PENGARUH VARIASI PH TERHADAP KADAR FLAVONOID PADA EKSTRAKSI AKAR MANGROVE (Rhizophora Sp) SEBAGAI ANTIOKSIDAN

This study aims to determine the effect of pH variations on flavonoid levels in mangrove root extraction as antioxidants. Extraction was carried out by maceration technique of mangrove root powder using 96% ethanol. Flavonoids were measured by the UV-Vis spectrophotometry method with pH variations of 2, 4, 6, 8 and 9.5. Ethanol concentrated extract of mangrove root samples was dissolved using water solvents at different pH variations, the highest flavonoid content was obtained using a pH 8 water solvent of 2,400 ppm. Antioxidant activity as an inhibitor of free radicals from mangrove roots in water solvent pH 8 is around 29.965%. Antioxidant activity on Rhizophora sp mangrove roots was measured by the DPPH method and expressed with an IC50 value of 53.56 ppm and based on the antioxidant power Table which is in the range of 50-100, namely its benefits as an antioxidant are declared strong.