The Effect of Different Methods of Maceration and Microwave Assisted Extraction (MAE) on Determining Flavonoid Contents of Total Figs (Ficus racemosa L) / Pengaruh Perbedaan Metode Ekstraksi Maceration dan Microwave Assisted Extraction (MAE) Terhadap Penetapan Kadar Flavonoid Total Buah Ara (Ficus racemosa L.)

Figs (Ficus racemosa L.) are an essential source of bioactive components such as phenols, terpenoids, flavonoids, and alkaloids with antioxidant properties. Two extraction methods are used to extract flavonoids from figs: conventional and non-conventional. This study aimed to determine the effect of different extraction methods—maceration and Microwave Assisted Extraction (MAE)—on the total flavonoid content in figs (Ficus racemosa L.). The research was conducted using a laboratory experimental method. The procedures included collecting and preparing plant materials, producing simplicia, evaluating simplicia characteristics, conducting phytochemical screening, preparing extracts, and determining total flavonoid content. The results showed that the maximum wavelength of quercetin was 438 nm, with a regression equation of Y = 0.0669x + 0.0084. The average absorbance values of fig extract using the maceration method were 0.216 with methanol, while the MAE method was 0.280 with methanol. The average percentage of flavonoid content using the maceration method was 0.1245% with methanol, while with the MAE method, it was 0.1623% with methanol. The total flavonoid content of fig extract using the maceration method was 1.2451 mgQE/g extract with methanol, while with the MAE method, it was 1.6238 mgQE/g extract with methanol. The study concluded that the highest total flavonoid content was found in the methanol extract obtained through MAE. This extract had a value of 1.6238 mgQE/g extract.

Buah ara (Ficus racemosa L.) merupakan sumber penting komponen bioaktif, seperti fenol, terpenoid, flavonoid, dan alkaloid, dengan sifat antioksidan. Tujuan penelitian ini adalah untuk mengetahui pengaruh perbedaan metode ekstraksi, yaitu maserasi dan Microwave Assisted Extraction (MAE), terhadap penetapan kadar flavonoid total buah ara (Ficus racemosa L.). Metode penelitian bersifat eksperimental laboratorium. Prosedur penelitian meliputi pengumpulan dan penyiapan bahan tumbuhan, pembuatan simplisia, pemeriksaan karakteristik simplisia, skrining fitokimia, pembuatan ekstrak, dan penetapan kadar flavonoid total. Hasil penelitian menunjukkan panjang gelombang maksimum quercetin yaitu 438 nm, dengan persamaan regresi Y = 0,0669x + 0,0084. Rata-rata absorbansi kadar flavonoid ekstrak buah ara dengan metode maserasi menggunakan metanol adalah 0,216, sedangkan dengan metode MAE adalah 0,280. Rata-rata persentase kadar flavonoid dengan metode maserasi menggunakan metanol adalah 0,1245%, sedangkan dengan metode MAE adalah 0,1623%. Kadar flavonoid total ekstrak buah ara dengan metode maserasi menggunakan metanol adalah 1,2451 mgQE/g ekstrak, sedangkan dengan metode MAE adalah 1,6238 mgQE/g ekstrak. Penelitian ini menyimpulkan bahwa kandungan total flavonoid tertinggi ditemukan pada ekstrak metanol hasil MAE, dengan nilai sebesar 1,6238 mgQE/g ekstrak.