Systematic Review: Perbandingan Nilai Antioksidan Ekstrak Teripang, Spirulina dan Rumput Laut

Abstract

Antioxidants are compounds that can inhibit or prevent oxidation processes in the body caused by the presence of free radicals. The purpose of this study was to compare the best antioxidant compound content from sea cucumber, spirulina and seaweed extract samples. The research method was carried out using a Systematic Review technique on antioxidant research from sea cucumber, spirulina and seaweed extracts. All samples were extracted by maceration method with polar solvents. The results of the review showed that the highest antioxidant activity was found in brown seaweed extract with an average value of 29.2 ppm, followed by red seaweed antioxidant value of 104.44 ppm, spirulina of 265.6 ppm, sea cucumbers of the genus Holothuria and sea cucumbers of the genus Stichopus each of 1180.16 ppm and 1832.44 ppm. Based on the classification of the strength of antioxidant activity, it can be concluded that brown seaweed extract is classified as a very strong antioxidant IC50 <50 ppm, red seaweed extract is classified as a moderate antioxidant IC50 100-150 ppm and spirulina and sea cucumber extracts are classified as very weak antioxidants IC50 >200 ppm.