A Qualitative Analysis of Tannin Type and Tannin Content in Meniran Tea (Phyllanthus Niruri Linn.) with Permanganometry Method

Meniran (Phyllanthus niruri Linn.) extract is known to be a source of antioxidants and non-toxic. The content of antioxidants in meniran is donated by tannin. The use of meniran (Phyllanthus niruri Linn.) extract as an herbal medicine has been widely used. Meniran (Phyllanthus niruri Linn.) can be brewed as tea and made into a drink, but the content of antioxidants in meniran tea is not widely known. The use of meniran (Phyllanthus niruri Linn.) tea can directly avoid the effects of residual solvents on extracting. The purpose of this study is to determine the type of tannin and tannin content in meniran (Phyllanthus niruri Linn.) tea with the permanganometry method. Meniran tea (Phyllanthus niruri Linn.) was made by washing and drying at room temperature. Meniran (Phyllanthus niruri Linn.) was collected from grass or roadside in the Tasikmalaya Regency. The research were conducted at the Basic Laboratory of the Faculty of Health Sciences, Siliwangi University. The results of the qualitative analysis showed that tannins contained in meniran tea are included in a group of hydrolyzed tannins with tannin content of catechol complex. The tannin content contained in 1 gram of meniran tea is 7.56 mg (7.56%). Keyword: meniran, tannin, permanganometry, qualitative, antioxidants