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ANTIOXIDANT POWER OF JUICE WITH STEEPING WATER OF ROSELLA FLOWER PETALS (HIBISCUS SABDARIFFA) Nurul Awalia Reski P21118046 Supervisor : Prof. Dr. Nurdin, M.Si., M. Kes Examiner 1 : St. Ika Fitrasyah, S. Gz., M.Si Examiner 2 : Ummu Aiman, S.KM., M.Kes NUTRITIONAL DEPARTMENT FACULTY OF PUBLIC HEALTH TADULAKO UNIVERSITY 2021
CHAPTER I PRELIMINARY
BACKROUND • The world's increasingly advanced technology affects the lifestyle of the people’s world. The availability of fast food and instant food makes it easier for people to get food. • Fast food that is high in calories and also lacks physical activity will cause a person to easily experience health problems, one of which is degenerative diseases such as cancer, diabetes mellitus and cardiovaskular.. This is because there is a state of oxidative stress caused by an increase in free radicals in the body. Free radicals are molecules that have 1 or more unpaired electrons. Oxidative stress can be prevented by the presence of antioxidants in the body. Antioxidant are molecules that are able to donate 1 electron to free radicals. So, that free radicals become non-reactive. • One of the herbal plants that contain lots of antioxidants is the Rosella flower. Rosella flowers are believed to contain anthocyanin substances that function as natural antioxidants that can ward off free radicals. In addition, anthocyanins also function as natural dyes causing the red color of Rosella flowers. Many people consume processed rosella flowers either in the form of juice or brewed with hot water.
• Formulation of the problem? Based on the description presented in the background above, a problem formulation was drawn namely "How is the antioxidant power of juice with steeping water of rosella flower petals?“ • Purpose a. General Puspose : To analyze the antioxidant power of the juice with steeping water of rosella flower petals. b.
Special Puspose 1. To analyze the antioxidant power and IC50 value of Rosella flower petal juice 2. To analyze the antioxidant power and IC50 value of Rosella flower petals steeping water 3. To compare the antioxidant power of juice with water steeped in Rosella flower petals
BENEFITS OF RESEARCH a. Theoretical Benefits The results of this study are expected to be useful in the development of the field of education, especially in the fields of food science, clinical nutrition, and community nutrition and can contribute and serve as a reference for further research and knowledge development in the field of nutrition, especially in research on disease prevention through nutrition.
b. Practical Benefits 1. For Educational Institutions This research is expected to be a useful addition to the library of scientific papers and can be used as a reference for further research. 2. For the Community The results of this study are expected to provide benefits in terms of preventing health problems caused by a lack of antioxidants in the body. 3. For Researchers This research is expected to increase the knowledge and scientific references of researchers, especially about functional food and diseases caused by nutritional problems.
okay, this is the theoretical framework I modified of the determinants of health. Starting from human habits in choosing food, some choose functional foods such as Rosella flowers as a source of natural antioxidants and also those who choose fast food, causing health problems.
Modified Health Determinant Theory Framework (Dahlgren & Whitehead, 1991)
Research Conceptual Framework
first I made juice and water steeped in Rosella flowers, then I analyzed the antioxidant power and ic50 value using the DPPH method. The dotted column means not examined.
Hypothesis Ha : There is a difference in the antioxidant power of the juice and water steeped in rosella flower petals H0 : There is no difference in the antioxidant power of juice and water steeped in rosella flower petals
CHAPTER III METHOD
Research Design This type of research is quantitative research. The research design is descriptive research with a laboratory test approach. Antioxidant activity of rosella flower juice and water was tested using UV-Vis spectrophotometric method using DPPH (2,2-diphenyl-2-picrylhydrazil) reagent and using a wavelength of 517 nm. The amount of antioxidant activity in the test sample will be determined by the IC50 value, which is the concentration of the sample solution required to inhibit free radicals by 50% (Purwanto et al., 2017).
Location and Time of Research This research was conducted at the Research Laboratory of the Faculty of Mathematics and Natural Sciences, Tadulako University. The research was conducted in September 2021.
Materials and Tools The materials used in this study were Rosella flower (Hibiscus Sabdariffa), 96% ethanol, water, 2,2diphenyl-2-picrylhydrazyl (DPPH), honey and water. The tools used are a spatula, filter paper, beaker, 10 ml volumetric flask, shaker, UV-Vis spectrophotometer, analytical balance, Rotary Vacuum Evaporator, cooler, aluminum foil.
Work Prosedur • Sample Preparation Rosella Flower Take the petals Dry by airing
Rosella Flower Petals
50 gr Rosella flower, 5 ml honey, 45 ml water
50 gr Rosella flower, 5 ml honey, 45 ml water
+ brewed with hot water Wait until it changes color
Juice Rosella Flower
Rosella flower steeping water
Blank antioxidant analysis Pipette 3 ml of DPPH solution (2,2-dhyphenyl-2-picrylhydrazil). Divortexed and incubated in a dark room. The absorbance was measured at a wavelength of 517 nm (Brand-Williams et al., 1995) Antioxidant Analysis Juice and Steeping Water of Rosella Flower Pipette 1 ml of sample solution from various concentrations (20 ppm, 40 ppm, 60 ppm, 80 and 100 ppm). Then 3 ml of DPPH solution (2,2-dhyphenyl-2-picrylhydrazil) was added. Then it was vortexed and incubated in a dark room. Then the absorbance was measured with a wavelength of 517 nm (Brand-Williams et al., 1995).
