Preliminary characterization of medinilla speciosa blume extract for edible coating antioxidant candidate.

Parijoto (Medinilla speciosa Blume) is a typical fruit plant that has not been utilized optimally. One of the efficacious compounds contained in Parijoto is flavonoid groups which has the potential for antimicrobial and antioxidant properties. Many studies haven't applied Parijoto extract for edible coating components for preserving vegetables and fruits because both types of products are susceptible to post-harvest rot. The purpose of this study was to obtain Parijoto extract containing Flavonoid compounds that has potential for antimicrobial, antioxidant effect to use on edible coating in food preservation by confirming the presence of flavonoid content in the Parijoto ethanol extract and determine the yield and quantitatively test the total flavonoid content in the Parijoto ethanol extract. The stages of the research carried out were the extraction of Parijoto simplicia using 96% ethanol as a solvent in a ratio of 1:10 (maceration and remaceration methods), then qualitatively analyzing the Flavonoid contents in the extract by Thin Layer Chromatography (TLC) and the color change reaction test. Next, Flavonoid contents in this extract had been quantitatively analyzed by UV Vis Spectrophotometer. The results showed that ethanolic extract was obtained from Parijoto is 19,013 g or stated that yield 19,013%. Yields was obtained more than previous studies due to differences in preparation of Parijoto extract. Then flavonoid content was found 80,276 ppm in Parijoto extract. [ABSTRACT FROM AUTHOR]

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