Uji Aktivitas Antioksidan Produk Madu di Medan dengan Metode DPPH (1,1-difenil-2-pikrilhidrazil)

Abstract

Background: Honey is a natural substance produced by bees from flower nectar and plant secretions. Honey contains enzymatic antioxidant compounds such as glucose oxidase and catalase, as well as nonenzymatic compounds such as ascorbic acid (vitamin C), flavonoids, and phenolics. The content of phytochemicals such as flavonoids, polyphenols and phenolic acids which act as antioxidants depends on the type of bee, nectar source, geographical conditions, climate and type of honey. Objective: The aim of this research is to determine the antioxidant activity of honey products in Medan. Methods: The samples used were honey products with the brands of Madu Tj®, Madurasa Murni®, Madu Enak®, Madu Murni Nusantara®, and Madu Flora®. The antioxidant activity test was carried out using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The DPPH solution (200 μg/mL) was pipetted 1 mL into a 5 mL volumetric flask and added with each sample concentration of honey, 100 μg/mL, 200 μg/mL, 300 μg/mL and 400 μg/mL, and vitamin C as a comparison with concentrations of 1 μg/mL, 2 μg/mL, 3 μg/mL, and 4 μg/mL. Incubated for 29 minutes and measured absorbance with Ultraviolet-Visible (UV-Vis) spectrophotometer at a wavelength of 516 nm. Results: The results showed that the antioxidant activity of each honey sample tested under the brands Madu Tj®, Madurasa Murni®, Madu Murni Nusantara®, Madu Enak®, and Madu Flora® each had an IC50 value of (752,84 ± 15,79) μg/mL, (655,94 ± 20,31) μg/mL, (502,06 ± 8,87) μg/mL, (460,98 ± 4,80) μg/mL, and (524,10 ± 2,96) μg/mL. Conclusion: The antioxidant activity of honey products is in the very weak category.