Perbandingan Kadar Flavonoid, Fenol, dan Aktivitas Antioksidan pada Kulit Buah Pisang Kepok (Musa acuminata x balbisiana) dengan Menggunakan Metode Ekstraksi Berbeda
Comparison of Flavonoid, Phenol, and Antioxidant Activity Levels in Kepok Banana (Musa acuminata x balbisiana) Peel Using Different Extraction Methods
DOI:
https://doi.org/10.25026/jsk.v5i6.2134Keywords:
Antioksidan, Fenol, Flavonoid, Pisang KepokAbstract
Kepok banana peels are rich in flavonoid and phenolic compounds. To obtain the maximum desired compound, the selection of the extraction method used plays an important role. This research aims to determine the kepok banana peel extraction method that is capable of providing the highest levels of flavonoids and phenols, as well as the strongest antioxidant activity. The research began with the preparation of kapok banana peel simplicia, followed by extraction respectively by meseration, reflux, and Ultrasound Assisted Extraction (UAE). Then the levels of flavonoids, phenols and antioxidant activity of the extracts obtained from each method were measured, and ended with statistical analysis. The results of determining the levels of flavonoid extracts showed that the meseration, reflux, and UAE methods each produced levels of 4.782 ± 0.258 g QE/100 g; 5.877 ± 0.196 grams QE/100 grams; and 7.115 ± 0.226 grams QE/100 grams. In determining phenol content, extracts from meseration, reflux, and UAE produced levels of 8.172 ± 0.505 g GAE /100 g respectively; 9.123 ± 0.224 grams GAE /100 grams; 10.104 ± 0.345 grams GAE /100 grams. Meanwhile, the antioxidant activity test showed that the IC50 value of mecerated, refluxed and UAE extracts was 39.493 ± 0.819 ?g/ml; 28.203 ± 0.516 ?g/ml; 23.147 ± 0.314 ?g/ml. The conclusion of this research is that UAE extraction is the best extraction method, with a total flavonoid content of 7.115 ± 0.226 g QE/100 g, a total phenol content of 10.104 ± 0.345 g GAE /100 g, and the strongest antioxidant IC50 of 23.147 ± 0.314 ?g/ml.
Keywords: Antioxidants, Banana Peel, Extraction, Flavonoids, Phenols
Abstrak
Kulit pisang kepok kaya akan senyawa flavonoid dan fenolik. Untuk memperoleh senyawa yang diinginkan secara maksimal, maka pemilihan metode ekstraksi yang digunakan menjadi peran penting. Penelitian ini bertujuan untuk menentukan metode ekstraksi kulit pisang kepok yang mampu memberikan kadar flavonoid dan fenol tertinggi, serta aktivitas antioksidan terkuat. Penelitian diawali dengan penyiapan simplisia kulit buah pisang kapok, dilanjutkan dengan ekstraksi masing-masing dengan maserasi, refluks, dan Ultrasound Assisted Extraction (UAE). Kemudian, kadar flavonoid, fenol dan aktivitas antioksidan ekstrak yang diperoleh dari masing-masing metode diukur, dan diakhiri dengan analisis statistik. Hasil penetapan kadar flavonoid ekstrak menunjukkan bahwa metode maserasi, refluks, dan UAE menghasilkan kadar masing-masing sebesar 4,782 ± 0,258 g QE/100 g; 5,877 ± 0,196 g QE/100 g; dan 7,115 ± 0,226 g QE/100 g . Pada penetapan kadar fenol, ekstrak dari maserasi, refluks, dan UAE menghasilkan kadar masing-masing sebesar 8,172 ± 0,505 g GAE /100 g; 9,123 ± 0,224 g GAE /100 g; 10,104 ± 0,345 g GAE /100 g . Sementara, uji aktivitas antioksidan menunjukkan bahwa nilai IC50 ekstrak hasil maserasi, refluks, dan UAE masing-masing sebesar 39,493 ± 0,819 ?g/ml; 28,203 ± 0,516 ?g/ml; 23,147 ± 0,314 ?g/ml. Kesimpulan penelitian ini adalah ekstraksi UAE merupakan metode ekstraksi terbaik yaitu dengan kadar flavonoid total sebesar 7,115 ± 0,226 g QE/100 g, kadar fenol total sebesar 10,104 ± 0,345 g GAE /100 g, dan IC50 antioksidan terkuat sebesar 23,147 ± 0,314 ?g/ml.
Kata Kunci: Antioksidan, Ektraksi, Fenol, Flavonoid, Kulit Buah Pisang Kepok
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