Aktivitas Antioksidan Komponen Minyak Atsiri Bahan Segar dan Ekstrak Etanol dari Ampas Rimpang Jahe Gajah serta Aplikasi terhadap Daging Ikan Nila

Abstract

Had been isolated and determination constituent of fresh ginger essential oil by Stahl distillation and GC-MS analysis. The dominant constituents of essential oil such as geranial (13,97%), 1,8-cineole (12,6%), neral (10,94%), camphene (8,63%), zingiberene (6,17%). Furthermore the ethanol extract of dried elephant ginger residue was extracted with the soxhletation method and phytochemical screening showed the flavonoid compound. After that, essential oil and extracts were determined antioxidant activity with DPPH scavenging radicals method. IC50 values which obtained respectively were 1,218.70 μg/ml and 1,107.698 μg/ml. These suggest that both of them had antioxidant properties. On application essential oil and ethanolic extract toward tilapia meat on storage 5 days with temperature 4oC were obtained peroxide values result by iodometric tritation respectively were 13.824 meq/kg and 13.104 meq/kg. They turned out result were lower than control which value was 16.992 meq/kg. Differences antioxidant activity also performed by FT-IR spectrophotometry which showed the different % transmitance values at 3300-3600 cm-1 wavenumber.