UNIVERSITAS AIRLANGGA



Detail Article

Berkala Ilmiah Kimia Farmasi

ISSN 2302-8270

Vol. 4 / No. 1 / Published : 2015-06

Order : 7, and page :41 - 48

Related with : Scholar   Yahoo!   Bing

Original Article :

Penapisan aktivitas antioksidan kombinasi yogurt dan jus tomat dibandingkan vitamin c

Author :

  1. NAILATUL HIDAYAH*1
  2. DJOKO AGUS PURWANTO*2
  3. ISNAENI*3
  1. Mahasiswa Fakultas Farmasi
  2. Dosen Fakultas Farmasi
  3. Dosen Fakultas Farmasi

Abstract :

The aim of this study is to obtain an optimal combination of yogurt and tomato juice with maximum antioxidant activity by determining IC50 antioxidant properties of yogurt and tomato juice combinations (1:9, 2:8, 4: 6, 5: 5, 6: 4 (b/b)) acetone 80% extracts using the DPPH method and compare with IC50 antioxidant activity of vitamin C. Antioxidant activity assay by DPPH method performed spectrophotometrically by measuring the decrease in absorbance of DPPH after 60 minutes. To find the combination of tomato yogurt that has maximum antioxidant activity used one-way ANOVA statistical analysis. From the observation, the IC50 values of tomato juice was 7.22 x103 ppm and equivalent to 180.3771 mg of dissolved solids. The IC50 value of tomato yogurt 1:9 was not determined because it was out of the compatibility requirement. The IC50 value of tomato yogurt 2:8 could not reach IC50 value and IC50 values of tomato yogurt 4: 6, 5: 5, and 6: 4 respectively 1.41 x104 ppm, 1.08 x104 ppm, 2.01x104 ppm which were equivalent to 353.6550 mg, mg 270.9862, and 503.4577 mg of dissolved solids, while the yogurt did not reach the IC50 value. From the results of one-way ANOVA statistical analysis, it could be concluded that the optimal composition of tomato yogurt was in ratio 5: 5 (b/b) of yogurt and tomato juice with IC50 ratio of 0,0258% times the vitamin C. It means that tomato yogurt is prospective to be a source of antioxidant.  

Keyword :

yogurt, tomato juice, antioxidant, DPPH, vitamin C,


References :

Hanson, P., Yang, R., Wu, J., Chen, J., Ledesma, D., Tsou, S,(2004) Variation for antioxidant activity and antioxidant in tomato vol. 129 No. 5, p. 704-708. : J.Amer.Soc.Hort.Scr





Archive Article

Cover Media Content

Volume : 4 / No. : 1 / Pub. : 2015-06
  1. Pengaruh Pasta Tomat (lycopersicon Esculentum Mill.) Pada Daya Hambat Lactobacillus Acidophilus Fncc-0051 Dan Lactobacillus Plantarum Fncc-0027 Terhadap Candida Albicans
  2. Sintesis N’-benzilidenbenzohidrazida Dan N’-(4-metoksibenziliden)-benzohidrazida Dengan Material Awal Metilbenzoat
  3. Validasi Metode Ekstraksi Quechers Untuk Analisis Multiresidu Pestisida Pada Wortel Secara Kromatografi Gas-spektrometri Massa
  4. Profil Bioautogram Bakteriosin Dalam Sediaan Susu Probiotik
  5. Aktifitas Antimikroba Fraksi-fraksi Dari Ekstrak Etil Asetat Jamur Endofit Yang Diisolasi Dari Aglaia Odorata Lour.
  6. Modifikasi Struktur Dan Prediksi Aktivitas Antikanker Senyawa Baru Turunan Aliltiourea Secara In Silico
  7. Penapisan Aktivitas Antioksidan Kombinasi Yogurt Dan Jus Tomat Dibandingkan Vitamin C

Information BIKF