DOI of the published article https://doi.org/10.37577/composite.v8i1.1036
Identification of Antioxidant Compounds and Betacyanins in Flower Leather Based on Bougainvillea Flower Extract (Bougainvillea glabra)
Identifikasi Senyawa Antioksidan dan Betasianin Pada Flower Leather Berbasis Ekstrak Bunga Bougenville (Bougainvillea glabra)
DOI:
https://doi.org/10.21070/ups.10617Keywords:
antioxidants, betacyanins, extract, flower leatherAbstract
Free radicals are compounds that cause a decline in the function of human body cell tissue, resulting in degenerative diseases. Antioxidants, which are free radical-fighting compounds, are thought to be contained in bougainvillea flowers, including betacyanin compounds used as natural dyes. This study aims to identify the antioxidant activity value and betacyanin compound levels of flower leather from bougainvillea flower extract (fresh and dried). The study used a one-factor Randomized Block Design (RBD) method with different citric acid concentrations (0; 0.25; 0.50; 0.75%) and types of bougainvillea flower preparations, so there were 8 treatments with 3 replications. Data analysis was carried out using the analysis of variance (ANOVA) method. The results of the analysis showed the best antioxidant activity value and betacyanin levels were 80.77 μg/mL and 9.18 mg/L in the fresh flower treatment with 0% citric acid concentration. The resulting flower leather was thin, elastic, and had good color.
Downloads
References
A. M. Anggarani, M. Ilmiah, and D. N. Mahfudhah, “Antioxidant Activity of Several Types of Onions and Its Potensial as Health Supplements,” Indones. J. Chem. Sci., vol. 12, no. 1, pp. 103–111, 2023.
Fakriah, E. Kurniasih, Adriana, and Rusydi, “Sosialisasi bahaya radikal bebas dan fungsi antioksidan alami bagi kesehatan,” J. Vokasi, vol. 3, no. 1, pp. 1–7, 2019.
N. Prasetyaningsih, M. D. Hartanti, and I. Bella, “Radikal Bebas Sebagai Faktor Risiko Penyakit Katarak Terkait Umur,” J. Penelit. dan Karya Ilm., vol. 8, no. 1, pp. 1–6, 2023.
T. Setyawati, I. R. Putrie, R. M. Walanda, D. Oktafiani, Listawati, S. R. Zahid, A. K. I. Saleh, and M. B. Esa., “Pemahaman Penyakit Degeneratif Pada Masyarakat Di Kelurahan Talise,” Kolaboratif Sains, vol. 7, no. 1, pp. 3374–3383, 2024, doi: 10.56338/jks.v7i8.5928.
P. M. A. Kamoda, M. Nindatu, I. Kusadhiani, E. Astuty, H. Rahawarin, and E. Asmin, “Uji aktivitas antioksidan alga cokelat saragassum sp. dengan metode 1,1- difenil-2-pikrihidrasil (DPPH),” Patimura Med. Rev., vol. 3, no. April, pp. 60–72, 2021.
Wahdaniah, M. Erika, and I. Purwaningsih, “Aktivitas Antioksidan Fraksi Metanol Daun Jeringau Merah (Acorus Sp.) Metode DPPH,” J. Lab. Khatulistiwa, vol. 4, no. 1, pp. 26–29, 2020.
N. Syam, A. Kurniawati, S. Devi, Z. I. N. Zulvia, and M. Letis, “Identifikasi Karakter Morfologi Dan Manfaat Bunga Kertas (Bougainvillea) Di Desa Seneren, Kecamatan Pantan Cuaca Kabupaten Gayo Lues, Aceh,” J. Educ. Sci., vol. 9, no. April, 2023.
R. A. L. Simatupang, J. L. Tombuku, D. N. Pareta, and Y. K. Lengkey, “Uji Aktivitas Antioksidan Ekstrak Bunga Bougenville Bougainvillea glabra Sebagai Antioksidan,” Biofarmasetikal Trop., vol. 4, no. 1, pp. 30-39, 2021, doi: 10.55724/j.biofar.trop.v4i1.305.
D. Haveni, Mastura, and R. P. Sari, “Ekstrak Etanol Bunga Kertas (Bougainvillea) Pink Sebagai Anti Oksidan Dengan Menggunakan Metode DPPH,” Chem. J. Pendidik. Kim. dan Ilmu Kim., vol. 2, no. 1, pp. 1–7, 2019, [Online]. Available: https://ejurnalunsam.id/index.php/katalis/article/view/1826
H. Kuncoro, “Stabilitas Betasianin Dari Sari Kulit Buah Naga Merah (Hylocereus polyrhizus) Terhadap Suhu, pH Dan Kondisi Penyimpanan,” J. Ilm. Pharm., vol. 9, no. 2, pp. 91–100, 2022, doi: 10.52161/jiphar.v9i2.421.
H. Herlina, D. Rama, Y. Hasibuan, H. Y. Harahap, and F. Journal, “Efektivitas Antioksidan Ekstrak Buah Bit ( Beta vulgaris L . ) Dalam Sediaan Body Scrub,” vol. 05, pp. 126–136, 2025.
R. Asra, Z. Azizah, R. D. Yetti, D. Ratnasari, B. Chandra, S. Misfadhila, and Nessa, “Studi Fisikokimia Ekstrak Umbi Bit Merah (Beta vulgaris L) Sebagai Pewarna Pada Sediaan Tablet,” J. Farm. Higea, vol. 12, no. 1, pp. 65–74, 2020.
