The Uji Aktivitas Antioksidan Ekstrak Buah Senggani (Melastoma malabathricum L.) dan Ekstrak Buah Bit (Beta vulgaris L.)

Septiani, Septiani

doi:10.33059/katalis.v3i2.3108

Cited by 6 publications

(7 citation statements)

References 3 publications

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“…The antioxidant activity test results obtained from the nanoemulsion preparation of beetroot extract were not much different from previous research by Sawiji & La (2022), where the antioxidant activity of the body butter preparation of ethanol extract of beetroot (Beta vulgaris L.) had an IC50 value of 133.34 ppm. These two results show differences with other studies that carried out antioxidant testing on pure extracts of beetroot which were not in dosage form, such as in research by Septiani (2020), where beetroot showed very strong antioxidant activity, namely 7.77 ppm. Other studies also showed similar results where the antioxidant activity of beetroot extract in Asra et al, (2020), has an IC50 value of 21.8878 ppm which is also included in the very strong category.…”

Section: Antioxidant Activity Test Of Nanoemulsion Preparation Of Bee...contrasting

confidence: 93%

Antioxidant Activity Of Nanoemulsion Of Beet Fruit Extract Using The Dpph Method

Nisa

2024

MFI

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Free radicals are one of many forms of reactive oxygen sorts known for having unpaired electrons. The presence of free radicals in the body can cause damage such as premature aging, characterized by the appearance of wrinkles. This damage can be countered with antioxidant compounds. Beetroot is one of the fruits with antioxidant properties due to the presence of betacyanin compounds from the flavonoid group. This research aims to identify the antioxidant activity and IC50 value of beetroot (Beta vulgaris L.) extract nanoemulsion formulations using the DPPH method. Nanoemulsion formulations were prepared with varying concentrations of beetroot extract at 1% (X1), 3% (X2), and 5% (X3) to determine which concentration has the best antioxidant activity. Quality evaluation of the nanoemulsion formulations was also conducted, including organoleptic tests, pH tests, and homogeneity tests. The results showed that the beetroot extract nanoemulsion formulations have antioxidant activity and meet the requirements for physical properties and formulation stability. Nanoemulsion formulations with 5% (X3) beetroot extract content exhibited the best antioxidant activity with an IC50 value of 136.475 ppm.

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Section: Antioxidant Activity Test Of Nanoemulsion Preparation Of Bee...contrasting

confidence: 93%

Antioxidant Activity Of Nanoemulsion Of Beet Fruit Extract Using The Dpph Method

Nisa

2024

MFI

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“…Buah Senggani memang belum begitu populer seperti buah-buahan lainnya, tetapi juga memiliki potensi nutrisi yang tidak boleh diabaikan. Buah Senggani mengandung senyawa alkaloid, flavonoid, dan tanin yang bersifat sebagai antibakteri (Septiani, 2020). Senyawa alkaloid, flavonoid, dan tanin telah dikenal memiliki aktivitas antibakteri yang kuat karena dapat mengganggu pertumbuhan bakteri dengan berbagai mekanisme, termasuk mengganggu pembelahan sel bakteri, menghambat sintesis dinding sel, atau mengganggu proses metabolisme bakteri.…”

Section: Keberagaman Jenis Tumnbuhan Liar Sayursayuranunclassified

Wild Edible Plants as an Alternative Food Source for The Community of Pakis Baru Village, Nawangan, Pacitan

Cahyanti,

Eskundari,

Purwanto

2024

JBT

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Wild edible plants" is a term used to refer to wild plants that can be consumed or used as a food source by humans. Village communities often use wild edible plants to obtain additional food sources, especially in situations where access to other food ingredients is limited. The aim of this research is to find out the types of wild plants that are often used as alternative food ingredients, including the parts of the plants used and the processing efforts. The data analysis method used in this research is the qualitative descriptive method. Based on the results of interviews with informants, namely the people of Pakis Baru Village, 37 types of wild edible plants from 22 families were obtained which were used as alternative food, including tubers, vegetables and fruit. The most widely used wild edible plants, namely vegetables (24 species), followed by tubers (6 species), fruits (6 species) and other preparations in the form of grass jelly (1 species). The parts or organs of wild plants consumed are young leaves or leaf shoots, stems, flowers, fruit, bamboo shoots and tubers. The common processing methods are steaming, boiling, sautéing, roasting, botok, extracting the starch for certain food preparations, or consuming it directly as fresh vegetables. The high diversity of wild edible plant species shows that Pakis Baru Village has great potential as an alternative food source. From utilizing this diversity, society can develop varied and sustainable food strategies.

