AKTIVITAS ANTIOKSIDAN MINUMAN FUNGSIONAL BERBAHAN BAKU KACANG LENTIL MERAH (Lens culinaris Medik)

Authors

DOI:

https://doi.org/10.36423/pharmacoscript.v4i1.615

Keywords:

Kacang Lentil Merah, Minuman Fugsional, Antioksidan

Abstract

Kacang lentil (Lens culinaris Medik) merupakan salah satu jenis legum yang memiliki kandungan protein, asam folat dan senyawa antioksidan berupa polifenol yang cukup tinggi. Berdasarkan  komposisi  yang  ada, kacang lentil dimungkinkan untuk digunakan  dalam  bahan  baku  pembuatan minuman  instan  fungsional. Tujuan penelitian ini adalah untuk mengetahui aktivitas anitioksidan dari minuman fungsional kacang lentil merah. Pada penelitian ini kacang lentil merah yang telah direndam kemudian ditambahkan air dan dihancurkan, setelah itu dilakukan penyaringan dan pemasakan, kemudian dilakukan pengeringan menggunakan spray dryer. Setelah itu, dilakukan pengujian DPPH (1,1-difenil-2-pikrilhidrazil) untuk mengetahui aktivitas antioksidannya. Hasil pengujian DPPH menunjukkan minuman fungsional kacang lentil merah memiliki aktivitas antioksidan yang tergolong lemah, yaitu IC50 272,789ppm.

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Published

2021-03-01

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Vol. 4 No. 1 (2021): Pharmacoscript

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