1. PENGARUH METODE EKSTRAKSI TERHADAP AKTIVITAS PENANGKAL RADIKAL BEBAS EKSTRAK METANOL KULIT BIJI PINANG YAKI (Areca vestiaria Giseke)
Abstract
This research to determine the effect of extraction method on free-radical scavengers on shell
of yaki pinang fruit. Yaki betel nut shell extraction is done by the method of maceration,
percolation and soxhletasi. Activity test done with free-radical scavengers DPPH. Result
method were analyzed by using UV-Vis spectrophotometer. Results of research on method
soxhletasi have free-radical scavengers that activity is quite high in concentrations of 50
mg/L (85,16%) and 100 mg/L (92,31%) compared to the maceration extraction method that
has a value of percent inhibition of 74,61% at a concentration 50 mg/L and 81,32% at a
concentration of 100 mg/L and percolation to the value of 14,28% at a concertration of 50
mg/L, and 17,17% at a concentration of 100 mg/L using the DPPH test.
Key words : pinang yaki (Areca vestiaria Giseke, antioxidant, DPPH
of yaki pinang fruit. Yaki betel nut shell extraction is done by the method of maceration,
percolation and soxhletasi. Activity test done with free-radical scavengers DPPH. Result
method were analyzed by using UV-Vis spectrophotometer. Results of research on method
soxhletasi have free-radical scavengers that activity is quite high in concentrations of 50
mg/L (85,16%) and 100 mg/L (92,31%) compared to the maceration extraction method that
has a value of percent inhibition of 74,61% at a concentration 50 mg/L and 81,32% at a
concentration of 100 mg/L and percolation to the value of 14,28% at a concertration of 50
mg/L, and 17,17% at a concentration of 100 mg/L using the DPPH test.
Key words : pinang yaki (Areca vestiaria Giseke, antioxidant, DPPH
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PDFDOI: https://doi.org/10.35799/pha.2.2013.3095
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