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All Journal Jurnal Insan Farmasi Indonesia Parapemikir Jurnal Ilmiah Farmasi
Elly Mulyani
Sekolah Tinggi Kesehatan Al-Fatah Bengkulu
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Physics

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PERBANDINGAN AKTIVITAS ANTIOKSIDAN PADA MINUMAN INFUSED WATER DARI JERUK NIPIS, JERUK LEMON DAN JERUK KALAMANSI DENGAN METODE DPPH Herlina Herlina; Elly Mulyani; Tri Wulandari
Jurnal Insan Farmasi Indonesia Vol 5 No 1 (2022): Jurnal Insan Farmasi Indonesia
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36387/jifi.v5i1.921

Abstract

Oranges contain compounds that are eficacious as antioxidants which are great for preventing and counteracting free radicals. The purpose of this research is to determine the value of antioxidant activity of infused water drinks of variety oranges (lemon, lime and calamansi oranges). This research was conducted by making an infused water drink by soaking oranges fruits in cooled water and left overnight in the refrigerator. The antioxidant activity was carried out using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method. The data obtained then calculated the value of antioxidant activity and calculated the IC50 value. The results showed that infused water drinks from lemon, lime and calamansi oranges had very strong antioxidant activity seen from the IC50 values which was less than 50 ppm, where calamansi with antioxidant activity value of 28,92 ppm, then followed by lemon with antioxidant activity value of 27.46 ppm and finally lime with antioxidant activity value of 24,39 ppm.
PERBANDINGAN AKTIVITAS ANTIOKSIDAN PADA MINUMAN INFUSED WATER DARI JERUK NIPIS, JERUK LEMON DAN JERUK KALAMANSI DENGAN METODE DPPH Herlina Herlina; Elly Mulyani; Tri Wulandari
Jurnal Insan Farmasi Indonesia Vol 5 No 1 (2022): Jurnal Insan Farmasi Indonesia
Publisher : Sekolah Tinggi Ilmu Kesehatan ISFI Banjarmasin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36387/jifi.v5i1.921

Abstract

Oranges contain compounds that are eficacious as antioxidants which are great for preventing and counteracting free radicals. The purpose of this research is to determine the value of antioxidant activity of infused water drinks of variety oranges (lemon, lime and calamansi oranges). This research was conducted by making an infused water drink by soaking oranges fruits in cooled water and left overnight in the refrigerator. The antioxidant activity was carried out using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method. The data obtained then calculated the value of antioxidant activity and calculated the IC50 value. The results showed that infused water drinks from lemon, lime and calamansi oranges had very strong antioxidant activity seen from the IC50 values which was less than 50 ppm, where calamansi with antioxidant activity value of 28,92 ppm, then followed by lemon with antioxidant activity value of 27.46 ppm and finally lime with antioxidant activity value of 24,39 ppm.
ANALISA ANTOSIANIN PADA MINUMAN OLAHAN BUNGA TELANG (Clitoria Ternatea L) DENGAN METODE pH DIFFERENSIAL Herlina Herlina; Syauqul Jannah; Elly Mulyani; Meilinda Sembiring
Parapemikir : Jurnal Ilmiah Farmasi Vol 12, No 2 (2023): Parapemikir : Jurnal Ilmiah Farmasi
Publisher : Pusat Penelitian dan Pengabdian Masyarakat Politeknik Harapan Bersama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30591/pjif.v12i2.5138

Abstract

Bunga telang (Clitoria Ternatea L) memiliki warna ungu serta biru karena bunga telang mengandung antosianin. Tujuan penelitian ini untuk mengetahui apakah olahan minuman bunga telang seperti sirup, teh, air seduh bunga telang segar dan kering mengandung antosianin serta untuk mengetahui perbandingan kadar antosianinya. Dalam penelitian ini mengidentifikasi adanya antosianin pada olahan minuman bunga telang menggunakan pereaksi HCl 2M dan NaOH 2M. Adapun untuk penetapan kadar antosianin menggunakan metode pH differensial menggunakan spektrofotometri visible dengan  panjang gelombang 510 nm dan 700 nm, sampel bunga telang dilarutkan pada pH 1,0 dan 4,5. Dari penelitian yang sudah dilakukan pada olahan minuman bunga telang (Clitoria Ternatea L) semuanya terbukti mengandung antosianin dengan pereaksi HCl 2M terbentuknya warna merah tidak berubah mantap dan pereaksi NaOH terbentuknya warna merah berubah menjadi hijau biru memudar perlahan. Hasil dari penetapan kadar antosianin olahan minuman bunga telang yang di dapat pada bunga telang segar sebesar 15,028 mg/L, bunga telang kering 9,017 mg/L, teh sebesar 8,794 mg/L dan sirup 1,446 mg/L.
Co-Authors Herlina Herlina Meilinda Sembiring Syauqul Jannah Tri Wulandari