Uji aktivitas antikoagulan ekstrak bawang bombai (allium cepa linnaeus) dengan metode lee-white = Anticoagulant activities of onion extract (allium cepa linnaeus) using lee-white method

Febriani, Fany (2021) Uji aktivitas antikoagulan ekstrak bawang bombai (allium cepa linnaeus) dengan metode lee-white = Anticoagulant activities of onion extract (allium cepa linnaeus) using lee-white method. Diploma thesis, Universitas Pelita Harapan.

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Abstract

Gangguan tromboemboli dapat menyebabkan penyakit kardiovaskular yang berbahaya. Terapi utama untuk penyakit tromboemboli adalah antikoagulan. Bawang bombai memiliki aktivitas antikoagulan dari senyawa organosulfur yaitu alisin dan senyawa flavonoid. Penelitian ini bertujuan untuk menguji aktivitas antikoagulan dari bawang bombai yang diekstraksi dengan metode maserasi menggunakan pelarut etanol 96%. Uji antikoagulan dilakukan terhadap sampel golongan darah A, B, AB, dan O menggunakan metode Lee-White. Enam tabung perlakuan diisi masing-masing 1 cc sampel darah dengan perlakuan meliputi kontrol (tanpa perlakuan), kontrol negatif (etanol 96%), kontrol positif (EDTA), dan variasi konsentrasi ekstrak 5; 7,5; 10%. Hasil yang diperoleh adalah penapisan fitokimia ekstrak bawang bombai mengandung senyawa metabolit sekunder meliputi flavonoid, saponin, dan fenol. Ekstrak bawang bombai dengan konsentrasi 5; 7,5; 10% tidak menghasilkan perbedaan rerata yang bermakna (p > 0,05) dengan kelompok tanpa perlakuan, sehingga ekstrak bawang bombai dengan konsentrasi 5; 7,5; 10% yang diekstraksi dengan pelarut etanol 96% menggunakan metode maserasi tidak memiliki aktivitas antikoagulan. Variasi konsentrasi ekstrak 5; 7,5; dan 10% dengan waktu penggumpalan darah yang dihasilkan tidak memiliki hubungan yang bermakna dengan nilai korelasi Pearson sebesar -0,024. Waktu penggumpalan darah yang dihasilkan dari golongan darah A, B, AB, dan O tidak berbeda signifikan dengan nilai p = 0,504 (p > 0,05). / Thromboembolic disorders can cause dangerous cardiovascular diseases. The main therapy for thromboembolic diseases is anticoagulants. Onions have anticoagulant activity from the organosulfur compounds, namely allicin and flavonoid compounds. This study aims to test the anticoagulant activity of onions extracted by maceration method using 96% ethanol as a solvent. The anticoagulant test was performed on samples of blood groups A, B, AB, and O using the Lee-White method. Six tubes were filled with 1 cc of each blood sample with treatments including control (without treatment), negative control (96% ethanol), positive control (EDTA), and variation of extract concentrations 5; 7.5; 10%. The results obtained were phytochemical screening of onion extract containing flavonoids, saponins, and phenols. Onion extract did not produce a significant mean difference (p > 0.05) with the untreated group, so the onion extract with a concentration of 5; 7.5; 10% extracted with 96% ethanol solvent using maceration method had no anticoagulant activity. Variation of extract concentration with the resulting blood clotting time does not have a significant relationship with the Pearson correlation value of -0.024. The clotting time of blood groups A, B, AB, and O was not significantly different with the value of p = 0.504 (p > 0.05).

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