PENGARUH WAKTU PANEN TERHADAP KADAR FLAVONOID TOTAL DAN AKTIVITAS ANTI-INFLAMASI EKSTRAK ETANOL DAUN YAKON (Smallanthus sonchifolius)

THE EFFECT OF HARVEST TIME ON TOTAL FLAVONOID CONTENT AND ANTI-INFLAMMATORY ACTIVITIES OF YACON LEAF ETHANOL EXTRACT (Smallanthus sonchifolius)

Abstrak. Yakon (Smallanthus sonchifolius) mengandung bahan aktif berupa flavonoid. Bahan aktif flavonoid mempunyai aktivitas farmakologis, seperti antimikroba, anti-inflamasi, dan antioksidan. Pembentukan flavonoid pada daun yakon  dipengaruhi oleh waktu panen. Penelitian dilakukan untuk mengetahui pengaruh waktu panen terhadap kadar flavonoid total dan aktivitas anti-inflamasi ekstrak etanol daun yakon pada variasi waktu panen 4, 6, dan 8 bulan. Proses ekstraksi daun yakon menggunakan metode maserasi. Penentuan kadar flavonoid total pada ekstrak etanol daun yakon menggunakan metode kolorimetri, sedangkan pengujian aktivitas anti-inflamasi menggunakan metode penghambatan denaturasi protein. Hasil penelitian menunjukkan waktu panen berpengaruh terhadap kadar flavonoid total dan aktivitas anti-inflamasi ekstrak etanol daun yakon. Kadar flavonoid total tertinggi diperoleh pada usia panen 8 bulan, yaitu sebesar 5,366 QE/g. Aktivitas anti-inflamasi ekstrak etanol daun yakon menunjukkan hasil positif, dengan rata-rata nilai inhibisi dari masing-masing waktu panen lebih dari 20%. Nilai IC₅₀ terbaik terdapat pada daun yakon dengan usia panen 8 bulan yaitu sebesar 29,829 ppm.                                                                              

Kata kunci: waktu panen, flavonoid, anti-inflamasi, daun yakon

Abstract. Yacon (Smallanthus sonchifolius) contains active ingredients in the form of flavonoids. The active ingredients of flavonoids have pharmacological activities such as antimicrobial, anti-inflammatory, and antioxidant. The formation of flavonoids in yacon leaves is influenced by the time of harvest. The study was conducted to determine the effect of harvest time on total flavonoid content and anti-inflammatory activity of ethanol extract of yacon leaf at 4, 6, and 8 months harvest time variations. Yacon leaf extraction process using maceration method. Determination of total flavonoid content in ethanol extract of yacon leaf using a colorimetric method, while testing anti-inflammatory activity using protein denaturation inhibition method. The results showed that harvest time affected total flavonoid content and the anti-inflammatory activity of ethanol extract of yacon leaf. The highest total flavonoid content was obtained at 8 months of harvest, which was 5,366 QE/g. The anti-inflammatory activity of ethanol extract of yacon leaf showed positive results, with an average inhibition value of more than 20% for each harvest time. The best IC₅₀ value is found in yacon leaf with a harvest age of 8 months, which is 29,829 ppm.

Keywords: harvest time, flavonoids, anti-inflammatory, yacon leaf