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.

References

[1] A. R. Nurul, S. Widodo, and M. Rahmawati, “Phytochemical constituents and potential health benefits of Eleutherine palmifolia: A review,” J. Appl. Pharm. Sci., vol. 9, no. 3, pp. 112–120, 2019.

[2] K. S. Albishi, “Impact of thermal and oxidative conditions on phenolic compounds,” Food Chem., vol. 210, pp. 100–106, 2018.

[3] T. K. Meena and P. Ashok, “Lyophilization as a promising technique for stabilizing bioactive compounds in herbal extracts,” Drying Technol., vol. 38, no. 5, pp. 529–540, 2020.

[4] S. H. Widjanarko et al., “Chemical composition and antioxidant properties of Eleutherine palmifolia extracts,” Asian J. Pharm. Clin. Res., vol. 14, no. 7, pp. 98–104, 2021.

[5] J. Cai et al., “Effect of freeze-drying on antioxidant activity and phenolic profile of plant extracts,” Food Res. Int., vol. 135, pp. 109–120, 2020.

[6] M. A. Ibrahim and H. S. El-Sayed, “Freeze-drying preservation: Influence on phytochemical stability and bioactivity of herbal materials,” J. Food Process. Preserv., vol. 44, no. 9, pp. 1–12, 2020.

[7] R. M. Akbar et al., “Evaluation of antioxidant potential from Indonesian red bulbs (Eleutherine spp.),” Indones. J. Chem., vol. 20, no. 3, pp. 631–640, 2020.

[8] J. B. Harborne, Phytochemical Methods, 3rd ed. London: Chapman & Hall, 1998.

[9] F. Shahidi and D. Peng, “Bioactive polyphenols and their function in oxidative stress,” J. Funct. Foods, vol. 57, pp. 219–232, 2019.

[10] S. Y. Lee, “Role of anthocyanins and phenolics in free-radical scavenging,” Antioxidants, vol. 9, no. 9, pp. 1–19, 2020.

[11] W. Tang et al., “Strategies to preserve antioxidant compounds in plant extracts,” J. Food Sci. Technol., vol. 58, no. 11, pp. 4273–4284, 2021.

[12] F. N. Okta, D. N. Aulena, P. I. Yuliana, and R. M. Tambunan, “In Vitro Angiotensin-Converting Enzyme (ACE) Inhibition Test on Extract Dayak Onion Herb (Eleutherine americana),” Sci. Pharm., vol. 2, no. 2, pp. 24–36, 2023.

[13] M. M. Sirajuddin, Rusman, and E. Suryanto, “The effect of different drying methods on phytochemicals, antioxidant activity and functional groups of dayak onion (Eleutherine bulbosa) extract,” IOP Conf. Ser.: Earth Environ. Sci., vol. 1413, 012081, 2024, doi: 10.1088/1755-1315/1413/1/012081.

[14] R. Mutiah, K. N. Umairah, A. Wafi, and R. Annisa, “Validation of HPLC Method for Quantifying 1,4-Naphthoquinone in Ethanol and Water Extracts of Eleutherine bulbosa,” Trop. J. Nat. Prod. Res., vol. 7, no. 10, pp. 4193–4198, 2023, doi: 10.26538/tjnpr/v7i10.23.

[15] H. U. Lee and S. J. Choi, “Influence of drying methods on retention of bioactive compounds in medicinal plants,” Food Sci. Biotechnol., vol. 29, no. 3, pp. 1–10, 2020, doi: 10.1007/s10068-020-00763-8.

[16] B. D. Kwok and M. Y. Chan, “Thermal degradation of phenolic antioxidants during herbal processing,” J. Agric. Food Chem., vol. 66, pp. 2479–2486, 2018, doi: 10.1021/acs.jafc.7b05212.

[17] G. R. Beecher, “Phenolic compounds: importance in food and human health,” J. Nutr., vol. 133, pp. 3248–3252, 2003, doi: 10.1093/jn/133.11.3248.

