AKTIVITAS ANTIOKSIDAN DAN KADAR ALOIN PADA LIDAH BUAYA (ALOE VERA CHINENSIS)

Septiani Septiani, Siti Fatimah Muis, Gemala Anjani

Abstract


Latar belakang: Lidah buaya memiliki berbagai senyawa-senyawa bioaktif  yang apabila di olah menjadi minuman dapat menurunkan bahkan menghilangkan aktivitas antioksidannya. Tujuan : Untuk menganalisis aktivitas antioksidan dan kadar aloin pada lidah buaya segar, minuman komersil dan homemade. Metode: Aktivitas antioksidan diukur dengan metode 2,1-difenil-2-pikrilhidrazil (DPPH) dan asam 2,2’-Azinobis(3-etilbenzatiazolin)-6-sulfonat (ABTS) dan pengujian kadar aloin menggunakan metode High Performance Liquid Chromatography(HPLC) masing-masing tiga kali pengulangan. Hasil: Aktivitas antioksidan dengan metode DPPH pada lidah buaya segar, minuman komersil dan homemade berturut-turut adalah 10,54%, 1,58% dan 3,39%, sedangakn dengan metode ABTS adalah 8,30%, 1,24%, 2,67% sedangkan  kadar aloin berturut-turut adalah 23791,97 ppm, 735,17 ppm, 1427,75 ppm. Simpulan : Aktivitas antioksidan dalam minuman komersil dan homemade menurun drastis Pengolahan melalui proses pencucian, pemanasan suhu tinggi serta penambahan gula menurunkan hampir 30% aktivitas antioksidan. Secara umum, minuman homemade memiliki aktivitas antioksidan sedikit lebih baik daripada minuman komersil. Metode DPPH menunjukan hasil yang lebih sensitif terhadap aktivitas antioksidan dibandingkan dengan ABTS. Kadar aloin berbanding lurus dengan aktivitas antioksidan.


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