The Level of Flavonoid and the Antioxidant Activity of the Growol Flour

Abstract

Growol a fermented product made from cassava, has the potential as a functional food. The food is origin from the Kulon Progo area, Yogyakarta. Growol flour contains high dietary fiber and can be consumed as alternative food for people with Diabetes Mellitus (DM). This study aims to determine the concentration of flavonoid and the antioxidant activity of growol flour. The flavonoid levels were determined by using the FeCl3 method followed by a spectrophotometry assay. The antioxidant activity of growol was measured by using the 2,2-Diphenyl Picrylhydrazyl (DPPH) method. The assays showed that the average level of growol’s flavonoid was 6.8004 mg/100g while the average antioxidant activity showed that inhibition percentage was 37.232%. Since growol flour contains flavonoids and have antioxidant activity, the food has the potential to be consumed as an optional diet therapy for people with diabetes.