan kadar tannin ....................................................................... Analisis Data ......................................................................................
32 32 33 33 33 33 34 35 35 36 36 36 36 37 37 37 38 39 39 39 39 40 41 42 42 42 42 44
V 5.1. 5.1.1. 5.1.2. 5.2. 5.2.2. 5.2.3. 5.3. 5.4.
HASIL DAN PEMBAHASAN ......................................................... Penyiapan Simplisia .......................................................................... Determinasi bahan ............................................................................... Pembuatan simplisia ........................................................................... Pemeriksaan Simplisia ...................................................................... Penetapan makroskopik ...................................................................... Penetapan mikroskopik ....................................................................... Penapisan Fitokimia ......................................................................... Parameter Standar Simplisia ...........................................................
45 45 45 45 46 46 47 53 54
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5.4.1. A. B. C. D. 5.4.2. a. b. c. d. e. 5.5. 5.6. 5.7. 5.7.1. 5.7.2.
Parameter standar spesifik .................................................................. Penetapan identitas............................................................................... Penetapan organoleptik ....................................................................... Penetapan kadar sari larut air .............................................................. Penetapan kadar sari larut etanol ......................................................... Parameter Standar Non Spesifik ......................................................... Susut pengeringan ............................................................................... Bobot jenis .......................................................................................... Kadar air .............................................................................................. Kadar abu ............................................................................................ Kadar abu tidak larut asam .................................................................. Ekstraksi ............................................................................................ Pemantauan KLT (Kromatografi Lapis Tipis) ............................... Penetuan Kadar Golongan senyawa ............................................... Penetapan kadar flavonoid .................................................................. Penetapan kadar tanin .........................................................................
54 55 55 55 56 56 56 57 58 59 60 60 61 62 63 65
VI KESIMPULAN DAN SARAN ............................................................... 6.1. Kesimpulan ............................................................................................. 6.2. Saran .......................................................................................................
69 69 69
DAFTAR PUSTAKA ....................................................................................
70
LAMPIRAN ...................................................................................................
74
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DAFTAR LAMPIRAN
Lampiran Halaman 1 Hasil Determinasi .................................................................................... 74 2 Pemeriksaan Simplisia.............................................................................. 75 3 Diagram Alir Pengerjaan ......................................................................... 76 4 Perhitungan Parameter.............................................................................. 77 1. Ekstraksi ............................................................................................. 77 2. Bobot Jenis ......................................................................................... 78 3. Organoleptik ekstrak .......................................................................... 78 4. Presentase Susut Pengeringan ............................................................ 79 5. Presentase Kadar Sari ........................................................................ 80 6. Presentase Kadar Air .......................................................................... 81 7. Presentase Kadar Abu ........................................................................ 82 5 Hasil Perhitungan Penetapan Kadar ......................................................... 84 A. Penetapan Kadar Flavonoid ............................................................... 84 B. Hasil Perhitungan Penetapan Kadar Tanin ........................................ 87 6 Hasil Analisis Statistika ........................................................................... 89 1. Hasil Analisis Statistika Perbandingan Kadar Flavonoid ................. 89 2. Hasil Analisis Statistika Perbandingan Kadar Tanin ....................... 93 3. Hasil Pengujian Statistika Perbandingan Kadar Flavonoid antara Daun dan Buah Karamunting ............................................................ 96 4. Hasil Pengujian Statistika Perbandingan Kadar Tanin antara Daun dan Buah Karamunting............................................................. 98 7 Sertifikat Baku Pembanding .................................................................... 100
