PENGARUH LAMA PENGUKUSAN TERHADAP DAYAANTIOKSIDAN DARI UMBI KETEIA RAMBAT UNGU, JINGGA DAN KUNING (IPOMOEA BATATAS (L.) L.)

Hendrajaya, Kusuma and Sumiyani, Ririn and ., Azminah (2015) PENGARUH LAMA PENGUKUSAN TERHADAP DAYAANTIOKSIDAN DARI UMBI KETEIA RAMBAT UNGU, JINGGA DAN KUNING (IPOMOEA BATATAS (L.) L.). Jurnal Ilmiah Sains & Teknologi, 9 (1). ISSN 0216-1540

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Abstract

In this research, we have carried our the measurement of antioxidant properties on three variety of this plant, namely purple, orange and yellow sweet potato roots. Ethanol extracts of the raw and steamed sweet potato roots (steamed for 20 or 30 minutes) were treated with DPPH (1, J-diphenyl-2piciJlhidrazrb. Extraction was carried out by maceration with 70% ethanol. Quantitative visible spectrometric analysis was carfied out at 521.0 nm on the fifth minute. EC50 for the raw and steamed (20 and 30 minutes) purple sweet potato roots were 4500.88, 713,19 dan 7 57,51 ppm respectively. For the orange sweet potato roots the value were 7133,03; 3446,73 dan 1805,02 ppm. Yellow sweet potato roots gave the lowest antioxidant property with EC 50 of the raw and steamed (20 and 30 minutes) of 13782,77; 13325,94 dan 6866,66 ppm respectively. We conclude that steamed purple sweet potato gave the highest antioxidant property while the steaming time did nor show meaningful value. This was supported by statistical analysis (ANOVA and BNT).

Item Type: Article
Uncontrolled Keywords: antioxidant, DPPH, steaming, EC5,,, Ipomomea batatas
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Faculty of Pharmacy > Department of Pharmacy
Depositing User: Eko Setiawan 194014
Date Deposited: 12 Sep 2017 08:51
Last Modified: 12 Sep 2017 08:51
URI: http://repository.ubaya.ac.id/id/eprint/30699

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