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Abstract

Garlic (Allium sativum L.) is one of the medicinal plants that has a potential to be developed to become a traditional medicine. Traditional medicinal products and medicinal plants which have good quality are determined by the quality and safety of the extract. One of many factors that can affect the quality is the growing area. This research aimed to compare the value of physicochemical parameters as well as the levels of compounds responsible for pharmacological activity in ethanol 70% extract of garlic obtained from two growing areas, Bogor and Wonosobo. The test results obtained from garlic extract of Bogor were: compound contents dissolved in water was 62.5684%, compound contents dissolved in ethanol was 10.0779%, essential oils contents was 0.7477%, levels of allyl disulfide was 1.8322%, total ash content was 2.3529%, ash content insoluble in acid was 0.1115%. While the test results obtained from garlic extract of Wonosobo: compound contents dissolved in water was 59.0007%, compound contents dissolved in ethanol was 8.9230%, essential oils contents was 0.3400%, levels of allyl disulfide was 1.6542%, total ash content was 3.0196%, ash content insoluble in acid was 0.4974%. Based on those results, the best quality extract was garlic from Bogor with higher specific parameter values and lower non-specific parameter values.

Bahasa Abstract

Bawang putih (Allium sativum L.) merupakan salah satu tanaman obat yang potensial untuk dikembangkan menjadi obat tradisional. Produk obat tradisional dan tanaman obat yang berkualitas ditentukan salah satunya oleh mutu dan keamanan ekstrak. Faktor yang dapat mempengaruhi mutu salah satunya adalah daerah tempat tumbuh. Penelitian ini bertujuan untuk membandingkan beberapa nilai parameter fisikokimia serta kadar senyawa yang bertanggung jawab atas aktivitas farmakologis dalam ekstrak etanol 70% bawang putih yang didapat dari dua tempat tumbuh yaitu Bogor dan Wonosobo. Ekstrak bawang putih yang berasal dari Bogor menunjukkan hasil kadar sari larut air 62,5684%, kadar sari larut etanol 10,0779%, minyak atsiri 0,7477%, kadar allyl disulfide 1,8322%, kadar abu 2,3529%, dan kadar abu tidak larut asam 0,1115%. Ekstrak bawang putih yang berasal dari Wonosobo menunjukkan hasil kadar sari larut air 59,0007%, kadar sari larut etanol 8,9230%, minyak atsiri 0,3400%, kadar allyl disulfide 1,6542%, kadar abu 3,0196%, dan kadar abu tidak larut asam 0,4974%. Berdasarkan hasil penelitian tersebut, disimpulkan ekstrak yang mempunyai mutu paling baik adalah bawang putih yang berasal dari Bogor dengan nilai parameter spesifik yang lebih tinggi dan nilai parameter non spesifik yang lebih rendah.

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