Nailatul Hidayah and Djoko Agus Purwanto and Isnaeni (2015) Penapisan AKtivitas Antioksidan Kombinasi Yogurt dan Jus Tomat Dibandingkan Vitamin C. Berkala Ilmiah Kimia Farmasi, 4 (1). pp. 41-48. ISSN 2302-8270

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Abstract

The aim of this study is to obtain an optimal combination of yogurt and tomato juice with maximum antioxidant activity by determining IC50 antioxidant properties of yogurt and tomato juice combinations (1:9, 2:8, 4: 6, 5: 5,6: 4 (b/b)) acetone 80% extracts using the DPPH method and compare with IC50 antioxidant activity of vitamin C. Antioxidant activity assay by DPPH method performed spectrophotometrically by measuring the decrease in absorbance of DPPH after 60 minutes. To find the combination of tomato yogurt that has maximum antioxidant activity used one-way ANOVA statistical analysis. From the observation, the IC50 values of tomato juice was 7.22 x10 3 ppm and equivalent to 180.3771 mg of dissolved solids. The IC50 value of tomato yogurt 1:9 was not determined because it was out of the compatibility requirement. The IC50 value of tomato yogurt 2:8 could not reach IC50 value and IC50 values of tomato yogurt 4: 6, 5: 5, and 6: 4 respectively 1.41 x104 ppm, 1.08 x104 ppm, 2.01x104 ppm which were equivalent to 353.6550 mg, mg 270.9862, and 503.4577 mg of dissolved solids, while the yogurt did not reach the IC50 value. From the results of one-way ANOVA statistical analysis, it could be concluded that the optimal composition of tomato yogurt was in ratio 5: 5 (b/b) of yogurt and tomato juice with IC50 ratio of 0,0258% times the vitamin C. It means that tomato yogurt is prospective to be a source of antioxidant.

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