Aktivitas Antioksidan Sirup Buah Karamunting (Rhodomyrtus Tomentosa) dengan Variasi Penambahan Asam Sitrat
2018
Rifkowaty, Encik Eko | Wardanu, Adha Panca | Hastuti, Ningrum Dwi
Karamunting (Rhodomyrtus tomentosa) is one of the plants that grows wild in the Ketapang district of West Kalimantan. This plant has fruit that tastes sweet and contains high antioxidants because it has a red ripe fruit color to blackish. Karamunting fruit has not been utilized optimally, so that by processing it into syrup products it can increase the economic value in quality and quantity. In this study, syrup was made from karamunting fruit with variations in the addition of 0, 0.05, 0.1% citric acid. Citric acid is expected to increase the extraction of the antioxidant content of Karamunting fruit syrup. The resulting syrup was then analyzed for reducing sugar and antioxidants using DDPH. The highest percentage of antioxidants was further tested using GC-MS. The antioxidant content of fruit, caramunting syrup with variations in the addition of citric acid 0%, 0.05%, and 0.1% by testing using DPPH 98.84%, 43.87%, 81.99%, and 86.47%, respectively. , while reducing sugar was 0.21%, 3.62%, 4.11%, and 11.90%. Based on GC-MS, the most dominant compound from the raw material of karamunting fruit is hydroxy methyl furfurole (41.14%), and the compounds produced from karamunting syrup with a concentration of 0.1% citric acid are acetyl acid 4.5% and hydroxy methyl furfurole 3.5%.
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