Karakteristik Kualitatif dan Aktivitas Antioksidan dari Karbohidrat Jamur Pangan Liar (Panus sp. dan Lentinus sp.)

Abstract

Jamur pangan liar merupakan sumber senyawa bioaktif potensial yang dapat dikembangkan sebagai pangan fungsional, namun eksplorasi terhadap spesies lokal masih terbatas. Penelitian ini bertujuan menganalisis karakteristik karbohidrat secara kualitatif serta aktivitas antioksidan ekstrak jamur pangan liar Panus sp. dan Lentinus sp. Ekstraksi dilakukan menggunakan metode air panas (90°C, 60 menit) dikombinasikan dengan sonikasi, karakterisasi karbohidrat menggunakan uji kristal osazon, dan aktivitas antioksidan diukur dengan metode DPPH dan ABTS. Hasil menunjukkan rendemen ekstrak Panus sp. sebesar 13,54% dan Lentinus sp. sebesar 5,55%, dengan keberadaan gula pereduksi bebas pada kedua sampel. Nilai IC50 DPPH Lentinus sp. (1.535,24 ± 279,19 ppm) lebih rendah dibandingkan Panus sp. (2.769,05 ± 211,16 ppm), demikian pula pada metode ABTS dengan IC50 masing-masing 1.302,68 ± 5,89 ppm dan 3.246,34 ± 300,36 ppm. Two-Way ANOVA mengonfirmasi spesies jamur berpengaruh sangat signifikan terhadap aktivitas antioksidan (p < 0,001), dengan Lentinus sp. secara konsisten lebih unggul, sehingga kedua spesies layak dikembangkan lebih lanjut sebagai sumber pangan fungsional.

Wild edible mushrooms represent a promising source of bioactive compounds for functional food development. However, exploration of local species remained limited. This study aimed to analyze the qualitative characteristics and antioxidant activity of wild edible mushroom extracts from Panus sp. and Lentinus sp. Extraction was performed using a hot water method (90°C, 60 minutes) combined with sonication, carbohydrate characterization was conducted using osazone crystal tests, and antioxidant activity was measured by DPPH and ABTS assays. Results showed that the extract yield of Panus sp. was 13.54% and Lentinus sp. was 5.55%, with the presence of free reducing sugars confirmed in both samples. The IC50 values of Lentinus sp. by DPPH (1,535.24 ± 279.19 ppm) were lower than those of Panus sp. (2,769.05 ± 211.16 ppm), and similarly by ABTS with IC50 values of 1,302.68 ± 5.89 ppm and 3,246.34 ± 300.36 ppm, respectively. Two-Way ANOVA confirmed that mushroom species had a highly significant effect on antioxidant activity (p < 0.001), with Lentinus sp. consistently outperforming Panus sp., indicating that both species hold strong promise for further development as functional food sources.