PENGARUH PERBEDAAN METODE EKSTRAKSI
AKTIVITAS ANTIOKSIDAN BAWANG PUTIH(Allium sativum)
DENGAN DUA METODE EXTRAKSI
(MASERASI DAN PERKOLASI)
METODE FRAP
(Ferric Reducing Antioxidant Power)
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Muhammad, Isak Fatoni
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2021-03-02 03:58:40
Abstract :
A research of validation of antioxidant activity analysis test methods of ethanol 96% extracts of Garlic (Allium Sativum)tubers with FRAP method by Uv-Vis spectrophotometer has been conducted. This research aims to know antioxidant activity from all two types extraction method (Maceration and Percolation) using. Maseration and Percolation were extracted using 96% ethanol. Extractions results made in 5 different concentrations on every extractions method then FRAP reagents was added. For comparison is used Ascorbic acid, and then performed a specthophotometric uv-vis test of both extraction methods (Maceration and Percolation). The results showed that the level of antioxydant activity with the extraction metods Macerations and percolations obtained results of the average value of ethanol extract of garlic tubers (Allium Sativum) with the percolation extraction method of 8,423mgAAE / g sample, the average value of ethanol extract of garlic tubers (Allium satium) with maceration method of 7,753mgAAE / gram the sample means that the antioxidant content in the garlic extract of percolation extraction method is higher than maceration extraction method.
A research of validation of antioxidant activity analysis test methods of ethanol 96% extracts of Garlic (Allium Sativum)tubers with FRAP method by Uv-Vis spectrophotometer has been conducted. This research aims to know antioxidant activity from all two types extraction method (Maceration and Percolation) using. Maseration and Percolation were extracted using 96% ethanol. Extractions results made in 5 different concentrations on every extractions method then FRAP reagents was added. For comparison is used Ascorbic acid, and then performed a specthophotometric uv-vis test of both extraction methods (Maceration and Percolation). The results showed that the level of antioxydant activity with the extraction metods Macerations and percolations obtained results of the average value of ethanol extract of garlic tubers (Allium Sativum) with the percolation extraction method of 8,423mgAAE / g sample, the average value of ethanol extract of garlic tubers (Allium satium) with maceration method of 7,753mgAAE / gram the sample means that the antioxidant content in the garlic extract of percolation extraction method is higher than maceration extraction method.
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