PENGARUH VARIASI WAKTU REBUSAN WEDANG UWUH TERHADAP AKTIVITAS ANTIOKSIDAN DENGAN METODE DPPH (2,2 DIPENHYL-1-PICRYLHIDRAZYL)

Gunawan, Dwi Purnomo Adji (2021) PENGARUH VARIASI WAKTU REBUSAN WEDANG UWUH TERHADAP AKTIVITAS ANTIOKSIDAN DENGAN METODE DPPH (2,2 DIPENHYL-1-PICRYLHIDRAZYL). Diploma thesis, Sekolah Tinggi Ilmu Kesehatan Nasional.

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Abstract

In this study, what was tested was the antioxidant activity of the variation of boiling time for wedang uwuh to determine the optimal time that produces the best antioxidant activity in wedang uwuh. Wedang uwuh is a drink made from secang wood, ginger, nutmeg leaves, cinnamon leaves, cloves, clove leaves. The ingredients for wedang uwuh are known to contain substances that can be used as drinks that can function as health drinks. Wedang uwuh samples were boiled with variations of 10, 20, and 30 minutes. The results of the phytochemical screening test for alkaloids, flavonoids, saponins and tannins on the three samples of the boiled variety were positive for alkaloids, flavonoids, saponins and tannins. In testing the antioxidant activity using the DPPH method, it was measured at a maximum wavelength of 515 nm. Based on the IC50 value of 10 minute boiling (IC50 40.3548 ppm) showed better antioxidant activity compared to 20 minute boiling (IC50 44.6243 ppm) and 30 minute boiling (IC50 48.2809 ppm) but all three were categorized as very strong and in the qualitative test the results were not significantly different. The duration of the stew that showed the best potential for antioxidant activity was obtained IC50 of 40.3548 ppm was found in a 10 minute boiling.

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