Comparison of Saponin Levels of Lerak Extract (Sapindus rarak) Maceration and Socletation Results Based on UV-Vis Spectrophotometry Analysis

Abstract

The potential of Lerak fruit (Sapindus rarak) as a basic ingredient for medicine has been recognized because of its content, which is rich in saponin compounds. Saponin compounds are known to have antimicrobial effects, the ability to inhibit fungal growth, antidiabetic properties, and anti-inflammatory properties. To maximize the content of active compounds, optimization is required, including variations in extraction methods. This study aims to compare the levels of saponins produced by the maceration and Soxhletation extraction methods. Saponin levels were tested using the UV-Vis spectrophotometry method with standard Diosgenin. Data were analyzed using independent t-test statistics. The yield of the maceration and Soxhletation extraction methods was 70.59±0.505% and 84.71±1.956% respectively. The results of saponin levels obtained from the maceration and Soxhletation extracts were 1.395±0.005μgde/ml and 1.904±0.015 μgde/ml respectively. The statistical test results showed a significant value of 0.000, which is less than 0.05, with a 95% confidence level. The conclusion of this study was that there were significant differences in saponin levels in the macerated and soxhleted lerak extract, with the highest levels found in the Soxhletation method with levels of 1.904±0.015 μgde/ml.