Kapasitas Antioksidan Ekstrak Buah Rukam (Flacourtia rukam) Menggunakan Metode Microwave Assisted Extraction (MAE)

Antioxidant Capacity of Rukam Fruit Extract (Flacourtia rukam) Using Microwave Assisted Extraction (Mae) Method

  • Inas Fadiyah Department of Chemistry, Faculty of Engineering, University of Bangka Belitung Gg. IV No. 1, balunijuk, Merawang, Kabupaten Bangka, Kepulauan Bangka Belitung
  • Iin Lestari Department of Chemistry, Faculty of Engineering, Universitas Bangka Belitung
  • Robby Gus Mahardika Department of Chemistry, Faculty of Engineering, Universitas Bangka Belitung
DOI: https://doi.org/10.30598/ijcr.2020.7-ina
Keywords: Flacourtia rukam, DPPH, antioxidant activity, Microwave Assisted Extraction.

Abstract

Rukam fruit (Flacourtia rukam) is one of the species spread in Indonesia, specifically Bangka Island. Rukam has a higher phenolic ratio than guava (Psidium guajava). Phenolic compounds have a major role as antioxidants, while antioxidants have the ability to fight free radicals. Therefore a study was conducted to examine the application of secondary metabolites and antioxidant bioactivity of the Flacourtia rukam species using the Microwave Assisted Extraction method. Rukam fruit extract is obtained by using the Microwave Assisted Extraction (MAE) method. While for the antioxidant test using the DPPH method. The test results of antioxidant activity of rukam fruit extract with ethanol solvent were obtained with IC50 value 47.7022 ppm and in rukam fruit extract with acetone solvent IC50 33.1702 ppm obtained using this antioxidant antioxidant powder was very strong.

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Published
2020-01-31
How to Cite
(1)
Fadiyah, I.; Lestari, I.; Mahardika, R. Kapasitas Antioksidan Ekstrak Buah Rukam (Flacourtia Rukam) Menggunakan Metode Microwave Assisted Extraction (MAE). Indo. J. Chem. Res. 2020, 7, 107-113.
Issue
Vol 7 No 2 (2020): Edisi Bulan Januari (Edition for January)
Section
Research articles

Copyright (c) 2020 Inas Fadiyah, Iin Lestari, Robby Gus Mahardika

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