ThesisOpen AccessMetadata saja
2024•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Daun salam diketahui memiliki kandungan kimia golongan fenolik yang
berperan sebagai penangkal radikal bebas dan menghasilkan aktivitas antioksidan.
Daun salam terbukti memiliki aktivitas antioksidan pada bentuk seduhan. Aktivitas
antioksidan dapat dipengaruhi oleh lama waktu penyeduhan. Penelitian ini
bertujuan untuk mengetahui pengaruh lama waktu penyeduhan terhadap aktivitas
antioksidan seduhan daun salam.
Penelitian ini merupakan penelitian eksperimental Postest Only Design dengan
variasi lama waktu penyeduhan selama 5, 15, 30 menit. Pengujian aktivitas
antioksidan dilakukan dengan metode DPPH menggunakan Spektrofotometri UV-
Vis. Aktivitas antioksidan seduhan daun salam diukur dengan menghitung nilai
IC50. Data nilai IC50 seduhan daun salam dan pembanding kuersetin selanjutnya
dianalisis menggunakan uji Games Howell.
Hasil penelitian menunjukkan bahwa variasi seduhan daun salam berpotensi
sebagai antioksidan tetapi aktvitas antioksidannya belum sebanding dengan
kuersetin. Nilai IC50 yang diperoleh dari sampel seduhan daun salam 5 menit
sebesar 8476,06 ± 1340,27 ppm, seduhan daun salam 15 menit sebesar 5137,08 ±
874,65 ppm, seduhan daun salam 30 menit sebesar 5483,77 ± 652,21 ppm dengan
kategori sangat lemah. Hasil nilai IC50 sampel seduhan daun salam memiliki
aktivitas antioksidan lebih rendah dibandingkan dengan pembanding kuersetin
yaitu dengan nilai IC50 sebesar 9,79 ± 0,91 ppm dengan kategori sangat kuat.
ThesisOpen AccessMetadata saja
2024•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Salam leaves have phenolic content that has potential as an antioxidant. One factor that affects antioxidant activity is particle size. The purpose of this study was to determine the effect of different particle sizes of simplisia powder on the antioxidant activity of salam leaf tea.
The samples tested were dried salam leaves with particle sizes of 8 and 60 mesh, then each particle size was prepared by brewing using distilled water at 95 ℃ for 30 minutes. Antioxidant activity testing was carried out by UV-Vis spectrophotometry by looking at the inhibition of DPPH radicals. Antioxidant activity was calculated as percent inhibition and IC50 (Inhibitory Concentration).
The results showed that salam leaf steeping using mesh 8 had antioxidant activity of 4,001.39 ± 271.66, mesh 60 had antioxidant activity of 3787.26 ± 343.53 and quercetin comparison of 9.79 ± 0.91. The inhibition value of DPPH free radicals shows that salam leaf steeping using mesh 8 and mesh 60 is included in the weak category while quercetin is included in the strong category, based on the results obtained using spps test with Games Howell test which states that the size of mesh 8 and mesh 60 has no effect on the antioxidant activity of salam leaf steeping.
ThesisOpen AccessMetadata saja
2023•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Ketapang is a plant that is often found in Indonesia and is widely used as a medicinal plant. Ketapang leaves contain phenolic compounds which are efficacious as antioxidants. The purpose of this study was to determine the antioxidant activity of steeping ketapang leaves in the form of dried simplicia. Antioxidant activity was measured using the DPPH method (1,1-diphenyl-2-picryl hydrazyl). The sample tested for dried ketapang leaf simplicia was prepared using sieve number 8 and then brewed using distilled water with an initial temperature of 95oC. Brewing is done for 30 minutes and the steeping temperature will drop. Samples of steeping dried ketapang leaves were made with concentration series of 625 ppm, 1250 ppm, 2500 ppm, 5000 ppm and 10,000 ppm. The reference solution used was quercetin with concentration series of 1 ppm, 5 ppm, 10 ppm, 15 ppm, 20 ppm and 25 ppm. Antioxidant activity testing was carried out using the DPPH method. Antioxidant activity was calculated in the value of % inhibition and IC50 (50% Inhibitory Concentration). The significance of the difference between the sample and the controls was analyzed using SPSS 23. The results showed that steeping ketapang leaves and quercetin had IC50 values of 10,020.79 ± 45.69 and 18.98 ± 0.41, respectively. The DPPH free radical inhibition value indicated that the steeping of ketapang leaves had weaker antioxidant activity than quercetin.
ThesisOpen AccessMetadata saja
2023•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Bay leaves contain chemical compounds, namely essential oils, flavonoids, tannins and methyl kavicol (estragole), these compounds have antioxidant activity. The purpose of this study was to determine the antioxidant activity of steeping bay leaves. Antioxidant activity was tested using the DPPH (1,1-diphenyl-2-picryl hydrazyl) method by UV-Vis spectrophotometry. The sample tested was in the form of dry bay leaf coarse powder which was prepared by brewing for 30 minutes using 100 ml of hot distilled water at 95oC as the initial brewing temperature. Samples of steeping bay leaves were prepared in concentration series of 20 ppm, 40 ppm, 60 ppm, 80 ppm and 100 ppm. The reference solution (quercetin) was prepared in concentration series of 2 ppm, 6 ppm, 10 ppm, 14 ppm and 18 ppm. Testing of antioxidant activity was carried out by looking at the inhibition of DPPH radicals. The antioxidant activity was calculated in the percentage value of inhibition and IC50. Significance of differences in the results of steeping bay leaves and quercetin was analyzed using SPSS 23. The results showed that the steeping of bay leaves had antioxidant activity by testing using the DPPH method. The IC50 value obtained from the steeped bay leaf sample was 66.91 ppm in the strong category. The results of the IC50 value of the bay leaf infusion sample had lower antioxidant activity compared to the quercetin comparator, with an IC50 value of 14.04 ppm with a very strong category.
