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All Journal Journal of Education Research Jurnal Akademika Kimia
Arwansyah Arwansyah
Universitas Tadulako
Humanities Chemistry Education Mathematics Social Sciences

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Uji Aktivitas Antioksidan Berdasarkan Pengaruh Pengeringan Simplisia pada Ekstrak Seledri (Apium Graveolens L) Dengan Larutan DPPH Yessi Febianti Manalu; Tahril Tahril; Sitti Aminah; Arwansyah Arwansyah
Journal of Education Research Vol. 7 No. 2 (2026)
Publisher : Perkumpulan Pengelola Jurnal PAUD Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37985/jer.v7i2.3646

Abstract

Seledri (Apium graveolens L.) mengandung senyawa metabolit sekunder seperti flavonoid dan fenolik yang berpotensi sebagai antioksidan alami. Penelitian ini bertujuan untuk menganalisis pengaruh metode pengeringan dan jenis pelarut terhadap aktivitas antioksidan ekstrak seledri menggunakan metode DPPH. Sampel daun seledri dikeringkan dengan tiga metode, yaitu oven 40°C, diangin-anginkan, dan sinar matahari, kemudian diekstraksi secara maserasi menggunakan pelarut etanol, etil asetat, dan n-heksana. Aktivitas antioksidan diuji menggunakan spektrofotometer UV-Vis dan dinyatakan berdasarkan nilai IC₅₀. Hasil penelitian menunjukkan bahwa seluruh ekstrak positif mengandung flavonoid, saponin, alkaloid, dan tanin. Ekstrak etanol menghasilkan aktivitas antioksidan tertinggi dengan nilai IC₅₀ terendah, terutama pada sampel yang dikeringkan menggunakan oven 40°C. Dengan demikian, metode pengeringan dan jenis pelarut berpengaruh terhadap aktivitas antioksidan ekstrak seledri.
The Effect of Purple Sweet Potato (Ipomea Batatas L.) Fermentation Time on Carbohydrate and Protein Levels Nurul H. Alwi; Tahril Tahril; Baharuddin Hamzah; Arwansyah Arwansyah
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i2.pp118-122

Abstract

Yogurt is a fermented milk product produced by Lactobacillus bulgaricus and Streptococcus thermophilus, which confer a distinctive sour taste. Lactic acid bacteria require a carbohydrate source during growth, which can be obtained from purple sweet potatoes. This study aimed to determine the effect of fermentation time on carbohydrate and protein levels in purple sweet potato yoghurt. This study comprises 3 samples: sample A (yoghurt fermented for 7 hours), sample B (yoghurt fermented for 14 hours), and sample C (yoghurt fermented for 21 hours). The study employed a quantitative design, with carbohydrate testing using the Luff-Schoorl method and protein testing using the Kjeldahl method. The carbohydrate content was 10.36% in sample A, 10.41% in sample B, and 10.02% in sample C; the protein content was 2.23% in sample A, 3.93% in sample B, and 4,03% in sample C.
Co-Authors Baharuddin Hamzah Nurul H. Alwi Sitti Aminah Tahril Yessi Febianti Manalu