DOI: https://doi.org/10.55373/mjchem.v25i5.63

Keywords: Flavonoids; moringa leaf processed products; UV-Vis spectrophotometry; chemistry learning resources

Abstract

This study aims to determine the levels of flavonoids in processed products of Moringa leaves (Moringga oleifera Lam) by using them as a source of chemistry learning. The samples used in this study were Moringa leaf tea and Moringa leaf sticks. The levels of flavonoids in processed Moringa leaf products were analyzed using the maceration method with a concentration test using UV-Vis spectrophotometry at a wavelength of 436.0 nm. Test the feasibility of learning chemistry resources using a team of experts and small groups. The results showed that Moringa leaf tea samples were 1.15 ± 0.098 g/100 g, and Moringa leaf sticks were 0.11 ± 0.014 g/100 g. Based on the results of the study, researchers can draw the conclusion that the processed product of Moringa leaves that has the best flavonoid content is Moringa tea with a value of 1.15 ± 0.098 g/100 g so that repeated heating processing can affect flavonoid levels and the results of the feasibility test of learning resources. chemistry obtained a value of 88.25% which indicates that the results of this study are very suitable to be used as a source of chemistry learning in the form of a practicum guide.