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Muhammad Andry
Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Universitas Sriwijaya, Indralaya, Sumatera Selatan, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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Uji Aktivitas Antioksidan Teh Herbal Biji Durian (Durio zibethinus Murr.) dengan Tambahan Daun stevia (Stevia rebaudiana Bertoni) sebagai Pemanis Alami dengan Metode DPPH Muhammad Andry; Tiara Ramadaini; Cindy Marseli; Nurfitriyana Nurfitriyana; Rafifah Azzahra; Hafid Syahputra; Shaum Shiyan
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 4 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i4.1070

Abstract

Free radicals are an important health concern due to their role in the development of various diseases. Antioxidants, capable of neutralizing free radicals, are abundant in plants such as durian seeds (Durio zibethinus Murr.) and stevia leaves (Stevia rebaudiana Bertoni). Herbal tea formulated from these materials has potential as an alternative functional drink because both contain phenolic compounds with antioxidant activity. This study aimed to evaluate the potential of durian seeds and stevia leaves as herbal tea with antioxidant properties. The research involved sample collection, identification, preparation of simplicia, characterization, formulation of herbal tea, quality testing, and determination of antioxidant activity. The simplicia characteristics of durian seeds and stevia leaves showed water content of 6.16% each, water-soluble extract of 35% and 15.8%, ethanol-soluble extract of 25.5% and 14.6%, total ash of 0.73% and 0.3%, and acid-insoluble ash of 0.5% and 0.26%. Quality testing of the herbal tea showed water content of 2.18%, total ash of 3.90%, water-soluble ash of 73.85%, and acid-insoluble ash of 3.80%. Antioxidant activity based on IC50 values was 68.45 ± 1.32 ppm for durian seed tea, 61.6 ± 1.05 ppm for stevia tea, 39.28 ± 0.98 ppm (1:1), 44.64 ± 1.11 ppm (1:2), and 42.32 ppm ± 1.07 (2:1). These results indicate that combining durian seeds and stevia leaves can enhance antioxidant activity compared to individual extracts. Overall, durian seeds and stevia leaves can be developed into herbal tea formulations with very strong antioxidant activity, as reflected in their ability to reduce DPPH radicals. Radikal
Uji Aktivitas Antioksidan Kombucha Daun Alpukat (Persea americana Mill.) Berdasarkan Lama Fermentasi dengan Metode ABTS Muhammad Andry; Sry Ulina Karo-Karo; Indah Pertiwi Lubis; Ervina Syahfitri Lubis; Meiva Amalia Lubis; Halimnah Raina Nasution
Journal of Pharmaceutical and Sciences JPS Volume 8 Nomor 4 (2025)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v8i4.1171

Abstract

Kombucha tea is a widely consumed herbal beverage. Avocado leaves (Persea americana Mill.) are known to contain various bioactive compounds such as flavonoids, quercetin, and polyphenols, which play an important role in providing health benefits, particularly as antioxidants. Objective: This study aimed to evaluate the antioxidant activity of avocado leaf kombucha using the Azinobis Ethylbenzothiazoline Sulfonic Acid (ABTS) method. Methods: This research employed an experimental design with quantitative antioxidant activity testing using the ABTS method. The IC₅₀ values were determined through linear regression analysis based on the relationship between sample concentration and percentage inhibition of the ABTS radical. Results: The IC₅₀ value of non-fermented avocado leaf kombucha was 106.40 ppm, which falls within the moderate antioxidant category (IC₅₀: 100–150 ppm). Fermentation for 9 days produced an IC₅₀ of 67.99 ppm (strong), 12 days resulted in 49.91 ppm (very strong), and 14 days resulted in 40.18 ppm (very strong). Vitamin C, used as a positive control, showed an IC₅₀ of 9.160 ppm (very strong). Conclusion: The antioxidant activity of avocado leaf kombucha increased with the duration of fermentation. Non-fermented kombucha exhibited moderate antioxidant activity, while fermentation for 9, 12, and 14 days resulted in strong to very strong antioxidant capacity. Keywords: Kombucha Tea, Avocado Leaves, Antioxidant, ABTS, IC₅₀.
Co-Authors Cindy Marseli Ervina Syahfitri Lubis Hafid Syahputra Halimnah Raina Nasution Indah Pertiwi Lubis Meiva Amalia Lubis Nurfitriyana Nurfitriyana Rafifah Azzahra Shaum Shiyan Sry Ulina Karo-Karo Tiara Ramadaini