Curcumin concentration in fresh and decoction of dried Curcuma longa L. (Turmeric) rhizome as homemade jamu

Abstract

Curcuma longa (turmeric) is the most popular plant in Indonesia, which was used as an ingredient in Indonesia cuisines, traditional medicine (jamu). The pharmacological effect of the rhizome had correlation with the dosage of curcumin. The objective of the research is to evaluate the curcumin concentrations in fresh and decoction of dried rhizome as homemade jamu. Fresh rhizome was scraped and was kneaded with 50 ml of boiled water and filtered. Dried rhizome was boiled in 50 ml water at 90⁰C during 30 minutes, volume to be kept at constant, was filtered. Both supernatant was evaporated on the water bath. Curcumin in both dried supernatants were isolated with 50 ml methanol. Concentrations of curcumin were measured with spectrophotometer at wavelength 418 nm. Result from 20g fresh turmeric rhizome and 3.98 g decoction of dried turmeric rhizome could be isolated 30.35 mg and 25.5 mg curcumin respectively. In conclusion in the 20 g fresh turmeric rhizome and 3.98 g decoction of dried turmeric rhizome as homemade jamu contained 30.35 mg and 25.5 mg curcumin respectively.