Keji beling (Strobilanthes crispa Bl.) is an herbal plant that contains bioactive compounds, including phenols, tannins, alkaloids, saponins, and polyphenols, which have the potential to exhibit antioxidant, antibacterial, and anticancer properties. This study aims to determine the total levels of phenols and tannins in the ethanol extract of Keji beling leaves using the UV-Vis spectrophotometry method as a scientific basis in the development of herbal products. The extraction process is carried out through maceration using 96% ethanol. The phenol content was determined by the Folin–Ciocalteu reagent at a wavelength of 798 nm, while the tannins were analyzed using the Folin-Denis reagent at a wavelength of 650 nm. Data analysis was carried out using one-way ANOVA. The results showed that the total phenol content was 102,350 μg GAE/g at 1000 ppm and 144,700 μg GAE/g at 500 ppm, and the tannin content was 24,382 mg TAE/g extract. The phenol and tannin composition detected in the extract demonstrates a significant contribution to the pharmacological potential of Strobilanthes crispa Bl. in the development of herbal medicines with antioxidant efficacy, making it a valuable resource for the development of phytopharmaceuticals and the sustainable use of local natural resources.
Sofwatulmuna et al. (Fri,) studied this question.