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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Widodo Farid Ma'ruf
Program Studi Teknologi Hasil Perikanan Jurusan Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro, Jalan Prof. Soedarto SH, Tembalang, Semarang 50275. Telepon/faks: (024)7474698
Agriculture, Biological Sciences & Forestry

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Extraction of Bioactive Compounds as Natural Antioxidants from Fresh Spirulina platensis using Different Solvents Fiya Firdiyani; Tri Winarni Agustini; Widodo Farid Ma'ruf
Jurnal Pengolahan Hasil Perikanan Indonesia Vol 18 No 1 (2015): Jurnal Pengolahan Hasil Perikanan Indonesia
Publisher : Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3460.27 KB) | DOI: 10.17844/jphpi.v18i1.9561

Abstract

Spirulina platensis is a bioactive-rich microalga of great potential as a source of natural antioxidant. Natural antioxidants are increasing in demand, because it is considered as more safe than synthetic antioxidants. The objective of this study was to determine the effect of solvent on the potential of natural antioxidant from fresh S. platensis. The antioxidant compound was extracted using either acetone or ethyl acetate by reflux method. The yield of extractions were 1.86% and 3.07% for aceton and ethyl acetate, respectively. Fresh S. platensis extracts were considered as potential antioxidant source with IC50 values 65.89 ppm, and 76.36 ppm when using acetone and ethyl acetate, respectivetly, even though it were still lower compare to the IC50 of positive control quercetin i.e 21.64 ppm. Phytochemical test showed positive results of phenolic compound, triterpenoids, steroid, flavanoid, and saponin. aw value of Spirulina platensis was 0.61 and 0.81 for aceton and ethyl acetate, respectively. It was concluded that different solvent affected the antioxidant activity of S. platensis extract. Keywords: Antioxidants, aceton, ethyl acetate, fresh Spirulina platensis
Co-Authors Fiya Firdiyani Tri Winarni Agustini