Aktivitas Antioksidan Padina sp. pada Berbagai Suhu dan Lama Pengeringan

Abstract

ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan lama pengeringan dalam oven terhadap aktivitas antioksidan Padina sp. Pengeringan dilakukan pada suhu 50, 55, dan 60 °C masing-masing selama 4, 6, dan 8 jam. Sebagai pembanding dilakukan pengeringan di bawah sinar matahari selama 8 jam. Parameter yang diamati meliputi rendemen, kadar air, aktivitas antioksidan, total fenol, dan uji fitokimia. Hasil penelitian menunjukkan bahwa rendemen Padina sp. berkisar antara 12,86-18,28%, kadar air 14,52-21,80%, IC 50 antioksidan 37,68-48,03 ppm, total fenol 0,18-0,35 mg PGE/mg, dan hasil uji fitokimia menunjukkan bahwa Padina sp. mengandung senyawa fenol. Pengeringan oven bersuhu 50 °C selama 4 jam menghasilkan aktivitas antioksidan dan total fenol tertinggi, dengan nilai IC 50 37,68 ppm dan total fenol 0,35 mg PGE/mg. KATA KUNCI: Padina sp., antioksidan, pengeringan oven ABSTRACT The objective of this study was to determine the effect of temperature and drying time in the oven on antioxidant activity of Padina sp. Drying was carried out at 50, 55, and 60 °C, respectively, for 4, 6, and 8 hours. For comparison, sun drying was conducted for 8 hours. Parameters observed was including yield, moisture content, antioxidant activity, total phenolic content and phytochemical test. The results showed that yield of Padina sp. ranged between 12.86-18.28%; and moisture content, IC 50 antioxidant activity, total phenolic content were 14.52-21.80%, 37.68-48.03 ppm, 0.18-0.35 mg PGE/mg extract, respectively. Phytochemical test showed that Padina sp. contained phenolic compounds. Drying oven at 50 °C for 4 hours produced Padina sp. with the highest antioxidant activity IC 50 (37.68 ppm) and total phenolic compounds (0.35 mg PGE/mg extract).