Aktivitas Antioksidan Kombinasi Ekstrak Daun Sirsak (Annona muricata L.) dan Ekstrak Daun Pepaya (Carica papaya L.) dengan Metode DPPH

Abstract

ABSTRAK

Pada era modern ini pola hidup masyarakat telah mengalami perubahan yang berdampak buruk pada kesehatan, selain itu kondisi lingkungan yang memburuk seperti banyaknya polusi juga akan menyebabkan terbentuknya radikal bebas. Radikal bebas dapat dicegah oleh senyawa antioksidan. Salah satu sumber antioksidan alami yaitu sirsak (Annona muricata L.) dan pepaya (Carica papaya L). Penelitian ini dilakukan untuk mendapatkan nilai aktivitas antioksidan kombinasi daun sirsak dan daun pepaya. Sampel daun sirsak dan daun pepaya dikombinasi dengan variasi perbandingan  ((1:0) (0:1) (1:1) (1:2) dan (2:1)) dengan konsentrasi 20, 40, 60, 80 dan 100 μg/mL sedangkan vitamin C sebagai pembanding dibuat dengan konsentrasi 2, 4, 6, 8, dan 10 μg/mL. Tiap seri konsentrasi ditambahkan DPPH 40 ppm dan diinkubasi selama 30 menit, lalu diukur absorbansinya menggunakan Spektrofotometri Visibel pada panjang gelombang 517 nm. Nilai IC₅₀ yang didapatkan untuk ekstrak daun sirsak (1:0) sebesar 11,484 μg/mL, nilai IC₅₀ ekstrak daun pepaya (0:1) sebesar 53,668 μg/mL, nilai kombinasi ekstrak daun sirsak (1:1) ekstrak daun pepaya sebesar 25,666 μg/mL, nilai IC₅₀ kombinasi ekstrak daun sirsak (1:2) ekstrak daun pepaya sebesar 50,305 μg/mL, dan nilai IC₅₀ kombinasi ekstrak daun sirsak (2:1) ekstrak daun pepaya sebesar 16,552 μg/mL sedangkan nilai IC50 vitamin C sebesar 3,365 μg/mL. Hasil penelitian untuk seri kombinasi meningkatkan aktivitas antioksidan dari ekstrak etanol daun pepaya namun akan menurunkan aktivitas antioksidan ekstrak daun sirsak.

Kata kunci : Antioksidan; Daun Sirsak ; Daun Pepaya; DPPH; Spektrofotometri UV-Vis.

ABSTRACT

In this modern era, people's lifestyles have undergone changes that have a negative impact on health, in addition to deteriorating environmental conditions such as the amount of pollution will also cause the formation of free radicals. Free radicals can be prevented by antioxidant compounds. One of the sources of natural antioxidants are soursop (Annona muricata L.) and papaya (Carica papaya L. This study was conducted to obtain the value of the antioxidant activity of the combination of soursop leaves and papaya leaves. Soursop leaf and papaya leaf samples were combined with various comparisons ((1:0). ) (0:1) (1:1) (1:2) and (2:1)) with concentrations of 20, 40, 60, 80 and 100 μg/mL while vitamin C as a comparison was made with concentrations of 2, 4, 6 , 8, and 10 μg/mL. Each concentration series was added with 40 μg/mL DPPH and incubated for 30 minutes, then the absorbance was measured using Visible Spectrophotometry at a wavelength of 517 nm. The IC₅₀ value obtained for soursop leaf extract (1:0) was 11,484 g /mL, the IC₅₀ value of papaya leaf extract (0:1) was 53,668 g/mL, the combination value of soursop leaf extract (1:1) papaya leaf extract was 25,666 μg/mL, the IC₅₀ value of the combination of soursop leaf extract (1:2) extract papaya leaves of 50,305 μg/mL, and the IC₅₀ value of the combination of soursop leaf extract (2:1) ext. papaya leaf shelf is 16,552 μg/mL while the IC₅₀ value of vitamin C is 3,365 μg/mL. The results for the combination series increased the antioxidant activity of the ethanol extract of papaya leaves but decreased the antioxidant activity of the soursop leaf extract.

Keywords : Antioxidant; Soursop leaves; Papaya leaves; DPPH; Spectrophotometry UV-Vis.