Melola Discovery

← Melola Discovery

Journal SINTA 1

Potensi ulvan dari Ulva lactuca sebagai sumber antioksidan: Potential of ulvan from Ulva lactuca as an antioxidant source

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 27 No. 3 (2024) · pp. 242–251

DOI
10.17844/jphpi.v27i3.46950
ISSN
2354-886X, 2303-2111
Published
2024-03-13
Publisher
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Language
ind

Abstract

Indonesian

Dinding sel Ulva lactuca menghasilkan ulvan yang merupakan hidrokoloid bersulfat dan berpotensi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh lama pemanasan dalam autoklaf (15 dan 20 menit; 121℃) terhadap rendemen, kadar gula dan sulfat, serta aktivitas antioksidan ulvan. Rendemen ulvan, kandungan gula dan sulfat diukur masing-masing dengan metode gravimetri dan spektrofotometri. Ekstrak kering oven diuji gugus fungsi dan antioksidannya menggunakan FTIR dan metode DPPH. Ulvan hanya bisa dihasilkan melalui ekstraksi pada suhu 121℃ waktu 15 menit. Ekstrak kering ulvan memberikan rendemen 1,98%, kandungan gula total 46,06±0,16% dan kadar sulfat 21,53±1,16%. Spektrum FTIR menunjukkan adanya bilangan gelombang 850 dan 790 cm-1 yang merupakan ciri ulvan. Uji DPPH menghasilkan IC50 sebesar 469 ppm, yang tergolong sebagai antioksidan lemah.

English

Ulva lactuca is a type of marine macroalga that produces a sulfated hydrocolloid known as ulvan, which has been identified as a potent antioxidant. This finding suggests that the U. lactuca cell wall has potential applications in the development of antioxidant-rich products. This study aimed to investigate the influence of heating time in an autoclave (15 and 20 min at 121 °C) on the yield, sugar and sulfate contents, and antioxidant activity of ulvan. The yield of ulvan, as well as the sugar and sulfate contents, were determined using graphimetric and spectrophotometric techniques, respectively, and the functional groups and antioxidants of the dried extract were analyzed using Fourier Transform Infrared Spectroscopy (FTIR) and the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) method, respectively. The analysis was conducted on the oven-dried samples. Ulvan can be obtained by extracting it at a temperature of 121 °C for 15 min; ulvan extraction yielded a percentage of 1.98, with a total sugar content of 46.06±0.16% and a sulfate content of 21.53±1.16%. Infrared spectroscopy revealed the presence of wavenumbers 850 and 790 cm-1, which are indicative of the presence of ulvans. DPPH assay yielded an IC50 value of 469 ppm, which was categorized as a relatively weak antioxidant.

Keywords

Collaboration network of the authors

40 authors · 142 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.

