Abstract
Shallots (Allium ascalonicum L.) of Brebes are plants with a high flavonoid content. Furthermore, the flavonoids in shallots were extracted using the proper methods and solvents. In this study, shallot simplicia was dried at 30, 40, 50, and 60°C before being macerated in a 70% ethanol solvent. Water, ethyl acetate, and n-hexane were used as solvents to fractionate the ethanol extract. Ultraviolet visible (UV-Vis) spectrophotometry was used to determine the total flavonoid levels in the extract. The best results were obtained from HPLC readings of the quercetin chromatogram profile. The ethanol extract contained the most flavonoids, with 13.484 mg EQ/g after drying at 40°C
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