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AKTIVITAS ANTIOKSIDAN TUMBUHAN SURUHAN (Peperomia pellucida [L.] Kunth)
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AKTIVITAS ANTIOKSIDAN TUMBUHAN SURUHAN (Peperomia pellucida [L.] Kunth) ABSTRAK Penelitian ini bertujuan untuk mempelajari aktivitasantioksidan tumbuhan suruhan, dengan mengukur  total antioksidan tumbuhan pada keadaan segar dan kering, serta tanpa dan dengan pemanasan. Total antioksidan diukurmenggunakan metode FRAP (Ferric Reducing Antioxidant Power) dan absorbansinya dibaca padaspektrofotometer UV-Vis dengan panjang gelombang 593 nm. Hasil penelitian menunjukkan bahwa total antioksidan ekstrak suruhan kering sebesar 3,25 mmol/100g dan ekstrak suruhan segar 0,21 mmol/100g. Total antioksidan tertinggi pada ekstrak suruhan kering dengan pemanasan 4,05 mmol/100g, diikuti oleh ekstrak suruhan kering tanpa pemanasan 2,44 mmol/100g, ekstrak suruhan segar dengan pemanasan 0,35 mmol/100g dan ekstrak suruhan segar tanpa pemanasan 0,08 mmol/100g. Penelitian ini menyimpulkan bahwa kandungan total antioksidan ekstrak suruhan kering lebih tinggi daripada ekstrak suruhan segar, dan pemanasan pada suhu 100oC selama 15 menit meningkatkan total antioksidan dalam ekstrak tumbuhan suruhan. Kata kunci: Peperomia pellucida, total antioksidan, metode FRAP  ANTIOXIDANT ACTIVITY OF Peperomia pellucida [L.] Kunth ABSTRACT This research aims to study the antioxidant activity ofPeperomia pellucida, by measuring the total antioxidant of the fresh and driedplant extract, withorwithoutheated.The total antioxidantwas measured using the method of Ferric ReducingAntioxidantPower (FRAP) and the absorbance read at 593 of UV-Vis spectrophotometer. The results showed that the total antioxidant of Peperomia p. dried extract was 3.25 mmol/100g and the fresh extract was mmol/100g 0.21. Dried Peperomia p.extract with heatedhasthe highest total antioxidant(4,05 mmol/100g), followedby thedry extractwithout heated(2.44mmol/100g), the fresh extract with heated(0.35 mmol/100g) and without heated (0.08 mmol/100g). This study concluded that the total antioxidant of dried extract of Peperomia p. was higher than the fresh extract, and heating at 100 °C for 15 min increase total antioxidant of the plant extract. Keywords: Peperomia pellucida, total antioxidant, FRAP method
Title: AKTIVITAS ANTIOKSIDAN TUMBUHAN SURUHAN (Peperomia pellucida [L.] Kunth)
Description:
AKTIVITAS ANTIOKSIDAN TUMBUHAN SURUHAN (Peperomia pellucida [L.
] Kunth) ABSTRAK Penelitian ini bertujuan untuk mempelajari aktivitasantioksidan tumbuhan suruhan, dengan mengukur  total antioksidan tumbuhan pada keadaan segar dan kering, serta tanpa dan dengan pemanasan.
 Total antioksidan diukurmenggunakan metode FRAP (Ferric Reducing Antioxidant Power) dan absorbansinya dibaca padaspektrofotometer UV-Vis dengan panjang gelombang 593 nm.
Hasil penelitian menunjukkan bahwa total antioksidan ekstrak suruhan kering sebesar 3,25 mmol/100g dan ekstrak suruhan segar 0,21 mmol/100g.
Total antioksidan tertinggi pada ekstrak suruhan kering dengan pemanasan 4,05 mmol/100g, diikuti oleh ekstrak suruhan kering tanpa pemanasan 2,44 mmol/100g, ekstrak suruhan segar dengan pemanasan 0,35 mmol/100g dan ekstrak suruhan segar tanpa pemanasan 0,08 mmol/100g.
Penelitian ini menyimpulkan bahwa kandungan total antioksidan ekstrak suruhan kering lebih tinggi daripada ekstrak suruhan segar, dan pemanasan pada suhu 100oC selama 15 menit meningkatkan total antioksidan dalam ekstrak tumbuhan suruhan.
Kata kunci: Peperomia pellucida, total antioksidan, metode FRAP Â ANTIOXIDANT ACTIVITY OF Peperomia pellucida [L.
] Kunth ABSTRACT This research aims to study the antioxidant activity ofPeperomia pellucida, by measuring the total antioxidant of the fresh and driedplant extract, withorwithoutheated.
The total antioxidantwas measured using the method of Ferric ReducingAntioxidantPower (FRAP) and the absorbance read at 593 of UV-Vis spectrophotometer.
The results showed that the total antioxidant of Peperomia p.
dried extract was 3.
25 mmol/100g and the fresh extract was mmol/100g 0.
21.
Dried Peperomia p.
extract with heatedhasthe highest total antioxidant(4,05 mmol/100g), followedby thedry extractwithout heated(2.
44mmol/100g), the fresh extract with heated(0.
35 mmol/100g) and without heated (0.
08 mmol/100g).
This study concluded that the total antioxidant of dried extract of Peperomia p.
was higher than the fresh extract, and heating at 100 °C for 15 min increase total antioxidant of the plant extract.
Keywords: Peperomia pellucida, total antioxidant, FRAP method.
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