L. Puspaningrum, S. S. Yuwono, and E. Martati, “Karakteristik Fisikokimia Dan Sensoris Fruit Leather Apel Manalagi (Malus Sylvestris Mill) Dengan Subtitusi Pisang Candi (Musa paradisiaca) Physicochemical,” J. Teknol. Pertan., vol. 19, no. 3, pp. 173–182, 2018.
I. A. Saidi, A. Miftakhurrohmat, F. E. Wulandari, S. R. Nurbaya, and A. Widianto, “Mixed vegetable-fruit leathers properties on various proportions on several fruits with mustard greens (Brassica juncea ),” IOP Conf. Ser. Earth Environ. Sci. Pap., vol. 519, no. 1, pp. 0–8, 2020, doi: 10.1088/1755-1315/519/1/012035.
A. D. Irwinsyah, J. R. Assa, and Y. Y. E. Oessoe, “Analisis Aktivitas Antioksidan Dengan Metode Dpph Serta Tingkat Penerimaan Kopi Arabika Koya,” J. UNSRAT, vol. 3, no. 2, pp. 58–66, 2019.
Y. M. Wong and L. F. Siow, “Effects of heat, pH, antioxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylocereus polyrhizus) juice and concentrate as models,” J. Food Sci. Technol., vol. 52, no. 5, pp. 3086–3092, 2015, doi: 10.1007/s13197-014-1362-2.
K. Jannah, A. Dwiani, and S. Rahman, “Pembuatan Fruit Leather Dengan Campuran Buah Naga Merah (Hylocereus polyrhizus) Dan Buah Pisang Kepok (Musa Paradisiaca),” Pro Food, vol. 5, no. 1, pp. 414–419, 2019, doi: 10.29303/profood.v5i1.92.
N. H. Fajarwati, N. H. R. Parnanto, and G. J. Manuhara, “Pengaruh Konsentrasi Asam Sitrat dan Suhu Pengeringan terhadap Karakteristik Fisik, Kimia dan Sensoris Manisan Kering Labu Siam (Sechium edule Sw.) dengan Pemanfaatan Pewarna Alami dari Ekstrak Rosela Ungu (Hibiscus sabdariffa L.),” J. Teknol. Has. Pertan., vol. X, no. 1, pp. 50–66, 2017.
N. D. Prasetiyo, R. U. Budiandari, L. W. Ningrum, and L. Hudi, “Aktivitas Antioksidan dan Mutu Organoleptik Minuman Serbuk Instan Jeruk Nipis (Citrus aurantifolia),” J. Agroteknika, vol. 7, no. 1, pp. 67–78, 2024.
H. Hariadi, A. Riana, T. A. Chaerunnisa, S. Amien, Y. Ikrawan, T. Ulfah, Judiono, C. E. W. Anggara, I. Wibawa, Widiawati, and D. D. Utama“Penambahan ekstrak kunyit (Curcuma domestica Val ) cair terhadap karakteristik organoleptik dan kandungan antioksidan krispi bayam (Crispy spinach),” Compos. J. Ilmu Pertan., vol. 5, no. 2, pp. 105–113, 2023.
E. Lembong and G. L. Utama, “Potensi pewarna dari bit merah (Beta vulgaris L.) sebagai antioksidan,” J. Agercolere, vol. 3, no. 1, pp. 7–13, 2021, doi: 10.37195/jac.v3i1.122.
D. Puspita, P. Nugroho, and M. T. A. P. Edenia, “Optimalisasi Suhu Pengeringan Bloom Tea Dengan Menggunakan Oven Dan Microwave Untuk Konservasi Kandungan Pigmen Dan Antioksidan,” Sci. Technol. Manag. J., vol. 3, no. 1, pp. 10–14, 2023, doi: 10.53416/stmj.v3i1.113.
N. P. Suwariani, N. M. Wartini, and B. Aprilianti, “Characteristics Of Natural Dye Extract Of Bougainvillea (Bougainvillea glabra) With Time And Power Variations Using Microwave Assisted Extraction Method,” J. Rekayasa dan Manaj. Agroindustri, vol. 13, no. 3, pp. 479–486, 2025.
C. S. M. Sandy, Ishak, S. Bahri, Masrulita, and R. Nurlaila, “Pengambilan Zat Betasianin Dari Kulit Buah Naga Merah (Hylocereus polyrhizus) sebagai pewarna makanan alami dengan metode esktraksi,” Chem. Eng. J. Storage, vol. 1, no. 2, p. 107, 2021, doi: 10.29103/cejs.v1i2.4910.
H. S. Winata, H. Faisal, M. Andry, S. Naziyah, and M. A. Nasution, “Uji kadar total polifenol buah asam kandis (Garcinia xanthochymus Hook.f.ex T.Anderson) dengan metode spektrofotometri UV-VIS dan LCMS,” J. Pharm. Sci., no. 1, pp. 159–167, 2023, doi: 10.36490/journal-jps.com.v6i5-si.320.
Downloads
Additional Files
Posted
Categories
License
Copyright (c) 2026 UMSIDA Preprints Server
This work is licensed under a Creative Commons Attribution 4.0 International License.
