Uji aktivitas antioksidan ekstrak Bawang Hitam (black garlic) dengan variasi lama pemanasan

Hidayati, Irul and Andiarna, Funsu and Agustina, Eva (2020) Uji aktivitas antioksidan ekstrak Bawang Hitam (black garlic) dengan variasi lama pemanasan. Al-Kauniyah: Jurnal Biologi, 13 (1). pp. 39-50. ISSN 1978-3736; 2502-6720

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Radical compounds in the body are very reactive to cells that can cause various diseases. Compounds that are able to ward off free radicals are called antioxidants. Black garlic are known to contain phenolic active compounds and their derivatives so that they can be used as antioxidants. Research on the use of black garlic as an antioxidant aims to determine the difference in heating time (15, 25, and 35 days) on the antioxidant activity of black garlic extract. Black garlic are obtained by heating the garlic for 15, 25, and 35 days. The black garlic is then extracted with methanol solvent by maceration method. The extracted filtrate was concentrated with a rotary evaporator to obtain the black garlic extract. Black garlic extract was tested for phytochemistry to determine the content of active compounds. The antioxidant activity of black garlic extract was determined by the radical deterrence method 2,2-diphenyl-1-picrylhydrazyl (DPPH). The results showed that the onion extract had a very strong antioxidant activity with an IC50 value of 15 days each of 2.41 µg/mL; 25 days which is 2.93 μg/mL; 35 days which is 2.27 µg/mL. IC50 values <10 μg/mL indicate that the black garlic extract with a heating time of 15, 25, and 35 days has a very strong antioxidant potential. The most optimum heating time in deterring free radicals is black garlic extract within 35 days of heating because there are many compounds containing flavonoids, tannins, sterols, and saponins.

Item Type: Article
Additional Information: http://journal.uinjkt.ac.id/index.php/kauniyah/article/view/12114
Hidayati, Irul
Andiarna, Funsu
Agustina, Eva
Uncontrolled Keywords: Antioksidan; Bawang Hitam; Fitokimia; Maserasi; Antioxidant; Black Garlic; Maceration; Phytochemicals
Subjects: 11 MEDICAL AND HEALTH SCIENCES > 1117 Public Health and Health Services > 111711 Health Information Systems (incl. Surveillance)
Divisions: Fakultas Sains dan Teknologi > Prodi Biologi
Depositing User: Abdun Nashir
Date Deposited: 01 Dec 2021 04:56
Last Modified: 02 Dec 2021 03:07
URI: http://repository.uinsa.ac.id/id/eprint/1862

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