PERSENTASE TOTAL AKTIVITAS ANTIOKSIDAN DARK CHOCOLATE DAN MILK CHOCOLATE SECARA SPEKTROFOTOMETRI
DOI:
https://doi.org/10.31938/jsn.v2i1.36Abstract
Percentage Total  Activities of Antioxidant of Dark Chocolate and Milk Chocolate Using Spectrofotometric
         Chocolate is loaded with various properties, one of them as an antioxidant because it contains katetin, polyphenols, flavonoids that can prevent premature aging. The content of antioxidants in chocolate was varied, dark chocolate (DC) of at least 70 %, while milk chocolate (MC) is was lower. The compound of 1,1-diphenyl-2-picrylhydrazyl (DPPH) was a stable free radical compounds that would neutralize each other if treated with antioxidant compound. Percentage of total activity was calculated by the reaction between DPPH compounds and chocolate spectrophotometrically at λ 520nm. The results showed that the DC brand A was 59.19 % , 17 : brand B 16 % and brand C 8.80 % , while the MC was 11, 07 % brand A, brand B 7, 00 % and brands C 5.84 %. Comparison of DC percentages was higher than MC because the DC contains catechins, riboflavon, vitamin E and vitamin C or minerals Mg and Cu that reacted with DPPH, so that DC could be used as one source of antioxidants.
Keywords : antioxidants, dark chocolate, milk chocolate, DPPH .
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ABSTRAK
         Cokelat sarat dengan berbagai macam khasiat, salah satunya sebagai antioksidan karena mengadung katetin, polifenol, flavonoid yang dapat mencegah penuaan dini. Kandungan antioksidan dalam coklat bervariasi Dark chocolate (DC) minimal 70% sedangkan Milk chocolate (MC) lebih rendah. Senyawa 1,1-diphenyl-2-picrylhydrazyl (DPPH) merupakan senyawa radikal bebas stabil yang akan saling menetralkan jika direaksikan dengan senyawaan antioksidan. Persentase total aktifitas dihitung melalui reaksi antara senyawa DPPH dengan cokelat secara spektrofotometri pada λ 520nm. Hasil penelitian menunjukkan bahwa DC merk A sebesar 59.19%, merk B 17.16%, dan merk C 8.80%, sedangkan MC merk A sebesar 11.07%, merk B 7.00%, dan merk C 5.84%. Perbandingan persentase DC lebih tinggi dibanding MC karena DC mengandung katekin, riboflavon, vitamin E, dan vitamin C, serta mineral Mg dan Cu yang berekasi dengan DPPH, sehingga DC dapat dijadikan sebagai salah satu sumber antioksidan.
Kata kunci : antioksidan, dark chocolate, milk chocolate, DPPH.Downloads
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