PENGARUH PROPORSI AIR DAN ETANOL SEBAGAI PELARUT TERHADAP AKTIVITAS ANTIOKSIDAN ANGKAK BIJI DURIAN DENGAN METODE PHOSPHOMOLYBDENUM DAN DPPH
Abstract: Angkak is rice
fermented product by Monascus sp. Beside rice, durian seeds can be a substrate
of Monascus sp. Monascus sp. produces some antioxidant metabolites during
fermentation. The purpose of this research investigated the effect of
proportion of water and ethanol as solvent for antioxidant activity of durian
seeds angkak with phosphomolybdenum and DPPH method. The proportions of water
and ethanol as solvents were 100:0 (E0) ; 80:20 (E20) ; 60:40 (E40) ; 40:60
(E60) ; 30:70 (E70) ; and 20:80 (E80) (v/v). ANOVA’s result (α=5%) showed that
proportion of water and ethanol as solvent interacted pigment content and
antioxidant activity of durian seeds angkak. Yellow pigment was dominant pigmen
in durian seeds angkak. Ethanol 40% was most effective solvent and ethanol 80%
was not effective solvent to extraction durian seeds angkak pigment. The higher
antioxidant activity of durian seeds angkak was ethanol 40% (0,5876 mg AAE/g
sample (wb)) for DPPH method and ethanol 0% (6,7899 mg AAE/g sample (wb) and
6,4247 mg GAE/g sample (wb)) for phosphomolybdenum method.
Penulis: Christine Subianto,
Ignatius Srianta, Netty Kusumawati
Kode Jurnal: jppertaniandd130526
