QUALITY PARAMETERS AND DETERMINATION OF TOTAL FLAVONOID LEVELS FROM THE HIGHEST ANTIOXIDANT ACTIVITY OF ETHANOL 70% EXTRACT JACKFRUIT PEEL (ARTOCARPUS HETEROPHYLLUS L.) BY MACERATION, REFLUX, AND ULTRASONIC METHODS

Objective: The aim of this study was to investigate and determination of total flavonoid levels antioxidant activity of ethanol 70% extract jackfruit peel (Artocarpus heterophyllus L.) by maceration, reflux, and ultrasonic methods Methods: Jackfruit peel was extracted by using maceration, reflux, and ultrasonic methods with 70% of ethanol as the solvent. Antioxidant activity using DPPH free radical scavenging and determination of total flavonoid levels using colorimetric methods. Conclusion: The results of phytochemical screening indicates that jackfruit peel contains flavonoids, saponins, tannin, and triterpenoids; the best antioxidant activity is found in the maceration method. The extract of Jackfruit peel fullfill the quality parameters requirements. Results: The determination was carried out at the Center for Plant Conservation and Botanical Gardens-LIPI, Bogor. The results of this determination indicate that the material studied belongs to the species Artocarpus heterophyllus L.