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Pengaruh Waktu Aging dan Metode Ekstraksi terhadap Aktivitas Antioksidan Black Garlic yang Dibandingkan dengan Bawang Putih (Allium sativum L.)

Authors

  • Salma Fadhilah Azhar Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Islam Bandung
  • Kiki Mulkiya Yuliawati Farmasi, Universitas Islam Bandung

DOI:

https://doi.org/10.29313/jrf.v1i1.43

Keywords:

Allium sativum L, bawang hitam, etanol, metanol, DPPH

Abstract

Abstract. Antioxidant is a compound that could obstruct oxidation reaction through free radical binding. Garlic (Allium sativum L.) is a plant which has many benefits that could be used for traditional medication. Some of pharmacology effects which was discovered are antioxidant, anti-hypertensive, anti-cholesterol, and antimicrobial. Black garlic is the heating aging process which induces many chemical reactions of garlic such as non-enzymatically discoloration to be brown, Maillard reaction which produces antibacterial compound, caramelization, and phenol formation as antioxidant that causes discoloration from cream to dark brown or black. White and Black garlic were extracted through two methods, namely maceration (room temperature) and digestion (± 40°C) by using 96% ethanol solvent. The activity test of extract antioxidant is done using DPPH free radical reduction (2,2-difenil-1-pikrilhidrazil) with absorbance measurement uses UV-Vis spectrophotometry with DPPH maximum wavelength is 515 mm. Garlic maceration has value IC50 in the amount of 28.422 ppm, two weeks maceration of black garlic in the amount of 27.129 ppm and four weeks maceration of black garlic in the amount of 13.041 ppm. While garlic digestion in the amount of 28.524 ppm, two weeks digestion of black garlic in the amount of 28.086 ppm and four weeks digestion of black garlic in the amount of 15.160 ppm.

Abstrak. Antioksidan merupakan senyawa yang dapat menghambat reaksi oksidasi, dengan cara mengikat radikal bebas. Bawang putih (Allium sativum L.) merupakan salah satu tanaman yang mempunyai banyak khasiat yang digunakan untuk pengobatan tradisional. Efek farmakologi yang telah diketahui salah satunya adalah antioksidan, anti-hipertensi, anti-kolesterol, anti-mikroba. Bawang hitam merupakan proses aging dengan pemanasan yang menginduksi banyak reaksi kimia pada bawang putih seperti perubahan warna menjadi coklat secara non-enzimatik, reaksi Maillard yang menghasilkan senyawa antibakteri, karamelisasi, dan pembentukan fenol sebagai antioksidan yang menyebabkan warnanya berubah dari putih kekuningan menjadi coklat tua atau hitam. Bawang putih dan bawang hitam diekstraksi menggunakan dua metode yaitu maserasi (suhu kamar) dan digesti (suhu ±40°C) dengan menggunakan pelarut etanol 96%. Uji aktivitas antioksidan ekstrak dilakukan dengan menggunakan metode peredaman radikal bebas DPPH (2,2-difenil-1-pikrilhidrazil) dengan pengukuran absorbansi menggunakan spektrofotometri UV–Vis pada panjang gelombang maksimal DPPH yaitu 515 nm. Pada bawang putih maserasi memiliki nilai IC50 sebesar 28,422 ppm, bawang hitam 2 minggu maserasi 27,129 ppm dan bawang hitam 4 minggu maserasi 13,041 ppm. Sedangkan pada bawang putih digesti 28,524 ppm, bawang hitam 2 minggu digesti 28,086 ppm dan bawang hitam 4 minggu digesti 15,160 ppm.

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Published

2021-07-06