UJI AKTIVITAS ANTIOKSIDAN JUS KUBIS MERAH (Brassica
oleraceae L.) DENGAN VARIASI LAMA PENYIMPANAN
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Muhammad, Yusril Ihza Ramadhan
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2022-04-14 06:33:15
Abstract :
Antioxidants are compounds that can inhibit or reduce free radicals by capturing or giving unpaired electron pairs so that they are not reactive. Red cabbage (Brassica oleraceae L.) contains flavonoid compounds, namely anthocyanins that can be used as antioxidants. This study aims to determine the antioxidant activity of red cabbage juice (Brassica oleraceae L.) with variations in storage time. Red cabbage is juiced using a juicer extractor. The antioxidant activity test of red cabbage juice used the ABTS method, measured at a maximum wavelength of 733.5 nm in the 6th minute with vitamin C as a comparison. Data analysis from the antioxidant activity test with variations in the storage time of red cabbage was carried out using One Way Anova. The results of the antioxidant activity test on the first day produced IC50 860.943 ± 0.8609 ppm and on the fourth day produced IC50 944.318 ± 0.9443 ppm and on the 7th day produced IC50 1083.142 ± 1.0831 ppm. The results of One Way Anova show that there is a significant difference between the antioxidant activity of red cabbage juice with variations in storage time so that it can be concluded that storage time affects the antioxidant activity of red cabbage juice.
Antioxidants are compounds that can inhibit or reduce free radicals by capturing or giving unpaired electron pairs so that they are not reactive. Red cabbage (Brassica oleraceae L.) contains flavonoid compounds, namely anthocyanins that can be used as antioxidants. This study aims to determine the antioxidant activity of red cabbage juice (Brassica oleraceae L.) with variations in storage time. Red cabbage is juiced using a juicer extractor. The antioxidant activity test of red cabbage juice used the ABTS method, measured at a maximum wavelength of 733.5 nm in the 6th minute with vitamin C as a comparison. Data analysis from the antioxidant activity test with variations in the storage time of red cabbage was carried out using One Way Anova. The results of the antioxidant activity test on the first day produced IC50 860.943 ± 0.8609 ppm and on the fourth day produced IC50 944.318 ± 0.9443 ppm and on the 7th day produced IC50 1083.142 ± 1.0831 ppm. The results of One Way Anova show that there is a significant difference between the antioxidant activity of red cabbage juice with variations in storage time so that it can be concluded that storage time affects the antioxidant activity of red cabbage juice.
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