PERBANDINGAN AKTIVITAS ANTIOKSIDAN PADA
PEREBUSAN DAN PERASAN HERBA MENIRAN
(Phyllanthus niruri L.) DENGAN METODE DPPH
(1,1-diphenyl-2-picrylhydrazyl)
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Triyanto, Triyanto
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2020-12-23 02:28:30
Abstract :
In the present world be in the climate back to nature or known as the movement of returned to natural in the implementation of getting used to live with avoid materials chemistry of synthetic and prioritize natural materials. The use of natural plant as traditional medicine is one of effort to improve public health. One of the plant that can be used by the public is herbaceous meniran (Phyllanthus niruri L.). Meniran known to have the activity of anti-inflammatory, diuretic, and imunostimulan, in addition the equally important meniran also have the antioxidant activity. Meniran has the potential as antioxidant because it contains alkaloids, tannins, flavonoids and steroids. This study aims to compare the antioxidant activity stew and freshly squeezed herbaceous meniran and measure the value IC50 stew and freshly squeezed herbaceous meniran. Test antioxidant activity is done by the method DPPH (1,1-diphenyl-2-picrylhydrazyl). The result showed that the stew herbaceous meniran have antioxidant activity weak with value IC50 for 432,31 ppm and on the juice herbaceous meniran off as antioxdant with value IC50 for 643,56 ppm.
In the present world be in the climate back to nature or known as the movement of returned to natural in the implementation of getting used to live with avoid materials chemistry of synthetic and prioritize natural materials. The use of natural plant as traditional medicine is one of effort to improve public health. One of the plant that can be used by the public is herbaceous meniran (Phyllanthus niruri L.). Meniran known to have the activity of anti-inflammatory, diuretic, and imunostimulan, in addition the equally important meniran also have the antioxidant activity. Meniran has the potential as antioxidant because it contains alkaloids, tannins, flavonoids and steroids. This study aims to compare the antioxidant activity stew and freshly squeezed herbaceous meniran and measure the value IC50 stew and freshly squeezed herbaceous meniran. Test antioxidant activity is done by the method DPPH (1,1-diphenyl-2-picrylhydrazyl). The result showed that the stew herbaceous meniran have antioxidant activity weak with value IC50 for 432,31 ppm and on the juice herbaceous meniran off as antioxdant with value IC50 for 643,56 ppm.
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