STUDI EKSTRAKSI FLAVONOID KEDELAI (Glycine Max L.) PADA VARIETAS ANJASMORO DENGAN METODE MASERASI

Abstract

Flavonoids are phenolic compounds known to have high antioxidant activity that can prevent cancer and have potential as functional compounds in food and health. Flavonoids are naturally found in various fruit sources such as grapes, apples, oranges, and berries. The availability of these food ingredients still depends on imports. One natural ingredient that is widely available in Indonesia and rich in flavonoids is soybeans (Glycine max L.). However, information on the flavonoid content of Anjasmoro soybeans is still limited. This study aims to analyze the flavonoid content of Anjasmoro soybeans (Glycine max L.) using the maceration method. The extraction process was carried out using 70% ethanol solvent with variations in extraction time (18, 24, and 30 hours) and solvent ratio (1:10 (b/v), 1:20 (b/v), and 1:30 (b/v)). Total flavonoid content was analysed using UV-Vis spectrophotometry with quercetin as a standard. The variable observed included extract yield, and total flavonoids content. The data analysis used was two-way ANOVA followed by Duncan's Multiple Range Test (DMRT) and scoring test. The results of the measurement of flavonoid extraction from Anjasmoro soybeans showed that the yield ranged from 10.61% to 16.21% and the total flavonoid content ranged from 1.32 mg QE/g extract to 0.14 mg QE/g extract. Different extraction times and solvent ratios affected the yield and total flavonoid content. The best extraction time and solvent ratio for flavonoid extraction from Anjasmoro soybeans was treatment combination A3B3 with an extraction time of 30 hours and a solvent ratio of 1:30 (b/v).