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All Journal Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur)
Abd. Rohim
Program Studi Teknologi Hasil Pertanian, Fakultas Teknik, Universitas Nahdlatul Ulama Pasuruan
Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Energy Engineering Industrial & Manufacturing Engineering

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AKTIVITAS ANTIOKSIDAN DAN KARAKTERISASI SENYAWA BIOAKTIF DENGAN FTIR PADA EKSTRAK ETANOL Sargassum sp. Elsa Yuliana; Abd. Rohim; Maylina Ilhami Khurniyati; Pinctada Putri Pamungkas; Jihan Novitasari
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 8 (2025): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Sargassum sp. is a brown seaweed species abundantly found along the coastlines of Indonesia. This study aimed to evaluate antioxidant activity and characterize bioactive compounds from ethanolic extracts of Sargassum sp. using Fourier Transform Infrared Spectroscopy (FTIR). The seaweed samples were collected from Kondang Merak Beach, Malang, Indonesia, and extracted by the maceration method using ethanol as the solvent. Variations in the material-to-solvent ratio (1:10 w/v, 1:20 w/v, and 1:30 w/v) and extraction time (20, 40, and 60 minutes) were applied to determine optimal extraction conditions. Antioxidant activity was assessed using the DPPH method, while total phenolic and total flavonoid contents were measured through colorimetric assays using a spectrophotometer. The results showed that the highest antioxidant activity was achieved at an extraction time of 40 minutes with a solvent ratio of 1:10 (w/v), producing an IC₅₀ value of 5.52 mg/mL, which indicates strong free radical scavenging activity. The highest flavonoid content was obtained at a solvent ratio of 1:30 (w/v), reaching 6.54 mg QE/g. Meanwhile, the highest phenolic content was observed at an extraction time of 60 minutes with the same solvent ratio, amounting to 2.58 mg GAE/g. FTIR analysis revealed major functional groups such as O–H, C=O, and C–O, confirming the presence of phenolic and flavonoid compounds that contribute to antioxidant activity. Overall, these findings demonstrate that ethanolic extracts of Sargassum sp. have strong potential as a natural antioxidant source for functional food applications, supported by chemical characterization through FTIR analysis.
Aktivitas Antioksidan dan Profil Senyawa Bioaktif Rumput Laut Sargassum sp. Jihan Novitasari; Abd. Rohim; Maylina Ilhami Khurniyati; Pinctada Putri Pamungkas; Elsa Yuliana
Prosiding SENTIKUIN (Seminar Nasional Teknologi Industri, Lingkungan dan Infrastruktur) Vol 8 (2025): PROSIDING SENTIKUIN
Publisher : Fakultas Teknik Universitas Tribhuwana Tunggadewi

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Abstract

Indonesia as a maritime country has abundant marine biological resources, including brown algae Sargassum sp. This study aims to explore the antioxidant capacity and characteristics of bioactive compounds from methanol extract of brown algae Sargassum sp. taken from Kondang Merak Beach, Malang Regency. The maceration method was chosen for the extraction process using various times (20, 40, and 60 minutes) and the ratio of seaweed powder to solvent (1:10, 1:20, and 1:30 g/ml). Antioxidant activity was analyzed using the DPPH method, while total phenolic and flavonoid contents were determined using the Folin–Ciocalteu method and spectrophotometry. Identification of bioactive compounds of Sargassum sp. was tested using Liquid Chromatography–High Resolution Mass Spectrometry (LC-HRMS), which allows more accurate and comprehensive detection of compounds. The results revealed that treatment with a time of 60 minutes and a solvent ratio of 1:30 produced the best antioxidant capacity with an IC₅₀ value of 4.71 mg/ml, a total phenolic content of 1.31 mg GAE/g, and a total flavonoid content of 8.80 mg QE/g. LC-HRMS analysis revealed various bioactive compounds including unsaturated fatty acids, flavonoids, terpenoids, and carotenoids, such as α-eleostearic acid, eicosapentaenoic acid, tangeritin, nobiletin, curcumin, and astaxanthin. The presence of these compounds plays an important role in explaining the high antioxidant capacity of Sargassum sp. extract. Therefore, brown algae Sargassum sp. has potential as a natural source of antioxidant compounds for functional food, pharmaceutical, and cosmetic applications.
Co-Authors Elsa Yuliana Elsa Yuliana Jihan Novitasari Maylina Ilhami Khurniyati Maylina Ilhami Khurniyati Pinctada Putri Pamungkas Pinctada Putri Pamungkas