Uji Toksisitas Akut Ekstrak Etanol Bawang Hitam

Ellen Stephanie Rumaseuw, Yoppi Iskandar, Eli Halimah

Abstrak


Negara Indonesia memiliki keberanekaragaman hayati jenis tanaman yang tersebar di seluruh wilayah. Bawang hitam merupakan produk olahan bawang putih yang telah melalui proses pemanasan optimal pada suhu 70oC selama 21 hari. Bawang hitam dapat menjadi herbal terstandar bila telah melalui uji kualitas dan keamanan. Tujuan penelitian ini yaitu mengetahui tingkat keamanan ekstrak etanol bawang hitam. Uji keamanan dengan cara uji toksisitas akut dengan 5 kelompok perlakuan yaitu kontrol negatif, kelompok I (5 mg/kg BB), kelompok II (50 mg/kg BB), Kelompok III (300 mg/kg BB), kelompok IV (2000 mg/kg BB). Penelitian yang diperoleh menyatakan bahwa parameter standar bawang hitam memenuhi parameter standar umum tumbuhan Indonesia. Pemberian ektrak etanol bawang hitam menimbulkan gejala-gejala toksik ringan selama pengamatan pada uji toksisitas akut dan memperoleh nilai LD50 > 2000 mg/kg BB yang termasuk pada kategori 4 pada OECD Guidelines for The Testing of Chemicals.


Kata Kunci


Bawang Hitam, Standarisasi Herbal, Uji Toksisitas Akut

Teks Lengkap:

PDF

Referensi


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DOI: https://doi.org/10.24198/ijbp.v2i1.37973

DOI (PDF): https://doi.org/10.24198/ijbp.v2i1.37973.g17465

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