Antioxidant activity and Vitamin C levels of Fruit Flesh and Dragon (Hylocereus costaricensis) Fruit Syrup
| Main Authors: | Aryani, Titin, Mu’awanah, Isnin Aulia Ulfah |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | ind |
| Terbitan: |
Fakultas Ilmu Kesehatan Universitas Setia Budi Surakarta
, 2019
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| Online Access: |
http://ejurnal.setiabudi.ac.id/ojs/index.php/biomedika/article/view/592 http://ejurnal.setiabudi.ac.id/ojs/index.php/biomedika/article/view/592/547 |
Daftar Isi:
- Research on antioxidant activity and vitamin C levels of dragon fruit and Hylocereus costaricensis dragon fruit syrup from Kulon Progo has been conducted. The purpose of this study was to study the antioxidant activity and levels of vitamin C in dragon fruit meat and dragon fruit syrup from Kulon Progo. The sampling method is done by purposive sampling method. The method of measuring antioxidant activity using DPPH (1,1-Diphenyl-2-picryl Hidrazil) immersion method was measured with a wavelength of 517 nm. The method of determining the level of vitamin C is carried out by the method of titration of Iodimetry using a standard solution of iodine. The results showed that the average antioxidant activity of dragon fruit was 67.81%, whereas in dragon fruit syrup was 42.81%. While the level of vitamin C in dragon fruit is 12.65% while in dragon fruit syrup is 3.667%. Can reduce the levels of antioxidants and vitamin C levels of dragon fruit higher than dragon fruit syrup.
- Telah dilakukan penelitian tentang aktivitas antioksidan dan kadar vitamin C daging buah naga dan sirup buah naga Hylocereus costaricensis asal Kulon Progo. Tujuan penelitian adalah untuk mengetahui aktivitas antioksidan dan kadar vitamin C pada daging buah naga dan sirup buah naga asal Kulon Progo. Metode pengambilan sampel dilakukan dengan metode purposive sampling. Metode pengukuran aktivitas antioksidan menggunakan metode perendaman DPPH (1,1-Diphenyl-2-picryl Hidrazil) diukur serapan pada panjang gelombang 517 nm. Metode penentuan kadar vitamin C dilakukan dengan metode titrasi iodimetri menggunakan larutan standar Iodin. Hasil penelitian menunjukkan bahwa rata-rata aktivitas antioksidan daging buah naga adalah 67,81%, sedangkan pada sirup buah naga adalah 42,81%. Adapun kadar vitamin C pada daging buah naga adalah 12,65% sedangkan pada sirup buah naga 3,667%. Dapat disimpulkan bahwa aktivitas antioksidan dan kadar vitamin C daging buah naga lebih tinggi daripada sirup buah naga.