Uji Aktivitas Antioksidan, Fenolik Total, dan Flavonoid Total dari Kombinasi Ekstrak Etanol Daun Pandan (Pandanus Amaryllifolius) dan Daun Jeruk Purut (Citrus Hystrix)
DOI:
https://doi.org/10.20527/jps.v12i2.20426Kata Kunci:
Antioxidant, Citrus hystrix, Pandanus amaryllifolius, TPC, TFCAbstrak
Radikal bebas merupakan molekul yang tidak stabil diakibatkan elektron yang berpasangan dan dapat menyebabkan kerukan molekul disekitarnya. Akumulatif dari radikal bebas dapat menyebabkan berbagai penyakit seperti penyakit kardiovaskular, neurodegeneratif dan penyakit kronis lainnya.Radikal bebas dapat dinetralkan dengan menggunakan sumber antiokasidan. Penelitian ini bertujuan untuk mengetahui nilai dari Aktivitas antioksidan, total phenolic content (TPC) dan total flavonoid content (TFC) dari kombinasi ekstrak etanol daun pandan (Pandanus amaryllifolius) dan daun jeruk purut (Citrus hystrix). Metode uji pada aktivitas antioksidan (DPPH), TPC, dan TFC dari kombinasi ekstrak etanol daun pandan (P. amaryllifolius) dan daun jeruk purut (C. hystrix) dilakukan menggunakan spektrofotometer UV-Vis. Hasil menunjukkan bahwa kombinasi ekstrak etanol daun pandan dan daun jeruk purut dengan kombinasi perbandingan 1:1, 1:2, dan 2:1 memiliki aktivitas antioksidan dengan nilai IC50 sebesar 47,67; 111,63; dan 28,34 µg/mL, serta dengan nilai dari TPC masing-masing sebesar 106,377; 561,449; dan 561,449 mg GAE/g ekstrak, serta 20.833, 279,166 dan 270.833 mg CE/ g ekstrak untuk nilai TFC. Kata Kunci : Antioksidan, Citrus hystrix, Pandanus amaryllifolius, TPC, TFC Free radicals are unstable molecules due to paired electrons and can cause damage to the surrounding molecules. Accumulative free radicals can cause various diseases such as cardiovascular disease, neurodegenerative and other chronic diseases. Free radicals can be neutralized by using antioxidant sources. This study aims to determine the value of antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) from a combination of ethanol extracts of pandan leaves (Pandanus amaryllifolius) and kaffir lime leaves (Citrus hystrix). The test method for antioxidant activity (DPPH), TPC, and TFC from a combination of ethanol extracts of pandan leaves (P. amaryllifolius) and kaffir lime leaves (C. hystrix) was carried out using a UV-Vis spectrophotometer. The results showed that the combination of ethanol extracts of pandan leaves and kaffir lime leaves with a combination ratio of 1: 1, 1: 2, and 2: 1 had antioxidant activity with an IC50 value of 47.67; 111.63; and 28.34 µg/mL, and with TPC values of 106.377; 561.449; and 561.449 mg GAE/g extract, respectively, and 20.833, 279.166 and 270.833 mg CE/g extract for TFC values.Referensi
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