JIIS: Jurnal Ilmiah Ibnu Sina (Oct 2017)
STANDARDISASI BUAH CABE RAWIT HIYUNG (Capsicum frutescens L.) ASAL TAPIN KALIMANTAN SELATAN
Abstract
Hiyung chili (Capsicum frutescens L.) is a type of local chili from Tapin, South Kalimantan. This research aims to know the parameter value of simplisia and extract of hiyung chili fruit. Standardization has been done by setting the value of specific and non-specific parameter simplisia and extracts from three different places which include simplisia organoleptic, test microscopic, compound soluble ethanol, the water-soluble, drying shrinkage, total ash content simplisia, acid insoluble ash content simplisia, contamination of heavy metals, extract organoleptic, yield, phytochemical screening, chromatography pattern, the determination of total flavonoid content, water content, ash content in total extracts, and acid insoluble ash content of the extract. The results of the three villages standardization of simplisia obtained an average are powder with reddish color, very spicy, spesific smell, there epidermis cells, hypodermis and parenchyma mesokarp, the soluble in ethanol compound content 19,55 ± 1,07%, water-soluble 32,33 ± 2,03%, drying shrinkage 2,22 ± 0,51%, total ash content 4,11 ± 0,44%, acid insoluble ash content 0,14 ± 0,01%, contamination of heavy metals Pb 2,00 mg/kg and Cd 4,00 mg/kg. The results of the three villages standardization of extracts obtained an average are condensed extract with brown color, very spicy, spesific smell, with a yield of 19,19 ± 1,03%, which contained the chemical constituents are alkaloids, flavonoids, phenolics, saponins, chromatogram pattern with Rf value of 0,18; 0,60; 0,98, total flavonoid content that most is Sungai Rutas 0,339%, water content 11 ± 0,67%, total ash content 7,96 ± 0,80%, and acid insoluble ash content 0,61 ± 0,05%.
