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Abstract
Abstract
Background: Faloak is known to contain flavonoids, terpenoids, phenols, and tannins, all of which have antioxidant activity. The preparation of faloak in the dosage form of syrup has been completed, but the suboptimal extraction of the active ingredient reduces the antioxidant activity of the syrup. In this study, the syrup was created by macerating extracts of faloak and red ginger, which contain active substances. The quality of the syrup is further evaluated for its antioxidant activity.
Objective: To determine the characteristics of the extract, the quality of the syrup, and the antioxidant activity of the syrup.
Method: During extraction using the maceration technique, both specific and non-specific characteristics of the extract are evaluated. The 2,2-diphenyl-1-picrilhydrazyl (DPPH) method was used to measure antioxidant activity.
Results: The results of testing particular properties revealed that faloak and red ginger extracts contained flavonoids, triterpenoids, phenols, and tannins. The faloak and red ginger extracts had a water content of 5.926 ± 0.116 and 4.270 ± 0.121, respectively, and a total ash content of 2.430 ± 0.160 and 3.570 ± 0.140, according to non-specific analyses of the extract. The IC50 values for the antioxidant activity of formula 1 and formula 2 syrups were 114.002 ± 0.174 and 107.888 ± 0.115 ppm, respectively.
Conclusion: The addition of red ginger to Faloak syrup increases its antioxidant activity compared to that of the syrup without the addition of red ginger, although both syrups have moderate antioxidant activity.
Keywords: Faloak, syrup, antioxidant, DPPH
Intisari
Latar belakang: Faloak diketahui memiliki kandungan flavonoid, terpenoid, fenol dan tanin yang diketahui memiliki aktivitas antioksidan. Penyiapan faloak dalam bentuk sediaan sirup telah dilakukan namun proses penarikan zat aktif yang kurang optimal menurunkan aktivitas antioksidan sirup. Pada penelitian ini sirup diformulasikan dari ekstrak faloak dan jahe merah yang merupakan hasil penarikan zat aktif secara maserasi. Sirup selanjutnya dilakukan uji kualitatif dan aktivitas antioksidannya.
Tujuan: Mengetahui karakteristik ekstrak, kualitas sirup dan aktivitas antioksidannya.
Metode: Ekstraksi menggunakan metode maserasi, dilanjutkan dengan karakterisasi ekstrak yang dinilai dari aspek spesifik dan non spesifik. Aktivitas antioksidan diukur menggunakan metode 2,2-difenil-1-pikrilhidrazil (DPPH).
Hasil: Hasil pengujian karakteristik spesifik menunjukkan ekstrak faloak dan jahe merah mengandung flavonoid, triterpenoid, fenol dan tanin. Uji non spesifik ekstrak menunjukkan kadar air ekstrak faloak dan jahe merah berturut-turut sebesar 5,926 ± 0,116 dan 4,270 ± 0,121 % b/b, sedangkan kadar abu total sebesar 2,430 ± 0,160 dan 3,570 ± 0,140 % b/b. Aktivitas antioksidan sirup formula 1 dan formula 2 diperoleh nilai IC50 berturut-turut sebesar 114,002 ± 0,174 dan 107,888 ± 0,115 ppm.
Kesimpulan: Sirup faloak dengan penambahan jahe merah memiliki aktivitas antioksidan lebih tinggi dibandingkan dengan tanpa penambahan jahe merah meskipun sama-sama berada dalam kisaran aktivitas sedang.
Kata kunci : Faloak, sirup, antioksidan, DPPH
Keywords
Article Details
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