SRI ANNISA KHASANAH, - (2020) AKTIVITAS ANTIOKSIDAN SEDIAAN TEH CELUP EKSTRAK KERING BUAH SAWO WALANDA (Pouteria campechiana (Kunth) Baehni) DENGAN PERBEDAAN WAKTU CELUP. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.
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Abstract
Tumbuhan sawo walanda (Pouteria campechiana (Kunth) Baehni) merupakan tumbuhan tropis yang tumbuh di Indonesia. Buah sawo walanda memiliki aktivitas antioksidan. Namun belum dimanfaatkan secara maksimal dalam sediaan. Tujuan dari penelitian ini untuk mengetahui aktivitas antioksidan dari ekstrak kering dan dengan perbedaan waktu celup sediaan teh celup ekstrak kering buah sawo walanda. Metode ekstraksi menggunakan metode infusa dengan menggunakan perbandingan sampel dan pelarut air (1:10). Kemudian ekstrak dikeringkan menggunakan freeze dryer. Ekstrak kering dicelupkan ke dalam air hangat ± 50oC dengan perbedaan waktu celup 5, 10, 15, 20, 25, dan 30 menit. Pengujian aktivitas antioksidan dengan menggunakan DPPH. Hasil penelitian menunjukkan dengan adanya perbedaan waktu celup dari ekstrak kering buah sawo walanda menghasilkan % inhibisi terhadap DPPH yang berbeda. % inhibisi terhadap DPPH dengan waktu celup 30 menit sebesar 71,783%, sementara ekstrak kering buah sawo walanda sebesar 62,111%. ---- The sapodilla walanda (Pouteria campechiana (Kunth) Baehni) is a tropical plant that grows in Indonesia. Walanda sapodilla fruit has antioxidant activity. However, it has not been fully utilized in the preparation. The purpose of this study was to determine the antioxidant activity of the dry extract with the difference in time of the tea bag preparation of the sapodilla fruit extract. The method of extraction uses the infusion method with a solvent ratio of sample and water (1:10). And then the extract is dried using a freeze dryer. Dried extract was immersed in warm water ± 50oC with differences in immersion dip time of 5, 10, 15, 20, 25, and 30 minutes.The test of Antioxidant activity using DPPH. The results showed that the difference in immersion time of the dried extract of sapodilla fruit resulted in different % inhibition of DPPH. % inhibition of DPPH with immersion dip time of 30 minutes was 71,783%, while the dried extract of sapodilla fruit was 63,256%.
| Item Type: | Thesis (Skripsi) |
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| Uncontrolled Keywords: | Pouteria campechiana (kunth) baehni, Aktivitas Antioksidan, Perbedaan Waktu Celup ---- Pouteria campechiana (kunth) baehni, Antioxidant Activity, Difference in Dip Time |
| Subjects: | Q Science > Q Science (General) R Medicine > R Medicine (General) |
| Divisions: | Program Studi S1 Farmasi |
| Depositing User: | pustakawan - - |
| Date Deposited: | 02 Oct 2024 03:08 |
| Last Modified: | 02 Oct 2024 03:08 |
| URI: | http://repository.stfi.ac.id/id/eprint/1364 |
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