Karakteristik Fitokimia, Antinutrisi, Aktivitas Antioksidan, dan Antibakteri Ekstrak Etanol Daun Singkong Varietas Ketan dan Mentega Berdasarkan Posisi Daun

Abstract

Cassava is one of the foods with many varieties that are cultivated in Indonesia. Besides the tuber, cassava leaves contain various bioactive compounds, including flavonoids, phenolics, chlorophyll, and tannins, which contribute to antioxidant and antibacterial activities. The concentration of these compounds is influenced by genetic background and leaf developmental stage. This study aimed to evaluate the phytochemical characteristics, antinutritional compounds, antioxidant activity, and antibacterial activity of ethanol extracts from cassava leaves of Ketan and Mentega varieties at different leaf positions. A two-factor Block randomized design was employed using cassava variety (Ketan and Mentega) and leaf position (1–3, 7–9, and 13–15) with four replications. Ethanolic extracts were analyzed for flavonoids, total phenolics, total chlorophyll, tannins, hydrogen cyanide (HCN), DPPH antioxidant activity, and antibacterial activity against Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. The results indicated that partially leaf position and variety significantly affected all observed parameters, while the interaction between leaf position and variety significantly influenced all observed parameters except HCN. Young leaves exhibited higher flavonoid and HCN contents, whereas phenolic, chlorophyll, tannin, antioxidant capacity, and antibacterial activity increase in older leaves. Antioxidant activity was positively associated with phenolic and flavonoid contents, while antibacterial activity was related to the accumulation of phytochemical compounds.