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All Journal Bioscience BIOEDUKASI
Anjas Wilapangga
Universitas Esa Unggul
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Environmental Science Immunology & microbiology Library & Information Science

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Antioxidant Activity, Antibacterial Activity, Water Content, and Ash Content In Baduy Honey Adri Nora; Anjas Wilapangga; Titta Novianti
Bioscience Vol 2, No 2 (2018): Biology
Publisher : UNIVERSITAS NEGERI PADANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (465.107 KB) | DOI: 10.24036/0201822101249-0-00

Abstract

Indonesia as a tropical country has many different types of honey. Honey was known to have many advantages especially in health promotion as antioxidant and antibacterial. Baduy honey is one of Indonesian forest honey which its nutritional value, antioxidant, and antibacterial activity have not been investigated yet. The purpose of this study to determine antioxidant activity, antibacterial, water content, and also ash content of baduy honey. The research method are DPPH radical scavenging-activity for antioxidant, microplate resazurine assay for antibacterial, qualitative photochemistry analysis, and gravimetric analysis for measuring water and ash content. The result showed that black and yellow baduy honey has water content 18,64% dan 19,32% respectively and ash content 0,32% dan 0,04% respectively. Baduy honey has also containing flavonoid, terpenoid, and alkaloid compounds. Black Baduy honey has higher antioxidant activity than Yellow Baduy honey in which EC 50 values are 1000,79 μg/mL and 1475,28 μg/mL respectively. However, Baduy honey did not show any antibacterial activity againts Escheria coli dan Staphlococcus aureus because of MIC value for both type of honey are tremendously large with 500000 μg/mL.
ANTIOXIDANT ACTIVITY, TOTAL PHENOLIC CONTENT, AND FTIR ANALYSIS OF FERMENTED BADUY HONEY WITH PINEAPPLE Adri Nora; Anjas Wilapangga; Amenia Kahfi; Meisya Then; Atikah Fairus
BIOEDUKASI Vol 20 No 1 (2022)
Publisher : PROGRAM STUDI PENDIDIKAN BIOLOGI FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN UNIVERSITAS JEMBER

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/bioedu.v20i1.29775

Abstract

Honey is one of the liquid foods known for its high nutritional value. Honey contains macronutrient and micronutrient compounds. The composition of honey is usually different from one honey to another and has different biological activities. Baduy honey is one of the forest honey sold by the Baduy tribe. Fermented Baduy honey is suspected of having better biological activity. This study aims to determine the antioxidant activity of fermented Baduy honey, the total phenolic compound, and FTIR analysis. The antioxidant activity was determined against DPPH (2,2-Diphenyl-1-picrylhydrazile) by measuring the absorbance of the sample at the wavelength of 517 nm. The Total phenolic compound was also determined using folin ciocalteu’s method to measure the absorbance of the sample at the wavelength of 765nm. The FTIR analysis was also carried out to detect functional groups in Baduy honey. The antioxidant activity shows that fermented Baduy honey has the highest antioxidant capacity (IC 50 = 90,26 µg/mL) after three days of fermentation with pineapple and has better antioxidant capacity than non-fermentation Baduy honey. Total phenolic content shows that Baduy honey has 2,04 µg/mL. The FTIR analysis result indicates the presence of phenolic compounds, which can be found in flavonoids.
Co-Authors Amenia Kahfi Atikah Fairus Meisya Then Nora, Adri