THE EFFECT OF MACERATION TIME ON TOTAL ALKALOID LEVELS IN BROCOLI (Brassica oleracea var. italica) BY USING UV-Vis SPECTROPHOTOMETRY METHOD

Abstract

ABSTRACT

Broccoli is known to be very rich in secondary metabolites, such as alkaloids, flavonoids,
tannins, polyphenols, essential oils, and polypeptides. Alkaloids are one of the secondary
metabolites that are commonly found in nature and have physiological activities. The
extraction time factor is the thing that can affect the quality of the extraction results which in
this study is the alkaloid content. This study aims to determine the optimal maceration time so
that it can produce optimum total alkaloid content. The stages in this study include sample
preparation and then sample extraction by maceration using 96% ethanol with differences in
maceration time of 1 day, 2 days and 3 days. Furthermore, identification using TLC and
analysis of total alkaloid content using UV-Vis spectrophotometer. Kruskal Wallis test was
used to determine whether there was an effect of maceration time on total alkaloid content.
The results showed that the highest average total alkaloid content in the second sample was
maceration for 2 days with a concentration of 17.5%. The Kruskal Wallis test showed that
there was no effect between maceration time on total alkaloid content.