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Jurnal

PEMANFAATAN BAHAN-BAHAN ALAMI YANG MEMILIKI AKTIVITAS ANTIOKSIDAN:STUDI KEPUSTAKAAN

Jurnal Sains dan Teknologi Pangan · Vol. 4 No. 1 (2019)

DOI
10.33772/jstp.v4i1.5635
ISSN
2527-6271
Published
2019-02-24
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT Antioxidants are defined as compounds that can delay, inhibit, or prevent oxidation of substances that can be oxidized. Antioxidants are compounds that protect compounds or tissues from the destructive effects of oxygen tissue or oxidation effects. Antioxidants are also defined as inhibitors that work to inhibit oxidation by reacting with reactive free radicals to form relatively unreactive free radicals. Antioxidants are substances that the body needs to neutralize free radicals, which have the ability to donate electrons to stabilize free radicals. Testing of antioxidant activity was started from the sample preparation process which included preparation of DPPH solution and preparation of extracts of samples to be tested using various solvents. Furthermore, an analysis of antioxidant activity was carried out using analytical methods such as the DPPH method, FRAP method, and the FTC method. This writing aimed to provide information about the process of analyzing antioxidant activity in natural ingredients. Keywords: Antioxidant Activity, DPPH, FRAP, FTC ABSTRAKAntioksidan didefinisikan sebagai senyawa yang dapat menunda, menghambat, atau mencegah oksidasi bahan yang dapat teroksidasi.Antioksidan adalah senyawa yang melindungi senyawa atau jaringan dari efek destruktif jaringan oksigen atau efek oksidasi. Antioksidan juga didefinisikan sebagai inhibitor yang bekerja menghambat oksidasi dengan cara bereaksi dengan radikal bebas reaktif membentuk radikal bebas tak reaktif yang relatif stabil.Antioksidan adalah substansi yang diperlukan tubuh untuk menetralisir radikal bebas, yang memiliki kemampuan mendonorkan elektron untuk menstabilkan radikal bebas. Pengujian aktivitas antioksidan dimulai dari proses preparasi sampel yang meliputi persiapan larutan DPPH dan persiapan ekstrak sampel yang akan diuji menggunakan berbagai pelarut. Selanjutnya dilakukan analisis aktivitas antioksidan menggunakan metode analisis seperti metode DPPH, metode FRAP, dan metode FTC. Penulisan ini bertujuan untuk memberikan informasi mengenai proses analisis aktivitas antioksidan pada bahan-bahan alami. Kata kunci:Aktivitas Antioksidan, DPPH, FRAP, FTC

Collaboration network of the authors

40 authors · 125 co-authorship links · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Hermanto HermantoUniversitas Halu Oleo18
Ansharullah AnsharullahUniversitas Halu Oleo17
Nur AsyikUniversitas Halu Oleo15
SRI WAHYUNIAffiliation unknown13
Kobajashi Togo IsamuAffiliation unknown9
SRI REJEKIUniversitas Halu Oleo7
LA KARIMUNAUniversitas Halu Oleo6
Djukrana WahabAffiliation unknown5
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Abdu Rahman BacoAffiliation unknown3
Muhammad Syukri SadimantaraUniversitas Halu Oleo3
Mariani. LAffiliation unknown3
Ryan HidayatAffiliation unknown2
Maharani MaharaniAffiliation unknown2
Sarinah SarinahAffiliation unknown2
Restu LibrianiAffiliation unknown2
Yermia Nur Fajriani SuaibAffiliation unknown2
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Azhar BafadalUniversitas Halu Oleo1
Anugrah HidayatAffiliation unknown1
I Gede MardiantaAffiliation unknown1
Irmayanti IrmayantiUniversitas Halu Oleo1
Yulis AdriantiAffiliation unknown1
Ni Wayan SugiantariAffiliation unknown1
Nur HutrianiAffiliation unknown1
Wd Wd Sitti Aisyah Nurul FahlaniAffiliation unknown1
Rina RinaAffiliation unknown1
Jumadin JumadinAffiliation unknown1
Irna FropitasariAffiliation unknown1
Muhammad DilaAffiliation unknown1
Mohammad Nuh IbrahimAffiliation unknown1
Saleh RahmatAffiliation unknown1
Wa Ode MeliAffiliation unknown1
Siti NgaropaAffiliation unknown1
Wa SarlinaAffiliation unknown1
Satria SatriaAffiliation unknown1
Waode Iralistar IralistariAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PEMANFAATAN BAHAN-BAHAN ALAMI YANG MEMILIKI AKTIVITAS ANTIOKSIDAN :STUDI KEPUSTAKAAN</dc:title>
	<dc:creator>Ufrianto, Ufrianto</dc:creator>
	<dc:creator>tamrin, tamrin</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT             Antioxidants are defined as compounds that can delay, inhibit, or prevent oxidation of substances that can be oxidized. Antioxidants are compounds that protect compounds or tissues from the destructive effects of oxygen tissue or oxidation effects. Antioxidants are also defined as inhibitors that work to inhibit oxidation by reacting with reactive free radicals to form relatively unreactive free radicals. Antioxidants are substances that the body needs to neutralize free radicals, which have the ability to donate electrons to stabilize free radicals. Testing of antioxidant activity was started from the sample preparation process which included preparation of DPPH solution and preparation of extracts of samples to be tested using various solvents. Furthermore, an analysis of antioxidant activity was carried out using analytical methods such as the DPPH method, FRAP method, and the FTC method. This writing aimed to provide information about the process of analyzing antioxidant activity in natural ingredients. Keywords: Antioxidant Activity, DPPH, FRAP, FTC   ABSTRAKAntioksidan didefinisikan sebagai senyawa yang dapat menunda, menghambat, atau mencegah oksidasi bahan yang dapat teroksidasi.Antioksidan adalah senyawa yang melindungi senyawa atau jaringan dari efek destruktif jaringan oksigen atau efek oksidasi. Antioksidan juga didefinisikan sebagai inhibitor yang bekerja menghambat oksidasi dengan cara bereaksi dengan radikal bebas reaktif membentuk radikal bebas tak reaktif yang relatif stabil.Antioksidan adalah substansi yang diperlukan tubuh untuk menetralisir radikal bebas, yang memiliki kemampuan mendonorkan elektron untuk menstabilkan radikal bebas. Pengujian aktivitas antioksidan dimulai dari proses preparasi sampel yang meliputi persiapan larutan DPPH dan persiapan ekstrak sampel yang akan diuji menggunakan berbagai pelarut. Selanjutnya dilakukan analisis aktivitas antioksidan menggunakan metode analisis seperti metode DPPH, metode FRAP, dan metode FTC. Penulisan ini bertujuan untuk memberikan informasi mengenai proses analisis aktivitas antioksidan pada bahan-bahan alami. Kata kunci :Aktivitas Antioksidan, DPPH, FRAP, FTC     </dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-02-24</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/5635</dc:identifier>
	<dc:identifier>10.33772/jstp.v4i1.5635</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 4, No 1 (2019): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v4i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/5635/4137</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Sains dan Teknologi Pangan</dc:rights>
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