  • IPB University
  • Hasanuddin University
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
nurjanah nurjanahAffiliation unknown14
Mala NurilmalaAffiliation unknown10
NurjanahAffiliation unknown10
Tati NurhayatiAffiliation unknown8
Ruddy SuwandiAffiliation unknown6
Sugeng Heri SusenoIPB University5
Pipih SuptijahIPB University5
Roni NugrahaAffiliation unknown5
Puji RiantiAffiliation unknown4
N. NurjanahAffiliation unknown4
Anggrei Viona SeulalaeAffiliation unknown3
Nurokhmatunnisa - -Affiliation unknown2
Detti - PujiantiAffiliation unknown2
Chairun NufusAffiliation unknown2
Agoes Mardiono JacoebAffiliation unknown2
Rizsa Mustika PertiwiAffiliation unknown2
Roza YusfiandayaniAffiliation unknown1
M. Fedi A. SonditaAffiliation unknown1
Ari Elisa RatihAffiliation unknown1
Shabrina AuliaAffiliation unknown1
Aninditya Artina SetiaputriAffiliation unknown1
Misla AlfitriAffiliation unknown1
Ridwan AffandiAffiliation unknown1
Yanti SinagaAffiliation unknown1
Chandabalo ChandabaloAffiliation unknown1
Neviaty Putri ZamaniHasanuddin University1
Inna Puspa AyuAffiliation unknown1
Beginer SubhanAffiliation unknown1
Dondy ArafatAffiliation unknown1
Murad Alvian K AdewalAffiliation unknown1
Rosella SilabanAffiliation unknown1
Sri Widy YaniAffiliation unknown1
Sabila Diana Ahmad SauqiAffiliation unknown1
Dianty Dwi NanditaAffiliation unknown1
Mutiara Fajar AnandaAffiliation unknown1
Evira LisnainaAffiliation unknown1
Roisul Adi Brilianto MuttaqinAffiliation 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) http://journal.ipb.ac.id/index.php/jphpi/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="id">Potensi ulvan dari Ulva lactuca sebagai sumber antioksidan: Potential of ulvan from Ulva lactuca as an antioxidant source</dc:title>
	<dc:creator xml:lang="id">Jacoeb, Agoes Mardiono</dc:creator>
	<dc:creator xml:lang="id">Abdullah, Asadatun </dc:creator>
	<dc:creator xml:lang="id">Hakimah, Siti Nur </dc:creator>
	<dc:creator xml:lang="en">Jacoeb, Agoes Mardiono</dc:creator>
	<dc:creator xml:lang="en">Abdullah, Asadatun </dc:creator>
	<dc:creator xml:lang="en">Hakimah, Siti Nur </dc:creator>
	<dc:subject xml:lang="en">DPPH</dc:subject>
	<dc:subject xml:lang="en">FTIR</dc:subject>
	<dc:subject xml:lang="en">graphimetric</dc:subject>
	<dc:subject xml:lang="en">IC50</dc:subject>
	<dc:subject xml:lang="en">spectrophotometric</dc:subject>
	<dc:subject xml:lang="id">DPPH</dc:subject>
	<dc:subject xml:lang="id">FTIR</dc:subject>
	<dc:subject xml:lang="id">gravimetri</dc:subject>
	<dc:subject xml:lang="id">IC50</dc:subject>
	<dc:subject xml:lang="id">spektrofotometri</dc:subject>
	<dc:description xml:lang="id">Dinding sel Ulva lactuca menghasilkan ulvan yang merupakan hidrokoloid &amp;nbsp;bersulfat dan berpotensi sebagai antioksidan. Penelitian ini bertujuan untuk menentukan pengaruh lama pemanasan dalam autoklaf (15 dan 20 menit; 121℃) terhadap rendemen, kadar gula dan sulfat, serta aktivitas antioksidan ulvan. Rendemen ulvan, kandungan gula dan sulfat diukur masing-masing dengan metode gravimetri dan spektrofotometri. Ekstrak kering oven diuji gugus fungsi dan antioksidannya menggunakan FTIR dan metode DPPH. Ulvan hanya bisa dihasilkan melalui ekstraksi pada suhu 121℃ waktu 15 menit. Ekstrak kering ulvan memberikan rendemen 1,98%, kandungan gula total 46,06±0,16% &amp;nbsp;dan kadar sulfat 21,53±1,16%. Spektrum FTIR menunjukkan adanya bilangan gelombang&amp;nbsp; 850 dan 790 cm-1 yang merupakan ciri ulvan. Uji DPPH menghasilkan IC50 sebesar 469 ppm, yang tergolong sebagai antioksidan lemah.&amp;nbsp; &amp;nbsp;</dc:description>
	<dc:description xml:lang="en">Ulva lactuca is a type of marine macroalga that produces a sulfated hydrocolloid known as ulvan, which has been identified as a potent antioxidant. This finding suggests that the U. lactuca cell wall has potential applications in the development of antioxidant-rich products. This study aimed to investigate the influence of heating time in an autoclave (15 and 20 min at 121 °C) on the yield, sugar and sulfate contents, and antioxidant activity of ulvan. The yield of ulvan, as well as the sugar and sulfate contents, were determined using graphimetric and spectrophotometric techniques, respectively, and the functional groups and antioxidants of the dried extract were analyzed using Fourier Transform Infrared Spectroscopy (FTIR) and the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) method, respectively. The analysis was conducted on the oven-dried samples. Ulvan can be obtained by extracting it at a temperature of 121 °C for 15 min; ulvan extraction yielded a percentage of 1.98, with a total sugar content of 46.06±0.16% and a sulfate content of 21.53±1.16%. Infrared spectroscopy revealed the presence of wavenumbers 850 and 790 cm-1, which are indicative of the presence of ulvans. DPPH assay yielded an IC50 value of 469 ppm, which was categorized as a relatively weak antioxidant.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2024-03-13</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/46950</dc:identifier>
	<dc:identifier>10.17844/jphpi.v27i3.46950</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 27 No 3 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(3); 242-251</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 27 No. 3 (2024): Jurnal Pengolahan Hasil Perikanan Indonesia 27(3); 242-251</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>ind</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/46950/27735</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Agoes Mardiono Jacoeb, Asadatun  Abdullah, Siti Nur  Hakimah</dc:rights>
</oai_dc:dc>