Standardization Study of Simplicia and Extract of Calamondin (Citrus microcarpa Bunge) Peel, Quantification of Hesperidin and Antibacterial Assay

Introduction: Calamondin (Citrus microcarpa Bunge) is a commodity which is widely grown in Indonesia, including in western Sumatera. Aim: This study was conducted to Standardization Study of Simplicia and Extract of Calamondin (Citrus microcarpa Bunge) Peel, Quantification of Hesperidin and Antibacterial Assay. Materials and Methods: The semi-solid extract of Calamondin peel was made by the maceration method using 70% ethanol solvent. Then standardization study chamomile extract (Organoleptic examination of extracts, Chromatographic analysis, Total Ash, Acid-insoluble ash, Water content), quantification of hesperidin by TLC-densitometry method and antibacterial activity assay for diffusion method. The antibacterial activity of extracts against Staphylococcus aureus, Escherichia coli, Enterococcus faecalis and Pseudomonas aeruginous. Results: The organoleptic properties of the calamondin peel showed that the outer surface was brown and the inside was yellow, slightly smelly and sour taste. Microscopic characterizations obtained identifiers of calcium oxalate crystal fragments, fibers, parenchyma with oil cells, ladder-shaped transport tissue. Water and alcohol-soluble extractive are not less than 19.73% ± 0.97% and 10.26% ± 0.25%, loss on drying is not more than 10.78% ± 0.05% and the total and acidinsoluble ash is not more than 4.33% ± 0.03% and 1.01% ± 0.07%. The calamondin peel extract is described in the form of thick extract, a specific smell, a black color, bitter taste and yield not less than 25.33% ± 1.3%. Quantification of hesperidin obtained not less than 4.78% ± 0.09%, a water content of no more than 17.47% ± 0.82% and the total ash content and acid insoluble ash are not more than 4.65% ± 0.06% and 0.13% ± 0.04%. Antibacterial activity of extracts against Staphylococcus aureus, Escherichia coli, Enterococcus faecalis and Pseudomonas aeruginous at 15% concentration with inhibitory diameter range of 7.65 mm ± 0.36 mm to 9.96 mm ± 0.52 mm and at a concentration of 20% with inhibitory diameter ranges of 9.26 mm ± 0.72 mm to 13.39 mm ± 0.28 mm. Conclusion: Calamondin (Citrus microcarpa Bunge) peel have antioxidant and antibacterial activity.