Pengembangan Sensor Kimia Untuk Penetapan Kadar Polifenol Total Ekstrak Daun Jambu Biji (Psidium guajava L.) (Chemical Sensor Development In Determining Total Phenolic Content Of Guava (Psidium Guajava L.) Leaves Extract)

Abstract

Guava (Psidium guajava L.) extract has been developed as phytopharmaceutical drugs for several activities, such as diarrhea and dengue fever. One of its important constituents is polyphenols. This study was aimed to develop a chemical sensor for determining total phenolic content of guava leaves extract which is fast, precise, and easy to use. 8 mM sodium periodate (NaIO 4 ) was used as oxidator reagent, and 48 mM 3-methyl-2-benzothiazolinone hydrazone hydrochloride (MBTH) was used as chromogen. Characteristic analysis of chemical sensor that had been carried out including determination of response time (30 minutes), linearity (regression coefficient (r) = 0.9970), and selectivity to sodium benzoate and sucrose (% interference = 8.54% and 23.37%). Determination of total phenolic content to three types of guava leaves extracts, namely lambo guava, pink guava, and white guava showed that application of chemical sensor and UV-Vis spectrophotometry was not significantly different based on independent t-test (α = 0.05). Therefore, the chemical sensor can be utilized as an alternative tool to determine total phenolic content of guava leaves extract.