Uji Efektivitas Ekstrak Bawang Batak (Allium chinense G.Don) Secara In Vitro

Oppusunggu, Megawati (2021) Uji Efektivitas Ekstrak Bawang Batak (Allium chinense G.Don) Secara In Vitro. S1 thesis, Universita Kristen Indonesia.

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Abstract

Bawang batak (Allium chinense G.Don) merupakan salah satu tanaman yang banyak dijumpai di Indonesia, khususnya banyak ditemukan di daerah Sumatera utara. Bawang batak sering dimanfaatkan sebagai sayuran, rempah rempah, dan sering pula digunakan sebagai obat obat alternatif. Penelitian yang dilakukan bertujuan untuk mengetahui golongan senyawa aktif dan bioaktivitas ekstrak bawang batak (Allium chinense G.Don). Ekstraksi bawang batak menggunakan metoda maserasi dengan 3 pelarut yaitu: etanol 70%, etil asetat dan N-heksana, sedangkan uji antijamur menggunakan jamur Candida albicans dan Cryptococus neoformans. Analisis fitokimia yang dilakukan menggunakan metode Harbone, uji antijamur dengan difusi agar (cakram disk) sedangkan uji antioksidan menggunakan metode 1,1-difenil-2-pikrilhidrazil (DPPH). Hasil penelitian menunjukan bahwa semua ekstrak terhadap analisis uji fitokimia bahwa bawang batak mengandung ekstrak senyawa alkaloid, saponin, fenolik, flavonoid, triterpenoid dan glikosida. Saponin hanya terdapat pada ekstrak etanol dan etil asetat, sedangkan tanin hanya terdapat pada ekstrak etil asetat. Pada uji antijamur diketahui bahwa ekstrak etil asetat menghasilkan zona hambat paling besar pada candida albicans dengan diameter zona hambat sebesar 11,8 mm, sedangkan ekstrak etanol menghasilkan zona hambat paling besar pada Cryptococcus neoformans dengan diameter zona hambat sebesar 9,5 mm. Daya antioksidan ekstrak bawang batak paling kuat didapatkan pada ekstrak etanol dengan nilai IC50 sebesar 674,05 ppm, namun masih tergolong sangat lemah./Batak onion (Allium chinense G.Don) is one of the plants that are often found in Indonesia, especially in the area of North Sumatra. Batak onions are often used as vegetables, spices, and are often used as alternative medicines. The aim of the research was to determine the class of active compounds and the bioactivity of the Batak onion extract (Allium chinense G.Don). Batak onion extraction used the maceration method with 3 solvents, namely: 70% ethanol, ethyl acetate, and N- hexane, while the antifungal test used the fungi Candida albicans and Cryptococcus neoformans. Phytochemical analysis was carried out using the Harbone method, antifungal test with agar diffusion (disc disk) while the antioxidant test used the 1,1- diphenyl-2-picrylhydrazil (DPPH) method. The results showed that all extracts against the phytochemical test analysis showed that Batak onions contained extracts of alkaloids, saponins, phenolics, flavonoids, triterpenoids and glycosides. Saponins are only found in ethanol and ethyl acetate extracts, while tannins are only found in ethyl acetate extracts. In the antifungal test, it was found that the ethyl acetate extract produced the largest inhibition zone in Candida albicans with an inhibition zone diameter of 11.8 mm, while the ethanol extract produced the largest inhibition zone in Cryptococcus neoformans with an inhibition zone diameter of 9.5 mm. The strongest antioxidant power of Batak onion extract was found in ethanol extract with an IC50 value of 674.05 ppm, but it was still classified as very weak.

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