Pengaruh Metode Pengeringan Terhadap Aktivitas Antioksidan Ekstrak Etanol

Endra Pujiastuti; Rahma Sani Saputri

doi:10.31596/cjp.v3i1.43

Pengaruh Metode Pengeringan Terhadap Aktivitas Antioksidan Ekstrak Etanol

DOI: https://doi.org/10.31596/cjp.v3i1.43

Endra Pujiastuti^(1*), Rahma Sani Saputri⁽²⁾

(1) STIKES Cendekia Utama Kudus
(2) STIKES Cendekia Utama Kudus
(*) Corresponding Author

Abstract

Drying is the most important step to keep the compound stability in simplicia and is very influential to produce good quality igredients in the antioxidant activity contained in the simplicia. Antioxidants are oxidation-free inhibitors of free radical reactions. Parijoto is one of the plants that have antioxidant compounds.This study aims to determine the effect of drying, concentration of antioxidant activity of parijoto (Medinilla speciosa Blume) fruit. The drying method used is direct sunlight drying, indirect sunlight and oven. The antioxidant activity of ethanol extract on drying method was determined by 2,2 diphenyl-1-picrylhidrazyl (DPPH) method which is free radical. The qualitative test DPPH showed that the higher levels of ethanol extract from the three drying methods further diminished the color of DPPH solution in ethanol.The result showed thet the drying method gave different effect to the antioxidant activity of parijoto fruit which is significant(p<0,05). Drying methods wich have high antioxidant activity are given by drying using oven method with an IC₅₀Â value 33,75Âµg/ml.

Keywords

antioxidant;medinilla speciosa blume;DPPH;drying method

Full Text:

PDF

Article Metrics

Abstract viewed : 2703 times |

PDF files downloaded : 2531 times

References

Boots, A. W., Haenan, G.R. M. M., Bast, A. (2008). Health effects of quercetin: From antioxidant to nutraceutical. European Journal of Pharmacology, 585 (2-3), 325-337.

Halliwell, B. (2012). Free radicals and antioxidants: updating a personal view. Nutrition Reviews, 70 (5), 257-265.

Hernani, Nurdjanah, R. (2009). Aspek Pengeringan Dalam Mempertahankan Kandungan Metabolit Sekunder Pada Tanaman Obat. Perkembangan Teknologi TRO, 21(2), 33â€“39.

Husni, A., Putra, D. R., Lelana, I. Y. B. (2014). Aktivitas Antioksidan Padina sp . Pada Berbagai Suhu Dan Lama Pengeringan, 165â€“173.

Muchtadi, T.R., Ayustaningwarno, F. (2010). Teknologi Proses Pengolahan Pangan. Alfabeta : Bandung.

Pujimulyani, D., Wazyka, A. (2009). Sifat Antioksidasi, Sifat Kimia Dan Sifat Fisik Manisan Basah Dari Kunir Putih (Curcuma mangga Val.), 29(3).

Riset Kesehatan Dasar. (2013). Badan Penelitian dan Pengembangan Kesehatan Kementrian Kesehatan RI.92, 259-260.

Utomo, A. D., Rahayu, W. S., Dhiani, B. A. (2009). Pengaruh Beberapa Metode Pengeringan Terhadap Kadar Flavonoid Total Herba Sambiloto (Andrographis paniculata). Pharmacy, 6(1), 58â€“69.

Wibowo, H. ., Wasino, Setyowati, D. L. (2012). Kearifan Lokal Dalam Menjaga Lingkungan Hidup (Studi Kasus Masyarakat di Desa Colo Kecamatan Dawe Kabupaten Kudus). Journal of Educational Social Studies, 1(1), 25â€“30.

Winarsi, H. (2011). Antioksidan Alami dan Radikal Bebas. Yogyakarta: Kanisus.

DOI: https://doi.org/10.31596/cjp.v3i1.43