Antioxidant Activity of Ethanol Extract Combination of Cavendis Banana Peel (Musa acuminata) and Kepok Banana Peel (Musa paradisiaca) Using the DPPH Method

Authors

  • Adriyan Suhada Program Studi D-III Farmasi, Universitas Bima Internasional MFH
  • Tuhfatul Ulya Program Studi Pendidikan Profesi Apoteker, FKIK, Universitas Mataram
  • Roushandy Asri Fardani Program Studi D-III Teknologi Laboratorium Medis, Universitas Bima Internasional MFH
  • Ajeng Dian Pertiwi Program Studi D-III Farmasi, Universitas Bima Internasional MFH
  • Idham Halid Program Studi D4 Keselamatan dan Kesehatan Kerja, Universitas Bima Internasional MFH
  • Pauzan Pauzan Program Studi D-III Teknologi Laboratorium Medis, Universitas Bima Internasional MFH
  • Wulan Ratia Ratulangi Program Studi D-III Farmasi, Universitas Bima Internasional MFH
  • Nurul Indriani Program Studi S1 Farmasi, Universitas Bumi Gora
  • Ni Nyoman Ariwidiani Program Studi D4 Teknologi Laboratorium Medis, Universitas Bima Internasional MFH
  • Rosnalia Widyan Program Studi D-III Farmasi, Universitas Bima Internasional MFH
  • Evi Fatmi Utami Program Studi D-III Farmasi, Universitas Bima Internasional MFH
  • Wanda Novianty Program Studi D-III Farmasi, Universitas Bima Internasional MFH

DOI:

https://doi.org/10.33394/j-ps.v13i3.15782

Keywords:

antioxidant, cavendis banana peel, kepok banana peel, IC50, DPPH

Abstract

Banana peels are often considered waste despite being rich in bioactive compounds with potential as natural antioxidants. This study aimed to evaluate the antioxidant activity of an ethanol extract combination of Cavendis banana peel (Musa acuminata) and Kepok banana peel (Musa paradisiaca) using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. The extraction process was conducted using 96% ethanol maceration, yielding an extraction efficiency of 9.13%. Phytochemical screening revealed the presence of flavonoids, tannins, saponins, and steroids/terpenoids in the extract. Antioxidant activity was assessed through the DPPH method, resulting in an IC50 value of 6.47 ppm and an AAI value of 5.40, classified as very strong antioxidants. These results are comparable to the positive control (Vitamin C), which had an IC50 value of 6.29 ppm and an AAI value of 5.56. The findings suggest that the ethanol extract combination of Cavendis and Kepok banana peels has significant potential as a natural antioxidant source applicable in the food, pharmaceutical, and cosmetic industries. Recommendations for future research include optimization of extraction methods, isolation of key active compounds, in vivo testing, and functional product formulation development to maximize the extract's potential.

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Published

2025-07-01

How to Cite

Suhada, A., Ulya, T., Fardani, R. A., Pertiwi, A. D., Halid, I., Pauzan, P., … Novianty, W. (2025). Antioxidant Activity of Ethanol Extract Combination of Cavendis Banana Peel (Musa acuminata) and Kepok Banana Peel (Musa paradisiaca) Using the DPPH Method. Prisma Sains : Jurnal Pengkajian Ilmu Dan Pembelajaran Matematika Dan IPA IKIP Mataram, 13(3). https://doi.org/10.33394/j-ps.v13i3.15782

Issue

Vol. 13 No. 3: July 2025

Section

Research Articles

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