Pembuatan Dan Karakterisasi Ekstrak Kering Daun Jambu Biji (Psidium guajava L.)
Abstrak: A study about
production and characterization of dried guava leaf extract with the addition
of lactose as drying agents has been performed. Dried extract characterization
result are: powder, brown color, characteristic odor and taste like plant and
somewhat bitter taste. Dry extract was made by adding lactose in ratio of
extracts:lactose 2:1; 1:1, and 2 : 3 and the best extract was in ratio 2:1.
Levels of water-solube compound the extract 2:1 was 83.90% ± 1.49%, levels of
ethanol. Soluble compounds 13.01% ± 0.11%, total flavonoid content of 1.17% ±
0.01%, loss on drying 1.52% ± 0.07%,
apparent specific gravity 0.60 g/mL and specific gravity of incompressible 0.78
g/mL, total ash content of 1.174% ± 0.006% and acid insoluble ash content of
0.946% ± 0.036%.
Kata Kunci: guava leaf, dry
extract, lactose
Penulis: Zulharmitta, Ummil
Kasypiah, Harrizul Rivai
Kode Jurnal: jpfarmasidd120279
