Aktivitas Antioksidan Seduhan Daun Salam (Syzygium polyanthum) dengan Metode DPPH

Abstract

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.