UJI IN VITRO AKTIVITAS ANTIOKSIDAN DARI EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus costaricensis) (IN VITRO ANTIOXIDANT ACTIVITY TEST FROM RED DRAGON FRUIT PEEL EXTRACT (Hylocereus costaricensis)

Anastasia Wheni Indrianingsih, Dwi Ratih, Nurina Indirayati

Abstract


ABSTRACT

Recently plant extracts are naturally needed as additives. Many biological activities from plant extracts is important in the field of food and health. Red dragon fruit (Hylocereus costaricensis) is one of the most popular fruits in Indonesia. However, it is unfortunate that the peel of the fruit is often only discarded and has not been utilized. In this study, the antioxidant activity of red dragon fruit peels with a DPPH radical scavenging activity was carried out. Dragon fruit peel extract was obtained by maceration method with three variations of solvents i.e. hexane, ethyl acetate and ethanol. Scavenging radical activity assay was conducted in the concentration range of 100 to 800 ppm, with a good activity is the ethanol extract with 55.92 % inhibition at 800 ppm concentration, followed by ethyl acetate extract as of 55.52 % and hexane extract as of 35.39 %. Characterization of dragon fruit peel extract was also carried out by infrared spectroscopy (FTIR) at wavelengths of 500-4000 cm-1 to determine the functional groups present in dragon fruit peel extract. The results obtained indicate that dragon fruit peels have the potential to be applied in the field of food and health because they have quite good antioxidant activity.

 

ABSTRAK

Akhir-akhir ini, ekstrak tanaman merupakan zat tambahan alami yang sangat diperlukan. Banyak aktivitas biologi dari ekstrak tanaman dalam bidang pangan dan kesehatan. Buah naga merah (Hylocereus costaricensis) merupakan salah satu buah yang sangat diminati di Indonesia. Akan tetapi, sayang sekali bahwa kulit buahnya sering kali hanya dibuang dan belum termanfaatkan. Dalam penelitian ini, aktivitas antioksidan kulit buah naga merah dengan uji radikal DPPH telah dilakukan. Ekstrak kulit buah naga diperoleh dengan metode maserasi dengan tiga variasi pelarut yakni heksan, etil asetat dan etanol. Persen inhibisi radikal bebas dilakukan pada range konsentrasi 100 sampai 800 ppm, dengan hasil yang baling bagus dimiliki oleh ekstrak etanol dengan persen inhibisi sebesar 55,92 % pada konsentrasi 800 ppm, diikuti oleh ekstrak etil asetat sebesar 55,52 % dan ekstrak heksan sebesar 35,39 %. Karakterisasi ekstrak kulit buah naga juga dilakukan dengan spetroskopi infra merah (FTIR) pada panjang gelombang 500-4000 cm-1 untuk mengetahui gugus-gugus fungsional yang ada di dalam ekstrak kulit buah naga. Hasil yang diperoleh menunjukkan bahwa kulit buah naga berpotensi diaplikasikan dalam bidang pangan dan kesehatan karena memiliki aktivitas antioksidan yang cukup bagus.


Keywords


antioksidan, DPPH, kulit buah naga, maserasi, antioxidants, DPPH, dragon fruit peel, maceration

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DOI: https://doi.org/10.20886/jpkf.2020.4.2.71-80

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