A Antioxidant Activity of Syrup Made from a Combination of Earthworth (Lumbricus rubellus) And Dragon Fruit Peel (Hylocereus polyrhizus) With DPPH Method
Fitri Kurniasari1,*,Jena HayuWidyasti 1Fakultas Farmasi *Universitas Setia Budi, Surakarta,Indonesia, fitrinature@gmail.com
Abstract
Dragon fruit peels and earthworms are substances containing an antioxidant activity that can inhibit free radicals. Their utilization can be developed in the form of syrup ingredients. Dragon fruit peel extract has IC50 3.14 gram / 100 ml, while earthworm flour has IC50 120.22. This research aimed at determining the best syrup formula and antioxidant activity from a combination of earthworms (Lumbricus rubellus) and dragon fruit peels (Hylocereus polyrhizus).
The syrup was made in 3 formulas with varying levels of earthworms and dragon fruit peels, namely formula 1 (20%; 10%), formula 2 (15%; 15%), and formula 3 (10%; 20%). Each formula was tested for its physical properties, organoleptic properties (color, smell, and taste), homogeneity, viscosity, pH, specific gravity, and hedonic test to obtain the syrup with the best profile. Then, the best syrup was tested for antioxidant activity by using the DPPH method.
The results showed that the syrup from a combination of earthworm and dragon fruit peel met the syrup quality test (organoleptic, homogeneity, viscosity, pH, and BJ). In this study formula 2 (15%; 15%) was the chosen formula because it had an attractive taste and appearance, no sediment/homogeneity, low viscosity, stable pH, and showed the highest hedonic test results. Earthworm syrup and dragon fruit peel have moderate antioxidant activity (IC50 124.9 ppm) than ascorbic acid (IC50 10.24 ppm).
Keywords: antioxidant; dragon fruit peel (Hyocereus polyrhizus); DPPH; earthworm (Lumbricus rubellus); syrup
References
2. Cahyono, B., 2009, The Complete Book of Success in Planting Dragon Fruit, Pustaka Mina, Jakarta
3. Deri, R., Kiki, M., Esti, R., 2015, Isolation and Characterization of Alkaloid Compounds from Earthworms, Proceedings of Unisba Species Research 435- 443
4. Husen, M., Yamlean, Y, V., Citraningtyas, G., 2015, Formulation and Evaluation of Sidaguri Leaf Extract Syrup (Sidarhombifilia L.). Journal of Pharmacon 4 (3): 134- 138
5. Jafar., Ali, R., Nazri, M., Khairudin, W., 2009, Proximate Analysis of Dragon Fruit, American Journal of Applied Sciences 6 (7); 1341- 1346
6. Molyneux, P., 2004, The Use Of The Stable Free Radical Diphenyl Picrylhydrazyl (DPPH) For Estimating Antioxidant Activity. New York. Journal of Science Technology 26 (2): 211-219
7. Mun'im., Abdul., Hanani, E., 2012, Basic Fitotherapy. Jakarta: Dian Rakyat
8. Niah, R., Helda., 2016, Antioxidant Activity of the Ethanol Extract of Red Dragon Fruit Peel in Pelaihari Region, South Kalimantan using the DPPH Method (2,2-diphenyl-1pikrilhidrazil). Journal of Pharmascience 3 (2): 36-41
9. Nilawati, S., Dahelmi., Jabang, N., 2014, Types of Earthworms in the Anai Valley Nature Reserve, West Sumatra, Biology Journal, Andalas University 3 (2); 87-91
10. Palungkun, R (2010). Earthworm Livestock Business, Penebar Swadaya, Jakarta 82-188
11. Prima, A, H., Astuti, R., 2012, Utilization of Dragon Fruit Peel as Natural Food Coloring to Substitute Synthetic Natural Dyes, Journal of Renewable Natural Materials 1 (2); 19-24
12. Rahmawati., Muflihunna, A., Sari, M., 2016, Analysis of Antioxidant Activity of Noni (Morinda citrifolia L.) Fruit Syrup Products. Journal of Fitofarmaka Indonesia 2 (2): 97- 101
13. Sasmito, L., 2010, Antibacterial Activity of Earthworm Extracts against Various Pathogenic Bacteria by In Vitro, Jurnal Mutiara Medika 10 (1): 16-21
14. Talapesy, S., Suryanto, E., & Yudistira, A, 2013, Antioxidant Activity Test of Sago Dregs, Pharmaceutical Scientific Journal 2 (3): 40-44
15. Suryani., Lisha, W, S., Tri, C., 2015, Antibacterial and Antioxy Activity Test and Earthworm Infusum with Additional Shrimp Chitosan in Salmonella thypi, Indonesian Pharmacy Magazine 11 (2): 264-281
17. Wahyuni, R., 2011, Utilization of Super Red Dragon Fruit Peel (Hylicereus costaricensis) as a Source of Antioxidants and Natural Dyes in Jelly Making, Journal of Food Technology 2 (1): 68-85