Extract Standardization in Ethyl Acetate Fraction from Sargassum Hystrix as Inhibitor of α-Amylase and αGlucosidase

Seaweed has great potential in the food and pharmaceutical fields, and it is well known for its anti-diabetic property. The standardization of the preparation of ingredients or food products is very important in the development of drugs. Therefore, this study aims to determine the results of the standardization of extracts in the ethyl acetate fraction of Sargassum hystrix as inhibitors of α-amylase and α-glucosidase. Furthermore, S. hystrix was extracted and partitioned using chloroform, ethyl acetate, and methanol. The ethyl acetate fraction was tested for standardization containing specific and non-specific parameters. The specific parameters include the identity of simplicia, organoleptics, number of compounds dissolved in certain solvents, total flavonoids, and antidiabetic properties. Meanwhile, non-specific parameters include total bacteria and mold, as well as moisture, ash, and heavy metal content (Pb and Cd). In addition, the simplicia ethyl acetate fraction was obtained from brown seaweed S. hystrix using all parts of the plant. The results showed an organoleptic appearance in the form of a coarse powder approaching crystals, which is dark yellow in color with reduced fish smell. The levels of the compound dissolved in water and ethanol were 71.93 ± 4.26 and 14.33 ± 0.82 respectively. The total flavonoids were 2.23 ± 0.10 mgQE/g, and spot 3 compounds obtained from TLC of ethyl acetate fraction as antidiabetic were pentadecanoic acid (2.08), benzenedicarboxylic acid (77.77), and hexadecanoic acid (5.14). Furthermore, the values for the water content, ash content, total bacteria, and total mold were 9.43 ± 0.46, 77.62 ± 0.91, 163.33 ± 126.62 CFU/g, and 3.36 x 103 ± 1.8 x 10³ CFU/g, respectively, while the number of Cd and Pb were not obtained.