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All Journal Indonesian Food Science and TechnologyJournal Gema Agro WICAKSANA: Jurnal Lingkungan dan Pembangunan DWIJENAGRO: JURNAL ILMIAH AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
I Putu Candra, I Putu
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Agriculture, Biological Sciences & Forestry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Social Sciences

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Journal : Indonesian Food Science and TechnologyJournal

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Analysis of Phytochemical Compounds and Antioxidant Activity From Non-Polar to Polar Solvent Extracts In Several Types of “Basa Genep” Constituent Spices Singapurwa, Ni Made Ayu Suardani; Candra, I Putu; Semariyani, A.A. Made
Indonesian Food Science and Technology Journal Vol. 7 No. 2 (2024): Volume 7 Number 2, July 2024 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v7i2.31584

Abstract

"Basa genep" is the main spice Balinese people use to process traditional cuisine. This study examines phytochemical compounds and antioxidant activity in extracts of several “Basa genep” constituent spices extracted with solvents with different polarity levels. The design used is a completely random design of 1 factor consisting of 6 treatments: ethyl acetate solvent, hexane, acetone, dichloromethane, ethanol, and methanol. Based on the results of the study, it was found that the constituent spices of "Basa genep", namely ginger, kaemfiera, galangal, turmeric, bird’s eye chilli, red chilli, onion, and garlic extracted with solvents with different levels of polarity contain phytochemical compounds. The treatment of different types of solvents has a significant effect on the extract's phytochemical levels and antioxidant activity. The highest antioxidant activity is obtained in polar solvents, dichloromethane, acetone, and methanol. In ginger, kaemfiera, Turmeric, and garlic extracts, the highest IC50 values were obtained in dichloromethane solvent types with IC50 values of 25,027 ppm (powerful antioxidants), 93,643 ppm (potent antioxidants), 24,467 ppm (powerful antioxidants), and 288,437 ppm (fragile antioxidants). In Galangal, the highest IC50 (Inhibition Concentration 50%) value was obtained in acetone extract with an IC50 value of 82.863 ppm (potent antioxidant). In bird’s eye chilli and red chilli, the highest IC50 value was obtained in methanol extract with IC50 values of 108,088 ppm (medium antioxidant) and 274,427 ppm (very weak antioxidant), respectively.
Co-Authors A.A. Made Semariyani Arandini, Putu Chiana Adi Arisudana, I Gede Ayu Suardani S, Ni Made Azmi, Aida Firdaus Muhamad Nurul I Gede Pasek Mangku I Made Kawan, I Made I Wayan Sudiarta Luh Suriati Manikam, Raseetha Vani Siva Ni Komang Armaeni Ni Made Ayu Suardani Singapurwa Parta, I Made Griya Adi Rudianta, , I Nyoman Rudianta, I Nyoman Setianingsih, Ni Luh Putu Putri Sinta Purnamasari, Sinta Sugiana, I Gusti Ngurah Wiguna, Gede Hendra Yunantariningsih, I Dewa Ayu Ketut