Stabilitas antioksidan ekstrak teripang hitam (Holothuria atra) terhadap suhu dan lama pemanasan Antioxidant stability of black sea cucumber extract (Holothuria atra) on temperature and heating time

Holothuria atra is a marine biota that contains antioxidant compounds. Antioxidant compounds in the processing process can experience degeneration due to several factors, namely temperature and pH. The purpose of this study was to determine the content of antioxidant compounds and the potential of black sea cucumbers as a healthy food source. The extraction process was carried out by maceration using 96% ethanol solvent. This study used heating temperature (60⁰C and 90⁰C) and heating time (30 minutes, 60 minutes, 90 minutes). The stability of antioxidant compounds was seen through the DPPH (IC50), Phenol, and Flavonoid tests. Parametric data were analyzed by ANOVA. The results of the secondary metabolite test for H. atra were antioxidants with an IC50 value of 97.63 ± 2.78, phenolics 3.13 ± 0.096 mgGAE/g, flavonoids 1.72 ± 0.091 mg/g. The IC50 value decreased by more than 50% at 90⁰C for 30 minutes is 321.84 ± 11.82 ppm, the phenol value decreased by more than 50% at 90⁰C for 30 minutes, which was 1.21 ± 0.006 ppm, the flavonoid value decreased by more than 50% at 60⁰C for 90 minutes, which is 0.67 ± 0.008. The content of antioxidants in black sea cucumber has the potential as a functional food that is beneficial to health.