Uji Aktivitas Antioksidan Dari Ekstrak Bekatul Padi Ketan Merah Dan Hitam (Oryza Sativa L. Var. Glutinosa) Dan Formulasinya Dalam Sediaan Krim

Wira Noviana Suhery, Armon Fernando, Netralis Has

Abstract


ABSTRAK Bekatul merupakan hasil samping proses penggilingan padi yang mengandung senyawa bioaktif seperti tokoferol, tokotrienol, dan oryzanol. Penelitian ini bertujuan untuk menguji aktivitas antioksidan dari ekstrak bekatul padi ketan (Oryza sativa L. var. glutinosa) merah dan hitam kemudian memformulasikannya dalam bentuk sediaan krim. Pengujian aktivitas antioksidan dilakukan dengan metode DPPH (2,2-difenil-1-pikrihidrazil). Hasil uji aktivitas antioksidan dari ekstrak bekatul padi ketan merah dan hitam, diperoleh nilai IC50 berturut-turut sebesar 31,7525 dan 434,7525 ppm. Selanjutnya ekstrak bekatul padi ketan merah dan hitam diformulasikan dalam bentuk sediaan krim tipe M/A dengan konsentrasi ekstrak bekatul padi ketan merah (FI) dan hitam (FII) masing-masing 2,5%. Hasil evaluasi fisik sediaan krim yang meliputi organoleptis, homogenitas, pH, stabilitas terhadap perubahan suhu, uji daya menyebar, uji daya tercuci dan uji iritasi menunjukkan bahwa sediaan krim ekstrak bekatul padi ketan merah (FI) dan hitam (FII) memenuhi persyaratan dan tidak mengiritasi selama 8 minggu penyimpanan. Hasil uji aktivitas antioksidan sediaan krim menunjukkan persen inhibisi untuk FI dan FII masing-masing sebesar 95,0974 dan 92,3569% pada minggu pertama, dan 89,9576 dan 86,9537% pada minggu kedelapan. Kata kunci: ekstrak bekatul, padi ketan merah, padi ketan hitam, antioksidan, krim. ABSTRACT Rice bran is a by-product of rice milling process that contain bioactive compounds such as tocopherol, tocotrienol, and oryzanol. This study aimed to test the antioxidant activity of the extract of red and black glutinous rice bran (Oryza sativa L. var. glutinosa) and then formulatethem into cream. Testing of antioxidant activity using DPPH (2,2-diphenyl-1-pikrihidrazil). The IC50 of the extract of red and black glutinous rice bran are 31.7525 and 434.7525 ppm, respectively. Subsequently, extract of red and black glutinous rice bran is formulated into type o/w cream with concentration of 2.5%. The results of evaluation of physical cream consist of organoleptic, homogeneity, pH, stability to temperature changes, power test spread, test of power washed and test of irritation. The results showed that the cream of both red (FI) and black (FII) glutinous rice bran extract meet the physical properties requirements and do not irritate during the 8 weeks of storage. The result of antioxidant activity test showed that inhibition percentage of FI and FII are 95.0974 and 92.3569% in the first week, and 89.9576 and 86.9537% in the eighth week, respectively. Key words: extract of rice bran, glutinous rice bran red, glutinous rice bran black, antioxidant, cream.

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