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“…Pada bercak kelima dengan nilai Rf 0,83 menghasilkan bercak warna ungu termasuk kedalam golongan flavonoid. Sejalan dengan penelitian (Fidrianny et al, 2018;Fadhli et al, 2020;Septiani, 2021) bahwa senyawa-senyawa golongan metabolit sekunder yang berkontribusi dalam memberikan aktivitas antioksidan berasal dari senyawa golongan flavonoid dan fenolik. Dimana senyawa-senyawa golongan tersebut memiliki kemampuan untuk menyumbangkan atom hidrogennya kepada radikal bebas.…”

Section: Hasil Uji Kualititatif Aktivitas Antioksidan Pigmen Warna Un...unclassified

“…Vitamin C digunakan sebagai pembanding, karena merupakan senyawa yang telah diketahui mempunyai aktivitas antioksidan yang sangat kuat. Hal itu vitamin C mempunyai gugus hidroksi bebas yang bertindak sebagai penangkap radikal bebas dan jika mempunyai gugus polihidroksi akan meningkatkan aktivitas antioksidan (Septiani, 2021). Berdasarkan analisis statistik uji Independent T-Test didapatkan nilai sig.…”

Section: Hasil Uji Kuantitatif Aktivitas Antioksidan Ekstrak Bunga Ha...unclassified

KAJIAN FITOKIMIA PIGMEN WARNA UNGU DAN PROFIL ANTIOKSIDAN PADA EKSTRAK BUNGA HARENDONG (Melastoma malabatrichum L.)

Suhendy¹,

Astuti²,

Gustaman³

2022

J. of Pharm.

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Bunga harendong (Melastoma malabatrichum L.) merupakan salah satu tanaman sebagai sumber pigmen alami yang berkontribusi terhadap zat warna ungu. Pigmen warna ungu yang terdapat pada tanaman salah satunya bersumber dari antosianin dan diketahui bahwa secara farmakologis antosianin memberikan aktivitas antioksidan. Penelitian ini bertujuan untuk mengetahui pigmen warna ungu pada beberapa ekstrak dan menentukan aktivitas antioksidan secara kualitatif dan kuantitatif ekstrak terpilih. Serbuk simplisia bunga harendong diekstraksi dengan maserasi bertingkat menggunakan pelarut yang berbeda kepolaran dan ditambahkan dengan pelarut asam klorida 1%. Pengujian ekstrak dengan monitoring pigmen warna ungu dan memberikan aktivitas antioksidan secara kualitatif menggunakan kromatografi lapis tipis dan pengujian kuantitatif antioksidan menggunakan metode spektrofotometri UV-Vis dengan reagen DPPH. Data IC50 yang diperoleh dianalisis secara statistik menggunakan SPSS dengan metode independent T-Test. Pigmen warna ungu sebagai flavonoid yang memberikan aktivitas antioksidan secara kualitatif hanya terdapat pada ekstrak etil asetat dengan nilai Rf masing-masing sebesar 0,14 dan 0,84. Rataan nilai IC50 pada ekstrak etil asetat dan vitamin C secara berturut-turut adalah 4,54 ppm dan 2,85 ppm. Secara analisis statistik kedua nilai tersebut berbeda signifikan (p<0,05). Pigmen warna ungu sebagai flavonoid terdapat pada ekstrak etil asetat bunga harendong yang memberikan aktivitas antioksidan dengan kategori sangat kuat. Kata Kunci : Antioksidan; Bunga Harendong; Pigmen Warna Ungu

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The Uji Aktivitas Antioksidan Ekstrak Buah Senggani (Melastoma malabathricum L.) dan Ekstrak Buah Bit (Beta vulgaris L.)

Cited by 6 publications

References 3 publications

Antioxidant Activity Of Nanoemulsion Of Beet Fruit Extract Using The Dpph Method

Antioxidant Activity Of Nanoemulsion Of Beet Fruit Extract Using The Dpph Method

Wild Edible Plants as an Alternative Food Source for The Community of Pakis Baru Village, Nawangan, Pacitan

KAJIAN FITOKIMIA PIGMEN WARNA UNGU DAN PROFIL ANTIOKSIDAN PADA EKSTRAK BUNGA HARENDONG (Melastoma malabatrichum L.)

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