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Vol. 3 No. 1 (2019): International Journal of Applied Biology

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Submitted
Nov 25, 2018
Published
Jun 29, 2019

Antioxidant Activity In Combination Extract of Acorus Calamus L. (Dlingu) and Allium Sativum (Garlic)

https://doi.org/10.20956/ijab.v3i1.5471
Pramita Laksitarahmi Isrianto
Wijaya Kusuma University
Putu Oky Ari Tania

Corresponding Author(s) : Pramita Laksitarahmi Isrianto

laksitarahmi@yahoo.co.id

International Journal of Applied Biology, Vol. 3 No. 1 (2019): International Journal of Applied Biology

Abstract

One of the efforts to optimize the utilization of natural materials that is used them as medicinal plants, including Dlingu (Acorus calamus L.) and Garlic (Allium sativum) which have the potential as antioxidants. This study aims to determine the effectiveness of a combination extract of Acorus calamus L. (Dlingu) and Allium sativum (Garlic) on antioxidant activity. This research is an experimental research which is the test of antioxidant content and antioxidant activity test with 5 series of concentrations and 4 times of repetition. The research materials, namely dlingu stem and single clove garlic tubers were extracted, phytochemical screening was carried out and then antiradical free IC50 was determined. Based on the test results of the chemical extract of dligu and single clove garlic, the highest content was alkaloid 5.16%, tannin 4.05%, saponin 3.01%, and flavonoid 2.18%. The test results of the chemical antioxidant activity of extracts dligu and single clove garlic contain IC50 values of 17.062 ppm, including a very strong class of antioxidants.Keywords: antioxidant, Dlingu, Single Clove (Male) Garlic.
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Author Biography

Pramita Laksitarahmi Isrianto, Wijaya Kusuma University
Biology Education
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