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Danang Raharjo
Univesitas Duta Bangsa Surakarta
Nursing Public Health

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Pengaruh Metode Ekstraksi Maserasi dan Infudasi terhadap Kadar Flavonoid Total serta Aktivitas Antioksidan Daun Kunyit (Curcuma Longa L.) Angela Mericci Putri Budiarto; Danang Raharjo; Annie Rahmatillah
Jurnal Kesehatan Amanah Vol. 9 No. 2 (2025): Jurnal Kesehatan Amanah
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jka.v9i2.943

Abstract

Free radicals are known to contribute to a variety of degenerative diseases, including diabetes, cancer, and cardiovascular disease, as well as to the acceleration of the aging process. To counteract these effects, antioxidant compounds capable of neutralizing free radicals are essential. Turmeric leaf (Curcuma longa L.) is a promising source of natural antioxidants, as it is rich in flavonoid compounds that offer a range of important biological benefits. This study aimed to evaluate how different extraction methods influence the total flavonoid content and antioxidant activity of turmeric leaf extract, in order to identify the most effective technique. Two methods were used: maceration and infusion. The total flavonoid content was determined using the AlCl₃ colorimetric method, with quercetin serving as the standard. In vitro antioxidant activity was assessed using the ABTS method, and the results were measured by the total flavonoid content (expressed in mg quercetin equivalent (QE)/g of extract) and the IC₅₀ value, which indicates the strength of the antioxidant activity. The findings showed that the maceration method produced the highest flavonoid content, at 27.850 mg QE/g, and the best antioxidant activity, with an IC₅₀ value of 44.224 μg/mL. In contrast, the infusion method resulted in lower flavonoid content and antioxidant activity. This leads to the conclusion that the extraction method significantly impacts the quality of turmeric leaf extract, and maceration is the most effective technique for obtaining an extract with high flavonoid content and potent antioxidant activity.
Analisis Kadar Vitamin C Bawang Putih Majemuk Bawang Hitam dan Bawang Putih Tunggal Serta Aktivitas Antioksidan dengan Metode ABTS Adhiva Berlian Febryanti; Danang Raharjo; Septian Maulid Wicahyo
Jurnal Kesehatan Amanah Vol. 9 No. 2 (2025): Jurnal Kesehatan Amanah
Publisher : Universitas Muhammadiyah Manado

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57214/jka.v9i2.990

Abstract

Antioxidants are compounds that can neutralize free radicals and inhibit the continuation of oxidation processes that may cause cellular damage. Vitamin C acts as an antioxidant by protecting biological molecules from oxidative stress. Garlic, both compound and single types, as well as black garlic, are known to contain vitamin C and play a significant role as natural antioxidants in combating free radicals that can damage cells and body tissues. This study aimed to determine the vitamin C content and antioxidant activity of compound garlic (Allium sativum L.), black garlic, and single garlic (Allium sativum L.). The vitamin C content was measured using UV-Vis spectrophotometry, while antioxidant activity was evaluated by the ABTS method, expressed in IC₅₀ values. The results showed that black garlic extract had the highest vitamin C content of 51.516 mg/100 g. In the ABTS assay, black garlic also demonstrated the lowest IC₅₀ value of 25.99 μg/mL, indicating a very strong antioxidant activity. These findings suggest that the fermentation process of garlic into black garlic significantly increases its vitamin C levels as well as enhances its antioxidant properties. Therefore, black garlic has great potential to be developed as a natural antioxidant source, contributing to the prevention of oxidative stress-related cellular damage and supporting overall health
Co-Authors Adhiva Berlian Febryanti Angela Mericci Putri Budiarto Annie Rahmatillah Septian Maulid Wicahyo