Aktivitas Antioksidan dan Kualitas Sirup Kombinasi Daun Sirsak dan Kulit Buah Naga dengan Variasi Lama Perebusan

Abstract

Antioxidant is a chemical that can protect cell and tissues from damage caused by oxidation process of free radical attack. This aim of this study was to know the antioxidant activity and the quality of syrup combination between soursop leaf and dragon fruit peel on the variation of boiling time. This study method used experimental research design,Complete Random Design by two factors, the first factor was combination between soursop leaf + dragon fruit peel ( 6g :3g ; 4,5g :4,5g ; 3g :6g ; 9g without soursop leaf; 9g withou dragon fruit peel) and the second factor was the variation of boiling time(30 minutes + 45 minutes). DPPH method was used to know antioxidant activity of syrup, while the organoleptic test and the society acceptance used questionnaire.The results showed the highest antioxidant activity of syrup was 49.47% in combination between soursop leaf 4.5 g + dragon fruit peel 4.5 g and boiling time of 45 minutes (F3.G2) and the lowest antioxidant activity of syrup was 7, 5655% in soursop leaf 9 g and boiling time of 30 minutes. The most dominant quality of syrup was pink color, sweet taste, and the quite delicious. The panelist like syrup on dragon fruit peel 9g without soursop leaf with boiling time of 45 minutes (F5.G2). The longer boiling time, the higher value of antioxidant activity in syrup combination between soursop leaf and dragon fruit peel was.