Kadar Total Flavonoid dan Aktivitas Antiinflamasi Kombinasi Ekstrak Etanol Secang (Caesalpinia sappan L.) dan Jahe Merah (Zingiber officinale Roxb.) Terhadap Penghambatan Denaturasi Protein Bovien Serum Albumin

Abstract

Inflammation is a protective response caused by tissue damage, one of which is the result of protein
denaturation. Polyherbal formulations have pharmacological activity that can work dynamically to produce
maximum therapeutic benefits with minimal side effects. The purpose of this study was to determine the total
contents of flavonoids and anti-inflammatory activity of single extracts of secang (ES) and red ginger (EJ) and
the combination of the two extracts, namely: formulations F1 (1ES:1EJ), F2 (2ES:1EJ), and F3 (1ES:2EJ).
This research is an experimental research and carried out in vitro. Secang and red ginger extraction was
carried out using the maceration method with 96% ethanol. Determination of total flavonoid content was
carried out using the reaction method of aluminum chloride with quarcetin as a standard. Testing of antiinflammatory activity was carried out in vitro using the BSA protein denaturation method with diclofenac
sodium as a positive control. The results showed that the total flavonoid content of secang extract was 37.96 ±
0.27 mgQE/g extract and red ginger extract was 26.51 ± 0.79 mgQE/g extract.