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DAFTAR TABEL Tabel I.1 V.1 V.2 V.3 V.4 V.5 V.6 V.7 V.8 V.9 V.10 V.11 V.12 V.13 V.14 V.15 V.16 L.2.1 L.2.2 L.4.1 L.4.2 L.4.3 L.4.4 L.4.5 L.4.6 L.4.7 L.4.8 L.4.9 L.4.10 L.V.12 L.V.13 L.V.14
Halaman Kandungan Kimia Tanaman yang Memiliki Efek Analgetik ....... 11 Hasil Pengujian Makroskopik ...................................................... 46 Hasil Penapisan Fitokimia ............................................................ 54 Hasil Penetapan Identitas Simplisia dan Ekstrak ......................... 55 Hasil Penetapan Organoleptik....................................................... 55 Hasil Penetapan Kadar Sari........................................................... 55 Hasil Penetapan Susut Pengeringan ............................................. 57 Hasil Penetapan Bobot Jenis ........................................................ 57 Hasil Penetapan Kadar Air ........................................................... 58 Hasil Penetapan Kadar Abu ......................................................... 59 Hasil Ekstraksi ............................................................................. 60 Hasil Pengukuran Absorbansi Kuersetin ..................................... 63 Hasil Penetapan Kadar Flavonoid dan Uji Tukey ........................ 64 Hasil Analisis Statistik Uji lanjut Tukey Perbandingan Kadar Flavonoid pada ekstrak Daun dan Buah Karamunting ................ 64 Hasil Pengukuran Absorbansi Asam Tanat .................................. 66 Hasil Penetapan Kadar Tanin dan Uji Tukey ............................... 67 Hasil Analisis Statistik Uji lanjut Tukey Perbandingan Kadar Tanin pada ekstrak Daun dan Buah Karamunting ....................... 67 Hasil Makroskopik Ekstrak Daun Karamunting .......................... 75 Hasil Makroskopik Ekstrak Buah Karamunting ........................... 75 Hasil Ekstraksi SimplisiaDaun dan Buah Karamunting .............. 77 Hasil Makroskopik Ekstrak Daun Karamunting ......................... 78 Hasil Pemeriksaan Organoleptis Ekstrak Buah Karamunting ..... 78 Hasil Penetapan Susut Pengeringan ............................................. 79 Hasil Penetapan Kadar Sari Larut Air .......................................... 80 Hasil Penetapan Kadar sari Larut Etanol ..................................... 80 Hasil Penetapan Kadar Air ........................................................... 81 Hasil Penetapan Kadar Abu Total ................................................ 82 Hasil Penetapan Kadar Abu Tidak Larut Asam ........................... 82 Hasil Penetapan Kadar Flavonoid pada Daun Karamunting ........ 84 Hasil Penetapan Kadar Flavonoid pada Buah Karamuntinh ........ 85 Hasil Penetapan Kadar Tanin pada Daun Karamunting ............... 87 Hasil penetapan Kadar Tanin pada Buah Karamunting ............... 87
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DAFTAR GAMBAR Gambar Halaman I.1 Karamunting ...................................................................................... 4 I.3 Gambar Tingkat Kematangan Buah Karamunting ........................... 5 I.4 Gambar Mekanisme Pembentukan Prostaglandin ............................ 9 I.5 Gambar Struktur Jenis-Jenis Flavonoid ............................................ 14 I.6 Gambar Struktur Tanin ..................................................................... 16 I.7 Gambar Struktur Terpenoid .............................................................. 17 V.1 Gambar Penetapan Mikroskopik Daun Segar (Kloral Hidrat) .......... 47 V.2 Gambar Penetapan Mikroskopik Buah Segar (Kloral Hidrat ) ......... 48 V.3 Gambar Penetapan Mikroskopik Buah Segar(I2KI) ......................... 49 V.4 Gambar Penetapan Mikroskopik Buah Segar (Phloroglucinol dan HCl 10%) ......................................................... 49 V.5 Gambar Penetapan Mikroskopik Simplisia Daun (Kloral Hidrat) .... 50 V.6 Gambar Penetapan Mikroskopik pada Daun Jambu Biji .................. 51 V.7 Gambar Penetapan Mikroskopik Simplisia Buah (Kloral Hidrat ) ... 51 V.8 Gambar Penetapan Mikroskopik Simplisia Buah (I2KI) .................. 52 V.9 Gambar Penetapan Mikroskopik Simplisia Buah (Phloroglucinol dan HCl 10%) ......................................................... 53 V.10 Gambar Hasil KLT Ekstrak dengan Pelarut n-heksan ...................... 62 V.11 Gambar Hasil KLT Ekstrak dengan Pelarut metanol ....................... 62 V.12 Gambar Hasil KLT Ekstrak dengan Pelarut Etil Asetat ................... 62 L.2.1 Morfologi Tumbuhan Karamunting .................................................. 75
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