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Aktivitas Penangkapan Radikal DPPH (1,1-Diphenyl-2-picrylhydrazyl) Ekstrak Madu Sebelum dan Sesudah Pemanasan

La Ode Sumarlin, Anna Muawanah, Amalia Istiqomah, Nurul Amilia, Tarso Rudiana, Sri Yadial Chalid, Hajar Hajar

Abstract


Pemanasan pada suhu dan waktu optimum dapat meningkatkan aktivitas antioksidan pada madu apis dan trigona karena meningkatnya total fenolik, total flavonoid dan pigmen coklat. Kemampuan antioksidan dapat diukur melalui kemampuan menangkap radikal oleh DPPH (1,1-Diphenyl-2-picrylhydrazyl).  Tujuan penelitian ini untuk membandingkan perubahan aktivitas antioksidan melalui parameter penangkapan radikal DPPH serta pigmen coklat pada 5 jenis madu apis dan 5 jenis madu trigona dari kota Bogor, Kalimantan, Sulawesi, dan Lombok pada sebelum dan sesudah dipanaskan yang diukur dengan menggunakan spektrofotometer UV-Vis.  Hasil penelitian ini menunjukkan persen inhibisi baik pada madu jenis apis maupun pada madu jenis trigona, cenderung mengalami peningkatan seiring dengan pertambahan suhu dan waktu pemanasan.  Pigmen coklat didapatkan cenderung mengalami peningkatan seiring dengan pertambahan suhu dan waktu pemanasan.  Kemampuan penangkapan radikal DPPH paling tinggi terdapat pada madu jenis trigona asal Lombok dengan nilai inhibisi 93% dan IC50 sebesar 3.435 ± 29,3 ppm dengan persentase kenaikan 59,1 % pada suhu 50o C selama 9 hari.   Dengan demikian, madu jenis Apis dan Trigona memiliki senyawa bioaktif  dengan kemampuan menangkap radikal DPPH diantaranya terbentuknya pigmen coklat serta berpotensi meningkat kemampuan antioksidannya melalui pemanasan pada suhu tertentu.


Keywords


Antioksidan; Penangkapan DPPH; Madu; Pemanasan; Pigmen Coklat

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DOI: 10.30595/jrst.v7i2.16855

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ISSN: 2549-9750