PENGARUH EKSTRAK DAUN JERUK PURUT (Cytrus Hystrix) TERHADAP PENGHAMBATAN ENZIM XANTIN OKSIDASE 

EFFECT OF KAFFIR LIME (Cytrus hystrix) LEAF EXTRACT ON XANTHINE OXIDASE INHIBITION

Enzim xantin oksidase merupakan enzim yang mengkatalis reaksi metabolisme purin yaitu oksidasi hipoxanthine menjadi asam urat melalui senyawa xantin. Kondisi asam urat yang terlalu tinggi akan menyebabkan hiperurisemia, dimana salah satu penanganannya dapat dilakukan melalui penghambatan enzim xantin oksidase. Penghambatan tersebut dapat dilakukan dengan pengobatan secara alami, salah satunya adalah ekstrak daun jeruk purut. Daun jeruk purut telah diteliti mengandung flavonoid yang diduga dapat menghambat aktivitas enzim xantin oksidase. Penelitian ini bertujuan untuk menguji ekstrak daun jeruk purut dalam menghambat aktivitas enzim xantin oksidase. Isolasi daun jeruk purut dilakukan dengan variasi lama waktu maserasi  24, 48 dan 72 jam. Metode penentuan nilai penghambatan (IC₅₀) ekstrak daun jeruk purut terhadap enzim xantin oksidase dilakukan dengan spektrofotometer UV-Vis pada λ 291,5 nm. Hasil Maserasi 48 jam ekstrak daun jeruk purut menunjukkan adanya senyawa fenolik, flavonoid, steroid, alkaloid, tanin dan tritepenoid dengan uji fitokimia, didukung dengan data uji FT-IR adanya gugus C=O, C=C aromatis, O-H, CH-alifatik yang menunjukkan struktur senyawa flavonoid. Ekstrak daun jeruk purut lama maserasi 48 jam merupakan inhibitor lemah dengan nilai IC₅₀ 285,82 ppm.   

The xanthine oxidase enzyme is an enzyme that catalyzes purine metabolic reactions, the oxidation of hypoxanthine to uric acid through xanthine compounds. High uric acid causes hyperuricemia. One treatment is to inhibit the xanthine oxidase enzyme. It can be conducted with a natural remedy, for example kaffir lime leaf extract. Research showed that kaffir lime leaves contain flavonoids that can inhibit the activity of the xanthine oxidase. This research aimed to examine kaffir lime leaf extract as an inhibitor of xanthine oxidase enzyme activity. Isolation of kaffir lime leaves was conducted by various maceration times of 24, 48, and 72 hours. The method of determining the inhibition value (IC₅₀) of kaffir lime leaf extract to the xanthine oxidase enzyme was UV-Vis spectrophotometer at λ 291,5 nm. Maceration results of kaffir lime leaf extract with phytochemical tests for 48 hours showed that there were phenolic, flavonoids, steroids, alkaloids, tannins, and triterpenoids compounds. FT-IR test showed that there were C=O, C=C aromatic, O-H, and CH-aliphatic groups, which indicated the structure of the flavonoids. Maceration of kaffir lime leaf extract for 48 hours was a weak inhibitor with an IC₅₀ value of 285,82 ppm.