PENGARUH KOMBINASI RASIO EKSTRAK ETANOL UBI JALAR UNGU (Ipomoea batatas L.) DAN UMBI BIT (Beta vulgaris L.) TERHADAP AKTIVITAS ANTIOKSIDAN
DOI:
https://doi.org/10.31004/joecy.v6i1.8554Keywords:
Kombinasi Rasio, Ekstrak Etanol, Ubi Jalar Ungu, Umbi Bit, Antioksidan, Combination Ratio, Ethanol Extract, Purple Sweet Potato, Beetroot, AntioxidantsAbstract
Free radicals play a role in the occurrence of oxidative stress associated with various degenerative diseases, so safe and effective natural antioxidant sources are needed. Purple sweet potato (Ipomoea batatas L.) and beetroot (Beta vulgaris L.) are known to contain phenolic compounds and bioactive pigments that have the potential as antioxidants. This study aims to provide the effect of variations in the combination ratio of purple sweet potato and beetroot ethanol extracts on antioxidant activity and determine the ratio with the best activity. Extraction was carried out by the maceration method using 96% ethanol. The extracts were then combined in ratios of 100:0, 75:25, 50:50, 25:75, and 0:100. Antioxidant activity was tested using the ABTS method and expressed as IC₅₀ values. The results showed that all single and combination extracts had antioxidant activity in the strong to very strong category. Differences in combination ratios affected the obtained IC₅₀ values. The 50:50 combination ratio produced the lowest IC₅₀ value, at 38,400 ppm, and was considered a very potent antioxidant. Thus, varying the ratio of purple sweet potato and beetroot ethanol extracts affected antioxidant activity, with a 50:50 ratio being the most optimal.
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