Aktivitas Antioksidan Secara Kualitatif Pada Infused Water Kulit Buah Naga Super Merah (Hylocereus costaricensis (F.A.C. Weber) Britton & Rose)

Abstract

Abstract. Dragon fruit skin which is considered as waste actually contains a variety of beneficial compounds. In this study, an effort has been made to utilize dragon fruit peel waste in the form of infused water products. This study aims to determine how the effect of contact time and water temperature on antioxidant activity qualitatively in infused water of “Super Red” dragon fruit skin (Hylocereus costaricensis (F.A.C. Weber) Britton & Rose). The research method was carried out through several stages, namely material preparation, dragon fruit peel extraction and qualitative analysis of antioxidant activity. In the preparation of materials, dragon fruit preparation was carried out, material determination, simplisa preparation, simplicia characterization and phytochemical screening. Simplicia characterization includes bitterness index, expansion index, foaming index and fish index. Furthermore, in the manufacture of “Super Red” dragon fruit skin infused water, extraction was carried out using water solvent in a ratio of 1: 10. Qualitative analysis of antioxidant activity was carried out using the color reagent method. The results showed that there was an effect of contact time and water temperature on antioxidant activity in super red dragon fruit skin infused water. The highest antioxidant activity was produced by infused water which was processed at low temperature with a contact time of 6 hours (S1W2).

Abstrak. Kulit buah naga yang dianggap sebagai limbah sebenarnya mengandung beragam senyawa bermanfaat. Dalam penelitian ini, telah dilakukan salah satu upaya pemanfaatan limbah kulit buah naga dalam bentuk produk infused water. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh lama waktu kontak dan suhu air terhadap aktivitas antioksidan secara kualitatif pada infused water kulit buah naga “Super Merah” (Hylocereus costaricensis (F.A.C. Weber) Britton & Rose). Metode penelitian yang dilakukan melalui beberapa tahap yaitu penyiapan bahan, ekstraksi kulit buah naga dan analisis kualitatif aktivitas antioksidan. Pada penyiapan bahan dilakukan penyiapan buah naga, determinasi bahan, pembuatan simplisa, karakterisasi simplisia dan penapisan fitokimia. Karakterisasi simplisia meliputi indeks kepahitan, indeks pengembangan, indeks pembusaan dan indeks ikan. Selanjutnya, pada pembuatan infused water kulit buah naga “Super Merah” dilakukan ekstraksi menggunakan pelarut air dengan perbandingan 1 : 10. Analisis kualitatif aktivitas antioksidan dilakukan menggunakan metode pereaksi warna. Hasil penelitian menunjukan bahwa terdapat pengaruh lama waktu kontak dan suhu air terhadap aktivitas antioksidan pada infused water kulit buah naga super merah. Aktivitas antioksidan tertinggi dihasilkan infused water yang di proses pada suhu rendah dengan lama waktu kontak 6 jam (S1W2).