Paket Lengkap Anthoycanin Total And Antioxidant Activity Of Ruruhi (Syzygium Polycephalum Merr.) Fruits

ABSTRACT: The aims of the study were to determine the best extraction method and to evaluation of antioxidant activity of the ruruhi (Syzygium polycephalum Merr.) fruits extract.  Different extraction methods were evaluated for  total anthocyanin content of ruruhi fruits. The conventional maceration method and modified maceration method with ethanol acidified with HCl provided better anthocyanin and its stability.  The highest levels of the total anthocyanin content that found in the modified maceration method were 5.69 and 1.53 g/L of ruruhi peels and whole ruruhi fruits, respectively. The antioxidant activity was increasing by following the total anthocyanin levels.

Keywords: maceration, anthocyanin, antioxidant, ruruhi fruits, Syzygium polycephalum Merr.

Penulis: Irnawati

Kode Jurnal: jpfarmasidd170645

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