Formulasi dan uji aktivitas antioksidan ekstrak buah cermai (Phyllanthus acidus L.) dengan metode DPPH

Antioxidants are compounds that prevent the formation of free radicals. The cermai plant has the potential to be an antioxidant because the cermai fruit contains active flavonoid and phenolic compounds that function as antioxidants. The purpose of this study was to find out whether cermai fruit extract has the potential to be an antioxidant and find out how much IC50 cermai fruit extract concentrations of 0.6%, 1.24%, and 2.5%. Extraction using maceration method with 70% ethanol solvent. The extract was then made 3 concentrations of 0.6%, 1.24%, and 2.5% and tested for antioxidant activity. Test antioxidant activity using DPPH method. Antioxidant activity is determined based on % inhibition and IC50 value. Ethanol extracts of cermai fruit concentrations of 0.6%, 1.24%, and 2.5% concentrations of 0.6%, 1.24%, and 2.5% are potentially weak as antioxidants indicated by IC50 values of 320.64 ppm, 225.18 ppm, 174.82 ppm, respectively.