ABSTRAKTanaman dari genus Piper telah banyak dimanfaatkan baik sebagai obat tradisional maupun sebagai tanaman hias. Penelitian terdahulu menyebutkan bahwa Piper betle dan Piper acre memiliki potensi sebagai sumber antioksidan alami. Sayangnya belum banyak penelitian aktivitas antioksidan jenis Piper lainnya. Tujuan dari penelitian ini adalah menguji aktivitas antioksidan, dan kadar flavonoid total dari Piper nigrum, Piper aduncum, Piper retrofractum, dan Piper crocatum. Ekstraksi dilakukan secara maserasi bertingkat menggunakan pelarut n-heksana, etil asetat, dan etanol. Ekstrak yang diperoleh kemudian dipekatkan menggunakan rotary vaporator. Pengujian aktivitas antioksidan ekstrak dilakukan menggunakan metode peredaman radikal bebas DPPH (1,1difenil-2-pikrilhidrazil) secara spektrofotometri. Penetapan kadar flavonoid total dilakukan secara kolorimetri menggunakan alumunium klorida (AlCl 3 ). Hasil menunjukkan aktivitas antioksidan dari Piper nigrum yang diekstraksi menggunakan pelarut yang berbeda kepolaran ada pada rentang 57-859 μg/mL, Piper aduncum 129-1249 μg/mL, Piper retrofractum 180-789 μg/mL, dan Piper crocatum pada 259-791 μg/mL. Ekstrak yang memiliki aktivitas antioksidan yang paling kuat adalah ekstrak etanol Piper nigrum dengan nilai IC 50 sebesar 57,72 μg/mL. Hasil penetapan kadar flavonoid total tertinggi ditunjukkan oleh ekstrak etanol Piper aduncum dengan kadar 8,334 mg QE/100 mg ekstrak. ABSTRACTSome species from Piper genus were known for traditional medicine and ornamental plant. Previous studies showed that Piper betle and Piper acre had antioxidant activities. But, the study of antioxidant activity from other species of Piper was still limited. The purposes of this study were to determine the antioxidant activity, and total flavonoid content of Piper nigrum, Piper aduncum, Piper retrofractum, and Piper crocatum. Extraction was done by gradient maceration using n-hexane, ethyl acetate, and ethanol as solvents. The extracts were concentrated by rotary evaporator. Antioxidant activity was evaluated by DPPH (1,1-diphenyl-2-picrylhydrazyl) free scavenging method. Total flavonoid determination was done by colorimetry method using aluminum chloride (AlCl 3 ) as a reagent.
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