Ariya Sofyan, Eko Widodo, Halim Natsir



Jeringau merah (Acorus sp) dan jeringau putih (Acorus calamus) merupakan tanaman dari famili Araceae yang rimpangnya dijadikan bahan obat-obatan. Antioksidan merupakan senyawa yang dapat menghambat reaksi oksidasi, dengan mengikat radikal bebas dan molekul yang sangat reaktif sehingga kerusakan sel akan dihambat. Penelitian ini bertujuan untuk menganalisis senyawa bioaktif, aktivitas antioksidan dan profil asam lemak pada jeringau merah dan jeringau putih sehingga dapat digunakan sebagai bahan tambahan dalam makanan, pakan serta sebagai sumber antioksidan alami. Bahan yang digunakan dalam penelitian ini adalah rimpang jeringau merah dan jeringau putih. Hasil analisis menunjukan kandungan flavonoid dan aktivitas antioksidan (IC50) pada jeringau merah masing-masing sebesar 33.76 % b/b dan 0.22 mg/ml sedangkan tepung rimpang jeringau putih sebesar 3.84 % b/b dan 0.49 mg/ml. Jenis asam lemak yang dominan menyusun fraksi lipida rimpang jeringau merah dan jeringau putih adalah laurat dan palmitat (unsaturated fatty acid). Asam lemak jenuhnya terdiri dari 7 macam asam lemak dengan asam palmitat sebagai komponen utamanya. Sementara itu, pada rimpang jeringau merah mengandung asam linoleat, sedangkan pada jeringau putih tidak ada. Penelitian ini menunjukkan bahwa rimpang jeringau merah dan jeringau putih dapat digunakan sebagai bahan tambahan dalam makanan, pakan, serta sebagai sumber antioksidan alami



Red cypress (Acorus sp) and white jeringau (Acorus calamus) are plants of the Araceae family whose rhizome is made into medicinal materials. Antioxidants are compounds that can inhibit oxidation reactions, by binding to free radicals and highly reactive molecules so that cell damage will be inhibited. This study aims to analyze bioactive compounds, antioxidant activity and fatty acid profiles in red and white jinks and white jeringau so it can be used as an additive in food, feed as well as a source of natural antioxidants. The materials used in this study are red jisan rhizome and white jeringau. The results showed that flavonoid content and antioxidant activity (IC50) in red jeringau were 33.76% w / w and 0.22 mg /ml respectively, while white jengese rhizome flour was 3.84% w / w and 0.49 mg / ml. The dominant types of fatty acids that make up the fraction of red jelly rhizome and white jeringau are lauric and palmitate (unsaturated fatty acid). The saturated fatty acid consists of seven kinds of fatty acids with palmitic acid as its main component. Meanwhile, the red jisanau rhizome contains linoleic acid while in white jinkau not exist. This study shows that red jisan rhizome and white jinkau can be used as additive in food, feed as well as natural source of antioxidant


Antioksidan; Asam lemak; Flavonoid; Jeringau

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