AKTIVITAS ANTIOKSIDAN EKSTRAK KULIT GARCINIA MANGOSTANA L. PADA VARIASI SUHU PENGERINGAN
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Abstract
Kulit buah G. Mangostana kaya akan senyawa antioksidan yang dapat menghambat radikal bebas. Terdapat hubungan antara pemanasan dan aktivitas antioksidan suatu bahan alam, dikarenakan pengaruhnya terhadap komposisi senyawa bioaktif antioksidan. Tujuan penelitian ini adalah untuk melihat pengaruh suhu pengeringan terhadap aktivitas antioksidan kulit buah G. Mangostana. Pengeringan dilakukan pada suhu 30, 60 dan 900C selama 72 jam. Pengukuran aktivitas antioksidan dilakukan dengan metode DPPH dan hasil pengamatan dianalisis menggunakan ANOVA dua arah. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh nyata terhadap aktivitas antioksidan kulit buah G. Mangostana (P < 0,05). Kulit buah G. Mangostana perlakuan terbaik adalah pengeringan pada suhu 300C. Dengan nilai IC50 20,349 µg/mL.
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