Pengaruh Freeze-Drying terhadap Kandungan Fenolik dan Aktivitas Antioksidan Ekstrak Etanol Umbi Bawang Dayak (Eleutherine bulbosa (Mill.))

Effects of Freeze-Drying on Phenolic Content and Antioxidant Activity of Eleutherine bulbosa (Mill.) Ethanol Extract

Authors

  • Aditya Fridayanti Program Studi Farmasi, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia Author
  • Nur Zakiyah Darajat Universitas Mulawarman Author
  • Dalifa Ramadhani Program Studi Farmasi, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia Author
  • Noor Linda Febrianie Program Studi Farmasi, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia Author
  • Nur Zakinah Program Studi Farmasi, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia Author
  • Silsanabila Amida Eldriana Program Studi Farmasi, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia Author
  • Siska Aulia Program Studi Farmasi, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia Author

DOI:

https://doi.org/10.30872/

Keywords:

bawang tiwai, freeze-drying, DPPH, IC₅₀, antioksidan, fenolik

Abstract

Bawang dayak Eleutherine bulbosa (Mill.)) merupakan tanaman obat khas Kalimantan yang kaya senyawa fenolik dan flavonoid yang berperan dalam aktivitas antioksidan. Metode pengeringan berperan pada kestabilan senyawa aktif terutama pada ekstrak etanol. Penelitian ini bertujuan mengevaluasi pengaruh freeze-drying terhadap kandungan fenolik dan aktivitas antioksidan ekstrak etanol bawang tiwai pada beberapa rasio pelarut terhadap bahan. Ekstrak etanol diperoleh melalui maserasi, kemudian diproses dengan freeze-drying menggunakan tiga variasi rasio pelarut: 1:0, 1:5, dan 1:10. Aktivitas antioksidan diukur dengan metode DPPH untuk menentukan nilai IC₅₀. Hasil penelitian menunjukkan bahwa ekstrak etanol awal memiliki IC₅₀ sebesar 181,69 ppm. Freeze-drying tanpa penambahan pelarut (1:0) justru menurunkan aktivitas antioksidan dengan IC₅₀ meningkat menjadi 307,58 ppm. Namun, pada rasio 1:5 terjadi peningkatan aktivitas antioksidan yang signifikan dengan IC₅₀ sebesar 56,99 ppm, sedangkan rasio 1:10 menghasilkan peningkatan yang moderat dengan IC₅₀ 148,62 ppm. Perbedaan ini menunjukkan bahwa keberadaan pelarut selama proses liofilisasi berpengaruh penting dalam menjaga stabilitas fenolik dan meningkatkan efektivitas penangkal radikal bebas. Secara keseluruhan, freeze-drying dengan rasio 1:5 merupakan kondisi paling optimal untuk meningkatkan aktivitas antioksidan ekstrak bawang tiwai, sehingga berpotensi diaplikasikan dalam pengembangan bahan baku fitofarmaka yang lebih stabil dan bioaktif.

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Published

2026-01-20

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Vol. 7 No. 1 (2026): J. Sains Kes.

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How to Cite

[1]
A. . Fridayanti, “Pengaruh Freeze-Drying terhadap Kandungan Fenolik dan Aktivitas Antioksidan Ekstrak Etanol Umbi Bawang Dayak (Eleutherine bulbosa (Mill.)): Effects of Freeze-Drying on Phenolic Content and Antioxidant Activity of Eleutherine bulbosa (Mill.) Ethanol Extract”, J. Sains. Kes, vol. 7, no. 1, pp. 122–129, Jan. 2026, doi: 10.30872/.

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