Search Repository Universitas Fort De Kock

Gambir (Uncaria gambir Roxb) merupakan salah satu produk komoditi pertanian asal Indonesia yang di ekspor keluar negeri. Kandungan senyawa utama yang terdapat didalam daun gambir adalah katekin. Kandungan katekin didalam daun gambir kadarnya sekitar 7-33%, penelitian ini bertujuan membandingkan kualitas serta mutu ekstrak daun gambir dari tiga varietas berbeda tanaman gambir dengan melakukan pengujian spesifik dan pengujian nonspesifik esktrak daun gambir. Varietas gambir yang digunakan ialah varietas udang, varietas cubadak, varietas riau. Pengujian kadar rendemen ekstrak didapatkan rendemen ekstrak gambir udang 14,53%, ekstrak gambir cubadak 13,76% dan ekstrak gambir riau 12,71%. Pengujian organoleptik dari ketiga varietas gambir didapatkan ekstrak gambir udang berwarna jingga kemerahan, ekstrak gambir cubadak berwarna kuning kecoklatan dan ekstrak gambir riau berwarna kuning keemasan. Penetapan kadar katekin menggunakan spektrofotometer uv-vis didapatkan persentase kadar katekin ekstrak gambir udang 84%, ekstrak gambir cubadak 85% dan ekstrak gambir riau 87%. Pengujian mikroskopik ekstrak gambir ditemukan adanya fragmen pengenal katekin pada semua sampel yaitu kristal katekin berbentuk jarum, pengujian KLT ditemukan adanya noda tunggal pada masing-masing fraksi ekstrak dan standar katekin dengan nilai Rf 0,43. Penetapan kadar air diperoleh kadar air ekstrak gambir udang 6,54%, ekstrak gambir cubadak 7,11% dan ekstrak gambir riau 2,17%. Penetapan kadar abu total diperoleh kadar abu ekstrak gambir udang 0,57%, ekstrak gambir cubadak 0,54% dan ekstrak gambir riau 0,43%. Penetapan kadar abu tidak larut asam diperoleh kadar abu ekstrak gambir udang 0,28%, ekstrak gambir cubadak 0,18% dan ekstrak gambir riau 0,31%. Hasil penelitian yang diperoleh dapat disimpulkan bahwa ekstrak daun gambir varietas riau mempunyai mutu serta kualitas yang paling baik dengan kandungan kadar katekin paling tinggi.

Gambir (Uncaria gambir Roxb) is an Indonesian agricultural commodity widely exported abroad. The primary compounds present in Gambir leaves are catechins. Catechin content in Gambir leaves ranges from approximately 7% to 33%. This study aims to compare the quality and characteristics of Gambir leaf extracts from three different plant varieties through specific and non specific tests. The chosen Gambir varieties include the shrimp variety, cubadak variety, and Riau variety. Yield testing of the extracts yielded 14.53% for shrimp Gambir extract, 13.76% for cubadak Gambir extract, and 12.71% for Riau Gambir extract. Organoleptic testing revealed reddish-orange color for shrimp Gambir extract, brownish-yellow for cubadak Gambir extract, and golden yellow for Riau Gambir extract. Catechin levels were determined using a UV-Vis spectrophotometer, resulting in catechin percentages of 84% for shrimp Gambir extract, 85% for cubadak Gambir extract, and 87% for Riau Gambir extract. Microscopic analysis of the extract identified needle-shaped catechin crystals in all samples. Thin Layer Chromatography (TLC) testing displayed a single spot in each extract fraction, aligning with the catechin standard and an Rf value of 0.43. Water content determination exhibited values of 6.54% for shrimp Gambir extract, 7.11% for cubadak Gambir extract, and 2.17% for Riau Gambir extract. Total ash content determination resulted in values of 0.57% for Shrimp Gambir extract, 0.54% for Cubadak Gambir extract, and 0.43% for Riau Gambir extract. The acid-insoluble ash content determines the yield value of 0.28% for Shrimp Gambir extract, 0.18% for Cubadak Gambir extract, and 0.31% for Riau Gambir extract. The research outcomes lead to the conclusion that Riau variety Gambir leaf extract showcases superior quality and the highest catechin content.