Kajian aktivitas dan stabilitas antioksidan ekstrak kasar bunga lawang kering (illicium verum hook.) = Study of antioxidant activity and stability of dried star anise (illicium verum hook.)

Hosea, Natasya Angeline (2018) Kajian aktivitas dan stabilitas antioksidan ekstrak kasar bunga lawang kering (illicium verum hook.) = Study of antioxidant activity and stability of dried star anise (illicium verum hook.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Bunga lawang (Illicium verum Hook) merupakan buah kering berwarna cokelat kemerahan dengan bentuk bintang delapan ujung. Bunga lawang biasanya dimanfaatkan sebagai tanaman obat dan rempah-rempah. Penelitian sebelumnya menunjukkan bunga lawang memiliki potensi sebagai antioksidan alami. Pada penelitian ini, bunga lawang kering akan diekstraksi menggunakan metode maserasi dengan dua pelarut yang memiliki polaritas yang berbeda, yaitu etanol (polar) dan aseton (semi polar) selama 24, 48, dan 72 jam. Aktivitas antioksidan, total kandungan fenolik, dan total flavonoid dari ekstrak kasar dianalisis dengan metode spektrofotometri untuk menentukan perlakuan ekstraksi terbaik. Pelarut etanol dan waktu ekstraksi 72 merupakan perlakuan terbaik untuk ekstraksi. Setelah itu, ekstrak bunga lawang dengan pelarut etanol yang dimaserasi selama 72 jam akan diuji stabilitasnya terhadap suhu dan waktu pemanasan. Pemanasan dilakukan pada suhu 60, 70, dan 80oC selama 15 dan 30 menit. Aktivitas antioksidan dari bunga lawang kering stabil terhadap perlakuan pemanasan 60 dan 70oC selama 15 menit. Analisis fitokimia, toksisitas, dan analisis komponen dengan menggunakan instrumen GC-MS dilakukan pada ekstrak etanol dengan waktu ekstraksi 72 jam untuk mengetahui komponen yang berfungsi sebagai antioksidan dan aplikasi yang tepat untuk ekstrak. / Star anise (Illicium verum Hook) is a dry fruit that has reddish brown color, star-shaped with eight points. Star anise usually used as herbal medicine and spices. The previous study shown star anise had potential as natural antioxidant. In this research, star anise will be extracted using maceration method with two different solvents that has different polarity such as ethanol (polar) and acetone (semi polar) for 24, 48, and 72 hours. Antioxidant activity, total phenolic content, and total flavonoid from the crude extract were analyzed by spectrophotometric method to determine the best extraction treatment. Crude extract that was made with ethanol solvent and extraction time 72 hours was choosen as the best treatment. Afterwards, a star anise extract that macerated with ethanol solvent for 72 hours will be tested for its stability against temperature and heating time. Stability of crude extraxt was tested at temperature 60, 70, and 80oC for 15 and 30 minutes. Exposure of crude extract to temperature 60 and 70oC for 15 minutes shown stable antioxidant activity. Phytochemical analysis, toxicity, and extract composition analysis using GC-MS instrument were performed on ethanol extract with 72 hours of extraction time to find out which components functioned as antioxidants and to determine suitable condition for extract application.

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