Aktivitas Antioksidan, Fenolik Total dan Flavonoid Ekstrak Etanol Cangkang Kerang Simping dan Cangkang Telur
Antioxidant Activity, Total Phenolic and Flavonoids of Ethanol Extracts of Scallop Shells and Egg Shells
DOI:
https://doi.org/10.30737/jafi.v6i1.6389Keywords:
Cangkang Kerang Simping, Cangkang Telur, Antioksidan, Flavonoid, Fenolik TotalAbstract
Cangkang kerang simping dan cangkang telur yang sering dianggap limbah berpotensi sebagai sumber antioksidan alami, mendukung kesehatan dan pengurangan limbah. Penelitian ini bertujuan mengidentifikasi aktivitas antioksidan, kadar fenolik, dan flavonoid dalam ekstrak etanol cangkang kerang simping dan cangkang telur. Ekstraksi dilakukan dengan merendam serbuk cangkang dalam etanol dan memekatkannya menggunakan rotary evaporator. Aktivitas antioksidan diukur dengan metode DPPH, sementara kadar flavonoid dan fenolik dianalisis menggunakan spektrofotometri UV-Vis dengan kuersetin dan asam galat sebagai standar. Cangkang telur memiliki kandungan flavonoid dan fenolik yang lebih tinggi dibandingkan cangkang kerang, yang mendukung potensinya sebagai sumber antioksidan yang lebih efektif. Cangkang kerang simping dan cangkang telur memiliki potensi sebagai sumber antioksidan alami, dengan cangkang telur menunjukkan efektivitas lebih tinggi karena kandungan flavonoid dan fenoliknya yang lebih tinggi. Temuan ini membuka peluang pemanfaatan cangkang kerang dan telur dalam produk nutraseutikal dan makanan fungsional untuk kesehatan
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