Antioxidant Activity Of Doum Fruit (Hyphaene thebaeca) AS An Alternative Natural Antioxidant Beverages

Abstrak

The purpose of this study was to identify antioxidant activity of doum fruit. The research design was a completely randomized design (CRD) with one positive control group and six treatment groups with four replications each. The treatment group used concentrations of 0, 5, 10, 15, 20, 30 ppm. Doum fruit extract was made using the maceration method. The analysis of antioxidant activity was carried out using a series of gallic acid concentrations. IC₅₀ analysis was conducted to determine the sample concentration required to inhibit 50% of DPPH free radicals. Data were analyzed using parametric ANOVA test using SPSS software. The results of the statistical analysis showed that there was a significant difference (P<0.05) between the control and treatment groups. Data the results of the analysis show that the higher the concentration, the higher the antioxidant content. The highest IC₅₀ value of 78.947 ppm is included in the strong antioxidant activity.

Keyword: Bioactive compounds, doum fruit, natural antioxidants