| dc.description.abstract | Bangun-Bangun leaf is vegetable foodstuffs which has potential as a source of
antioxidants as it is rich in flavonoid and pholiphenol. The research was performed in three
stages. Stage I: Making of bangun-bangun leaf flour with one factor (Pick Level (P): 1, 2, and 3 (4
leaves from shoot, 4 leaves of middle part, and 4 leaves of under part). Stage II: Making of
bangun-bangun leafs methanolic extract with one factor (Pick Level (P): 1, 2, and 3 (4 leaves from
shoot, 4 leaves of middle part, and 4 leaves of under part). Stage III: Estimating the antioxidant
activity of ether and water with two factors i.e: concentration (K): (10, 20, 40, 80, dan 160ppm)
and pick level (P): 1, 2, 3 (4 leaves from shoot, 4 leaves of middle part, and 4 leaves of under
part).
The results showed that the pick level had no significant effect on moisture content,
protein content, and crude fiber content, and had significant effect on ash content and fat content.
The moisture content, ash content, fat content, protein content, and crude fiber content tended to
increase with increasing pick level. The yield of methanolic extract were maximum at pick 3 (4
leaves of middle part), and tended to decrease at pick 1 (4 leaves from shoot). The interaction of
concentration and pick level had highly significant effect on antioxidant activity. The antioxidant
of ether fraction tended to increase, but the antioxidant of the water fraction tended to decrease
with increasing the pick level. The antioxidant of bangun-bangun methanolic extract was
categorized as a strong antioxidant because of the IC50 ether and water fractions were less than
100 ppm. | en_US |
