EKSTRAKSI ANTIOKSIDAN ALAMI DARI SORGUM LOKAL VARIETAS COKELAT SERTA PENINGKATAN AKTIVITASNYA DENGAN PERKECAMBAHAN DAN GELOMBANG MIKRO
ABSTRACT: Brown sorghum was
reported as a source of antioxidants such as phenolic, tannin, anthocyanin.
This research was designed into 2 steps. The first step was aimed to find out
the best type of solvent (methanol, ethanol, and acetone) for antioxidant
extraction in each fraction (milled grain and bran) of sorghum. The aim of the
second step was to observe the effect of germination and microwave on
antioxidant activity. Nested design was used in the first step. The results of
the first step showed that best treatment in milled grain was obtained from
ethanol with phenolic content of 100,28 mg/g, anthocyanin content of 28.34 ppm,
tocopherol content of 2.24 mg/mL, antioxidant activity of 95.96%, and yield of
10.105%. The best treatment in bran was obtained from methanol with phenolic
content of 89.74 mg/g, anthocyanin content of 50.70 ppm, tocopherol content of
10.55 mg/mL, antioxidant activity of 97.15%, and yield of 9.02%. The results of the second step
research showed that germination has significantly affected (α=0.05)
antioxidant activity and yield extract. The extract was characterized by
phenolic content of 108.67 mg/g, anthocyanin content of 35.80 ppm, tocopherol
content of 2.97 mg/mL, antioxidant activity of 98.00%, and yield of 16.94%. While microwave had significantly
affected (α=0.05) tocopherol content, antioxidant activity, and yield extract.
The characteristics of product were phenolic content of 113.71 mg/g,
anthocyanin content of 48.68 ppm, tocopherol content of 17.40 mg/mL extract,
antioxidant activity of 98.71%, and yield of
12.47%.
Keywords: brown sorghum,
natural antioxidant, microwave
Penulis: Fithri Choirun Nisa
Kode Jurnal: jppertaniandd100029
