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UJI AKTIVITAS ANTIOKSIDAN EKSTRAK BAWANG PUTIH (Allium Sativum L.) LOKAL, SHIN CHUNG, DAN LANANG MENGGUNAKAN METODE DPPH (1,1 DIFENIL-2- PIKRILHIDRAZIL)

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ANTIOXIDANT ACTIVITY OF GARLIC (ALLIUM SATIVUM L.) LOCAL, SHIN CHUNG AND LANANG EXTRACTS USING DPPH (1,1-DIPHENYL- 2-PICRYLHYDRAZYL) METHOD Erma Yulius Pane NIM: 1541010 ABSTRACT A research on the antioxidant activity had been done on local, Shin Chung, and lanang garlic using DPPH (1,1-Diphenyl-2-Picrylhydrazyl) method. Simplicia were extracted using methanol, hexane, and dichloromethane. On the antioxidant test, DPPH method was used where extracts were diluted using ethanol making them into 7 various concentrations which are 12,5 ppm, 25 ppm, 50 ppm, 100 ppm, 200 ppm, 400 ppm, and 800 ppm. The data obtained were analyzed using factorial Analysis of Variance (3x3x7). The results showed that there were significant differences in antioxidant activity based on the type of plant simplicia with p value of = 0.000, variety of solvents with p value of = 0.000, and variations in concentration of the extracts with p value of = 0.000. It was shown also that there are significant differences in the interaction between the three variables used in the study with p value of = 0.000. Duncan’s multiple range test result showed that lanang garlic has the highest antioxidant activity with mean percentage (48.5984%), Methanol with the percentage of (50.0051%), and 800ppm variation with the percentage of (59,6511%). Therefore, this study concluded that lanang garlic, methanol and concentration 800 ppm give a significant result in the antioxidant activity. Keywords: Local Garlic, Shin Chung Gralic, Lanang Garlic, Antioxidant Activity, DPPH (1, 1-Diphenyl-2-Picrylhydrazyl), Extraction.