Ramadhanti, Shafira and drg. Ariyati Retno Pratiwi, M.Kes. (2023) Perbedaan Kandungan Antioksidan (IC50) Tablet Effervescent Sari Jambu Merah Dengan Buah Jambu Merah Segar dan Serbuk Jambu Merah. Sarjana thesis, Universitas Brawijaya.
Abstract
Latar belakang: Jambu merah (Psidium guajava L.) merupakan buah tropis dari Indonesia dengan kandungan nutrisi dan manfaat beragam di dalamnya memiliki umur simpan pendek sehingga diperlukan metode pengembangan praktis yaitu dalam sediaan tablet effervescent. Salah satu kandungan senyawa aktif dalam jambu merah adalah antioksidan, diharapkan kandungan antioksidan dalam sediaan tablet effervescent jambu merah dapat dimanfaatkan sebagai alternatif bahan herbal bagi kesehatan, terutama dalam bidang kedokteran gigi. Tujuan: Mengetahui perbedaan kandungan antioksidan tablet effervescent jambu merah konsentrasi asam-basa 50%, 60%, dan 70% terhadap buah jambu merah dan serbuk jambu merah. Metode: Penelitian ini menggunakan desain true experimental laboratories dengan rancangan penelitian post test only control group design. Jambu merah dibuat menjadi sediaan serbuk dengan pengeringan oven, lalu dilakukan pembuatan tablet effervescent dengan metode granulasi basah. Sebanyak 20 sampel yang meliputi 5 sampel buah jambu merah segar dan 5 sampel serbuk jambu merah sebagai kelompok kontrol dan masing-masing 5 sampel tablet effervescent jambu merah konsentrasi asam-basa 50%, 60%, dan 70% dilakukan pengujian kandungan antioksidan menggunakan metode DPPH dengan spektrofotometri UV-Vis pada panjang gelombang 519 nm. Hasil: Terdapat perbedaan kandungan antioksidan seiring penambahan konsentrasi asam-basa dalam formula tablet effervescent jambu merah. Uji Kruskal Wallis dan Mann Whitney menunjukkan terdapat perbedaan kandungan antioksidan yang signifikan pada semua kelompok sampel. Dengan kandungan antioksidan tertinggi hingga terendah terdapat pada serbuk jambu merah, tablet effervescent konsentrasi asam basa 50%, 60%, 70%, dan buah jambu merah segar.Kesimpulan: Kandungan antioksidan tablet effervescent jambu merah pada semua variasi konsentrasi asam-basa memiliki nilai lebih rendah dibandingkan dengan serbuk jambu merah. Nilai rata-rata aktivitas antioksidan tertinggi pada tablet effervescent sari jambu merah yaitu pada tablet effervescent konsentrasi asam-basa 50%.
English Abstract
Background: Guava (Psidium guajava L.) is a tropical fruit from Indonesia with nutritional content and various benefits. It has a short shelf life, so a development method is needed, which is an effervescent tablet product. One of the active compound in guava is antioxidant, the content of antioxidant in guava effervescent tablets hopefully can be use as an alternative herbal ingredient for health, especially in the field of dentistry. Objective: To determine the difference in the antioxidant content of guava effervescent tablets with acid-base concentrations of 50%, 60%, and 70% compared to guava fruit and guava powder. Methods: This study used a true experimental laboratory design with a post-test only control group design. Guava is processed into a powder preparation by oven drying, then making the effervescent tablets using the wet granulation method. A total of 20 samples which included 5 samples of fresh guava fruit and 5 samples of guava powder as the control group, and 5 samples of each guava effervescent tablet at acid-base concentrations of 50%, 60%, and 70%, were tested for antioxidant content using the DPPH spektrofotometri UV-Vis method at 245 nm wavelength. Result: There are differences in antioxidant content as the acid-base concentration increases in the guava effervescent tablet formula. The Kruskal Wallis and Mann Whitney tests showed that there were significant differences in antioxidant content in all sample groups. With the highest to lowest antioxidant content found in guava powder, effervescent tablets with acid base concentrations of 50%, 60%, 70%, and fresh guava fruit. Conclusion: The antioxidant content of guava effervescent tablets at all variations in acid-base concentration has a lower value compared to red guava powder. The highest average value of antioxidant activity in red guava juice effervescent tablets was in effervescent tablets with an acid-base concentration of 50%.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523140026 |
| Uncontrolled Keywords: | Antioksidan, Jambu merah, Tablet effervescent-Antioxidant, Effervescent tablet, Guava |
| Divisions: | Fakultas Kedokteran Gigi > Kedokteran Gigi |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 13 Feb 2024 02:23 |
| Last Modified: | 13 Feb 2024 02:23 |
| URI: | http://repository.ub.ac.id/id/eprint/215319 |
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