Antioxidant Activity Test of Banana Peel Extract from Various Types of Solvents and Their Application in Tofu Production
Hida Arliani N. A (a*), Myra Wardati Sari (b)

a) Biology Department, ITERA, Jl. Terusan Ryacudu, Way Huwi, Kec. Jati Agung, Lampung Selatan 35365, Indonesia
b) Chemical Engineering, Polytecjnic TEDC, Jl. Pesantren Km. 2, Kel, Cibabat, Kec. Cimahi Utara 40513, Indonesia

Abstract

Banana peels contain chemical compounds like antioxidants including flavonoids, alkaloids, tannins, steroids, and triterpenoids. The presence of this antioxidant content allows banana peels to be extracted and used as a source of additional antioxidants for food. This study aims to determine the level of antioxidant strenght of banana peel extract as a natural antioxidant resulting from maceration of various types of solvents (water, methanol, and ethanol) that added to tofu production. Banana peel extract is the result of maceration of various types of solvents, namely water, ethanol and methanol. The first stage of research was the manufacture of banana peel extract using water, ethanol, and methanol as solvents. The second stage was carried out by an antioxidant test for banana peel extract. The third stage is tofu production with a combination of banana peel extract with ethanol and methanol solvent with various concentrations of 0%, 2%, and 4%. The fourth stage is testing the antioxidant activity of tofu fortified banana peel extract. The method used to see antioxidant activity was the DPPH (1,1-Diphenyl-2-picryl Hidrazil) method. The antioxidant activity result analysis then used to determine the strength of the antioxidant activity (IC50). The results showed that the highest antioxidant activity value was obtained in the macerated banana peel extract using ethanol solvent, namely 70.24% with an IC50 value of 72.99 and included in the strong antioxidant group, while the highest antioxidant value in tofu was the addition of banana peel extract with a concentration of 4% methanol at a shelf life of 0 days at room temperature. The use of banana peel extract can increase the value of antioxidant activity, although it will decrease from day to day.

Keywords: Antioxidant activity, ethanol, methanol, tofu.

Topic: Biology and Biology Education