ANALYSIS OF ANTIOXIDANT CONTENT IN TELANG FLOWERS (Clitoria ternatea) KOMBUCHA TEA BY DPPH (1,1-diphenyl-2-picrylhydrazin) METHODS
Keywords:
Kombucha, telang flowers, vitamin C, Antioxidant, DPPHAbstract
Kombucha is a drink made from fermented tea liquid and sugar. Some of the benefits of kombucha include antioxidants, antibacterials, improving gut microflora, increasing body resistance and lowering blood pressure. These properties are due to the content of phenolic compounds that have antioxidant activity. One of the plants that can capture free radicals is telang flower. This study utilizes telang flower plants as a kombucha drink that contains antioxidants. This study aims to prove the antioxidant activity of telang flower kombucha using the DPPH (2,2-diphenyl-1- picrylhydrazil) method with vitamin C as a positive control. DPPH is a free radical compound. Tests were carried out on kombucha with 5 different concentrations of 50, 100, 150, 200, and 250 ppm. Samples of each concentration will be reacted with DPPH compounds, then measured the absorbance value using UV-Vis Spectrophotometry at a wavelength of 517 nm. In making kombucha, 20 g of dried telang flowers were used. The results obtained in this study are the IC50 value of telang flower kombucha of 0.668 ppm which is categorized as very strong with the IC50 value of Vitamin C of 0.583 ppm. From these results it can be concluded that telang flower kombucha has very strong antioxidant activity to ward off free radical compounds.
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