| dc.contributor.author | WIBOWO, ANDY EKO | |
| dc.contributor.author | WIDYASTUTI, INDRI | |
| dc.contributor.author | ASIAH, NUR | |
| dc.contributor.author | FITRIASARI, ADITYA | |
| dc.date.accessioned | 2017-08-28T05:22:45Z | |
| dc.date.available | 2017-08-28T05:22:45Z | |
| dc.date.issued | 2017-07-01 | |
| dc.identifier.issn | 1693-3591 | |
| dc.identifier.issn | 2579-910X | |
| dc.identifier.uri | http://repository.umy.ac.id/handle/123456789/13577 | |
| dc.description.abstract | Young papaya stepped in tea, based on empirical experience, has been used to relieve
pain after work. Its antioxidant constituents was supposed responsible for this analgesic
effect. This study was aimed to determine the antioxidant activity infusion of tea and
papaya (ICTP) and ethanolic extract of tea and papaya (EECTP). The antioxidant activity
was evaluated with DPPH method. Quercetin was used as the positive control and
ethanol was used as the negative control. The absorbance of the samples was observed
at the wavelength of 516 nm. The result of the study showed that the three samples had potent antioxidant activity. The IC50 of ICTP and EECTP were yielded value of 17.75 and
7.78 μg/ml, respectively, while IC50 of quercetin was 1.57 μg/ml. All the three samples
had potent antioxidant activity. | en_US |
| dc.language.iso | en_US | en_US |
| dc.publisher | PHARMACY | en_US |
| dc.subject | teh dan pepaya, antioksidan, DPPH. | en_US |
| dc.title | ANTIOXIDANT ACTIVITY OF INFUSION AND ETHANOLIC EXTRACT OF COMBINATION OF TEA AND PAPAYA | en_US |
| dc.title.alternative | AKTIVITAS ANTIOKSIDAN ICTP (INFUSA CAMPURAN TEH DENGAN PEPAYA) DAN EECTP (EKSTRAK ETANOL CAMPURAN TEH DAN PEPAYA) | en_US |
