Perbandingan Uji Aktifitas Antioksidan Selada Merah (Lactucasativa Var. Crispa) Dan Selada Hijau (Lactuca Sativa L.) Dengan Metode Dpph Secara Spektrofotometri Uv- Vis
Abstract
ABSTRAK
Latar Belakang: Antioksidan adalah suatu senyawa kimia yang dapat meredam radikal bebas dengan cara melepaskan hidrogen radikal yang kemudian akan diikat oleh radikal bebas sehingga berikatan menjadi netral. Salah satu sumber antioksidan alami ialah Daun Selada Merah (Lactuca sativa var. Crispa) dan Selada Hijau (Lactuca sativa L.). Penelitian ini bertujuan untuk membandingkan aktivitas antioksidan mana yang lebih besar antara Ekstrak Etanol Selada Merah (Lactuca sativa var. Crispa) dan Selada Hijau (Lactuca sativa L.) dengan metode DPPH secara Spektrofotometri UV-VIS
Metode Penelitian : Penelitian ini merupakan penelitian deskriptif analitik dengan sampel daun selada hijau (Lactuca sativa L.) dan selada merah (Lactuca sativa var. crispa) sebanyak 100 gram yang dimaserasi dengan pelarut etanol sebanyak (1:10) kemudian dibuat ekstrak kental. Setalah itu ekstrak dibuat 5 variasi konsentrasi yaitu masing-masing 10 ppm, 8 ppm, 6 ppm, 4 ppm dan 2 ppm.. Lalu dilarutkan vitamin C sebagai baku pembanding. Setelah didapatkan persen peredaman maka dapat dihitung nilai IC50 untuk mengukur aktivitas antioksidan yang dihasilkan.
Hasil : Hasil penelitian menunjukkan nilai IC50 Ekstrak Etanol Daun Selada Hijau (Lactuca sativa L.) sebesar 24,18 ppm dan Ekstrak Etanol Daun Selada Merah (Lactuca sativa var. Crispa) sebesar 20 ppm dengan besar rendemen ekstrak masing-masing 64,37% pada daun selada hijau dan 69,25% pada daun selada merah dan keduanya positif mengandung flavonoid dan vitamin C.
Kesimpulan : Penelitian ini menunjukkan bahwa kedua sampel memiliki aktivitas antioksidan yang kuat yaitu dibawah angka 50 ppm dan aktivitas antioksidan Ekstrak Etanol Daun Selada Hijau (Lactuca sativa L.) lebih besar dibandingkan dengan Ekstrak Etanol Daun Selada Merah (Lactuca sativa var. Crispa), karena memiliki nilai IC50 yang lebih rendah.
Kata Kunci : Antioksidan, DPPH, Selada Hijau, Selada Merah
ABSTRACT
Background: Antioxidants are chemical compounds that can reduce free radicals by releasing hydrogen radicals which will then be bound by free radicals so that they become neutral. One source of natural antioxidants is Red Lettuce (Lactuca sativa var. Crispa) and Green Lettuce (Lactuca sativa L.). This study aims to compare which antioxidant activity is greater between the Ethanol Extract of Red Lettuce (Lactuca sativa var. Crispa) and Green Lettuce (Lactuca sativa L.) with the DPPH method by UV-VIS Spectrophotometry.
Methods: This research is a descriptive analytic study with samples of green lettuce (Lactuca sativa L.) and red lettuce (Lactuca sativa var. crispa) as much as 100 grams which were macerated with ethanol solvent as much as (1:10) then made a thick extract. After that the extract was made in 5 concentration variations, namely 10 ppm, 8 ppm, 6 ppm, 4 ppm and 2 ppm. Then dissolved vitamin C as a standard for comparison. After obtaining the percent attenuation, the IC50 value can be calculated to measure the antioxidant activity produced.
Results: The results showed the IC50 value of Green Lettuce Leaf Ethanol Extract (Lactuca sativa L.) was 24.18 ppm and Red Lettuce Leaf Ethanol Extract (Lactuca sativa var. Crispa) was 20 ppm with extract yields of 64.37% each. on green lettuce and 69.25% on red lettuce and both positive for flavonoids and vitamin C.
Conclusion: This study showed that both samples had strong antioxidant activity, which was below 50 ppm and the antioxidant activity of the Green Lettuce Leaf Ethanol Extract (Lactuca sativa L.) was greater than the Red Lettuce Leaf Ethanol Extract (Lactuca sativa var. Crispa), because has a lower IC50 value.
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