Aktivitas inhibisi α-glukosidase dan antioksidan ekstrak etanol srikaya (Annona squamosa L.)=The activities of α-glucosidase inhibition and antioxidant of ethanolic extract of sugar apple (Annona squamosa L.)

Taslim, Devita (2021) Aktivitas inhibisi α-glukosidase dan antioksidan ekstrak etanol srikaya (Annona squamosa L.)=The activities of α-glucosidase inhibition and antioxidant of ethanolic extract of sugar apple (Annona squamosa L.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Srikaya (Annona squamosa L.) mengandung senyawa fitokimia yang dapat berpotensi sebagai antioksidan dan inhibitor α-glukosidase. Tujuan dari penelitian ini adalah untuk memanfaatkan potensi bagian-bagian srikaya hijau dan srikaya merah yang tidak biasa dikonsumsi sebagai antioksidan dan inhibitor α-glukosidase. Penelitian ini dilakukan dengan 2 tahap yaitu tahapan pendahuluan dan tahapan utama. Pada tahapan pendahuluan, dilakukan pengeringan dan pengecilan ukuran 3 bagian srikaya hijau dan srikaya merah yang tidak dapat dikonsumsi yaitu biji, kulit buah, dan daun sehingga menghasilkan serbuk. Tahapan utama dilakukan ekstraksi serbuk biji, kulit buah, dan daun srikaya hijau dan srikaya merah. Ekstraksi dilakukan dengan metode maserasi menggunakan etanol 70% sebagai pelarut. Ekstrak dari masing-masing varietas dan bagian srikaya dianalisis rendemen, total fenolik, total flavonoid, aktivitas antioksidan, dan aktivitas inhibisi α-glukosidase. Ekstrak daun srikaya hijau dan ekstrak daun srikaya merah mengandung total fenolik dan total flavonoid terbaik dengan nilai total fenolik secara berturut-turut sebesar 317,60±7,51 dan 307,14±4,35 mg GAE/g ekstrak berat kering. Sedangkan total flavonoid yang terkandung adalah 22,44±0,96 dan 21,85±0,21 mg QE/g ekstrak berat kering secara berutut-turut. Ekstrak dari kulit buah srikaya hijau memiliki aktivitas antioksidan terbaik dan termasuk dalam kategori antioksidan kuat dengan nilai IC50 sebesar 59,98±0,49 µg/mL. Ekstrak kulit buah srikaya merah memiliki aktivitas inhibisi α-glukosidase terbaik dan termasuk dalam kategori sifat inhibisi α-glukosidase aktif dengan nilai IC50 30,57±1,38 µg/mL. Jenis dan bagian srikaya berpengaruh signifikan terhadap kandungan senyawa fenolik, flavonoid, aktivitas antioksidan dan aktivitas inhibisi α-glukosidase. Berdasarkan kandungan senyawa fenolik, flavonoid, aktivitas antioksidan, dan aktivitas inhibisi α-glukosidase ekstrak srikaya terbaik adalah ekstrak kulit buah srikaya hijau, ekstrak kulit buah srikaya merah, ekstrak daun srikaya hijau, dan ekstrak daun srikaya merah./Sugar apple (Annona squamosa L.) contains phytochemical compounds that can potentially act as antioxidant and α-glucosidase inhibitor. The objective of this research is to utilize the potential of inedible parts of green sugar apple and red sugar apple as antioxidant and α-glucosidase inhibitor. This research is done by 2 stages, preliminary stage and main stage. In preliminary stage, the 3 inedible parts of green sugar apple and red sugar apple, which are seeds, fruit peels, and leaves are being dried and the size of the samples are being reduced to obtain powder. The main stage is done by extracting green and red sugar apple seeds, fruit peels, and leaves. Extraction is done by maceration method using 70% ethanol as the solvent. The extract of each variety and part of sugar apple are analyzed in term of yield, total phenolic content, total flavonoid content, antioxidant activity, and α-glucosidase inhibition activity. Green sugar apple leaves extract and red sugar apple leaves extract have the highest total phenolic and total flavonoid content of 317.60±7.51 and 307.14±4.35 mg GAE/g dry matter extract. Meanwhile, the total flavonoid contents are 22.44±0.96 and 21.85±0.21 mg QE/g dry matter extract consecutively. Green sugar apple fruit peels extract has the highest antioxidant activity and classified to the strong antioxidant category with the IC50 value of 59.98±0.49 µg/mL. Red sugar apple fruit peels extract has the highest α-glucosidase inhibition activity and classified as active α-glucosidase inhibitor with the IC50 value of 30.57±1.38 µg/mL. Sugar apple varieties and parts give a significant difference to the total of phenolic content, total flavonoid content, antioxidant activity and α-glucosidase inhibition activity. Based on the total phenolic content, total flavonoid content, antioxidant activity and α-glucosidase inhibition activity, the best extracts are green sugar apple fruit peels extract, red sugar apple fruit peels extract, green sugar apple leaves extract and red sugar apple leaves extract.

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