Uji Aktivitas Antioksidan Dari Ekstrak Bekatul Padi Ketan Merah Dan Hitam (Oryza Sativa L. Var. Glutinosa) Dan Formulasinya Dalam Sediaan Krim
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.References
Budiman, M.H. 2008. Uji stabilitas dan aktivitas antioksidan sediaan krim yang mengandung ekstrak kering tomat. Skripsi. Universitas Indonesia. Carter, J.S. 1975. Dispensing for pharmaceutical student. 12 edition. London: Pitman Medical. Chanphrom, P. 2007. Antioxidants and antioxidant activities of pigmented rice varieties and rice bran. Thesis. Faculty of Graduated Studies, Mahidol University. Chen, J. dan Ho, C.T. 1997. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. Journal of Agricultural and Food Chemistry, 45:2374-2378. Chen, M.H. dan Bergman, C.J. 2005. A rapid procedure for analysing rice bran tocopherol, tocotrienol and gamma oryzanol contents. Journal of Food Composition and Analysis, 18:139-151. Depkes RI. 1979. Farmakope Indonesia Edisi III. Jakarta: Departemen Kesehatan Republik Indonesia. Depkes RI. 1982. Formularium kosmetika Indonesia. Jakarta: Departemen Kesehatan Republik Indonesia. Depkes RI. 1995. Farmakope Indonesia. Edisi IV. Jakarta: Dirjen POM Depkes RI. Hadipernata, Mulyana. 2007. Mengolah dedak menjadi minyak (rice bran oil). Warta penelitian dan pengembangan pertanian, 29(4)8-10. ISFI. 1971. Formularium medicamentorum selectum. Surabaya: ISFI. Iqbal, S., Bhanger, M.I., dan Anwar, F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chemistry, 93:265-272. Jellinek, S.J. 1970. Formulation and function of cosmetics. New York, London: Willey Intercienci. Kosasih, E.N., Setiabudhi, T., dan Heryanto, H. 2004. Peranan antioksidan pada lanjut usia. Jakarta: Pusat Kajian Nasional Masalah Lanjut Usia. Laokuldilok, T., shoemaker, C.F. Jongkaewwattana, S., dan Tulyathan, V. 2011. Antioxidant and antioxidant activity of several pigmented rice bran. Journal of Agritultural and Food Chemistry, 59:193-199. Martin, A.J.S., Swarbrick, dan A. Cammarata. 1993. Farmasi fisika, Edisi III. Diterjemahkan oleh Yoshita. Jakarta: Universitas Indonesia. Molyneux, P. 2004. The use of the stable free radical diphenilpicrylhydrazil (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol., 26(2):211-219. Ohnishi, M., Matuo, T., Tsuno, T., Hosoda, A., Nomura, E., Taniguchi, H., Sasaki, H., dan Morishita, H. 2004. Antioxidant activity and hypoglycemic effect of ferulic acid in STZ-induced diabetic mice and KK-Ay mice. Biofactor, 21:315-319. Orthoefer, F.T. 2005. Industrial oil and fat products. Sixth Edition, Six Volume. New York: John Willey & Sons, Inc. Padmadisastra, Anggia, Y, dan Anggia, S. 2007. Formulasi sediaan salep antikeloidal yang mengandung ekstrak terfasilitasi panas microwave dari herba pegagan (Centella asiatica L Urban). Jurnal Farmasi, 28-31. Park, Y.S., Kim, S.J., dan Chang, H.I. 2008. Isolation of anthocyanin from black rice (heugjinjubyeo) and screening of its antioxidant activities. Journal of Microbiology Biotechnology, 36(1):55-60. Silalahi, J. 2006. Makanan fungsional. Yogyakarta: Penerbit Kanisius. Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., Berghofer, E. 2011. Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China, and Sri Lanka. J. Food Chem., 124:132–140. Uitto, J. 1997. Understanding premature skin aging. N. Engl. J. Med., 20(337):1463-1465. Yawadio, R., Tanimori, S., Morita, N. 2007. Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. J. of Food Chem., 101:1616–1625.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