Antioxidant activity can be measured using the formula:
Data Analysis of the Antioxidant Power of Rosella Flower Juice and Steeping Water The IC50 value of each sample will be tested using a linear regression equation from the relationship curve of the sample concentration to the percent inhibition with the equation Y = ax + b, which states the sample concentration (ppm) on the x-axis with the % inhibition expressed as the Y-axis (Purwanto et al. ., 2017). Differences in antioxidant power of rosella flower juice and steeping water were tested using the SPSS One Way Analysis of Variance (ANOVA) test.
CHAPTER IV RESULT AND DISCUSSION
RESEARCH RESULT AND DISCUSSION 1. Change the color of rosella flower steeping water
15 minute 5 minute
0 minute 20 minute
When brewed, the steeping water changes to a bright red color. The color change occurred at 5, 10, 15 and 20 minutes. At minute 0 there was no color change, in the 5th minute the color changed to light pink, at the 10th minute it changed color to pink, the 15th minute changes color to red and at 20 minutes it changes color to bright red. The color change occurs because the red pigment anthocyanin in rosella flowers decomposes due to the brewing process (Dewiyanti & Nurani, 2014).
2. Results of the Analysis of the Antioxidant Power of Rosella Flower Juice
Based on the research that has been carried out the percentage inhibition value of rosella flower juice at concentrations of 20 ppm, 40 ppm, 60 ppm, 80 ppm, and 100 ppm, respectively, is 21.62%, 27.46%, 33.8%. , 39.64% and 46.68%. It can be seen from these results that the greater the concentration of rosella flower juice, the higher the percentage of inhibition obtained. Then, to see the antioxidant power of rosella flower juice, calculations were carried out to obtain the IC50 value of rosella flower juice. Based on the calculation results, the IC50 value of rosella flower juice is 112.207 ppm. This shows that the antioxidant power of rosella flower juice includes moderate antioxidants. Previously, there were no related studies on the antioxidants of Rosella flower juice.
3. Results of the Analysis of the Antioxidant Power of Rosella Flower Steeped Water
Based on the research that has been done on rosella flower petals steeping water, the percentage value of inhibition of rosella flower petals steeping water (Hibiscus sabdariffa) at concentrations of 20 ppm, 40 ppm, 60 ppm, 80 ppm, and 100 ppm, respectively, is 21.62%, 27.46%, 33.8%, 39.64% and 46.68%. It can be seen from these results that the greater the concentration of water steeped in rosella flower petals, the higher the percentage of inhibition obtained. Furthermore, to see the antioxidant power of rosella flower steeping water, the same calculations were carried out as in rosella juice to obtain the IC50 value. Based on the calculation results, the IC50 value of the rosella flower petals steeped water is 130,037 ppm. This indicates that the antioxidant power of the roselle petals is a moderate antioxidant.
4. The results of the comparison analysis of the antioxidant power of rosella flower juice and water steeping Sampel
(ppm) Jus bunga
112,207 ± 1,503a
Rosella Air seduhan
130,036 ± 0,970b
Note: Different letters in the same column show significant differences
Based on the results of the normality test of the antioxidant power data, it showed that the data were normally distributed so that a oneway ANOVA statistical test was carried out. The results of statistical tests showed that there was a difference in the antioxidant power of Rosella Flower juice and water with a p-value of 0.005. So, Ha was accepted. If viewed from the IC50 value, the antioxidant power of Rosella Flower juice is better than Rosella Flower steeping water, this is because all the compounds in Rosella flowers are also contained in the juice.
The results of this study are in line with research conducted by (Munadia & Aulianshah, 2021), which states that the antioxidant power of juice is better than the antioxidant power of steeping water, this is due to the effect of adding hot water to rosella flowers while making juice all compounds contained in rosella flowers are also extracted into the juice. Apart from being an antioxidant, other studies have also proven that rosella flowers contain phytochemicals, namely flavonoids, saponins and tannins (Purba et al., 2020).
Antioxidant power is a parameter that can describe the ability of a food to stabilize free radicals in the body. Antioxidants are very beneficial for health. Antioxidants can prevent degenerative diseases due to oxidative stress and can increase body immunity (Carr & Maggini, 2017). Antioxidants also have the potential to prevent premature aging caused by oxidative stress. Antioxidants can donate 1 electron so as to stabilize free radical molecules found in skin tissue, then form natural collagen to keep skin healthy (Malinda & Syakdani, 2020).
CHAPTER V CLOSING
CONCLUSION 1. The antioxidant power of rosella flower petal juice (Hibiscus sabdariffa) is a moderate antioxidant with an IC50 value of 112.207 ppm. 2. The antioxidant power of rosella flower petals steeping water (Hibiscus sabdariffa) is a moderate antioxidant with an IC50 value of 130,037 ppm. 3. Based on the test results using SPSS with the one-way ANOVA test, the results showed that there was a significant difference between the juice and water steeped in Rosella flowers.
SUGGESTION 1. Rosella flower petals can be used as a traditional drink because it has many health benefits. 2. Further research is needed on the content of phytochemical compounds in rosella flower petals. 3. It is necessary to research the acceptance test of processed Rosella flowers
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