AKTIVITAS ANTIOKSIDAN PADA ANGKAK; ARTIKEL REVIEW

ULYA NABILA

Abstract


Abstrak

Antioksidan merupakan senyawa yang dapat menunda, memperlambat bahkan mencegah proses oksidasi lipid. Secara alami, semua organisme aerobik memiliki sistem pertahan antioksidan. Namun, dalam beberapa keadaan antioksidan perlu ditambahkan dari luar. Studi literatur ini bertujuan untuk menemukan antioksidan yang dapat diperoleh dari luar tubuh seperti makanan. Metode literature review dilakukan dengan mencari sumber-sumber terpercaya sehingga artikel ini dapat dijadikan sebagai sumber informasi aktivitas antioksidan dari luar tubuh. Salah satu makanan yang mempunyai aktivitas antioksidan adalah angkak. Angkak merupakan produk fermentasi beras oleh kapang Monascus sp. Senyawa penting dalam angkak yang menghasilkan aktivitas antioksidan adalah alkaloid, fenol, terpenoid, triterpenoid, flavonoid, flobatananis, kumarin dan saponin. Presentase antioksidan dalam angkak dipengaruhi oleh jenis subtrat dan varietas substrat yang digunakan. Aktivitas antioksidan dengan presentase paling tinggi ada pada angkak yang dibuat dari substart beras yakni 45,61%.

Kata kunci: Angkak, antioksidan, substrat

 

Abstract

Antioxidants are compounds that can delay, slow down and even prevent the process of lipid oxidation. Naturally, all aerobic organisms have antioxidant defense systems. However, in some condition antioxidants need to be added from the outside. This literature study aims to discover antioxidants that can be obtained from outside the body such as food. Literature review method were done by searching for reliable sources so that this articel can be used as a source of information on antioxidant activity from outside the body. One of the foods that have antioxidant activity is Angkak. Angkak is a product of fermented rice by Monascus sp. Important compounds in Angkak that produce antioxidant activity are alkaloids, phenols, terpenoids, triterpenoids, flavonoids, flobatananis, coumarins and saponins. The percentage of antioxidants in Angkak is influenced by the type of substrate and varieties of substrate used. Antioksidan activity with the highest percentage is on Angkak made from rice substart that is 45,61%.

 

Keywords: Angkak, antioxidant, substrat


References


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DOI: https://doi.org/10.24198/jf.v16i2.17549

DOI (PDF (Bahasa Indonesia)): https://doi.org/10.24198/jf.v16i2.17549.g8766

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