The Skrining Awal Potensi Ekstrak Ubi Ungu, Nanas, dan Manggis sebagai Pemanis Alami
DOI:
https://doi.org/10.26877/jiphp.v10i1.1271Keywords:
aktivitas antioksidan, ekstrak, gula total, manggis, pemanis alamiAbstract
Pengembangan kandidat pemanis alami dari sumber pangan lokal memerlukan identifikasi awal bahan baku yang memiliki potensi gula sekaligus sifat fungsional yang mendukung. Penelitian ini bertujuan melakukan skrining awal ekstrak ubi ungu (Ipomoea batatas (L.) Lam.), nanas (Ananas comosus (L.) Merr.), dan manggis (Garcinia mangostana L.) berdasarkan kadar gula total dan aktivitas antioksidan yang dinyatakan sebagai IC50. Bahan diekstraksi menggunakan etanol 96% dengan rasio bahan terhadap pelarut 1:3 (b/v) melalui maserasi selama 24 jam pada suhu ruang dalam kondisi gelap. Kadar gula total dan aktivitas antioksidan kemudian dianalisis. Manggis menunjukkan kadar gula total tertinggi (43,2609 ± 0,0833%) dan nilai IC50 terendah (93,9782 ± 0,1421 ppm), diikuti nanas (40,3384 ± 0,0815%; 175,6773 ± 0,1549 ppm) dan ubi ungu (26,7194 ± 0,0793%; 136,0558 ± 0,2495 ppm). Karena hanya tersedia dua pengukuran analitik untuk setiap bahan, hasil dianalisis secara deskriptif tanpa uji statistik inferensial. Berdasarkan kombinasi kadar gula dan aktivitas antioksidan, ekstrak manggis dipilih sebagai kandidat paling menjanjikan untuk penelitian lanjutan pengembangan pemanis alami.
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