Skripsi

UJI AKTIVITAS ANTIOKSIDAN PADA PERMEN JELI KOPI ARABIKA SEMENDO

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Background: Free radicals are reactive compounds that can cause oxidative stress and are related to diseases in the oral cavity, such as periodontitis. Semendo arabica coffee is rich of tannins, flavonoids, and polyphenol compounds that can neutralize free radicals. Semendo arabica coffee extract was reported to have antioxidant activity, therefore in this study it was developed into a jelly candy. Aim: This study aimed to evaluate the antioxidant activity of Semendo arabica coffee jelly candy. Method: This study was an in vitro experimental laboratory design. The sample groups for this study were Semendo arabica coffee jelly candy and jelly candy without Semendo arabica coffee. The antioxidant activity was tested using the DPPH method with a spectrophotometer UV-Vis at a wavelength of 517 nm. The inhibition percentage value was calculated based on the difference in absorbance between the sample and the control. Data were analyzed by parametric independent T-test. Result: Semendo arabica coffee jelly showed that the average inhibition percentage value of 80,176% compared to jelly candy without Semendo arabica coffee of 26,191%, with a significant difference (p

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Detail Information

Series Title

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Call Number

T1899932025

Publisher

Indralaya : Prodi Kedokteran Gigi dan Mulut, Fakultas Kedokteran Universitas Sriwijaya., 2025

Collation

xv, 67 hlm.; ilus.; tab.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.153 07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Kedokteran Gigi dan Mulut
Teknologi Gula dan Permen

Specific Detail Info

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Statement of Responsibility

MI

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