Pengaruh suhu dan waktu infusa terhadap kandungan total flavonoid dan total fenolik pada infusa daun benalu (Scurrula feruginea) (Jack) Danser

Abstract

Scurrula ferruginea (Jack) Danser has long been utilized in Indonesian traditional herbal medicine owing to its diverse bioactive constituents; however, the influence of preparation conditions on its phytochemical profile remains insufficiently characterized. This study investigated the effects of infusion temperature (60°C, 70°C, and 80°C) and steeping duration (15, 20, and 30 minutes) on the total flavonoid content (TFC) and total phenolic content (TPC) of S. ferruginea leaf infusions, employing a 3×3 Completely Randomized Factorial Design with two replicates. Spectrophotometry UV-Vis was performed to quantify TFC and TPC. Two-Way ANOVA depicted that infusion temperature exerted a highly significant effect on TFC (p< 0.001), whereas infusion duration did not significantly influence either variable. A statistically significant temperature and duration interaction was detected for TFC (p<0.001), indicating that the temperature-dependent flavonoid extraction is contingent upon the duration applied. Post hoc Tukey HSD analysis demonstrated that infusion at 70°C yielded significantly lower TFC (1.371 mg QE/g) relative to both 60°C (1.741 mg QE/g) and 80°C (1.687 mg QE/g), with no significant difference observed between the latter two temperatures. TPC remained comparatively stable across all treatment combinations, with temperature, duration, and their interaction all failing to exert a statistically significant effect. These findings establish infusion temperature as the dominant determinant of flavonoid extractability from S. ferruginea leaves, and indicate that a minimum steeping duration of 15 minutes at 60°C or 80°C is sufficient to maximize TFC without compromising TPC. This study provides an evidence-based foundation for optimizing the aqueous preparation of S. ferruginea leaf infusion as a candidate functional herbal beverage.