Aktivitas Antioksidan Caulerpa sp. Segar dan Rebus

Antioxidant Activity of Fresh and Boiled Caulerpa sp.

  • Taufik Hidayat Pusat Teknologi Agroindustri, Badan Pengkajian dan Penerapan Teknologi, Gedung Laptiab 610 Puspiptek Serpong
  • Nurjanah Departemen Teknologi Hasil Perairan, FPIK IPB University
  • Agoes Mardiono Jacoeb Departemen Teknologi Hasil Perairan, FPIK IPB University
  • Bagja Adhitia Putera Departemen Teknologi Hasil Perairan, FPIK IPB University
Keywords: DPPH, extraction, free radical, latoh

Abstract

Free radical is a molecule that is highly reactive and unstable, can cause damage to proteins, Deoxyribose Nucleic Acid  (DNA), and cell membranes, and can trigger a degenerative diseases. The damages can be prevented by natural or synthetic antioxidant compounds. Caulerpa sp. a green seaweed as a potential source of natural antioxidants. Caulerpa sp. commonly processed into “urap” seaweed in fresh and boiled condition. The boiling process may change the antioxidant activity, so it is necessary to research on the antioxidant activity in Caulerpa sp. fresh and boiled. Extraction method used was a single extraction using methanol p.a for 1×24 hours. Testing of antioxidant activity using DPPH method. Caulerpa sp. fresh and boiled extract has a yield of 8.88% and 6.44%. IC50 values ​​Caulerpa sp. fresh amounted to 452.37±8.29 mg/L and boiled amounted to 484.59±5.69 mg/L. IC50 value category is classified as very weak by 1,1-diphenyl-2-picrylhydrazyl (DPPH) method, so it needs to do another antioxidant activity assay methods and purification of crude extract of Caulerpa sp..

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Published
2021-02-04