Pengaruh suhu dan waktu infusa terhadap kandungan total flavonoid dan total fenolik pada infusa daun benalu (Scurrula feruginea) (Jack) Danser
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Scurrula ferruginea (Jack) Danser, secara tradisional telah digunakan dalam pengobatan herbal Indonesia karena potensi senyawa bioaktifnya. Namun, pengaruh kondisi persiapan infusa terhadap kandungan fitokimianya masih kurang dipahami. Penelitian ini bertujuan untuk menyelidiki pengaruh suhu infusa (60°C, 70°C, dan 80°C) dan durasi (15, 20, dan 30 menit) terhadap kandungan flavonoid total (TFC) dan kandungan fenolik total (TPC) dari infusa daun S. ferruginea menggunakan Rancangan Faktorial Acak Lengkap 3×3 dengan dua ulangan. TFC dan TPC ditentukan secara spektrofotometri UV-Vis. Analisis Two-Way ANOVA menunjukkan bahwa suhu infusa memiliki pengaruh yang sangat signifikan terhadap TFC (p<0,001), sedangkan durasi infusa tidak menunjukkan pengaruh signifikan baik pada TFC maupun TPC. Interaksi signifikan antara suhu dan durasi terdeteksi untuk TFC (p<0.001), menunjukkan bahwa pengaruh suhu terhadap ekstraksi flavonoid bergantung pada durasi yang diterapkan. Analisis post hoc Tukey HSD menunjukkan bahwa infusa pada suhu 70°C menghasilkan TFC yang secara signifikan lebih rendah (1,371 mg QE/g) dibandingkan dengan 60°C (1.741 mg QE/g) dan 80°C (1,686 mg QE/g), sedangkan tidak ada perbedaan signifikan yang diamati antara kedua suhu terakhir. TPC tetap relatif stabil pada seluruh kombinasi perlakuan, dengan suhu, durasi, dan interaksi keduanya tidak menunjukkan efek yang signifikan secara statistik. Temuan ini menunjukkan bahwa suhu penyeduhan merupakan faktor dominan yang mengatur ekstraksi flavonoid dari daun S. ferruginea, dan durasi penyeduhan minimal 15 menit pada suhu 60°C atau 80°C sudah cukup untuk memaksimalkan hasil TFC. Studi ini memberikan dasar ilmiah untuk mengoptimalkan persiapan infus daun S. ferruginea sebagai minuman herbal fungsional potensial.
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