Electronic Theses and Dissertation

Lambai merupakan makanan tradisional khas aceh yang memanfaatkan 44 jenis tumbuhan lokal sebagai bahan penyusun dan berpotensi mengandung senyawa bioaktif yang bermanfaat bagi kesehatan. penelitian ini bertujuan untuk menganalisis kandungan senyawa bioaktif, kadar total fenol, kadar total flavonoid, dan aktivitas antioksidan pada enam jenis daun penyusun lambai, yaitu daun laban, daun jambu bol, daun senduduk, daun melinjo, daun kelakai, dan daun mareme. penelitian menggunakan rancangan acak lengkap (ral) satu faktor dengan enam perlakuan dan tiga ulangan. parameter yang diamati meliputi rendemen, kadar air simplisia, skrining fitokimia, kadar total fenol, kadar total flavonoid, serta aktivitas antioksidan (ic₅₀) metode dpph. hasil penelitian menunjukkan bahwa jenis daun penyusun lambai berpengaruh sangat nyata (p≤0,01) terhadap kadar air simplisia, kadar total fenol, kadar total flavonoid, dan aktivitas antioksidan. seluruh simplisia memenuhi persyaratan mutu kadar air simplisia (

Lambai is a traditional Acehnese dish made from 44 types of local plants and has the potential to contain bioactive compounds beneficial to health. This study aimed to analyze the content of bioactive compounds, total phenolic content, total flavonoid content, and antioxidant activity in six types of leaves used in lambai, namely laban leaves, jambu bol leaves, senduduk leaves, melinjo leaves, kelakai leaves, and mareme leaves. The study used a one-factor completely randomized design (CRD) with six treatments and three replicates. The parameters observed included yield, moisture content of the crude extract, phytochemical screening, total phenolic content, total flavonoid content, and antioxidant activity (IC₅₀) using the DPPH method. The results showed that the type of leaf used in lambai had a highly significant effect (P≤0,01) on the moisture content of the crude extract, total phenolic content, total flavonoid content, and antioxidant activity. All crude extracts met the quality requirement for moisture content (