ABSTRACT
Free radical formation and oxidation reactions in biomolecules will last throughout life. This oxidation process can result in the production of extremely active free radicals that can harm the cellular structure and function. But the activity of these free radicals can be inhibited by antioxidants that complement the immune system. However, the lack of publication makes only a small percentage of the public know what local foods contain flavonoids such as fresh cabbage. The making of the extract is preceded by the treatment of opening the pores on fresh cabbage ceciwis using Microwave Assisted Extraction (MAE) for 5 minutes, then soaked with 70% ethanol with a 1:10 compared. Extracts that have been obtained are tested flavonoids using UV-Vis spectra. The maximum wavelength is obtained at 415 with an absorbance of 0.723. The total value of flavonoid ceciwis cabbage method of maceration by 1.1045% and maceration with MAE treatment by 2.5072%. The results showed the potential of cabbage ceciwis as an immunomodulator with the method of maceration of mae initial treatment better than without initial treatment.
