PERBANDINGAN AKTIVITAS ANTIOKSIDAN SARI DAUN BAYAM MERAH (Amaranthus tricolor L.) SEGAR DAN REBUS DENGAN METODE DPPH (1,1–diphenyl-2-picylhydrazyl)

Abstract

One of the highly nutritious vegetables because it contains a lot of protein, vitamin A, vitamin C and mineral salts that are needed by the body and contains anthocyanins which are useful in curing anemia. The purpose of this study was to determine the antioxidant activity and to determine the comparison between fresh and boiled red spinach leaf extract using the DPPH method. The research method used is an experimental method with a post test only control group design research by comparing the differences in the antioxidant activity content of fresh and boiled red spinach leaves. This study used red spinach which was divided into 2 groups, namely the fresh group and the boiled group. Each group of spinach was replicated 5 times using various concentrations (2500 ppm, 5000 ppm, 10000 ppm 15000 ppm, and 20000 ppm) for each replication. A linear regression analysis was performed between the concentration of fresh and boiled red spinach juice. The results showed that there was a very significant difference in antioxidant activity between fresh and boiled red spinach leaves. Fresh and boiled red spinach leaves have weak antioxidant activity due to IC50 150 g/ml. Fresh red spinach leaves have greater antioxidant activity, namely the IC50 value of 237,251 g/ml, while boiled red spinach leaves have an IC50 value of – 279,412 µg/ml.
 Keywords: Red spinach (Amaranthus tricolor L.), Antioxidant, DPPH.