POTENSI ANTIOKSIDAN KOMBINASI EKSTRAK DAUN BENALU (Dendrophthoe pentandra) PADA INANG MANGGA DAN INANG CENGKIH MENGGUNAKAN METODE DPPH

ABSTRAK

Latar Belakang : Antioksidan merupakan senyawa yang mampu menghambat kerusakan oksidatif akibat radikal bebas dengan cara menstabilkan elektron yang tidak berpasangan. Daun benalu mangga dan daun benalu cengkih (Dendrophthoe pentandra) diketahui memiliki kandungan senyawa antioksidan alami, Akan tetapi, penelitian mengenai potensi aktivitas antioksidan dari kombinasi kedua ekstrak tersebut masih belum pernah dilakukan.
Metode : Penelitian ini merupakan penelitian eksperimental yang mengukur aktivitas antioksidan ekstrak daun benalu mangga dan benalu cengkih serta kombinasinya. Ekstraksi dilakukan menggunakan metode maserasi dengan pelarut etanol 70%, kemudian ekstrak dikentalkan menggunakan rotary evaporator. Uji aktivitas antioksidan dilakukan dengan metode DPPH menggunakan spektrofotometri UV-Vis. Sampel ekstrak dan baku pembanding kuersetin dibuat dalam beberapa seri konsentrasi yaitu 50 ppm, 25 ppm, 12,5 ppm, 10 ppm, 8 ppm, 6 ppm, 4 ppm, dan 2 ppm., kemudian dihitung persen peredamannya untuk menentukan nilai IC₅₀ menggunakan persamaan regresi linear.
Hasil : Nilai IC₅₀ pada masing-masing ekstrak menunjukkan nilai yang berbeda. Ekstrak daun benalu mangga memiliki nilai sebesar 19,045 ppm, benalu cengkih sebesar 10,245 ppm, kombinasi 1:1 sebesar 12,214 ppm, kombinasi 1:2 sebesar 7,498 ppm, serta kombinasi 2:1 sebesar 14,030 ppm. Nilai IC₅₀ kuersetin sebesar 1,942 ppm.
Kesimpulan : Ekstrak etanol kombinasi daun benalu mangga dan daun benalu cengkih memiliki aktivitas antioksidan paling tinggi dibandingkan ekstrak tunggal masing-masing tanaman. Berdasarkan nilai IC₅₀ yang diperoleh, seluruh ekstrak termasuk dalam kategori antioksidan sangat kuat.
Kata Kunci : Antioksidan, DPPH, Daun Benalu Mangga, Daun Benalu Cengkih, Kombinasi.

ABSTRACT

Background: Antioxidants are compounds capable of inhibiting oxidative damage caused by free radicals by stabilizing unpaired electrons. Mango mistletoe leaves and clove mistletoe leaves (Dendrophthoe pentandra) are known to contain natural antioxidant compounds. However, research into the potential antioxidant activity of a combination of these two extracts has never been conducted.
Methods: This is an experimental study measuring the antioxidant activity of mango mistletoe leaf extract and clove mistletoe leaf extract, as well as their combination. Extraction was carried out using a maceration method with 70% ethanol as a solvent, then the extract was thickened using a rotary evaporator. Antioxidant activity was tested using the DPPH method using UV-Vis spectrophotometry. Extract samples and quercetin reference standards were prepared at several concentrations: 50 ppm, 25 ppm, 12.5 ppm, 10 ppm, 8 ppm, 6 ppm, 4 ppm, and 2 ppm. The percentage of attenuation was then calculated to determine the IC₅₀ value using a linear regression equation.
Results: The IC₅₀ values for each extract showed different values. The mango mistletoe leaf extract had a value of 19.045 ppm, the clove mistletoe leaf extract 10,245 ppm, the 1:1 combination 12,214 ppm, the 1:2 combination 7,498 ppm, and the 2:1 combination 14,030 ppm. The IC₅₀ value for quercetin was 1,942 ppm.
Conclusion: The combined ethanol extract of mango mistletoe leaf and clove mistletoe leaf had the highest antioxidant activity compared to the individual extracts of each plant. Based on the IC₅₀ values obtained, all extracts were classified as very strong antioxidants.
Keywords: Antioxidant, DPPH, Mango mistletoe leaves, Clove mistletoe leaves, Combination.