Abstract

Production of soursop fruit has decreased one of the causes is the

attack of white flea (Pseudococcus cryptus) pests lately, improper use
of synthetic insecticides will have a bad impact. Therefore, it is
necessary to find alternative alternatives. Gamal plants (Gliricidia
maculata) are one of the plants that can be used as vegetable
insecticides because they contain flavonoid chemical compounds. This
study aims to quantify and determine the structure of flavonoid
compounds of gamal leaf polar extract and toxicity test for P. cryptus
mortality. Extraction was carried out by multilevel maceration of gamal
leaf powder using non-polar and polar solvents followed by bioassays
conducted at the Zoloogi Unila Laboratory, and analysis of the
determination of the structure and quantification of flavonoids using
UV-Vis Spectrophotometry and FTIR was carried out at the Integrated
Laboratory of Technology Innovation Center (ILTIC) . The results
obtained were methanol extract of Pringsewu cultivar gamal leaves
powder with flavonoid levels of 4.5 mg / L quercetin and phenolic
levels of 3.2 mg / L gallic acid. While the water extract has flavonoid
levels of 3.6 mg / L quercetin and phenolic levels of 1.7 mg / L gallic
acid. Flavonoid compounds contained in Pringsewu gamal leaf powder
are included in the flavonol class with the 3-hydroxy-2-phenyl-1,4-
benzopirone structure. The crude extract of Pringsewu gamal leaf
powder was more effective than pure water extrac (0,106% : 0,164)

Keywords: quantification, structure determination, flavonoids

Background

Soursop fruit production in Indonesia has decreased by 17% in 2011

(Agricultural Statistics, 2014). The contributing factor is the attack of
pests and diseases on soursop fruit so that the quality and quantity of
the fruit decreases. One pest that causes soursop production is white
lice (P. cryptus). One of the plants that can be used as a vegetable
insecticide is gamal leaves (G. maculata). Gamal leaves contain
chemical compounds including flavonoids, saponins and steroids
(Lebang, et al., 2016). The purpose of this study is to quantify and
determine the structure of compounds that have the potential as
vegetable insecticides on gamal plants (G. maculata).

Research Methodology

Extraction was carried out by multilevel maceration of gamal leaf

powder using non-polar (hexane and dichloromethane) and polar
(methanol and water) solvents followed by bioassays conducted at the
Zoloogi Unila Laboratory, as well as an analysis of the structure and
quantification of flavonoid compounds using UV-Vis Spectrophotometry
and FTIR carried out at the Integrated Laboratory of Technology
Innovation Centers (ILTIC).

Result and Discussion

The results obtained were methanol extract of Pringsewu cultivar

gamal leaf powder had flavonoid levels of 4.5 mg / L quercetin and
phenolic levels of 3.2 mg / L gallic acid. While the water extract has
flavonoid levels of 3.6 mg / L quercetin and phenolic levels of 1.7 mg /
L gallic acid. The difference in the levels of flavonoids and phenolics
produced can be caused by differences in solvents used at the time of
extraction. The high levels of flavonoids in methanol extract explained
that the characteristics of flavonoid and phenolic compounds in
extracts of gamma Pringsewu cultivar leaves had the same polarity as
methanol, so extracts with methanol produced high flavonoid
compounds. Spectro UV-Vis results of water extract of Pringsewu
cultivar gamal leaf powder including flavonoid compounds of flavonols,
because it has a peak wavelength (band II) is 263 nm and a peak in
(band I) 386 nm with 3-hydroxy-2-phenyl-1 structure , 4-benzopirone.
Rough extract of Pringsewu cultivar gamal leaf powder is more
effective against white flea mortality in soursop plants based on LC50 72

hours value of crude water extract of 0.106% compared to pure extract

of LC50 72 hours gamal leaf water of 0.164% due to synergism of various
components of bioactive compounds in crude water extracts such as
flavonoids, saponins and steroids. According to Safirah (2016)
secondary metabolites have various working mechanisms that work
synergistically. The combination of the content of compounds such as
tannins, flavonoids, saponins, and alkaloids causes a synergistic effect
in killing off insects.