The Effect of Maceration and Ultrasonic Extraction Methods on the Antioxidant Activity of Beluntas Leaves (Pluchea indica L.)

The antioxidant activity of the ethanol extract of beluntas leaves (Pluchea indica L.) was tested using the DPPH
(1,1-diphenyl-2-picrylhydrazyl) method. This method is simple, easy to use and short in time. Several plants have
used the ultrasonic extraction method for a short time and produced a higher yield than the maceration method. The
aim of this research was to determine the effect of extraction methods on the antioxidant activity of beluntas leaves.
This research method is an experimental method that uses beluntas leaves, extracted using the maceration method
for 24 hours and ultrasonics for 30 minutes, 60 minutes. The extraction results were measured for their antioxidant
activity using a UV-Vis Spectrophotometer. The results showed that extraction of beluntas leaves using the
maceration method produced an IC50 of 79.99 μg/ml and sonication for 60 minutes produced an IC50 of 54.29 ug/ml,
including the strong category, while the ultrasonic method for 30 minutes produced an IC50 of 48.81 ug/ml. ml is in
the very strong category. The conclusion of this research is that the ultrasonic extraction method produces higher
antioxidant activity with an IC50 value of 48.8100 compared to the 24 hour maceration method with an IC50 value
of 79.9930