[18] A. Duarte et al., “Impact of drying techniques on phenolic content and antioxidant capacity of plant extracts,” Plant Foods Hum. Nutr., vol. 76, pp. 34–41, 2021, doi: 10.1007/s11130-021-00906-z.

[19] S. Karam et al., “Freeze drying preserves phytochemicals better than oven drying,” Food Bioprocess Technol., vol. 7, pp. 104–113, 2014, doi: 10.1007/s11947-013-1072-7.

[20] L. Muñoz-Martínez et al., “Influence of lyophilization on bioactivity of natural antioxidants,” Food Chem., vol. 218, pp. 280–286, 2017, doi: 10.1016/j.foodchem.2016.09.074.

[21] S. V. Shofian et al., “Effect of freeze-drying on quality attributes of selected fruits,” Food Control, vol. 27, pp. 252–258, 2012, doi: 10.1016/j.foodcont.2012.03.016.

[22] P. Ratti, “Hot air and freeze-drying of high-value foods: a review,” J. Food Eng., vol. 49, pp. 311–319, 2001, doi: 10.1016/S0260-8774(01)00326-0.

[23] M. A. Rababah et al., “Effects of drying methods on phytochemicals,” J. Food Qual., vol. 38, pp. 509–517, 2015, doi: 10.1111/jfq.12177.

[24] C. Chen, F. Sin, and A. K. Paul, “Drying method effects on flavonoid stability,” LWT–Food Sci. Technol., vol. 146, p. 111489, 2021, doi: 10.1016/j.lwt.2021.111489.

[25] Y. Kim and H. Kim, “Bioactive stability of herbal extracts under various storage conditions,” Ind. Crops Prod., vol. 112, pp. 741–749, 2018, doi: 10.1016/j.indcrop.2017.12.051.

[26] Kemenkes RI, Farmakope Herbal Edisi II. Jakarta: Kementerian Kesehatan Republik Indonesia, 2022.

[27] Kemenkes RI, Farmakope Herbal Edisi II. Jakarta: Kementerian Kesehatan Republik Indonesia, 2017.

[28] E. Kumalasari, M. A. Nazir, and A. M. P. Putra, “Penetapan kadar flavonoid total ekstrak etanol 70% daun bawang dayak (Eleutherine palmifolia L.) dengan metode spektrofotometri UV-Vis,” J. Insan Farm. Indones., vol. 1, no. 2, pp. 201–209, 2018.

[29] I. Adhayanti and T. Ahmad, “Pengaruh metode pengeringan terhadap karakter mutu fisik dan kimia serbuk minuman instan kulit buah naga,” Media Farm., vol. 16, no. 1, pp. 57–64, 2021.

[30] Supomo, E. S. Syamsul, A. Apriliana, C. Saleh, Erwin and D. Lestari, “Antioxidant Assay of Dayak Onion (Eleutherine palmifolia) via DPPH (1,1-Difenil-2-Pikrihidrazil) and BSLT Test for Its Active Fraction”, Rasayan J. Chem, vol. 12, no. 3, pp. 1340-1346, 2019.

[31] A. Fridayanti, D. A. Purwanto, E. Hendradi, “Preliminary Phytochemical Screening and GC-MS Analysis of Ethanol Extract of Bulbs og Eleutherine sp.”, Trop J Nat Prod Res, vol. 6, no. 3, pp. 361-364, 2022.

Downloads

Published

2026-01-20

Issue

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

Section

Articles

License

Copyright (c) 2026 Jurnal Sains dan Kesehatan

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.


Deprecated: json_decode(): Passing null to parameter #1 ($json) of type string is deprecated in /home/jskff/public_html/plugins/generic/citations/CitationsPlugin.php on line 68

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/.

Most read articles by the same author(s)

Similar Articles

51-60 of 100

You may also start an advanced similarity search for this article.