Uji Aktivitas Anti inflamasi Ekstrak Etanol Buah Jeruju (Acanthus Ilicifolius) Menggunakan Metode Penghambatan Denaturasi Protein

Abstract

Inflammation is the body’s defense response to pathogens, cell damage, and harmful chemicals. Although inflammation is protective, inflammation that occurs continously can develop into chronic inflammation which causes various inflammation disease. Steroidal and non-steroidal anti-inflammatory drugs (NSAIDs) are commonly used to treat inflammation, but prolonged use of these medications can lead adverse side effects. Jeruju (Acanthus ilicifolius) is one of the mangrove plants in Indonesia that has been widely utilized traditionally to treat inflammation. This study aims to analyze the bioactive compound and anti inflammatory activity of ethanol extract from jeruju fruit compared to the sodium diclofenac (positive control) in inhibiting protein denaturation. Jeruju fruit was first made into simplisia and then extracted using ultrasonication method in 96% ethanol, resulting in a yield 16,791% w/w. The ethanol extract of jeruju fruit was identified contain flavonoids, alkaloids, saponins, phenols, terpenoids and steroids. The ethanol extract of jeruju fruit was able to inhibit protein denaturation with inhibition percentage of >20%. Statistical analysis using an independent t-test showed a significant difference between ethanol extract of jeruju fruit and sodium diclofenac (p