Comparison of Antioxidant Activity between Turmeric- Tamarind Infused Water and Traditional Herbal using DPPH Method

Abstract

Recently, functional foods and beverages have been many advances, some of which are traditional herbal and infused water. The traditional herbal is a product of traditional Indonesian ingredients that have been developed in the community and used from generation to generation. Meanwhile, the infused water is water in which there are pieces of fruits, vegetables, or spices so that the water has a distinctive aroma, flavour, and colour according to the ingredients infused in the water. The efficacy of using turmeric-tamarind infused water and traditional herbal still largely based on empirical data. Several studies related to the antioxidant activity of turmerictamarind infused water and traditional herbal are still limited. This study aimed to determine the antioxidant activity of turmeric tamarind in infused water and traditional herbal products using the DPPH method. The percentage of inhibition and IC50 were measured. The results showed that turmeric-tamarind traditional herbal was known to be a strong antioxidant (IC50 value of 94.21 ppm), and turmeric-tamarind infused water was included in the moderate antioxidant group (IC50 value 142,08 ppm). Based on the statistical test, it can be concluded that there was a significant difference in IC50 value between turmerictamarind traditional herb and turmeric-tamarind infused water.