Perbandingan Kadar Vitamin C pada Olahan Sirup Terong Belanda dan Produk Sirup Bermerek dan Korelasinya terhadap Aktivitas Antioksidan dengan Metode 2,2-diphenyl-1-picrylhydrazyl (DPPH)

Abstract

Background: Tamarillo contains antioxidants as well as vitamin C. Because of its sour taste, it is processed into syrup. Making syrup involves a heating process that will cause a decrease in fruit nutrients. Analysis of vitamin C content cannot be done with ultraviolet light due to the presence of a sample matrix, so the addition of ammonium molybdate is made so that it can be measured in visibel light. Antioxidant activity was performed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Objective: To determine the differences between vitamin C levels and antioxidant activity in processed tamarillo syrup and branded syrup products and the correlation between vitamin C levels and antioxidant activity. Method: This type of research is experimental research. Analysis of vitamin C levels was carried out by visibility spectrophotometry method. Then the method validation was carried out, namely linearity, LOD, LOQ, accuracy and precision. Antioxidant activity was done by DPPH method. Results: The results of the analysis of vitamin C levels obtained the highest average levels of vitamin C levels in succession, namely in samples D, B, A, and C with average levels of 9.5314 ± 0.1942; 8.1539 ± 0.5191; 7.8923 ± 0.4882 and 6.9196 ± 0.5277 mg/100 g. Validation test results on sample D obtained LOD and LOQ values of 0.4931 μg/mL and 1.6438 μg/mL, accuracy value of 93.86% and precision value expressed in RSD value of 0.26%. The best antioxidant activity results are successively in samples D, B, A, and C with an average IC50 value of 1488.6207; 1483.9972; 1495.7995; and 1356.3010 μg/mL included in the very weak category. Conclusion: There was a significant difference between vitamin C content and antioxidant activity with the type of tamarillo syrup and showed a negative correlation with a very strong correlation between vitamin C content and antioxidant activity. The method of analyzing vitamin C content meets the validation requirements and the antioxidant activity obtained is in the very weak category.