1Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Tanjungpura, Indonesia
2Department of Marine Science, Faculty of Mathematics and Natural Science, Universitas Tanjungpura, Indonesia
3Faculty of Resource Science and Technology, Malaysia
BibTex Citation Data :
@article{JKT31340, author = {Delia Tanzikha and Anis Shofiyani and Winda Rahmalia and Dwi Imam Prayitno and Intan Syahbanu and Syarifah Jubaidah and Titik Lestari}, title = {Extraction and Characterization of Astaxanthin from Processed Rebon Shrimp Products as a Local Wisdom-Based Antioxidant Source}, journal = {Jurnal Kelautan Tropis}, volume = {29}, number = {2}, year = {2026}, keywords = {astaxanthin; rebon shrimp; extraction; antioxidant activity; cincalok}, abstract = { Astaxanthin, a carotenoid with pronounced antioxidant properties, represents a promising candidate for development as a functional food ingredient grounded in local wisdom. Traditional rebon shrimp derivatives including dried rebon, terasi, and cincalok are recognized sources of this pigment; however, systematic data on extraction efficiency, astaxanthin concentration, and antioxidant activity remain scarce. This study evaluated three extraction techniques and characterized antioxidant activity using 2,2-difenil-1-pikrilhidrazil (DPPH), azinobis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS), and 4,6-tris(2-pyridyl)-s-triazine (FRAP) assays. Samples were vacuum-dried, ground, and subjected to oil extraction, followed by qualitative thin-layer chromatography and quantitative UV-Vis spectrophotometry. Soxhlet extraction yielded the greatest oil output, whereas maceration preserved astaxanthin more effectively due to the absence of thermal degradation. Cincalok exhibited the highest astaxanthin content (10.943 mg/g), followed by terasi and dried rebon. DPPH analysis indicated that cincalok oil possessed the strongest antioxidant activity (IC₅₀ 54.58 mg/L, Soxhlet), while dried rebon demonstrated the weakest. In contrast, ABTS and FRAP assays revealed lower responses for cincalok oil, suggesting that its primary antioxidant mechanism involves free-radical scavenging. These findings highlight cincalok as the most promising natural source of astaxanthin and local antioxidants, underscoring its potential for the development of coastal-based functional foods and health-promoting products. }, issn = {2528-3111}, pages = {163--172} doi = {10.14710/jkt.v29i2.31340}, url = {https://ejournal2.undip.ac.id/index.php/jkt/article/view/31340} }
Refworks Citation Data :
Astaxanthin, a carotenoid with pronounced antioxidant properties, represents a promising candidate for development as a functional food ingredient grounded in local wisdom. Traditional rebon shrimp derivatives including dried rebon, terasi, and cincalok are recognized sources of this pigment; however, systematic data on extraction efficiency, astaxanthin concentration, and antioxidant activity remain scarce. This study evaluated three extraction techniques and characterized antioxidant activity using 2,2-difenil-1-pikrilhidrazil (DPPH), azinobis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS), and 4,6-tris(2-pyridyl)-s-triazine (FRAP) assays. Samples were vacuum-dried, ground, and subjected to oil extraction, followed by qualitative thin-layer chromatography and quantitative UV-Vis spectrophotometry. Soxhlet extraction yielded the greatest oil output, whereas maceration preserved astaxanthin more effectively due to the absence of thermal degradation. Cincalok exhibited the highest astaxanthin content (10.943 mg/g), followed by terasi and dried rebon. DPPH analysis indicated that cincalok oil possessed the strongest antioxidant activity (IC₅₀ 54.58 mg/L, Soxhlet), while dried rebon demonstrated the weakest. In contrast, ABTS and FRAP assays revealed lower responses for cincalok oil, suggesting that its primary antioxidant mechanism involves free-radical scavenging. These findings highlight cincalok as the most promising natural source of astaxanthin and local antioxidants, underscoring its potential for the development of coastal-based functional foods and health-promoting products.
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