Jurnal pangan nasional "terakreditasi" Kemeristekdikti dari Indonesian Food Technologists® - IFT

DOI: https://doi.org/10.17728/jatp.3361

Pengaruh Metode Pengeringan terhadap Aktivitas Antioksidan Daun Alpukat

*I Wayan Rai Widarta  -  Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Denpasar, Indonesia
Anak Agung Istri Sri Wiadnyani  -  Program Studi Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Universitas Udayana, Denpasar, Indonesia

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Abstract

Daun alpukat mengandung komponen bioaktif yang tinggi sehingga dapat dimanfaatkan sebagai sumber antioksidan alami. Tujuan dari penelitian ini adalah mendapatkan metode pengeringan yang tepat sehingga menghasilkan ekstrak daun alpukat dengan aktivitas antioksidan yang tinggi. Daun alpukat baik yang muda maupun yang tua dikeringkan dengan tiga metode pengeringan yaitu dijemur dibawah sinar matahari, dikeringanginkan dalam ruangan, dan dikeringkan dengan oven. Kualitas daun kering kemudian dianalisis aktivitas antioksidan, kadar air, total fenol, total flavonoid, dan total tanin. Hasil penelitian menunjukkan bahwa daun tua yang dikeringkan dengan menggunakan oven pada suhu 40˚C selama 24 jam menghasilkan aktivitas penghambatan radikal bebas tertinggi yaitu 19,83% dengan kadar air 7,54%, total fenol 6,42 mg/100 g ekstrak, total flavonoid 12,07 mg/100 g ekstrak, dan total tanin 2,48 mg/100 g ekstrak. Kesimpulannya, metode pengeringan dapat memberikan dampak terhadap kadar senyawa bioaktif ekstrak daun alpukat dan aktivitas antioksidannya.

Effect of Drying Methods on the Antioxidant Activity of Avocado Leaves

Abstract

Avocado leaves contain high bioactive components that may be used as a source of natural antioxidants. The purpose of this study was to obtain proper drying method to produce avocado leaf extract with high antioxidant activity. Avocado leaves, both young and old, were dried with three drying methods, which were dried in the sun, room, and oven. Quality of leaves was then measured for antioxidant activity, moisture, total phenol, total flavonoid, total tannins. The results showed that old leaves dried using an oven at 40˚C for 24 hours resulted in the highest radical scavenging activity of 19.83% with 7.54% moisture content, 6.42 mg/100 g extract of total phenol, 12.07 mg/100 g extract of total flavonoid, and 2.48 mg/100 g extract of total tannins. In conclusion, the drying methods might produced specific antioxidant activities.

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data JATP Rai Widarta
Subject antioksidan; daun alpukat; daun muda; daun tua; metode pengeringan
Type Data Analysis
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Keywords: antioksidan; daun alpukat; daun muda; daun tua; metode pengeringan; antioxidant; avocado leaf; young leaves; old leaves; drying method
Funding: LPPM Universitas Udayana

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Section: Artikel Penelitian (Research Article)
Language : ID-ID
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