AKTIVITAS ANTIOKSIDAN EKSTRAK UMBI BENGKOANG PADA BERBAGAI UMUR PANEN DENGAN METODE DPPH (2,2-diphenyl-1-picrylhydrazyl)
ABSTRACT: Jicama or
yam bean is
Fabaceae Family which
is potential as
a source of
antioxidants as it
is rich in
flavonoid and phytoestrogen. The
research was performed in three stages. Stage I: Making of jicama flour with
one factor (harvesting age (U): (3, 4, and 5 months). Stage II: Making of
jicama methanolic extract with one factor (harvesting age (U): (3, 4, and 5
months). Stage III: Estimating the antioxidant activity of ether/water
fractions of methanolic extract with two factors i.e: concentration (K): (10,
20, 40, 80, 160 ppm) and harvesting age (U): (3,4, and 5 months). The results
showed that the harvesting age had
highly significant effect
on proximate composition
of jicama flour
and yield of
methanolic extract. Moisture
content, ash content, and fat content tended to decrease with increasing
harvesting age. Meanwhile, crude fiber content tended to increase. The protein
content of jicama flour and yield of methanolic extract were maximum at 4 month
harvest and tended to decrease at 5 months. The interaction of concentration
and harvesting age had highly significant effect on antioxidant activity. The
antioxidant of ether fraction tended to increase, but the antioxidant of the
water fraction tended to decrease with increasing the harvesting age. The
antioxidant of jicama methanolic extract is categorized as a strong antioxidant
because the IC50 ether/water fractions were less than 100 ppm.
Penulis: Juni Annida Lintang,
Herla Rusmarilin, Linda Masniary Lubis
Kode Jurnal: jppertaniandd140225
