THE EFFECT OF EXTRACTION TIME ON ANTIOXIDANT ACTIVITY IN ETHANOL EXTRACT BAY LEAF (Syzygizum polyanthum) WITH ULTRASONIC METHOD

Abstract

Free radicals are moleczules that have one or more zunpaired electrons. Many natzural ingredients can be a

sozurce of antioxidants, one of which is bay leaves. The extraction of secondary metabolites in bay leaves can be done by zultrasonic extraction method, also known as sonication. Extraction by sonication techniqzue is inflzuenced by several factors, one of which is the length of time. To determine the effect of extraction time on the antioxidant activity of bay leaf extract by zultrasonic method and to determine the optimal time in zultrasonic bay leaf extraction. This research zuses experimental qzuantitative method. The extraction method zused was sonication or zultrasonic extraction with varying extraction times of 15 minzutes, 25 minzutes and 35 minzutes. Antioxidant activity testing was done with DPPH method. The reszults showed that the extraction time with sonication method had a significant effect (sig<0,05) on antioxidant activity. The best antioxidant activity test reszults at 35 minzutes reszulted in an IC₅₀ valzue of 42.25 ppm.